J
Last night, I made some japchae with a package of dried rice vermicelli
(very thin strands - like the thickness of noodles that come in Lipton
chicken noodle soup pouches) that I had in the cupboard. I soaked the
noodles in hot water for 15 min and then added them to the pan full of
meat and veggies, whereupon they broke apart into tiny pieces about a
centimeter long after I stirred it around for a few minutes.
Can't remember what I bought these for originally, but I know what
*not* to use them for in the future. I guess they're really meant for
soup.
June
(very thin strands - like the thickness of noodles that come in Lipton
chicken noodle soup pouches) that I had in the cupboard. I soaked the
noodles in hot water for 15 min and then added them to the pan full of
meat and veggies, whereupon they broke apart into tiny pieces about a
centimeter long after I stirred it around for a few minutes.
Can't remember what I bought these for originally, but I know what
*not* to use them for in the future. I guess they're really meant for
soup.
June