Rice noodles are noodles made from rice. The principal ingredients are rice flour and water. But, ingredients like tapioca or corn starch are also 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, Southeast Asia and South Asia.
Rice Noodles has different varieties at different Asian countries, such as Shahe fen (Chinese), Bánh canh (Vietnam), Idiyappam (India, Srilanka), Khanom chin (Thai) and so on.
The origin of rice noodles goes back to China during the Qin dynasty [221-206 BC] when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare “noodles” using rice, thus inventing rice noodles. Over time rice noodles and their processing methods have been introduced around the world, becoming especially popular in Southeast Asia.
Rice noodles are main ingredient in some popular dishes like – Ka tieu (Cambodian), Cart noodle (Hong kong), Mohinga (Mayanmar), Kwetiau goreng (Indonesia), Pad Thai (Thai), Bún riêu (Vietnamese) etc.
Rice Noodles cooking Instruction
Cooking perfect Rice Noodles
Equipment
- Stock Pot
- Colander
- ladle
- Food tray
Materials
- Rice Noodles
- Refined Oil
- Water
Instructions
- Take the packet of Rice Noodles and carefully cut open. Do not hold it tight, as Rice Noodles is more prone to brittle than other pastas or noodles. Keep them in a plate. Do it at the beginning, to avoid last minute hurry while in middle of work.
- In a moderately large stock pot, add sufficient water to heat. Size of the pot and quantity of water should be sufficient enough to give more than sufficient space for the noodles to stir around. More is better than less. Heat the water to lukewarm, or just at the initial stage of Simmering.
- Switch/put off the heat source. Or you may remove the stock pot from the range.
- Place the dry rice noodles in the water. it should be fully merged. Do not stir at beginning. Allow to steep for 4 min approx.
- If lukewarm water has been used, wait around 10 min to get the expected result. But, if boiled water has been taken, soaking time will be reduced to 6 to 7 min.
- As soon as the rice noodles becomes almost pliable or al-dante, pour it in a colander to let the liquid drain out. Leave it for some time to maximise drainage.
- Quickly pour some cold water, [cooler the better] to stop the cooking effect due to the heat. it will also rinse out starchy water effectively. But, not too much to apply.
- shake the colander to ensure the drainage of water effectively.
- As the water goes out, Rice noodles tends to stick, same like other noodles or pastas. Apply few spoons of refined oil [sesame oil goes well with Rice noodles] to prevent sticking. keep it spreaded in a food tray to allow little more drying and use as per recipe.
Notes
- If adding the rice noodles to the stir-fry as it cooks, do so during the last few minutes and only partially cook the noodles beforehand.
- If pouring the stir-fry ingredients over rice noodles after you finish cooking everything, use fully cooked noodles.
- If using fresh noodles instead of dried, add them directly to the stir-fry during the last few minutes without previously soaking or cooking them.
- The best way to add rice noodles to soup is to add uncooked noodles to the broth during the last few minutes of cooking. Monitor closely to make sure that the noodles are not becoming overcooked.
- You could also add partially cooked noodles to the broth, but you should add them after the soup has already been removed from the heat and immediately prior to serving. The hot broth will be enough to finish cooking the noodles even without being over direct heat.
- Use fully-cooked rice noodles in dishes that don’t require any additional cooking. Asian-inspired vegetable salads, cold bean dishes, and cold soups are good examples.
- Pinch of salt and dash of vinegar in the cooking water may do some magic
Based on the preparation, the degree of cooking, or boiling/steeping to be done. Rice noodles is now gaining popularity for its Gluten-free property. Though, rice noodles has all the nutritional benefits of rice itself. Rice noodle is low in fibre, and a 1/3-cup serving provides less than 1 gram of fibre.
Chef’s Secret:
If you have any other methods and tips, feel free to share in comments below.
