How To Use Rice Noodles

Rice noodles are common in Asian cuisine and come in varying widths. To keep it easy I have two widths in my pantry at all times. I use thin vermicelli noodles in soups, salad rolls and occasionally deep fried on a salad. Wider noodles are perfect for Shrimp Pad Thai or an easy rice noodle stir fry.

I included rice paper wrappers and bean thread noodles in this post because gluten free cooks want to know their options. Then you can decide what to buy.

Buying and Storing Rice Noodles

Gluten free shoppers know all about packaging and rice noodles are no exception. They're naturally gluten free with a typical ingredient list of rice flour and water.

I like the convenience of dried rice noodles over fresh. I buy multiple packages and store them in my pantry. They are broadly classified as thin, medium and wide but manufacturers use different names and so do recipes.

Vermicelli actually refers to the width of the noodle rather than the flour it is made of. Asian recipes calling for vermicelli or rice sticks generally mean rice vermicelli and they are all thin and very brittle.

Buying and Storing Bean Thread Noodles (rice free)

If you are avoiding rice for any reason there are many more Asian noodles to try. Bean thread noodles are the only other type I buy but I'm always looking at what new noodles are available.

Bean thread noodles are made from mung bean starch alone or combined with potato starch. These translucent noodles are gluten free and go by many names; bean threads, mung bean threads, glass noodles, cellophane noodles, transparent noodles and Chinese vermicelli.

Unlike rice noodles, bean thread noodles are tough and difficult to cut or break in their dried state. For that reason they are sold in packages containing several small bundles like skeins of wool, making it easy to remove a single bundle for use.

Buying and Storing Rice Paper Wrappers

Rice Paper Wrappers are made from a mixture of rice flour, tapioca starch, water and salt that is then rolled and dried into very brittle, thin shapes. Round papers are used for salad rolls and spring rolls, while the triangular ones are traditionally used at the table to wrap grilled foods.

They also come in different sizes. I use 8 ½ inch rounds for salad rolls. Six-inch rounds work, you just have to make more rolls.

Most rice paper wrappers are sold in flimsy, plastic containers and should be kept flat in that container. The wrappers quickly curl up around the edges if left out so it's best to leave them in their container even when you're using them. I live in a dry climate but if you are in a humid climate you could place the container in an airtight plastic bag to keep them dry.

I see all kinds of non-traditional uses for these online and gluten free cooks can try them all.

How To Soften Rice Noodles

Cooking instructions for rice noodles vary quite a bit and according to some, overcooking them is the greatest error a cook can make. I have both overcooked and undercooked rice noodles many times. Try either of these methods and find the one that works for you.

Boiling Water Method

My preferred method for cooking rice noodles is boiling water for 5 minutes.

• For soups and stir-fry recipes, the noodles will get a little extra cooking as they reheat in your dish. Once you've over cooked them a few times you'll know how to prevent that from happening.
• For a rice noodle bowl, salad rolls and cold salads there will be no further cooking so you want them fully softened. Once you've under cooked them once you'll know exactly how to soften them.
• Don't over complicate rice noodles. Just taste them and decide what you call done.

Tap Water Method

Many recipes call for soaking rice noodles in warm water for 15-20 minutes. Some say this will avoid over cooking but they always seem a little under done for me.

How To Soften Bean Thread Noodles

Bean thread noodles take slightly longer to cook than rice noodles and need to be softened in boiling water.

1. Place bean thread noodles in a large bowl. Cover with boiling water and let sit for 15-20 minutes. Drain and set aside.
2. After soaking cut noodles into shorter lengths with kitchen scissors and use in soup, salad or stir-fry dishes.

Deep Frying Vermicelli and Bean Threads

Dry rice vermicelli noodles puff up when deep-fried and can be used as a garnish on a salad or stir fry. Toss them into hot oil and watch them instantly puff up. Turn them over to cook the other side for a few seconds then transfer to a paper towel lined plate. Use within a few days.

Bean thread noodles also puff up when deep-fried and turn a brilliant white colour. They instantly puff up like rice noodles but the colour is more impressive. Turn them over for a few seconds and transfer to paper towel. I top my salad with Asian dressing with these crunchy noodles for an impressive garnish. They're best eaten the day they are fried.

How To Use Rice Paper Wraps

Soften sheets of rice paper one at a time in a shallow bowl of hot tap water. Slip the wrapper into the water for less than 30 seconds. They start to become flexible and will continue to soften as you work.

For my complete step-by-step instructions check out the recipe for salad rolls.