As I was organizing my pantry, I saw a partial bag of thin
rice noodles that I’d used for a Thai recipe a long time ago. Apparently, these
noodles can last a life-time, if stored in an air-tight container. Since I had no intention of discarding the
dried noodles, I wanted to find a use for them that would be more in keeping with Armenian cuisine.
|Faloodeh Shirazi (photo from Pinterest.com)|
for rice noodles, I was surprised to find one for a frozen dessert called ‘Faloodeh’,
in an article from the ianyan online
magazine written by Liana Aghajanian.
similar-sounding name called ‘Paludeh ye Shirazi’, from the cookbook, “Persian
Cuisine” by M.R. Ghanoonparvar.
– or- Paludeh ye Shirazi: A frozen angel hair rice noodles and cream dessert
angel hair pasta
squeezed lime juice
cook for 10 minutes, or until soft, but not mushy. Drain and rinse in cold
water. Set aside in a colander to drain completely.
lime zest and rose water extract, if using. Stir in the noodles, tossing to
for 1 hour. Remove from freezer and loosen. Place back in the freezer for one
more hour, until noodles are frozen and crisp.
bowls. Drizzle one or two Tbsp. (or to taste) lime juice over each serving.