FRIDAY FOOD THING
I have recently discovered how cool rice noodles are. You know what I’m talking about — they’re the noodles you see in almost any movie where the actors are hunched down in one of those small, ambient-rich Asian side-street restaurants with a bowl cupped in their hands, shoveling steaming noodles and seafood tentacles into their mouths with chopsticks. (There is an incredible rice noodle scene with Harrison Ford in one of my all-time favorite movies, Blade Runner. Every time I see that movie — which is quite often — my taste-buds wake up and begin jumping up and down, hammering the roof of my mouth in protest!)
What I really like about rice noodles is their preparation: bring a pan of water to a boil, toss in the dry rice noodles, stir, turn the heat off, let sit for anywhere from 4 to 8 minutes (depending on the type of rice noodle you are using), drain in a colander, and chill by pouring cold water over them (to stop the cooking process).
How simple can it get?
How about covering a couple handfuls of dry rice noodles in a bowl of water and soaking them overnight in the fridge, where they store well until you are ready to create a colorful stir-fry, or a tasty broth soup?
Needless to say, an amazing wide range of rice noodle recipes are available in a Google search, limited only by your imagination.
Damn, there go my taste-buds again — waking up and jumping up and down, hammering the roof of my mouth in protest!