Rice Noodles
Quick-cooking and gluten-free for stir-fries and pho, your go-to Asian noodle staple.
What it is
Rice noodles are thin, flat noodles made from rice flour and water. Originally from Southeast Asia, they're naturally gluten-free and come in various widths from vermicelli-thin to pad thai-wide.
How to cook
Soak in hot water for 5-10 minutes until tender, then drain. For stir-fries, slightly undercook them since they'll finish cooking in the pan. Fresh rice noodles can be added directly to soups.
Flavor and texture
Mild, neutral flavor with a soft, slightly chewy texture that's lighter than wheat noodles. They have a clean taste that pairs well with bold sauces and seasonings.
Best uses
Perfect for pad thai, pho, spring rolls, and Asian stir-fries. Also great in cold noodle salads, coconut curry soups, and as a gluten-free substitute in any noodle dish.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 6-12 months |
| Sealed (pantry) | 1-2 yearsif kept airtight and dry |
| Frozen | 2-3 yearstexture may be slightly affected when cooked |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Avoid refrigeration as condensation can cause clumping and texture degradation when cooked.
Cooking tip
Don't overcook rice noodles or they'll become mushy. Test them frequently while soaking and stop as soon as they're tender.
Interesting note
Rice noodles have been made the same way for over 2,000 years, and in Vietnam, fresh rice noodles are still made daily and sold warm from street vendors.
Cooking at Baker City elevation
Rice noodles are soaked rather than boiled, so altitude has minimal effect. At Baker City (~3,400 ft), give them an extra 1–2 minutes in the hot-water soak — total around 10 minutes instead of 8. Test by bending a strand: it should be flexible but still have some bite.