The more I record my steps to make recipes for this blog, the more I realize that it is so difficult to make exact recipes for dishes! There are so many variables in cooking- how powerful is your stove? How thick are your ‘julienned’ carrots? How big is one dried shiitake mushroom versus another? What type of salt? Even just for kosher salt, Diamond brand versus Morton brand have different sized flakes of salt- Morton brand is noticeably saltier per pinch of salt (try it!). Some soy sauces are super salty (cough Kikkoman red), and others are not as salty (Pearl River Bridge, for instance). I aim to provide as good of instructions as possible, but there are some variables I can’t account for. That being said, please use the recipes I post, but also use your tastebuds and intuition to guide you, even if that means straying from the exact amounts and such!

chao mi fen

Stir-fried Thin Rice
Vermicelli

炒米粉

chao mi fen (tsao mi fen)

help from: YTower and 李梅仙老師

Makes 4 hearty “carb” servings

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