Rice Vermicelli (455g) by Kirin
Rice vermicelli noodles are known as sen-mee in Thai, may-fun in Chinese, or mee hoon in Malay. The most famous Thai dish featuring this ingredient, is the unusual Mee Krob in which the dried noodle is quickly fried in hot oil until it puffs up and then fried in a sweet and sour sauce.
For other dishes this type of noodle is pre-soaked in room-temperature water for 20 minutes before cooking. Note the dried weight approximately doubles after soaking and should be drained before cooking. Cooking can be as simple as dunking in boiling water for 2-3 seconds or stir-frying. Try seasoning these noodles with oyster sauce, fish sauce and combining with meat, tofu, and green vegetable for a quick stir-fry one-plate meal.
Prepared mainly with rice, this type of noodle could be part of a gluten-free diet.These rice flour noodles should not be confused with glass noodles (vermicelli) which are made with mung bean flour.
To store noodles keep in a cool dry place in an airtight container. Use all types of noodles within one year of purchase.
Ingredients: Rice Flour 90%, Water
Product of Thailand.
