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Published 1976
Flavor: Unique — Meal: One-Dish
“During the harvest season we always had extra hands, and my mother would cook for two or three times as many people as usual. Her solution was to fry a huge batch of noodles; they were inexpensive, filling, and very easy to make. She would use rice stick noodles, which we bought; they were one of the few things she didn’t make herself.”
All Chinese markets carry rice stick noodles or, as they are sometimes called in English, rice vermicelli.