Rice Noodles
By: Sheri Wetherell

About

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.

Information
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.