I know this is a stupid question to anyone who's used them, but the thread a few weeks ago got me on a chow foon kick..So, I found fresh chau chow rice noodles..They look succulent!! Do I have to boil them first, or just pan fry? Thanks!
I'm assuming these are the thin dried rice noodles with angel hair-like dimensions. Generally, I soak them in water at room temperature for while until they become soft. Then I either boil them just like any other noodle, or stir fry them in a wok.
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