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Q&A: How do you cook rice noodles?

Question by : How do you cook rice noodles?
I’m making a chicken stir fry and I’m cooking with rice noodles never used them before!! How do you cook them? Thank you

Best answer:

Answer by Boppity Bob
They only need to be cooked in boiling water for 2 or 3 minutes. They get soft extremely quickly.

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4 thoughts on “Q&A: How do you cook rice noodles?”

  1. Depends on how thick they are. Boil them and taste test til just soft without being chewy. Slightly less cooked if the stir fry has alot of liquid the noodles can absorb some of that.

  2. You may not have all the ingredients, but this is my favorite stir fried rice noodle recipe from my recipe box.
    Char Kway Teow (Stir-Fried Rice Noodles)
    2 Chinese sausages (lop — cheong)
    1/4 pound Medium shrimp shelled and deveined
    1 teaspoon Salt
    1/4 pound Cleaned squid — with (See Technique — Note)
    1/4 pound Chinese barbecued pork (Char sui)
    1/4 teaspoon White pepper
    11/2 tablespoons Dark soy sauce
    1 1/2 tablespoons Light soy sauce
    1 tablespoon Oyster sauce
    2 pounds Fresh rice noodles — in strips
    4 tablespoons Peanut oil
    4 coves garlic — chopped
    4 Shallots — sliced (1/2 cup)
    6 fresh Hawaiian red chiles — seeded and chopped
    1 cup Bean sprouts — tails removed
    1 cup Shredded Chinese cabbage (Bok choy)
    2 large eggs
    4 Green onions — chopped
    Fresh coriander sprigs — for garnish

    Nothing is more fascinating and delicious than eating at the open- air street
    hawker centers in Asia, particularly in Singapore. Each stall serves a
    specialty, typically an honest, unpretentious, home-style dish for $ 1 to $ 3 a
    This rice noodle dish is hawker food at its best. If done right, its fragrance
    will tell you how good it’s going to be as soon as it arrives at your table.
    Singapore hawkers will use whatever seafoods are available, including cockles
    and sliced fish cakes in addition to those suggested in this recipe. Feel free
    to experiment.
    1. Steam the sausages for 10 minutes.Cut them in thin diagonal slices. Toss
    the shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes, rinse
    well with cold water, drain, and pat dry.
    Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into
    1/4-inch-thick slices.Combine the white pepper, soy sauces, and oyster sauce
    in a bowl; set aside.
    2. Just before cooking, put the noodles in a large bowl and pour boiling water
    over them. Stir gently with chopsticks to separate the strands, drain, and
    shake off the excess water.
    3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the remaining
    1/2 teaspoon salt and the garlic, shallots, and chiles and cook over
    medium-high heat until the garlic is golden brown.
    Increase the heat to high and toss in the shrimp and squid; stirfry until the
    shrimp turn bright orange and the squid looks opaque white, about 2 minutes.
    Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and
    stir until the vegetables begin to wilt. Remove everything in the wok to a
    platter and set aside.
    4. Add the remaining 2 tablespoons of oil to the wok; when hot, toss in the
    well-drained noodles. Gently toss and flip the noodles to heat them through.
    Be careful not to break them; it is okay if they brown slightly. Push the
    noodles up the sides of the wok to make a well in the middle; pour in the soy
    sauce mixture, then toss the noodles gently to sauce them evenly. Make a well
    again and break the eggs into the middle. Without mixing them with the noodles,
    scramble the eggs lightly. When the eggs begin to set, add the green onions and
    return the seafood mixture. Gently toss together to reheat and mix. Serve hot,
    with a hot chill sauce for seasoning to taste.
    Garnish with coriander sprigs.
    NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather
    than made at home. Look for them in Asian markets or Chinese take-out dim sum
    shops.This dish can be prepared with dried rice noodles; however, it is worth
    taking the time to seek out the fresh variety.
    Make certain that your wok is well seasoned or the fragile rice noodles will
    break apart and stick to the pan. Although I hesitate recommending that you
    cook with a non stick wok or skillet, they will work fine if you are more
    comfortable with them.
    TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from the
    heads, cutting across as close as possible to the eyes. Squeeze out and
    discard the hard, pea sized beak in the center of each cluster of tentacles.
    Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike
    “body” of the squid) in one hand and the head in the other and pull apart; the
    entrails will pull out attached to the head. Pull the transparent quill out of
    each mantle. Discard everything but the tentacles and mantles. Running a
    little water into each mantle to open it up, reach in with a finger and pull
    out any entrails remaining inside. (Working over a second colander to catch all
    the debris will make cleanup easier.) You can remove the spotted outer skin or
    leave it on (I prefer to remove it).
    Transfer the cleaned mantles to a cutting board, slice them crosswise to the
    desired size,and add them to the tentacles in the colander.
    Give everything another rinse and drain thoroughly.

  3. They will cook very quickly in boiling water, and will soften in very hot water soaked for about 15-20 minutes. I used to soak, but I prefer boiling them and draining before adding to the stir fry. I also rough chop the noodles before cooking to make them more bite-size.

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