What to Make With Rice Noodles: 3 Easy Formats

To decide what to make with rice noodles, match the noodle thickness to the dish. Thin noodles work well in a fast stir-fry, medium noodles hold their shape in soup, and extra-thin vermicelli makes a light cold salad.

The key is to stop soaking or cooking before the noodles are fully tender. They finish in the wok, broth, or dressing, which keeps them springy instead of mushy.

What to Make With Rice Noodles: 3 Easy Formats

These three rice noodles recipes cover the easiest formats:

• Stir-fry: Use thin rice noodles, soak them in room-temperature water, then finish them in a hot wok.
• Soup: Use medium-width flat rice noodles, soak them in cold water, and simmer them briefly in the broth.
• Cold salad: Use extra-thin vermicelli, soften it in hot water, rinse it cold, and toss it with dressing.

Drain every noodle type thoroughly. Excess water weakens the sauce and can make the finished dish sticky.

Choose a Rice Noodle Thickness

Rice noodle labels vary, but three thicknesses are especially useful. Thin vermicelli is narrow and cooks quickly, making it ideal for stir-fry. Soak 200 grams in room-temperature water for 5 to 7 minutes, until flexible but still firm in the center. Drain before adding it to the wok; do not boil it first.

Medium flat rice noodles are wider and sturdier. For soup, soak 160 grams in cold water for 20 to 25 minutes, until pliable. They should bend easily but remain slightly firm. Drain them, then cook them in the hot broth for 2 to 3 minutes.

Extra-thin vermicelli needs the shortest treatment. Cover 160 grams with just-boiled water for 3 to 5 minutes, checking often. When tender, rinse immediately under cold water and drain well. This prevents the noodles from continuing to cook in a cold salad.

Thin Rice Noodle Recipe: Ginger-Garlic Stir-Fry

This quick stir-fry serves 3 to 4. The vegetables stay crisp, while the thin noodles absorb a savory sauce without becoming soft or broken.

Ingredients

• 200 grams thin rice vermicelli
• 2 tablespoons neutral oil, divided
• 200 grams firm tofu, pressed and cut into 1-centimeter cubes
• 1 medium carrot, cut into thin matchsticks
• 1 red bell pepper, thinly sliced
• 150 grams snap peas, trimmed
• 3 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce or vegetarian stir-fry sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Method

1. Soak the rice vermicelli in room-temperature water for 5 to 7 minutes. Test one strand. It should bend without snapping, but the center should still feel firm. Drain thoroughly and set aside.
2. Whisk the soy sauce, oyster or vegetarian sauce, lime juice, brown sugar, and sesame oil in a small bowl.
3. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of oil, then cook the tofu for 4 to 5 minutes, turning occasionally, until golden on several sides. Transfer it to a plate.
4. Add the remaining oil. Stir-fry the carrot, bell pepper, and snap peas for 2 to 3 minutes. The vegetables should be bright and crisp-tender, not limp.
5. Add the garlic and ginger. Stir for 30 seconds, just until fragrant.
6. Add the drained noodles, tofu, and sauce. Toss continuously for 2 to 3 minutes. Lift and turn the noodles rather than stirring aggressively, which reduces breakage.
7. Remove the wok from the heat when the noodles are tender, glossy, and evenly coated. If they stick before softening, add water 1 tablespoon at a time. Do not add a large splash, or the sauce will become thin.
8. Finish with scallions and cilantro. Serve immediately with lime wedges.

The finished noodles should be springy and separate, with a light coating of sauce. If they clump into a soft mass, they were soaked too long or cooked too slowly. If they remain crunchy, toss them for another minute with a tablespoon of water.

Recipe With Rice Noodles: Coconut-Lime Soup

For this two-serving soup, use medium-width flat rice noodles. Their broader shape holds up better in hot coconut broth than thin vermicelli.

Ingredients

• 160 grams medium flat rice noodles
• 750 milliliters vegetable or chicken broth
• 200 milliliters unsweetened coconut milk
• 1 tablespoon red curry paste
• 150 grams sliced mushrooms
• 150 grams cooked shredded chicken or cubed firm tofu
• 1 tablespoon fish sauce or soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 2 scallions, sliced

1. Soak the noodles in cold water for 20 to 25 minutes, until pliable but still slightly firm. Drain them well.
2. Bring the broth, coconut milk, and curry paste to a gentle simmer in a saucepan. Add the mushrooms and cook for 4 minutes.
3. Stir in the chicken or tofu, fish sauce or soy sauce, and sugar. Add the drained noodles and simmer for 2 to 3 minutes, until just tender.
4. Turn off the heat and add the lime juice. Serve with scallions.

Keep the broth below a vigorous boil after adding the noodles. Rolling bubbles can split the noodles and turn the coconut broth cloudy.

Cold Rice Noodle Salad

Extra-thin vermicelli gives this salad a delicate texture. For two servings, prepare 160 grams of noodles using hot-water soaking rather than boiling.

Salad ingredients

• 160 grams extra-thin rice vermicelli
• 1 small cucumber, cut into matchsticks
• 1 medium carrot, grated or julienned
• 1 cup shredded red cabbage
• 2 scallions, sliced
• 2 tablespoons chopped mint or cilantro

Dressing

• 3 tablespoons lime juice
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon water
• 1 tablespoon brown sugar
• 1 small garlic clove, grated
• 1 teaspoon chili-garlic sauce

1. Cover the extra-thin vermicelli with just-boiled water for 3 to 5 minutes. Check after 3 minutes; the strands should be tender but not swollen.
2. Drain and rinse under cold water until the noodles feel cool. Drain again, then gently squeeze out excess water.
3. Whisk the dressing ingredients until the sugar dissolves.
4. Toss the noodles with the cucumber, carrot, cabbage, scallions, herbs, and dressing. Let the salad stand for 5 minutes before serving.

The noodles should remain loose and lightly chewy. If the salad tastes watery, drain the noodles again; if it tastes flat, add lime juice rather than more liquid.