Rice Noodles (Mi Fen)
小麦文化の北、お米文化の南！中国南部の主食「お米の真っ白な麺」
Description
Noodles made from rice flour. The staple in Southern China. Vastly more varieties than JP 'Bifun': cylindrical like spaghetti (Mi Fen), flat like fettuccine (He Fen), or thread-thin. Easier to digest than wheat noodles, featuring a slippery throat-feel.
Classification: Everyone, Ingredient, Noodles, Mi Fen, Rice Noodles, Southern Cuisine, Guilin Mi Fen, Noodle Soup
Shops selling Rice Noodles (Mi Fen)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice
- Water
Instructions
- [Typical Uses]
- [Guilin Mi Fen]: Guangxi specialty. Thick round noodles tossed with fried beans, pickles, and secret sauce.
- [Chao He Fen]: Flat fresh rice noodles wok-fried with beef (Guangdong staple).
- Noodle soup.
Learn more Substitutes, pairings, tips
Key spices
Gentle rice sweetness and clean bite (snaps easily) due to zero gluten
Substitutes at Japanese supermarkets
(Substitute with JP Bifun or Vietnamese Pho)
Pairing
Soup (Shang Tang) / Black Vinegar / Peanuts
Trivia
The stars of modern Chinese instant noodle booms like 'Luosifen' (Snail noodles) are also these Mi Fen (Rice noodles).
Eating tips & etiquette
In China, 'fresh rice noodles' are sold massively in markets alongside dry ones. The chewiness of fresh ones is a distinct, superior deliciousness.
Allergen
None