Rice noodles

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Rice noodles
Reisnudeln.JPG
Rice noodles in dried form
Type Noodle
Main ingredients Rice flour, water
Variations Mí fěn, Shāhé fěn, Mi xian, Bánh canh, Bánh phở, Shavige, Idiyappam, Sevai, Khanom chin
Cookbook:Rice noodles  Rice noodles

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 Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka.

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.

Varieties[edit]

Dishes made from rice noodles[edit]

Closeup of pad Thai, a Thai dish made from rice noodles
Cambodian
Chinese
Burmese
Indian
  • Rice noodles in coconut milk
Indonesian
Lao
Malaysian
Thai
Vietnamese

See also[edit]

References[edit]