Fuzhou Xiàn Miàn + Soup, 福卅线面

A classic easy weekend lunch that reminds you of home.

There are few dishes that remind a Fuzhou kid of home, as much as this one. You probably had this at least once a week growing up, because it’s so simple to make. You can use any stew from this blog as the base, such as this or this.

"Just 10 minutes! It's easy!" - Aunt Kim

Ingredients 

• Fuzhou flour vermicelli, 福卅线面
  aka "extra thin extraordinaire delicate vermicelli"

• Soup base - you can use any of the stews or broths in the other recipes

Steps

We typically use Fuzhou flour vermicelli (aka extra thin extraordinaire delicate vermicelli) as the noodle. Aunt Kim prefers the first brand, but the second is also pretty good.

To prepare the noodles, first bring water to a boil. In a separate pot, start heating the soup if it's coming from the refrigerator.

Put the desired amount of noodles in the boiling water. We usually do 2 bundles per person (3-4 if you’re hungry).

Use chopsticks to spread the noodles out.

These noodles cook very quickly (less than 30 seconds). Once the noodles have floated to the surface, immediately drain and place in a bowl. Be careful not to over-cook. These noodles easily capture over-absorb water and become too soggy. Aunt Kim calls this "goo".

Pour the hot soup base over the noodles. Again, because these noodles can easily capture water, don't disturb the noodles in this state. Only pull up the noodles when you're ready to eat.

Make sure to eat promptly!