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Cooking & Baking

Warpy

(114,661 posts)

8. I've always just put rice or cellphane noodles into the serving bowls

Reply to azurnoir (Original post)

Tue Mar 13, 2012, 06:24 PM

Mar 2012

and poured boiling stock or water over them and waited a few seconds for them to soften. That's all you need to cook the Asian variety that tend to turn into mush if you leave them in near boiling water too long. Having the stock cool naturally keeps them al dente in pho and other soups.

There are gluten free rice macaronis that do need to be cooked in boiling water like wheat pastas but they're considerably thicker than Asian rice noodles.

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Need help is anyone experienced with preparing Pho (rice stick) noodles [View all] azurnoir Mar 2012 OP

I don't have experience preparing, elleng Mar 2012 #1

Thanks azurnoir Mar 2012 #6

Happy dog's important! elleng Mar 2012 #7

Here's what I found online. Arkansas Granny Mar 2012 #2

thanks azurnoir Mar 2012 #4

I would trust this source on them cbayer Mar 2012 #3

Thanks so much for the help azurnoir Mar 2012 #5

I've always just put rice or cellphane noodles into the serving bowls Warpy Mar 2012 #8