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Rice noodles

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Rice noodles, or simply rice noodle, are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Rice noodles
Rice vermicelli.jpg
Rice noodles in dried form
Type Noodle
Main ingredients Rice flour, water
Variations Mí fěn, Shāhé fěn, Mi xian, Bánh canh, Bánh phở, Shavige, Idiyappam, Sevai, Khanom chin
Cookbook: Rice noodles  Media: Rice noodles
A rice noodle dish in a pan

Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with a distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka.

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 are allergic to wheat or gluten.



Dishes made from rice noodlesEdit

Closeup of pad Thai, a Thai dish made from rice noodles
Boiled rice noodles
  • Rice noodles in coconut milk

See alsoEdit