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Rice noodles

Pasta, noodles & bread · Noodles

Rice noodles

Dried noodles of rice flour and water, from hair-thin vermicelli to flat pho noodles; gluten-free and quick to soak.

Also called: rice vermicelli, rice sticks, pho noodles, bánh phở, sen lek, bihon, beehoon

A kind of noodles

18 recipes with it

Photo: Popo le Chien, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Dried rice noodles are opaque white strands or ribbons made from rice flour and water. Thin vermicelli (bihon, bún) and flat rice sticks (bánh phở, sen lek) differ in width but cook the same way: by soaking or a very brief boil. They are softer and more slippery than wheat noodles and can break up if overcooked. They differ from glass noodles, which are made from bean or potato starch and turn clear.

How it’s used

  • Pho and other noodle soups
  • Pad thai and stir-fries
  • Fresh spring rolls and bún salads
  • Pancit bihon and Singapore noodles

Characteristics

Texture
Soft, slippery and slightly chewy.
When cooked
Soak in warm or hot water until pliable; finish in the soup or wok. Over-soaking makes them mushy.
Sold as
dried, fresh
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Kinds in our pantry

Storage

Pantry-stable. Dried keeps well in the pantry.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free; check labels, as some contain added wheat or tapioca.

Nutrition per 100 g

Energy
364 kcal
Protein
5.95 g
Carbohydrate
80.18 g
Fat
0.56 g
Fibre
1.6 g
Sugars
0.12 g

USDA FoodData Central: Rice noodles, dry.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with rice noodles

See all 18

6 more

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