Flat Rice Noodles, Fresh; Dried Rice Noodles; Rice Stick

Fresh rice noodles are a real treat, tender yet a little elastic. You can find them in well-stocked Chinese and Southeast Asian groceries, in the cooler section. They harden if refrigerated, so are best used within two days. Rinse off any oil; they are often lightly coated with oil to prevent them from sticking together. If you can’t find rice noodles, you may find rice noodle sheets (often labeled “sa-ho” noodles)—just slice them into ribbons and proceed. The easiest rice noodles for the cook are dried rice noodles, also known as rice stick. They come in narrow and medium widths, in clear cellophane packages weighing 1 pound. Soak them in lukewarm water as directed before stir-frying. If using in soup, dip them into boiling water until just softened, then serve.