Beside rice, noodle is staple meal in Indonesia.
In fact we have so many type of noodle commonly consumed e.g;
1. egg noodle (mie telor)--see my homemade egg noodle here , here and here.
2. Cellophane noodles (so'un) -- made of potato starch mix with green bean flour. The texture is very soft, suitable for soup, fried so'un noodle or filling for Indonesian fried dumpling. Sold in dry form, soak in hot water until soft and then ready to be processed into various kinds of cuisine.
Beyond the wide varieties of the noodle, the way we cook it also has no boundary because in Indonesian has many cultures and bring their culture into Indonesian culinary in their own ways.
İt'll never bored when you are digging Indonesian culinary. İt's rich, exotic, spicy, savory, umami, cultured.....
This is one simple and common recipe on how to cook vermicelli in Indonesia, fried vermicelli with sweet soy sauce or Bihun goreng kecap. İt's fast and simple way to enjoy vermicelli noodles in any time, morning to night