Fresh Rice Noodles: My New Favorite Ingredient

By Melissa Rubel Jacobson Posted December 03, 2007

Last week I tested a fantastic and simple rice noodle stir-fry recipe from Australian chef and TV personality Kylie Kwong. The recipe called for fresh rice noodles, which can be tough to find. Luckily (for me at least), our executive food editor, Tina Ujlaki, was at jury duty just steps from Chinatown and fresh rice noodles. Though they are a little difficult to find, they are well worth hunting down. Tina found them at a street vendor in two forms: both sliced into 1/2 inch noodles and in large individual sheets. When cooked in a simple stir-fry they are soft, supple and silky. When fried into a pancake (as Marcia Kiesel did with the leftovers), they are brown and crisp on the outside and tender on the inside. I'm sure I could have substituted the dry version and the recipe would have been just fine, but if you have the opportunity, try out the fresh.

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