We've called for fresh noodles here, but if you can't find them, substitute
dried rice stick noodles and prepare according to package directions.
Add the
thick rice stick noodle and Chinese mustard greens (chye sim), stirring constantly with 2 wooden spatulas for about two minutes.
We've called for fresh noodles here, but if you can't find them, substitute
dried rice stick noodles and prepare according to package directions.
Although Phad Thai and Hor Fun are two very different dishes, they both use
rice stick noodles and are fried.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g
rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
Place
the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more, about 2 minutes.
Ten years ago, soba, udon, bean - thread and
rice stick noodles, among others, were rare finds.