'My checking account is looking bleak, but my bowl of spicy rice noodles is not.'
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While that’s cooking, toast a few big pinches of sesame seeds in a non-stick skillet. Remove them once they’ve turned a deep shade of brown, and put them in a small bowl for serving. The flavors that we're building for this dish were inspired by some recent trips to Flushing Queens and the Chengdu-style noodle dishes that I eat and love when I'm there.
. Bland rice noodles are not an enjoyable thing to eat . Then I bring that water to a boil. You might be thinking,Well, here’s what makes it different:. They cook more gradually and are less likely to develop that slimy coating and mushy texture. Make sure you stir them every minute or so to avoid clumping, and give them a rinse in cold water, after they’ve reached a pleasantly chewy, tender texture. That will take about 4-5 minutes.
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