Using Rice Noodles

Rice noodles are naturally gluten-free and low FODMAP not to mention delicious so I make them frequently. There are 2 types of rice noodles I prefer to use as they are available at the regular grocery store – rice vermicelli (aka angel hair) and rice fettuccine, both from A Taste of Thai. When preparing pasta as a main course, 2 oz of dry pasta should be allowed per serving, regardless of type.

Rice vermicelli, which is thin and round, is the star of Vietnamese noodle bowls. It also makes appearances in pasta salads, salad rolls, appetizers and stir-fries. Vermicelli noodles should be springy and light. Rice fettuccine is thicker and flat. It’s most recognizable as the ‘Phad Thai noodle’. It is a sturdy noodle that works well in stir-fries and soups.

Both types of noodles have special ways of preparing them. They do take a little time and planning to make properly, but the result is far better than a mushy, tangled mess. Cooked noodles can be added to soups about 3-5 minutes before removing from heat. They can also be stir-fried.

Preparing Rice Vermicelli for Dry Dishes

Preparing the entire package will result in 5 cups of cooked noodles. The number of servings it makes depends on what type of dish and how many noodles make a serving. If using the noodles for a Vietnamese noodle bowl, it’s about 4 servings.

These noodles can be a little difficult to separate so I generally cook the entire package at once. If only half the noodles are needed, it is possible to carefully separate them into 2 halves. It can be messy however.

INGREDIENTS

• 1 – 8.8 oz package of dry rice vermicelli noodles
• warm water

INSTRUCTIONS

1. Fill a large bowl with warm water. Place dry rice vermicelli in water and soak for 10 minutes. Drain well.
2. Bring a large pot filled with 7 cups water to a rapid boil. Add the noodles and boil for 2-3 minutes. Stir gently with chopsticks to prevent sticking.
3. Drain the vermicelli. Rinse with cold water to stop the cooking process. Drain well. Spin the noodles in a salad spinner to remove any excess water.
4. Spread the noodles on a large plate and allow to air-dry for 15 minutes before serving.
5. Refrigerate any unused noodles. To reheat, warm in the microwave using Low power. Consume within 1-2 days.

Preparing Rice Fettuccine for Stir-Fry or Saute

Preparing the entire package will yield ~8 servings of a noodle-based dish like Phad Thai. These noodles are separate from one another so they are easy to subdivide them into smaller portions. Making these noodles for just one or two people is a breeze.

Rice fettuccine noodles also make an acceptable GF stand-in for egg noodles in chicken noodle soup. You can leave them long or trim them into shorter noodles after they have been soaked. Drop the soaked, trimmed noodles into hot soup just before it’s done and cook until al dente, about 3-5 minutes.

INGREDIENTS

• 1 – 16 oz package of dry rice vermicelli noodles
• hot tap water

INSTRUCTIONS

1. Place noodles in a large bowl. Cover with very hot tap water. Stir to separate.
2. Soak noodles for 15-20 minutes. Do not over soak. Drain noodles completely.
3. Stir-fry noodles as your recipe directs until firm yet tender (al dente) and heated through, about 2-3 minutes.
4. Refrigerate any unused noodles. To reheat, warm in the microwave using Low power. Consume within 1-2 days.