Puli Rice Vermicelli 埔里米粉

Puli Rice Vermicelli (埔里米粉) is a rice-vermicelli specialty associated with Puli (埔里). A product description from Sanxia District Farmers’ Association (三峽區農會) for Puli Township Farmers’ Association’s (埔里鎮農會) shuifen (水粉) specifies a relatively thick noodle with distinct strands and a chewy, springy texture.

Boiled and sun-dried noodles

In the documented manufacturing sequence, rice is ground into a slurry, pressed to remove water and mixed. The Puli noodles are then cooked directly in water and sun-dried. The farmers’ association contrasts this water-cooking stage with the steaming used for Hsinchu (新竹) noodles.

The listed farmers’ association product

The specific packet is a blended product: its listed ingredients include corn starch, wheat starch, rice, water and sodium carboxymethyl cellulose. The association describes it as suitable for either stir-frying or boiling, retaining a smooth, resilient bite. This ingredient list belongs to that product, rather than to every Puli maker.