Stir-Fried Vermicelli with Garlic and Scallions

Called mifen (米粉) in Mandarin and fensi (same characters) in Cantonese, these super-thin rice noodles are almost always sold dry. If you're making other meat and vegetable dishes, you can whip up a very basic stir-fried vermicelli with just onions, scallions, garlic, and ginger. Or if it's a one-dish meal you're after, add some shrimp, chicken, beef, or pork.

Ingredients

1. 8 ounces dried vermicelli (very thin rice noodles)
2. 2 tablespoons soy sauce
3. 1 tablespoon yellow rice wine
4. 1 tablespoon water
5. 1/2 teaspoon sugar
6. 1/4 teaspoon freshly ground black pepper
7. 1 to 2 tablespoons vegetable or peanut oil
8. 1/2 red onion, thinly sliced
9. 2 cloves garlic, minced
10. 1 small piece ginger, minced
11. 1 stalk scallions, cut to 1-inch lengths

Directions

1. Soak the vermicelli in cold water for 15 to 25 minutes, until they are soft enough to eat but still firm. (If you're in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it'll take.) Careful not to oversoak, or they will be too soggy to stir-fry. With a colander, drain out excess water. In a small bowl, mix together the soy sauce, yellow rice wine, water, sugar, and pepper and set aside.
2. Heat the cooking oil in a wok over medium-high heat. Sauté the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, then the rest of the sauce. Stir the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to plate(s) and serve hot.

Notes