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Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of East and Southeast Asia. Rice noodles are have moderate amounts of protein, carbs and low in fat and fiber. And rich in mineral and selenium. Rice is naturally gluten-free, low in sodium and fortified with Vitamin A. Rice noodles are often pre-soaked in water before tossed into a stir-fries and other dishes. Rice noodles are famous ingredients with Pho, sawine and Pad Thai.
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ADIPISCING CONVALLIS BULUM
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Victor Madrigal Jr. –
I used half the package of rice noodles and it made 4 servings. The instructions said to soak it for 5-8 minutes, but mine took about ~14 minutes for it to become tender.
Janis F. –
These rice noodles turned out to be the exact size I wanted.
I break them into 3-4 inch lengths and fry them.
If you fry them until they are just turning a golden brown they are incredibly addictive.
To flavor them, toss them in a paper grocery bag (doesn’t it feel great to reuse them?) and sprinkle them with the spice(s) you like such as garlic powder, onion powder, or Gochugaru (고추가 Korean Chili Flakes).
Shake well, then, serve them with a sauce on the side.
* Sometimes, I dip them in sour cream or flavored yogurt cheese (the easy-to-make recipe follows).
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One of the best recipes ever > Graham Kerr’s Yogurt Cheese
1. Place some yogurt in a large strainer lined with Bounty paper towels (they don’t fall apart).
Set the strainer over a bowl and let drain overnight in the refrigerator.
2. Combine the thick yogurt with whatever spice(s) you like (see above).
If it’s too thick, add a bit of the drained liquid (whey).