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Chinese Rice Noodles

Friday, 10 November 2017 02:12:39 -0800
Rice noodles have a reputation as being hard to cook right. They tend to go from underdone to soft and sticky in a flash. Fortunately good friend Carol W. showed how to prepare perfect Chinese rice noodles. Thanks Carol, everyone will appreciate this great recipe!


  • 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, but within that limitation it does make it quite easy to get superb results reliably.

†The rice noodles called for are Taiwanese style rice and corn starch dried noodles or "rice sticks". These are readily available at many Asian markets here in the Pacific Northwest. This type of rice noodle is manufactured in several Asian countries. As long as the ingredients are rice and corn starch any of these products will most likely work fine.

categories: Asian, noodles

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.