Rice Vermicelli Noodles

Rice Vermicelli Noodles

Soaked and briefly boiled, these thin rice noodles turn silky and tender in minutes.

Total 13 min Makes 4 servings Calories 190/serving

Dietary

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

Rice vermicelli noodles are thin, delicate strands made from rice flour that cook quickly with just a soak or a brief boil. They form the base for dishes like pho, pad thai, and cold noodle salads, soaking up sauces and broths while keeping a light, slightly chewy texture. This basic preparation method ensures the noodles stay separate and tender without turning gummy.

Ingredients

  • 8 ounces dried rice vermicelli noodles
  • 8 cups water, for boiling
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt

Method

  1. Bring 8 cups of water to a rolling boil in a 6-quart saucepan.

  2. Place the dried rice vermicelli noodles in a large heatproof bowl.

  3. Pour the boiling water over the noodles, fully submerging them, and let soak until just tender but still slightly firm.

  4. Drain the noodles immediately in a colander and rinse under cold running water, separating the strands with your hands to stop the cooking.

  5. Toss the drained noodles with the vegetable oil and salt to prevent sticking.

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

Rate this recipe

★ 3.5 (1)

Rice Vermicelli Noodles

Rice vermicelli noodles are thin, delicate strands made from rice flour that cook quickly with just a soak or a brief boil. They form the base for dishes like pho, pad thai, and cold noodle salads, soaking up sauces and broths while keeping a light, slightly chewy texture. This basic preparation method ensures the noodles stay separate and tender without turning gummy.

13 min 4 servings 190 cal

Ingredients

  • 8 ounces dried rice vermicelli noodles
  • 8 cups water, for boiling
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt

Method

  1. 1

    Bring 8 cups of water to a rolling boil in a 6-quart saucepan.

  2. 2

    Place the dried rice vermicelli noodles in a large heatproof bowl.

  3. 3

    Pour the boiling water over the noodles, fully submerging them, and let soak until just tender but still slightly firm.

  4. 4

    Drain the noodles immediately in a colander and rinse under cold running water, separating the strands with your hands to stop the cooking.

  5. 5

    Toss the drained noodles with the vegetable oil and salt to prevent sticking.

  6. 6

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