Asian Rice Noodles Category

Asian Rice Noodles
Rice noodles are made with rice flour, and are especially popular in Southeast Asia. It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh. Rice noodles should be soaked in hot water before using. When they're soft and transparent, drain them and
Asian rice noodles
Asian rice noodles
Rice noodles are made with rice flour, and are especially popular in Southeast Asia. It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh. Rice noodles should be soaked in hot water before using. When they're soft and transparent, drain them and…
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laksa noodles
laksa noodles
These rice noodles look like white spaghetti. They're used to make laksa, a noodle dish popular in Indonesia and Malaysia. Don't confuse the noodles with laksa leaves, a kind of mint that's often used to season the noodles.
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medium rice sticks, dried rice noodles, gway tio, haw fun, ho fun, hor fun
medium rice sticks
These rice noodles are especially popular in Southeast Asia. They come in different widths; the thinner ones are best for soups, the wider ones for stir-fries. Before using, rice sticks should be soaked in hot water until they're soft and transparent. They can then be used in soups, or add along with some broth to stir-fries.
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rice flake noodles, banh uot mien, kuay chap, kuay jabb
rice flake noodles
These big, flat rice noodles look like tortilla chips. They're used in soups and stir-fries. Before using them, soften them in hot water, then boil or stir-fry them briefly, usually not more than a minute.
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rice noodles, rice-flour noodles
rice noodles
Rice noodles are made with rice flour, and are especially popular in Southeast Asia. It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh. Rice noodles should be soaked in hot water before using. When they're soft and transparent, drain them.
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rice sticks, rice stick noodles
rice sticks
They come in many shapes and sizes, but they can be roughly classified as thin, medium, and wide. Thin rice noodles are used in soups, salads, and spring rolls. Medium noodles are the most versatile, and can be used in soups, stir-fries, salads, or as a bed for meat or fish. Wide noodles are best used in soups, stir-fries, and braised dishes. Before using rice noodles, soften them in hot water. This will take anywhere from a few minutes to a half hour, depending upon the thickness of the noodles. After they've softened, boil or stir-fry them briefly, usually not more than a minute. It's easier to stir-fry noodles if you break them into shorter lengths.
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rice vermicelli, banh hoi, bee hoon, beehoon, bihoon, mai fun, maifun, mee fun
rice vermicelli
These are used throughout Asian in soups, spring rolls, cold salads, and stir-fries. They're similar to bean threads, only they're longer and made with rice flour instead of mung bean starch. Before using, soak the dried noodles in hot water until they're soft (about 15 minutes), then boil them briefly (from 1 to 3 minutes) and rinse with hot water. You can also deep-fry the dried noodles until they're crunchy and then use them in Chinese chicken salad, or as a garnish or bed for sauces.
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river rice noodles, chow fun guo tiao, fen noodles, hieu tieu, hu tieu
river rice noodles
These chewy rice noodles are popular in southern Vietnam, where they're often served with seafood. They're usually sold as fresh sheets, which are either left whole or sliced into various widths. Rinse them in warm water before using, then add them to stir-fries or soups, or use the sheets to wrap meat fillings before steaming them.
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silver pin noodles
These are thick, round rice noodles that are usually homemade.
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thin rice sticks, bun, pancit palabok, sen yai, thin rice stick noodles
thin rice sticks
These are used throughout Asian in soups, spring rolls, cold salads, and stir-fries. They're similar to bean threads, only they're longer and made with rice flour instead of mung bean starch. Before using, soak the dried noodles in hot water until they're soft (about 15 minutes), then boil them briefly (from 1 to 3 minutes) and rinse with hot water. You can also deep-fry the dried noodles until they're crunchy and then use them in Chinese chicken salad, or as a garnish or bed for sauces.
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wide rice noodles, chantaboon, jantaboon, sen chan, sha ha fun, sha he fan
wide rice noodles
These thick rice noodles are popular both in Southeast Asia and China. Soak the noodles in hot water until soft, then either boil them or add them along with some broth to your stir-fry.
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