Fried Rice Stick Noodles

Chao Mifen

Appears in

By Ellen Schrecker

Published 1976

  • About

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.