wide rice noodles
See also: rice noodles
Flat, broad noodles made from rice flour, used in dishes like pad see ew and chow fun where a wide surface holds sauce and coats well; sold both dried and fresh/refrigerated, with fresh noodles softer and quicker to prepare.
Buying guidance
Fresh, refrigerated wide rice noodles (found in the refrigerated Asian-grocery section) usually just need a quick soak or brief stir-fry to separate, while dried ones need soaking or boiling first -- check which kind is on hand, since the prep steps differ. Fresh noodles are quite delicate and tear easily, so handle them gently once separated.
Substitutions
- Fettuccine or other flat wheat noodles -- similar width and sauce-holding ability, but chewier with a glutenous texture.
- Narrower rice noodles (rice stick/vermicelli) -- same rice-flour base and cooking method, just a smaller noodle that holds less sauce per piece.
Tips & common mistakes
Fresh rice noodles are coated in a thin layer of starch that sets as they cool, so a package left untouched after opening can fuse into a solid block -- separate them gently by hand, or with a light toss in a little oil, before stir-frying rather than trying to pull apart noodles that have already stuck together.
Storage
Fresh rice noodles are quite perishable and should be refrigerated and used within a few days of opening, unlike dried noodles, which keep for the better part of a year in the pantry. Fresh noodles also don't freeze well, turning hard and breaking apart once thawed.