Rice Vermicelli

These vermicelli are made from rice flour, a fundamental ingredient in Chinese cuisine. They're a staple in many Chinese recipes; you can enjoy them with meat, fish, and an endless variety of vegetables: peppers, bean sprouts, bamboo shoots, and shiitake mushrooms. They can be enjoyed in broth or sautéed, as we suggest.

• Preparation
• Nutritional info

• Sui fornelli. Bring water to a boil in a pot. Once boiling, add the rice vermicelli. Turn off the heat and cover the pot with a lid. Let it sit for 3 minutes, then use a fork to separate the vermicelli. Drain and cool under running water.
• Per un piatto più ricco. To enrich your vermicelli, heat 3 tablespoons of vegetable oil in a pan or wok and sauté 100g of peeled shrimp and 100g of chopped pork. After 5 minutes, add 2 leeks, thinly sliced, 1/2 carrot, thinly sliced, 200g of bean sprouts, 80g of shiitake mushrooms, and 2 peppers, sliced. Meanwhile, prepare the sauce using 4 tablespoons of sake, 2 teaspoons of salt, 1/2 teaspoon of sugar, and 1 tablespoon of Exotic soy sauce; combine all the ingredients and pour into the wok. Add the rice vermicelli, cooked according to the instructions, stir well to combine all the ingredients, and sauté for 2 minutes over high heat.