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 ...

smoky hor fun (rice noodles). Cheung fun are a specialty of Guangzhou province, the home of Cantonese cuisine. In Melbourne, that mostly means delicate steamed and wokked dishes at neighbourhood ...