Rice noodles are a versatile ingredient used in many Asian dishes. They are made by mixing rice flour and water, cut into different widths, and soaked before cooking. They absorb flavors well and can be stored indefinitely in a cool, dry place.
Rice noodles are flat rice noodles made in many parts of Asia. They can be used in a variety of dishes, from soups to stir fries, and are readily available in most markets that contain Asian ingredients. For a specific variety, it is sometimes necessary to go to an Asian market.
Noodles are made by mixing rice flour and water to make a dough or by soaking and grinding rice to create a paste. In both cases, the dough or pasta is rolled out onto a flat surface and then cut to form noodles. The noodles are then dried, typically after being folded to fit in a compact space. Sometimes, ingredients like taro powder will be added to slightly change the look or texture of the noodles.
There are three basic widths of rice noodle: thin, medium and large. In all cases, the noodles are soaked in hot water before use to soften them, and once cooked, they become slightly translucent, and typically quite chewy and sticky. These noodles are highly absorbent, so they pick up surrounding flavors very well and also absorb moist sauces, tending to puff up in the process.
These noodles are used throughout Asia in a wide variety of dishes. Rice stick noodles are sometimes included in soups, while medium noodles are the star of the popular Thai noodle dish known as pad thai. The thin noodles can be fried and crumbled onto plates, used to stuff egg rolls, or included in soups and stews. Various stews and hash browns may be served on a bed of plain rice noodles to soak up the sauce.
You may hear rice stick noodles called rice vermicelli, rice sticks, or just plain rice noodles. They should be stored in a cool, dry place and will keep indefinitely as long as they are not exposed to moisture. It may be a good idea to rinse the noodles before soaking them, to remove excess starch that could thicken the liquids in the dish or add a starchy taste to the finished food.
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