新竹米粉 translated to English as "Xin Zhu" vermicelli, is a well-known noodle produced in Xin Zhu, Taiwan. The noodles is dried by the natural wind and not by machine. That's what made it so special and popular in Xin Zhu. The main ingredients are rice and water.
I'm not sure if the dried "Xin Zhu" vermicelli that I bought is the original product from "Xin Zhu". But, I can tell the difference between this "Xin Zhu" vermicelli and the common vermicelli. It needs longer soaking time to soften. It is half-translucent that is similar to glass noodle. And it is also more springy. Of course, it is more expensive. I've use it several times in stir-frying, but haven't try it in noodle soup. If you like fried glass noodle, you will like this fried "Xin Zhu" vermicelli too.
Fried "Xin Zhu" Vermicelli 炒新竹米粉
2 pieces of "Xin Zhu" Vermicelli, soaked in warm water for 25-30 minutes
cabbage, cut into strips
1/4 of carrot, cut into strips
1 egg, beaten
12 prawns, shelled and deveined
1 tbsp of chopped garlic
1 tbsp of oyster sauce
1 tsp of dark soy sauce
3 tbsp of light soy sauce
dashes of white pepper powder
1. Heat some oil in a wok. Fry the beaten egg till golden both sides. Leave it cool and cut it into strips.
2. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and cabbage to stir-fry for 2 minutes.
3. Add vermicelli. Pour in seasonings, water and mix well. Continue to stir-fry until the sauce is thickening. Toss the carrot to the vermicelli. Stir-fry for 1 minute. Dish out and garnish with egg strips. Serve hot.