How to Cook Rice Noodles
Rice noodles are a gluten-free type of noodle that is made from rice and water making it low in fat and calories. This meal is popular in Asian cultures and can be found in stir-fries, soups, salads, spring rolls or with steamed rice. In this rice noodle recipe I prepare rice noodles that can be used in any dish.
Nutritionally, rice noodles are gluten free, low in carb, and low in calories. 1 cup (91g) of rice noodles contain just 192 calories and 0.4g of Fat, 44g of carbs and they are gluten free.
Rice Noodle Ingredients
8 oz. dried rice noodles
2 tbsp vegetable oil
3 cloves garlic, minced
1/2 cup sliced carrots
1/2 cup sliced bell peppers
1/2 cup sliced onions
1/2 cup sliced mushrooms
1/2 cup sliced cabbage
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1/4 tsp black pepper
2 green onions, sliced
Cooking Tools needed to cook rice noodles
Large pot: You’ll need a large pot to boil water and cook the noodles. A 6-8 quart pot is ideal for cooking a pound of noodles.
Colander: After cooking the noodles, you’ll need to drain them. A colander will allow you to drain the noodles easily and quickly.
Tongs or chopsticks: Tongs or chopsticks are handy tools for handling the noodles when they are hot and slippery. They can be used to separate the noodles and remove them from the boiling water.
Bowl: You’ll need a bowl to soak the dried rice noodles in warm water before cooking. Make sure the bowl is large enough to fully submerge the noodles.
Measuring cups and spoons: You’ll need measuring cups and spoons to accurately measure the rice noodles and any other ingredients you’ll be using in your recipe.
Cutting board and knife: If you’re adding vegetables or other ingredients to your rice noodle dish, you’ll need a cutting board and knife to prepare them.
Rice Noodles Cooking Instructions
Soak the rice noodles in cold water for about 15-20 minutes until they are soft and pliable. Drain and set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry for a few seconds until fragrant.
Add the sliced vegetables (carrots, bell peppers, onions, mushrooms, and cabbage) and stir-fry for 2-3 minutes until they are slightly tender.
Add the cooked rice noodles to the wok, and toss with the vegetables.
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Add the sauce to the wok, and toss everything together until the noodles and vegetables are coated with the sauce.
Add the sliced green onions and toss again for another minute or so.
Serve hot, garnished with additional sliced green onions if desired.
Enjoy this rice noodle cooking method. You can add rice noodles to stir-fries, soups, salads and spring rolls.
What are some rice noodle cooking tips?
Choose the right size and shape of rice noodle: Different dishes require different types of rice noodles. Thin noodles are best for stir-fries and soups, while wider noodles work well in salads or as a bed for saucy dishes.
Soak the rice noodles before cooking: Rice noodles are sold dried at the store, and soaking the rice noodles in warm water before cooking will help soften them and prevent them from breaking during cooking. Soak them and check them regularly. You want them to be pliable but not mushy.
Use boiling water: When cooking rice noodles, always use boiling water. Bring a large pot of salted water to a boil. Then add the soaked noodles. This will ensure even cooking and prevent them from sticking together.
Don’t overcook the rice noodles: Rice noodles cook quickly, usually in just a few minutes. Stay by the stove and sample one regularly to be sure they don’t overcook and become mushy, loosing their texture. Test them frequently while cooking and remove them from the heat as soon as they are tender but still slightly firm.
Rinse the rice noodles cold water: After cooking, rinse the noodles with cold water to stop the cooking process and remove excess starch. This will prevent them from sticking together and becoming clumpy.
Serve the rice noodles immediately: Cooked rice noodles should be used immediately in your desired recipe, as they can dry out quickly and lose their texture if left out for too long.