Last night I was attempting to cook rice noodles for dinner. The dry, brittle sticks of "rice vermicelli" as they're sometimes called have various means of preparation depending on the type of noodle. Some noodles need to be soaked in warm water before cooking. Some should be dropped into boiling water briefly.
The instructions on my particular package of rice noodles weren't very helpful, but they were quite humorous! I particularly like the title - "Suggestions for Cooking." No exact measurements or precise directions in Asian cooking - only suggestions! Notice, also, the very specific ingredients such as "condiments, etc." Here, for your reading enjoyment, are the word-for-word instructions on the bag of rice noodles.
Suggestions for Cooking
1. Frying: Pour some oil in a pan and heat. Saut'e pork shreddings, shrimps, dried mushrooms, condiments, etc. Add proper broth and bring it to the boil. Then put in rice vermicelli and stir up until done.
2. Boiling: Fry the sub-ingredients in a pan to half done. Add much broth and bring it to the boil. Then put in rice vermicellit and boil until done.
3. Deep-frying: Put rice vermicelli in boiling oil and stir up until done. It is savoury and crisp when used to help down congee or assorted with other dishes.
