Vermicelli rice noodles: 59 Photos & Videos

How to Cook Rice Noodles

FAQ

When translated to English, all too often the name for the specific type of rice noodle gets boiled down (no pun intended) to vermicelli. But that is an Italian pasta, made with wheat rather than rice. Its round, thin strands may be similar in shape and size to some types of rice noodles but not in texture and flavor.
These vermicelli noodles are a great source of carbohydrates, contain no cholesterol, and have a small, small amount of fat. Ordering vermicelli rice noodles, you're receiving a healthy carb source all-around. Another area where these rice noodles get high marks is in their salt content.
Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.
In Southeast Asia, the term rice vermicelli refers to the long thin strands of white noodles with rounded edges made from rice flour and water that easily absorb the flavors from sauces, soups and seasonings. They come in fresh and dried forms, with the dried form needing rehydration to become edible.
From a basic nutritional perspective, when you buy vermicelli rice noodles, you are getting a useful calorie hit and an ingredient that is naturally high in carbohydrates. At the same time, these noodles are low in sodium and nearly entirely fat-free.