Easy Rice Noodle Recipes: How to Cook Them and 8 Ideas

Which rice noodles to buy

Most supermarkets sell two or three kinds. Rice vermicelli are thin, round and quick, and best for salads, spring rolls and mixed noodle bowls. Flat rice noodles, often sold as pad thai or stir fry noodles, are about as wide as linguine and hold up well in a wok. Wide rice noodles are broad, soft ribbons, sold fresh or dried in Asian supermarkets, and are good for stir fries with plenty of sauce.

In Burma, thin round rice noodles are used for mohinga, the fish noodle soup often called the national dish, and for noodle salads mixed by hand in the same way as htamin let thok.

How to cook rice noodles so they do not stick

1. Check the packet. Some rice noodles only need soaking in just-boiled water; others need a few minutes at a simmer.
2. Use plenty of water and stir them as soon as they go in, so they separate.
3. Taste early. They should be soft with a little bite. Overcooked rice noodles turn mushy and break.
4. Drain and rinse straight away under cold water. This washes off the starch that makes them clump.
5. Toss with a few drops of oil if you are not using them immediately.
6. If they go into a stir fry, undercook them by a minute, as they finish cooking in the pan.

Eight easy rice noodle ideas

1. Burmese mixed noodles

The quickest of all. Cook 150g of vermicelli, drain it well and, while it is still warm, mix through two spoonfuls of Thami Letto until every strand is coated. Top with coriander, thinly sliced raw onion, a boiled egg and plenty of lime. It is my mother Aamna's go-to lunch and takes about eight minutes.

2. Cold noodle salad

Cool the cooked noodles completely, then toss with shredded cabbage, grated carrot, cucumber, mint and coriander. Dress with lime juice, a splash of fish sauce or soy and a pinch of sugar, then scatter over roasted peanuts or a spoonful of Thami Letto. It keeps well for a packed lunch.

3. Quick vegetable stir fry

Stir fry garlic, sliced peppers, pak choi and spring onion in a very hot wok for two minutes. Add flat rice noodles, a splash of soy sauce, a little oyster sauce or hoisin and a splash of water, and toss until glossy. Add tofu, prawns or leftover chicken if you have them.

4. Peanut noodles

Whisk two tablespoons of peanut butter with soy sauce, lime juice, a little honey or sugar and enough hot water to make a pourable sauce. Toss through warm noodles with cucumber and spring onion. For more crunch and a gentle warmth, add a spoonful of Thami Letto on top.

5. Simple noodle soup

Heat a good chicken or vegetable stock with a slice of ginger and a splash of fish sauce or soy. Put cooked noodles in a bowl, add greens and leftover meat, and ladle the hot stock over. Finish with lime, chilli and coriander.

6. Herby noodle bowl

Put cold vermicelli in a bowl with lettuce, cucumber, pickled carrot and a pile of mint and coriander. Top with something hot from the grill or pan, such as lemongrass chicken, prawns or tofu, and pour over a dressing of fish sauce, lime, sugar, garlic and chilli.

7. Fresh spring rolls

Soften rice paper wrappers in warm water and fill with vermicelli, herbs, lettuce, carrot and prawns or tofu. Roll tightly and serve with a peanut dip. A good way to use up the last of a packet.

8. Crispy fried noodles

Fry dry vermicelli straight from the packet in hot oil for a few seconds until it puffs up. Use it as a crunchy topping for soups, salads and khow suey.

What to put on rice noodles

If you just want a quick bowl, these all work on plain cooked rice noodles: soy sauce and sesame oil; peanut butter and lime; chilli crisp; fish sauce, lime and sugar; fried garlic and spring onion; or a spoonful of a ready-made topper like Thami Letto. For more ideas, see how to upgrade instant noodles and what to put on plain rice, as most of the same toppings work.

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