Basic Cooked Rice Noodles

Basic Cooked Rice Noodles

Soft, springy rice noodles ready in minutes with a simple soak-or-boil technique.

Total 15 min Makes 4 servings Calories 190/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This method delivers tender rice noodles with just the right chew, avoiding the gummy clumps that come from overcooking. It works for thin vermicelli or wider pad-thai-style noodles and forms the base for stir-fries, soups, and cold noodle salads. A quick rinse in cold water afterward keeps the strands separate and ready to use.

Ingredients

  • 8 ounces dried rice noodles (flat or vermicelli)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 4 cups water
  • 2 cups ice water, for rinsing

Method

  1. Bring 4 cups of water to a boil in a 6-quart saucepan.

  2. Add the salt to the boiling water, then add the dried rice noodles, stirring gently to separate the strands.

  3. Remove the pan from heat and let the noodles soak, stirring occasionally, until tender but still slightly firm, 4 to 6 minutes for thin noodles or up to 8 minutes for wide noodles.

  4. Drain the noodles in a colander and immediately rinse under cold water or plunge into ice water to stop the cooking and prevent sticking.

  5. Toss the drained noodles with the vegetable oil to coat and prevent clumping.

  6. Use immediately in soups and stir-fries, or cover and refrigerate up to 2 days.

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    Basic Cooked Rice Noodles

    This method delivers tender rice noodles with just the right chew, avoiding the gummy clumps that come from overcooking. It works for thin vermicelli or wider pad-thai-style noodles and forms the base for stir-fries, soups, and cold noodle salads. A quick rinse in cold water afterward keeps the strands separate and ready to use.

    15 min 4 servings 190 cal

    Ingredients

    • 8 ounces dried rice noodles (flat or vermicelli)
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon salt
    • 4 cups water
    • 2 cups ice water, for rinsing

    Method

    1. 1

      Bring 4 cups of water to a boil in a 6-quart saucepan.

    2. 2

      Add the salt to the boiling water, then add the dried rice noodles, stirring gently to separate the strands.

    3. 3

      Remove the pan from heat and let the noodles soak, stirring occasionally, until tender but still slightly firm, 4 to 6 minutes for thin noodles or up to 8 minutes for wide noodles.

    4. 4

      Drain the noodles in a colander and immediately rinse under cold water or plunge into ice water to stop the cooking and prevent sticking.

    5. 5

      Toss the drained noodles with the vegetable oil to coat and prevent clumping.

    6. 6

      Use immediately in soups and stir-fries, or cover and refrigerate up to 2 days.