Grandma's Style Rice Noodles Cooked in an Electric Rice Cooker

No need to stir-fry over high heat until your arm aches! You can make moist, flavorful, and perfectly separated traditional rice noodles in an electric rice cooker. Main Ingredients: Rice flour (or dried rice noodles), shredded pork, shredded shiitake mushrooms, dried shrimp, shredded carrots, chopped celery. Seasonings: Soy sauce, white pepper powder, fried shallots, broth (or water). Simple Steps: Soak dried rice noodles in warm water until softened, then cut to desired length. Heat a pan (or briefly stir-fry on the stove) and sauté shredded shiitake mushrooms, dried shrimp, and shredded pork until fragrant. Add soy sauce, pepper, and broth, then bring to a boil. Place the softened rice noodles in the inner pot. Pour the cooked ingredients and broth over the noodles (use slightly less liquid than when cooking regular rice to prevent sogginess). Mix well. Add 1 cup of water to the outer pot and press the start button. Once it pops, let it steam for 10 minutes. Sprinkle with fried shallots and chopped celery, then mix and serve.