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Chinese Rice Noodles

Fri 10 Nov 2017 02:12:39 PST


  • rice noodles or sticks† 100-200 g (3.5-7 oz)
  • chicken stock or water 1 to 2 cups
  • salt 1/4-1/2 tsp
  • cooking oil 1/2-1 tbsp
  1. Weigh out the noodles to use. Packages typically contain 400g, 200g is a large serving for two people.
  2. Put noodles in a bowl or pan and cover with cool water. Let stand until noodles soften, 1/2 hour is probably sufficient, but longer won't hurt.
  3. Cook vegetables, meats in wok.
  4. Food may be left in wok, or you may prefer to remove some or all before cooking noodles.
  5. The amount of liquid to add is important. The rule of thumb is 1 cup (240ml) of stock/water for every 100g of dry noodles you started with. That's why it's worth weighing the noodles before soaking.
  6. When ready to cook noodles, drain and add to the wok. Stir it around in the hot oil in the pan for a minute then immediately adding measure amount of stock.
  7. Reduce heat to medium. Stir the noodles in the liquid intermittently. When the liquid is nearly all absorbed, the noodles are done!
  8. Serve noodles and other food promptly.
This recipe follows a particular method that may not work as well with alternative ingredients, that is, noodles with a different composition. But within that limitation it does make it quite easy to reliably get excellent results.

†The noodles called for here are dried Taiwanese style rice and corn starch noodles, also called “rice sticks”. These are available in many Asian markets in the Pacific Northwest. Generally similar rice noodles are manufactured in several Asian countries. We haven't exhaustively tested such products, however as long as the ingredients are rice and corn starch chances are the version will work OK.

Categories: Asian noodles

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)