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I often include some Asian specialties when I entertain. Here’s a tip on how to prepare dried rice noodles, a versatile and popular ingredient in many Aulacese (Vietnamese) and Thai cuisines. Vermicelli noodles are convenient and gluten-free and are the thinnest out of all rice noodles. They can be used in salads, stir-fries, and soups. To prepare them, pour room-temperature water in a deep bowl, then add a package of dried vermicelli rice noodles and immerse them for 3 minutes until they turn opaque. As the noodles absorb water, pry them apart with your hands to loosen them. Next, strain the noodles. To cook them, place them in a large pot of boiling water for 3 to 5 minutes and then remove, drain and rinse in cool water to prevent sticking. You can use them in stir-fries or salads by just adding them to your pan or bowl. These noodles pair well in dry dishes that don't have a lot of sauce or liquid. To cook them in a noodle soup dish, bring your vegan broth to a boil, then add the noodles at the end, quickly turning off the heat once immersed. Allow them a few minutes to absorb the flavors and serve right away.
