Rice noodles(Redirected from Rice noodle)
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Rice noodles, or simply rice noodle, are noodles made from rice. The principal ingredients are rice flour and water. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.
|Main ingredients||Rice flour, water|
|Variations||Mí fěn, Shāhé fěn, Mi xian, Bánh canh, Bánh phở, Shavige, Idiyappam, Sevai, Khanom chin|
Rice noodles are most common in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. However, fresh noodles are highly perishable; their shelf life may be just several days. The shelf life may be extended by drying and removing its moisture content. Studies of drying rice noodles were conducted by the International Food Research Journal.
In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, and Malaysia, a type of rice noodle known as idiyappam is usually made fresh 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 preparation, shyavige, is popular in Karnataka.
Dishes made from rice noodlesEdit
- Rice noodles in coconut milk
- Kuai tiao
- Khao soi
- Mi krop
- Nam ngiao
- Bami nam tok
- Phat khi mao
- Pad Thai
- Phat si-io
- Rat na
- Kuai tiao khua kai
- Ismail, M.H. "Transparency phenomena of flat-rice noodles (kuew teow) at drying at soaking variation" (PDF). www.ifrj.upm.edu.my. Retrieved 26 June 2018.