Since I don't remember when, Snail vermicelli (fans of a kind of rice noodle soup called "luosifen") have suddenly become popular in China and have become the internet celebrity food of the whole country. Now, if you haven't eaten luosifen, you almost can't say that you have a strong taste. Although it is also a popular internet food like hot pot, snail vermicelli are treated quite differently. As many people who like it, there are as many who hate it. The massively destructive taste is like a bomb blasting the smell within a radius of 5 meters, especially the unique sour bamboo shoots and the stench they emit. The people who love to eat it, however, think it is the taste of the gods on earth.
The way to make dry tossed snail vermicelli is very simple. First, boil the rice noodles, then take them out and rinse in cold water. Prepare various side dishes according to your own taste, such as greens, eggs, braised pork, chicken feet, etc. Heat up the pickled bamboo shoots and pickled dried radish and dried fungus in the wok, pour them onto the rice noodles and side dishes, add the peanut and tofu skin seasoning packet, then pour in the luosifen soup, chili oil, and vinegar. Stir evenly, and finally sprinkle a little bit of green onion as a garnish. A bowl of delicious and full of flavor dry tossed snail vermicelli is now ready.
I have made Sprite mixed with noodles many times before, which is spicy and delicious with a hint of sweetness from the Sprite. Later, I tried making Sprite mixed with snail vermicelli, and thus, Sprite mixed with snail vermicelli was born! It is similar to making Sprite mixed with noodles and is very simple. Boil the spicy luo si rice noodles and then take them out and rinse them in cold water. Drain the water, put them in a bowl, add the pickled bamboo shoots, pickled radish, dried fungus, and peanut and tofu skin seasoning packet, pour two tablespoons of Sprite over them, then add in the snail noodle soup, chilli oil, and vinegar. Stir evenly and it is ready to eat.
I highly recommend stir-fried snail vermicelli. Whether you are a luosifen fan or a noodle stir-fry lover, you must try it. It is an unforgettable taste! First, boil the rice noodles until they are 80% cooked, then take them out and rinse in cold water. Heat up the oil in a wok and briefly stir-fry the pickled bamboo shoots, pickled dried bean curd, dried radish and dried fungus to let their fragrance come out. Pour the rice noodles into the wok and add the greens if you want. Pour in half a packet of soup base and half a packet of vinegar, and quickly stir-fry until the bulk rice noodles are fully colored. Turn off the heat, add chili oil and peanut and tofu skin seasoning, and stir well before serving.
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