Fresh rice noodles

Fresh rice noodles, made from ground rice and water, are sold in various thicknesses. They are either by turning rice noodles into a dough, then extruding and steaming the dough, or making a rice flour batter and steaming it into sheets.

Considerable amounts of fresh rice noodles are produced for the retail market, restaurant trade, and household market, especially for breakfast.

Come in a variety of widths and lengths, they are best bought fresh off the shelf in Asian grocery stores and used within seven days. Cut them into narrow strips and pour boiling water over them in a colander or steam gently for a few minutes to heat through.

Rinse briefly in warm water to separate. Cook for only a few minutes to heat through.

The shelf life of fresh rice noodles is less than 24 hours in summer and 48 hours in winter, so noodles are fresh and their mouthfeel is the best.
Fresh rice noodles