Here’s another left over from the Nissin Hong Kong Meet The Manufacturer. Seafood rice vermicelli! In the last couple years, rice vermicelli really has grown on me – here’s a little something from Wikipedia
In East Asia, the term rice vermicelli is often used to describe the thin rice noodles (米粉) popular in China, also known as bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, วุ้นเส้น (Wûns̄ên) in Thai, ၾကာဆံ (kya zan) in Burmese, and bún in Vietnamese. The term vermicelli may also refer to vermicelli made from mung bean, which is translucent when cooked, whereas rice vermicelli turns whitish when cooked. Mung bean vermicelli is commonly used in Chinese cuisine. In contrast, misua (Chinese: 面线; pinyin: mian xian; Pe̍h-ōe-jī: mī-sòaⁿ) is vermicelli that is made of wheat instead of rice. While superficially similar to bee hoon it has a very different texture and different culinary uses as well.
Let’s have a look at this one!
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add sachet contents to cup and fill to line with boiling water. Cover for 3 minutes. Stir and enjoy!
Detail of the lid (click to enlarge).
The rice vermicelli block.
A dry seasoning sachet.
A light powder soup base.
A vegetables sachet.
Looks like vegetables, egg and seafood.
The oil sachet.
A light yellow liquid.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp, carved squid and spring onion. The noodles were slightly thick and chewier than many – and it worked well here; a little heartier. The broth was very good – a milky seafood and butter kind of taste which was absolutely delicious. The included bits included scrambled egg, spring onion, mushroom and seafood which all hydrated perfectly. Well done! 5.0 out of 5.0 stars. EAN bar code 4897878160051.