Rice Vermicelli

These long, thin brittle noodles are also known as mei fun. Their white, translucent colour makes them look similar to glass noodles, except they are longer and made with rice flour instead of mung bean starch. They may be added to spring rolls, soups, stir-fries or salads, or they may be deep-fried and used as a garnish or bed for sauces.

Cooking Information

Pre-soak the noodles before cooking, either in cold water for 25-30 minutes or in hot water for 5-7 minutes. Rinse, drain and then add to boiling water for 1-2 minutes. The noodles need not be pre-soaked if deep-frying.