How to Cook and Use Asian Dried Rice Noodles

I'll bet the reason you found this article is that you just realized that your package of dried Asian rice noodles (rice sticks) does not have cooking instructions, or you went ahead and cooked them just like you would a wheat noodle, and they turned to mush. Well, join the club. In my own case, I ruined several bags of rice noodles before I decided to do some research and find out how to use them properly. So, without delay, let me share what I've discovered.

Instructions

1. Asian rice noodles are more delicate than wheat noodles, and they lack the gluten that gives wheat noodles a structure that stands up to the onslaught of heat and liquids. Therefore, rice noodles soon pass from a delightful, chewy texture to a mushy, dissolving substance. So, if you try to par-boil them for use in a stir fry, you will likely experience a rice noodle's mushy character. Here are the best ways to use rice noodles.

2. If you are making an Asian soup, Vietnamese Pho, for instance, then it is fine to add dry rice noodles to the end of the preparation, where they would not get over-cooked while the broth and other ingredients were melding. But it's also worth noting, that such soups are not good candidates for storage in the fridge, and re-heating, unless you enjoy that mushy texture - the longer rice noodles sit in contact with liquid, the softer and mushier they become.

3. If you are making a stir fry with rice noodles, like Thai, Pad Thai, for instance, the noodles should be removed from their packaging, placed into a large pot or bowl, and covered with warm water, where they will soak for a half hour or more (not overnight!). When the time comes for their use in the stir fry, they should be drained and dropped into either a generously oiled, hot wok to be cooked separately, or as a companion right along with other stir fry ingredients as they cook - either way, the softened noodles will arrive at a wonderful, chewy but tender texture within a minute or two in this process. But, remember, stir fries made with rice noodles do not make good leftovers - plan on finishing up your entire dish the day you make it.

4. If you want to use rice noodles as an ingredient in a salad, then you must cook them in boiling water, but PLEASE, do not allow them to cook for more than 2 or 3 minutes (depending on how thick they are), and test them during their cooking. Remember - if left too long in boiling water, rice noodles will simply turn to mush!

5. For some dishes, like Pad Thai, rice noodles are essential, and nothing else provides the character the dish demands - rice noodles are quite unlike wheat noodles, and they easily absorb the flavors of a dish's liquids, but a cook must work with their character for best results. I find the bigger, wider rice noodles a little easier to work with than the finer, more delicate ones - however, your chosen dish will usually dictate which type of rice noodle you'll be using. Just follow the general rules above, and your problems should be over.

Tips & Warnings

• Once your dried rice noodles have soaked, you may wish to add a Tbs. of oil to them in a bowl - this will keep them from sticking together in your dish.

• I've found that soaked, softened (non-cooked)rice noodles DO keep well when refrigerated in a zip bag - use within a week.

• This article is a part of my series on Quick, Easy and Cheap Asian Dishes, especially written for new cooks - see Resources below.

• Cooked rice noodles do not refrigerate or freeze well - plan to eat them at first cooking.

Resources

• Easy Chinese Red Cooked Chicken
• Thai Fried Chicken with Sweet Chili Garlic Sauce