Rice noodles

Last updated
Rice noodles
Rice vermicelli.jpg
Thin rice noodles in dried form
Type Noodle
Place of originChina
Region or state East Asia and Southeast Asia
Main ingredients Rice flour, water
Variations Bánh canh, bánh phở, khanom chin, kuān tiáo, lai fun, mixian, rice vermicelli, sevai, shahe fen
A rice noodle dish in a pan Rice noodles vermicelli mie.jpg
A rice noodle dish in a pan

Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.

Contents

History

The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inventing rice noodles. Over time rice noodles and their processing methods have been introduced around the world, becoming especially popular in Southeast Asia. [1] In India, idi-appam, strings of cooked rice, was known in ancient Tamil country around 1st century AD, as per references in the Sangam literature, according to food historian K. T. Achaya. [2]

The shelf life may be extended by drying and removing its moisture content. Studies of drying rice noodles were conducted by the International Food Research Journal. [3]

Varieties

Round thick varieties

Flat thick varieties

Thin varieties

Others

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 react poorly to gluten.

Dishes

Closeup of pad thai, a Thai dish made from rice noodles Pad thai.jpg
Closeup of pad thai, a Thai dish made from rice noodles
Boiled rice noodles A bawl of rice noodles.jpg
Boiled rice noodles
Rice noodles in coconut milk on a plaintain leaf, with jackfruit masala. Jackfruit masala with shirwal.jpg
Rice noodles in coconut milk on a plaintain leaf, with jackfruit masala.
Curry rice noodles served at a hotel in Kajang, Malaysia. The curry noodles contain fish balls, red chillies, mung bean sprouts, tofu, star anise, and cloves. Bihun kari.jpg
Curry rice noodles served at a hotel in Kajang, Malaysia. The curry noodles contain fish balls, red chillies, mung bean sprouts, tofu, star anise, and cloves.

Burmese

Cambodian

Chinese

Filipino

Indonesian

Lao

Malaysian

South Indian/Sri Lankan

Singapore

Thai

Vietnamese

See also

Related Research Articles

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References

  1. Liu, Y.L. (2010). Processing technology of rice and its products. China: China Light Industry Press. pp. 84–85.
  2. K. T. Achaya (November 2003). The Story of Our Food. Universities Press. p. 80. ISBN   81-7371-293-X.
  3. Ismail, M.H.; Law, C.L.; Hii, C.L. (December 2016). "Transparency phenomena of flat-rice noodles (kuew teow) at drying at soaking variation" (PDF). International Food Research Journal. 23 (Suppl): S195–S202. Retrieved 26 June 2018 via www.ifrj.upm.edu.my.
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