Rice Noodle

Rice noodle is a dried noodle made from rice flour and water, usually white and semi-translucent. Its neutral flavor and silky, tender strands readily absorb sauces and broths, and it cooks quickly after a brief soak or boil. Use in stir-fries, soups, and salads; sold as flat pho-style sticks or thin vermicelli.\n\nIt developed in southern China and spread across Southeast Asia, becoming a staple in Vietnamese, Thai, and Chinese cuisines. Producers mill rice into flour, hydrate into a slurry or dough, then sheet or extrude, steam, and dry before packaging.