How to Cook Rice Noodles
Servings: 4 people
Calories: 206kcal
Cooking rice noodles the right way makes all the difference! Whether you're working with vermicelli, dried flat noodles, or fresh rice noodles, each type needs a slightly different method to get that perfect, chewy texture without turning mushy. Here's a quick guide to help you cook each one with confidence.
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Ingredients
- vermicelli noodles
- dried flat rice noodles
- fresh wide rice noodles
Instructions
Vermicelli (Bún)
- Soak in cold water for 30 minutes until pliable.Cook in boiling water for 30 seconds to 1 minute until just tender.Drain and rinse under cold water, gently separating the noodles with your hands.
Dried Flat Rice Noodles (Rice Sticks)
- Small/Medium (Thin Noodles)Soak in cold water for 1 hour or lukewarm water for 30 minutes.Place 1 portion in a mesh strainer and dip into boiling water for 20–30 seconds.Drain and transfer to serving bowls.
- Large/Extra Large (Thick Noodles)Soak in hot water (140–160°F) for 12–15 minutes until soft and flexible.Drain and rinse under cold water to stop cooking.
For Fresh Rice Noodles
- Loosen the noodles and separate any stuck pieces.Place 1 portion in a mesh strainer and dip into boiling water for 15–20 seconds (or 1–2 minutes for thick cuts).Rinse under cold water and serve.
Notes
- Soak first: Don’t skip the soaking step—it ensures the noodles cook evenly and don’t fall apart.
- Don’t overcook: Rice noodles go from perfect to mushy fast. Always test a noodle for doneness before draining.
- Rinse with cold water: This stops the cooking process and keeps them from sticking together.
- Cook separately: Always cook noodles separately from your soup or stir-fry to control the texture better.
Nutrition
Calories: 206kcal | Carbohydrates: 47g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 103mg | Potassium: 17mg | Fiber: 1g | Calcium: 10mg | Iron: 0.4mg
