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RHIZOMES to RYE >  Rice Vermicelli

 

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RICE VERMICELLI

Rice Vermicelli.
    Delicate strand of rice noodles are used by all Asian cooks in soups, salads, and stir-fries.

The dried noodles are also deep fried once in hot oil, then used as "nests" for stir-fried foods.

Known as mi fen (Chinese), bun (Vietnamese), and sen mee (Thai), these noodles usually should be softened in hot water before cooking.  The thickness varies slightly depending on the manufacturer.
(Wheat Foods Council)

 

 

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