Learn how to cook rice noodles for all your favorite stir-fry, soup and cold noodle salad recipes!
Rice noodles are an essential and absolutely delicious ingredient in almost all Asian cuisines, made from just two ingredients: rice flour and water.
I love rice noodles for their slightly chewy, springy texture. Also because they taste a bit lighter than noodles made from wheat flour.
Cold rice noodle salads often have a salty, umami dressing with a kick of citrus and vinegar, like cold rice noodle salad with peanut lime dressing. Long, thin rice noodles are delicious in soup, and we all love rice noodle stir-fries like Pad See Ew and Drunken Noodles.
Cooking rice noodles is slightly different than cooking other types of pasta. Instead of boiling the noodles, dried rice noodles are simply soaked in hot water to hydrate. If used in a stir-fry, the hydrated noodles are then briefly cooked again in a very hot wok or skillet.
The tricky part about cooking rice noodles is knowing how long to soak the noodles. Keep reading for specific, helpful tips about how to cook rice noodles for all your favorite recipes.
TYPES OF RICE NOODLES
Rice noodles are an ingredient in basically all Asian cuisines. They are sold fresh and dried. In most grocery stores in the United States, dried rice noodles are most common. In Asian markets you’re more likely to also find fresh rice noodles in the refrigerated section.
Each country has a variety of names for rice noodles, depending on the size and shape of the noodles. However, in most grocery stores in the US they are labeled simply as “rice noodles” or “rice stick” noodles.
The main difference between all types of rice noodles is the width of the noodles.
The packaging rarely says exactly what size the noodles are. Luckily, the packaging is usually transparent so you can see the noodles for yourself!
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