Rice noodles

Rice noodles
	Thin rice noodles in dried form
Type	Noodle
Place of origin	China
Region or state	East Asia, Indian subcontinent and Southeast Asia
Main ingredients	Rice flour, water
Variations	Bánh canh, , idiyappam, khanom chin, , lai fun, mixian, rice vermicelli, sevai, shahe fen
	Cookbook: Rice noodles; Media: Rice noodles;

A rice noodle dish in a pan

Rice noodles, or simply rice noodle, are noodles made from rice. The principal ingredients are rice flour and water. Sometimes ingredients such as tapioca or corn starch are 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 and South Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.

History[]

The origin of rice noodles dates back to China during the Qin dynasty 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.^[1]

The shelf life may be extended by drying and removing its moisture content. Studies of drying rice noodles were conducted by the International Food Research Journal.^[2]

Varieties[]

Bánh canh
Idiyappam
Khanom chin
Lai fun
Mixian
Rice vermicelli
Sevai
Shahe fen

In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, and Malaysia, a type of rice noodle known as idiyappam is usually made fresh at home and tends to be tender with a distinctive texture. A variation of idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai in the Coimbatore region of Tamil Nadu. A similar preparation, shyavige, is popular in Karnataka. Pasta made from brown rice flour is also available (in health food stores in Western nations) as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten.

Dishes made from rice noodles[]

Closeup of pad thai, a Thai dish made from rice noodles

Boiled rice noodles

Rice noodles in coconut milk on a plaintain leaf, with jackfruit masala.

Cambodian[]

Ka tieu

Chinese[]

Beef chow fun
Cart noodle
Char kway teow
Rice noodle roll

Hokkien mee

Burmese[]

Mohinga
Nan gyi thohk
( Similar to Yunnan Mi Xian )
Baik Kut kyee Kaik

Filipino[]

Indonesia[]

Bihun
Kwetiau goreng

Lao[]

Malaysian[]

Asam laksa

Thai[]

Pad Thai
Kuai tiao - Thai Noodle
Khao soi
Mi krop
Nam ngiao
Kuai tiao nam tok - Thai Noodle soup darkened with raw blood
Phat si-io - Thai Stir Fried Noodles in Dark Soy Sauce
Rat na - Thai Gravy Noodles
Phat khi mao
Kuai tiao khua kai

Vietnamese[]

Bánh cuốn - sheet of rice flour filled with spiced minced pork and mushroom
Bánh hỏi
Bún bò Huế - rice vermicelli in soup with beef, lemon grass and other ingredients
Bún riêu - rice vermicelli in soup with crab meat
Mì Quảng
Phở
Summer roll

References[]

^ Liu, Y.L. (2010). Processing technology of rice and its products. China: China Light Industry Press. pp. 84–85.
^ Ismail, M.H. "Transparency phenomena of flat-rice noodles (kuew teow) at drying at soaking variation" (PDF). www.ifrj.upm.edu.my. Retrieved 26 June 2018.

[1] Liu, Y.L. (2010). Processing technology of rice and its products. China: China Light Industry Press. pp. 84–85.

[2] Ismail, M.H. "Transparency phenomena of flat-rice noodles (kuew teow) at drying at soaking variation" (PDF). www.ifrj.upm.edu.my. Retrieved 26 June 2018.

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