Rice Vermicelli Noodles - Glossary Term

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Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad. Dried noodles should be soaked in hot water and then boiled for approximately two minutes before using.