Rice noodles

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Rice noodles in dried form
Rice noodles in dried form

Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Karnataka, Shavige is a popular noodle preparation. In Kerala and parts of Sri Lanka, Singapore, Malaysia, idiappam, a type of rice noodles in a soft and tender form, as against the dried form of Chinese noodles, is sold and consumed. Another variety of rice noodles popular in parts of Tamil Nadu is sevai, which is also called santhakai in the Coimbatore region of Tamil Nadu.

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.[1]

[edit] Varieties

[edit] Dishes made from rice noodles

Mohinga with fritters
Mohinga with fritters
Closeup of pad Thai, a Thai dish made from rice noodles
Closeup of pad Thai, a Thai dish made from rice noodles
Cambodian
Chinese
Burmese
  • Mohinga
  • A-thoke-sone
  • Rakhine Kyarzan thoke
  • Nan Gyee Thoke
  • Shan Khaukswe
  • Mee Shay
  • Baik Kut kyee Kaik
Indonesian
  • Kwetiaw Medan
  • Kwetiaw Goreng
Thai
Vietnamese

[edit] See also

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