How to Cook Thin Rice Noodles
by Yung Shen Rice Noodles
Right culinary skills are required to make delicious rice noodles. Yung Shen makes two types of rice noodles. One is Thin Rice Noodles made by stem cooking method, the other is Thick Rice Noodles made by water boiling method. Each of them has different cooking tips.
Thin Rice Noodles
Sheng Kuang Rice Noodles Series, Eternal Bonds Gift Box Series
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Sheng Kuang Rice Noodles Series
Eternal Bonds Gift Box Series
Feature
Thin Rice Noodles, the feature of Hsinchu Rice Noodles, are made according to the steam-cooking method. The signature products of Yung Shen, Thin Pure Rice Noodles, are produced through such traditional processes. Made from strictly selected rice and natural ingredients and produced through the technique with a tradition over a century old, Yung Shen's rice noodles are known for their natural savory taste without additives and are gluten-free. Without additives, it takes time to make pure rice noodles, but they are quick and easy to cook. And they are delicious and healthy.
Tip
- Rinse Thin Rice Noodles for few seconds.
- Cook them 1 to 1.5 minutes.
- After cooking, put a lid on and let them rest for a few minutes, then fluff them.
3 tips to make Thin Rice Noodles taste even better.
Stir-fried Rice Noodles
- Rinse: Rinse the rice noodles within 10 seconds, then drain them.
- Stir fry: Stir fry the ingredients.
- Soup stock: Add in the water to make soup stock. When using 50 g (one serving) dried rice noodles, you need about 100 ml water to make soup stock.
- Fluff: Add in the rice noodles when the soup stock boils, then, fluff the rice noodles, so that they can absorb the soup stock and be heated evenly. (cook:1-1.5mins)
- Rest: Once the rice noodles are about 90% done cooking, cover the stir-fried ingredients on top of the rice noodles, then turn off the heat and cover the wok with a lid. Let the rice noodles sit in the wok for 3 to 5 minutes.
- Fluff: Open the lid and fluff the rice noodles with chopsticks. Let the cool-air flow in and the vapor escape. This step can help to increase the mouthfeel of the rice noodles.
- Stir: Mix all ingredients and rice noodles evenly.
Rice Noodle Soup
- Soup: Make soup and cook other ingredients which should be cooked for more than one minute. Using 50 g (one serving) dried rice noodles to cook stir-fried, we need about 100 ml water to make soup stock. Thus, cooking rice noodles soup, you should prepare more water to make soup. (50 g dried rice noodles need more than 350 ml of water for soup.)
- Rinse: Rinse the rice noodles within 10 seconds.
- Cook: Add in the rinsed rice noodles when the soup boil, then, fluff the rice noodles and cook for one minute.
- Rest: Turn off the heat and cover the pot with a lid. Let the rice noodles sit in the pot for 2 minutes.
*Compared to cooking more than one minute without resting rice noodles after cooking, following the steps mentioned above can help to increase the mouthfeel of the rice noodles.
Rice Noodle Salad
- Sause: Make the sauce or salad dressing.
- Ingredients: Prepare or cook other ingredients(the toppings you prefer) that go well with the sauce and rice noodles.
- Blanch: Blanch dried rice noodles in boiling water for one minute.
- Rest: Put the blanched rice noodles (without draining ) in a bowl, then, cover with a lid. Let the rice noodles sit in the bowl for 2 minutes. The rice noodles absorb extra water when sitting in the bowl. (If the rested rice noodles are too dry for you, you can even add a little boiling rice noodle water into the bowl. )
- Fluff: Open the lid and fluff the rice noodles with chopsticks or fork. Let the cool-air flow in and the vapor escape. This step can help to increase the mouthfeel of the rice noodles.
- Toss: Toss rice noodles with the sauce or dressing you prepared, and then combine all ingredients.
It can be eaten hot, cold, or room temperature!