Fiery Rice Noodles

Rice stick noodles make vermicelli look like fat strands of pasta. Their super-thin consistency helps trap all of the ingredients and sauce, saturating them with flavor.

Serves 2-4

Ingredients

1 ⁄4 pound rice stick noodles

1 ⁄4 cup dark soy sauce

1 teaspoon sugar

1 ⁄4 teaspoon hot chili oil

1 ⁄4 teaspoon chili paste

1 teaspoon black rice vinegar

1 ⁄2 cup water

1 1 ⁄2 tablespoons oil for stir-frying

1 ⁄4 cup chopped onion

1. Soak the rice stick noodles in hot water for 15 minutes or until they are softened. Drain thoroughly.

2. Combine the dark soy sauce, sugar, hot chili oil, chili paste, black rice vinegar, and water; set aside.

3. Add oil to a preheated wok or skillet. When oil is hot, add the chopped onion. Stir-fry until it is soft and translucent.

4. Add the rice noodles and stir-fry for 2–3 minutes. Add the sauce in the middle of the wok. Mix in with the noodles and stir-fry until the noodles have absorbed all the sauce.

hancheng

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