3 Secrets to Boiling Rice Noodles
Rice noodles have quickly become a favorite with those on gluten-free diets, and it’s no wonder. A tradition for centuries in Easy and Southeast Asia, this simple staple contains mostly rice flour and water, making it easy to digest. When it comes to boiling rice noodles, however, some people find the process a bit “sticky”. It’s very easy to over or under cook rice noodles if you’re not familiar with them. It doesn’t help that rice noodles come in all shapes and sizes, which can especially be a challenge for new cooks.
There are many dishes that feature rice noodles, but some of the most familiar ones hail from different countries. An urban favorite on the East Coast of America is the classic Vietnamese bowl of Pho, which can be flavored by many different spices, meats, and vegetables. In China, some of the top recipes using rices noodles are Beef Chow Fun and Rice Noodle rolls. Thai foods, such as Pad Thai, also feature this ingredient. There are also many main courses from Lao, Cambodia, Indonesia and the Phillipines that use these noodles.
If you’re trying rice noodles or pasta for the first time, cooking it correctly is the secret to success. The noodles do best in a thing sauce, and tend to absorb more subtle flavors than a deep, thick sauce. Keep this in mind if you’re going for a gluten-free option instead of a traditional rice noodle meal. A thin Alfredo sauce may work well, but a thick sauce may easily slide off the pasta and end up “goopy”. They also go very well with a flavorful salad.
In Western nations, the traditional rice noodle has often been displaced with brown rice noodles, hoping to add more natural nutrients that are touted with the rice.
Here are 3 Secrets to Boiling Rice Noodles:
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