Rice Noodles


Rice noodles are made from rice flour and water, though sometimes corn starch or tapioca is added to increase the chewy texture. They are common in East and Southeast Asian cuisines, such as Thai and Vietnamese.


Other names: maifun, rice sticks, laksa noodles
Translations: Rīsu nūdeles, Ryžiai Makaronai, Rijst Noedels, चावल नूडल्स, Рисовая лапша, Ρύζι Χυλοπίτες, معكرونة الأرز, 쌀 국수, Rýžovými nudlemi, Rice noodles, 米粉, Fideus d'arròs, Rice Rezanci, Ryžovými rezancami, רייס נודלס, Risnudlar, Резанци пиринач, ライスヌードル, Nouilles de riz, Reis Nudeln, Risnudler, Fideos de arroz, Рисова локшина, Riisinuudeleita, Райс Юфка

Physical Description

Rice noodles are long-shaped. They are either flat or round.

Colors: White, Light brown if whole-wheat

Tasting Notes

Flavors: Neutral, bland
Mouthfeel: Gummy, Smooth
Food complements: Soup, Chicken, Vegetables, Beef, Coconut milk, Peppers, Stock
Wine complements: Plum wine, White wine
Beverage complements: Tea, Sake
Substitutes: Wheat noodles, Quinoa noodles, Bean threads, Vermicelli

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Preparation and Use

Bring a pot of water to a boil. Add salt and remove from heat. Add noodles and cook for about 5 minutes.

Conserving and Storing

Rice noodles can be stored in a dry cool place.

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