Rice Noodles

These dried noodles are opaque white and come in a variety of shapes. One of the most common examples is rice stick noodles which are flat and about the length of a chopstick. They can also vary in thickness. Use the type called for in each recipe. Rice noodles are very easy to prepare. Simply soak them in warm water for 20 minutes until they are soft. Drain them in a colander or a sieve, and then they are ready to be used in soups or to be stir-fried.


  • 225 g (8 oz) fresh or dried Chinese egg or wheat noodles


If you are using fresh noodles, immerse them in a pan of boiling water and cook them for 3–5 minutes or until you find their texture done to your taste. If you are using dried noodles, either cook them according to the instructions on the package, or cook them in boiling water for 4-5 minutes. Drain and serve.

If you are cooking noodles in advance or before stir-frying them, toss the cooked and drained noodles in 2 teaspoons of sesame oil and put them into a bowl. Cover this with cling film and chill. The cooked noodles will remain usable for about 2 hours.