Using Your Noodle

They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect substitutes. Do check the ingredient list, because some rice noodles are not made with only rice flour, so if you have allergies, don’t assume it’s safe just because it says “rice noodle” on the packet. On the other hand, if you want to cook an Asian dish that calls for rice noodles, and don’t have an Asian store nearby, check the noodle aisle at your health food store instead. You might not find Asian brands, but chances are you will find rice noodles that will work with your recipe. Some non-Asian brands to look out for include Tinkyada and Ener-G.

And if you’re like me and stock these things in your pantry, you might want to click on the following links — lots of ideas for cooking rice noodles here:

Mandira at Ahaar’s Thai Rice Noodle & Vegetable Soup
The Budding Cook’s Overstuffed Chilies Over Rice Noodles
Rachael of Fresh Approach Cooking’s Rice Noodle Pancakes
Tigerfish at Teczcape’s Wat Dan Hor
Ruth Daniels’ Rice Noodle Salad with Lemongrass Chicken at Recipes From 4EveryKitchen
Lemongrass Shrimp Cold Noodle Salad from Ellen of I Am Gluten Free
PlaysWithFood’s Chile Garlic Prawns with Rice Noodles
Malay Style Stir-Fried Rice Noodles from Ooibob/Cooking in Plano

And here, Amy promises to share the recipe for fresh-made rice noodles. Can you wait? I know I can’t!