Rice Stick Noodles© Denzil Green
Rice Stick Noodles are flat noodles made from rice flour and water.
You can get thin, medium or wide versions, anywhere from 1 mm to 1 cm ( .05 inches to .4 inches) wide, occasionally wider,
They can be used in stir-fries, noodle salads, soups and in fillings for spring rolls.
Thin ones are for soup, salads, spring rolls; wide ones are for soups and stir fry.
They turn translucent when cooked.
Cooking Tips
Soak in hot water 10 to 15 minutes before using, unless frying to make crispy ones.
After soaking, the noodles need no more than a minute of cooking, whether by boiling or stir-frying.
OR, add to hot, boiling water, keep water at maximum boil and boil for the following times:
Extra-large: 6 to 7 minutes
Large: 5 to 6 minutes
Medium: 3 minutes
Small: 2 minutes
Extra-small: 1 minute
Vermicelli: 1 minute
Nutrition
Gluten free
 |
|
Amount
|
| Calories | |
180
|
| Fat | |
0 g
|
| Saturated | |
0 g
|
| Trans | |
0 g
|
| Cholesterol | |
0 mg
|
| Carbohydrate | |
41 g
|
| Fibre | |
1 g
|
| Sugars | |
0 g
|
| Protein | |
3 g
|
Language Notes
Also known as Thin Rice Stick Noodles.