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Rice noodles come in various shapes and sizes and can be made from rice or rice flour. They are used in a variety of dishes and can be found in grocery stores and health food stores. In the West, they are made from rice flour, while in Asia, they are made by soaking and grinding rice. They can be used to replace wheat noodles and are highly absorbent. They can be cooked like regular noodles or stir-fried with other ingredients.
Rice noodles are noodles made from rice or rice flour, depending on the culture and company that makes them. They come in a range of shapes, sizes and styles, from facsimiles of Western noodle shapes like spaghetti to fresh Asian ribbon noodles, and there are many ways to use them. Many grocery stores carry these noodles, sometimes in their Asian ingredients section and sometimes with gluten-free foods, and they can also be found in health food stores and through companies that specialize in gluten-free or Asian food products.
In the West, companies tend to make rice noodles from rice flour. They are made much like ordinary noodles, by mixing rice, water and flour, rolling out the mixture and cutting or extruding it. The noodles are typically dried before being packaged and sold. Rice capellini, spaghetti, macaroni and a large variety of other shapes can be made with brown rice flour or white rice flour.
In Asia, rice noodles are classically made by soaking and grinding rice to create a paste, then rolling out the paste and cutting it. Fresh noodles are often cut into wide ribbons that can be used in soups and stir-fries, and are also sold dried, in a variety of widths. Rice sticks, also called rice vermicelli, are very popular in Thailand, where they are used to make pad thai.
Sometimes, ingredients like green bean flour can be added to rice noodles to change its texture or appearance. These noodles typically cook slightly transparent and are usually chewy and slightly tough, unless overcooked, in which case they will become mushy and sometimes quite unpleasant. Like the rice itself, the noodles are highly absorbent and the relatively neutral flavor pairs well with a wide variety of sauces and ingredients.
Noodle dishes may specifically call for this type of noodle, especially in Asia where it has been popular for centuries. Rice noodles can also be used to replace wheat noodles in households where people prefer the different flavor or where people are sensitive to gluten, a substance found in wheat.
Depending on the recipe, rice noodles can be cooked like regular noodles, or they can be dipped and then tossed in a pan to stir-fry with other ingredients. The soaking method is commonly used in Asian recipes, especially in the case of thin noodles, to ensure the noodles don’t become mushy from overcooking.
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