Dried rice noodles

Dried rice noodles are a type of pasta made primarily from rice flour and water. These noodles, characterized by their light texture and white or translucent color, come in a variety of shapes and thicknesses, from thin and delicate to wide and flat, adapting to different culinary styles.

Originating in Asia, especially common in Thai, Vietnamese, and Chinese cuisine, dried rice noodles have become popular worldwide for their versatility and for being a gluten-free alternative to conventional pasta. Their production involves drying fresh noodles to extend their shelf life, facilitating storage and transport.

Among their properties, they stand out for being low in fat and containing easily digestible carbohydrates. Furthermore, since they are made primarily from rice, they are ideal for people with gluten intolerance or wheat allergies. Their flavor is neutral, which allows them to perfectly absorb the flavors of the broths, sauces, and spices they are cooked with.

In the Hispanic world, dried rice noodles also go by other names depending on the region, such as rice noodles, rice sticks, rice vermicelli, or simply vermicelli. In some countries, the term rice angel hair is used to refer to the thinner versions.

This ingredient is perfect for preparing soups, stir-fries, salads, and fresh rolls, contributing a soft texture and a light addition to various dishes.