Reterritorizing Rice Vermicelli

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Traditional Chinese cuisine can be categorized into four types: northern, southern, eastern, and western. Eastern and southern, unlike their counterpart northern and western, contributed greatly to China’s rice culture and economy. While northerners rely on wheat, millet, and corn as their staple food, southerners cultivated rice heavily.

I was introduced to rice noodles as a side dish, because I grew up with wheat noodles for meals. I never used to make Jia Jiang Myeon or Da Lu Mian with rice noodles, and I would never thought that someday my diet would expand to include using rice flour, tapioca starch, and other wonderful ingredients to make a blend of gluten-free flour. but hey, over the years in California, I’ve also come to appreciate the love behind making Californian Asian fusion cuisine!

My point is, there is no set ways to prepare any dishes, culture is fluid, so are the recipes!

With that thought, I leave you with this affordable and fantastic tasting Jiangxi rice noodles. May you go on to make many happy meals using experimental ingredients, and best of all, the noodles were only 89 cents!

To cook the Jiangxi rice noodles, heat 8 cups of water, cook the noodles in boiling water for 10 minutes or until soft. drain and rinse in cold water. The rice noodles can be cooked 1 to 2 hours ahead of meal time. To prevent rice noodles from clumping, rinse with more cold water before use.

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