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 Karnataka, Shavige is a popular noodle preparation. In Kerala and parts of Sri Lanka, Singapore, Malaysia, "idiappam", a type of rice noodles in a soft and tender form, as against the dried form of Chinese noodles, is sold and consumed. Another variety of rice noodles popular in parts of Tamil Nadu is "sevai", which is also called "santhakai" in the Coimbatore region of Tamil Nadu.

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. [http://www.tinkyada.com/]

Varieties

*Shāhé fěn (沙河粉, also called "hé fěn")
**Chee cheong fun (豬腸粉)
*Rice vermicelli (米粉, mǐ fěn; also called "rice sticks")
*Guilin rice noodles (桂林米粉)
*Silver needle noodles (银针粉)
*Mǐxiàn (米线, from Yunnan Province)
*Bánh, canh
*Bánh phở
*Shavige (ಶಾವಿಗೆ)
*Idiappam (இடியாப்பம்)
*Sevai (சேவை|சேவை/சந்தகை/சேமியா)

Dishes made from rice noodles

;Cambodian
*Kuyteav;Chinese
*Beef chow fun
*Cart noodle
*Char kway teow
*Rice noodle roll;Burmese
*Mohinga
*A-thoke-sone
*Rakhine Kyarzan thoke
*Nan Gyee Thoke
*Shan Khaukswe
*Mee Shay
*Baik Kut kyee Kaik;Indonesian
*Kwetiaw Medan
*Kwetiaw Goreng;Thai
*Mee krob
*Pad Thai
*Pad see ew
*Rad na;Vietnamese
*Bánh cuốn
*Bánh hỏi
*Bún bò Huế - rice vermicelli in soup with beef, lemon grass, and other ingredients
*Bún riêu - rice vermicelli in soup with crab meat
*Mì Quảng
*Phở
*Summer roll

ee also

*Chinese noodles
*Noodle soup
*Rice cake


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