Spicy Rice Noodles

Name: Spicy Rice Noodles (Chau Jai Mai Fun)
Cuisine: China
Ingredients: 6 ounces dry rice noodles (usually sold in 1-pound packages, labeled Rice Noodles or Rice Vermicelli); ¾ cup sweet red pepper, cut into julienne; 1 large hot red pepper, minced; 3 tablespoons Szechuan mustard pickle, cut into julienne; 1 teaspoon sesame oil; 3 scallions: remove both ends, wash, dry, cut into julienne; ½ cup snow peas: string, remove both ends, cut diagonally into julienne; 1 teaspoon salt; 1 tablespoon minced ginger; 3½ tablespoons peanut oil; 6 cups water

Chau Jai Mai Fun

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

6 ounces dry rice noodles (usually sold in 1-pound packages, labeled Rice Noodles or Rice Vermicelli)

Asia
China
Main course
Noodles
Vegan
Gluten-free
Spicy

Method

At least 2½ hours before assembling the dish, boil noodles in 6 cups water for about 1 minute, separating noodles as they boil, until they are barely al dente. Run cold water into the pot and drain through a strainer. Add cold water again and drain. Add cold water once ag