The following practice, the rice noodles are not easy to stick together:

1. rice noodles boiling water to cook 7 minutes cooked, fish out and drain the water, with oil to mix well, pick scattered storage.

2. Heat the pan on high heat, stir-fry the ingredients first, put more oil, and then put down the rice noodles to stir-fry quickly and mix well.

3. If you want to thicken the sauce, it will not stick together.

4. Rice noodles should not be fully cooked, while hot, mixed with oil and cooled, to avoid the rice noodles are not fried and the first self-bonding. Secondly, the fire is strong, more oil, fast frying, reduce the chance of rice noodles stick together. At the same time to use good quality rice noodles.

Extended information:

Fried rice noodles is a classic traditional snack, belonging to the southern Fujian cuisine. It is a popular favorite dish. The main ingredient is rice vermicelli, which is stir-fried with cabbage and other vegetables. Fried rice noodle is a kind of Guangdong snack. The classic stir-fried noodles are served with an egg and some seasonal side dishes, which are mostly bean sprouts (all year round), cabbage (summer), and lettuce (spring, fall, and winter).

The best rice noodles are made in Hutou, Anxi County. Legend has it that there is a special spring there, and the rice noodles made from the spring water in Hutou are especially pliable and do not stick together. There are also very famous Xinghua rice noodles, Putian rice noodles white as snow, fine as silk, slightly rice flavor, dry can be stored. Rice flour is a major specialty of Fujian, there are examples of rice flour exported in the Ming Dynasty. It is not only one of the earliest rice noodles to go out of the country, but also enjoys a high reputation in the Southeast Asian market, and is a representative of excellent flavor snacks in Fujian food culture. Inexpensive and delicious, famous at home and abroad, especially for overseas compatriots loved. People beautifully named "Xinghua rice noodles".