Fresh rice noodles only take a minute or two in hot ... A thicker version is called “mi xian.” The extra wide version of steamed chow fun noodles is called “chee cheong fun.” ...

Fresh rice noodles are oiled and stacked before being sliced into strips (about 6mm-8mm [¼ inch to ⅜ inch] wide). When you get them home, separate the stacked noodles into single-noodle ...

Sauté, tossing to evenly distribute sauce and shellfish, until flavors meld and noodles heat through, about 2 minutes more. Season with extra salt or Cajun spice as needed. Off the heat ...