Knowra Rice noodles Rice noodles Rice noodles are noodles made primarily from rice flour and water. They are sold in varied shapes and thicknesses and used in soups, stir-fries, and salads.
Rice flour : A powder made by milling rice grains, used in foods and as a gluten-free flour. It supplies the main grain ingredient in most rice noodles.
Starch gelatinization : The swelling and structural transformation of starch granules when heated with water. Heating hydrated rice starch sets the noodle sheet or strand.
Phở : A Vietnamese noodle soup built around broth, rice noodles, herbs, and other toppings. Flat rice noodles are a defining ingredient in this soup.
Wheat noodles : Noodles made primarily from wheat flour and water, sometimes with eggs or alkaline salts. Wheat gluten gives these noodles a structure absent from rice-based strands.
Rice starch : The starch extracted from rice, composed mainly of amylose and amylopectin. Its gelatinization and structure help determine noodle texture.
Rice noodle production : The processes used to make rice noodles, including batter preparation, steaming or extrusion, and drying. It describes how ingredients are formed into finished noodles.
Pad Thai : A Thai stir-fried noodle dish typically made with rice noodles, tamarind, fish sauce, and other ingredients. Its chewy strands are cooked directly in a seasoned stir-fry.
Cellophane noodles : Translucent noodles made from starches such as mung bean, potato, or tapioca. They can resemble thin rice vermicelli but are made from different starches.
Rice vermicelli : Thin, usually dried rice noodles used in many Asian dishes. It is one of the noodle forms commonly grouped under rice noodles.
Extrusion cooking : A process that pushes a food mixture through a shaped opening, often under heat and pressure. Some rice noodles are formed by forcing cooked dough through dies.
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