Rice noodles don’t take very long to prepare. They are traditionally eaten in soup, fried, or as a side dish.
Rice noodles are usually quite thin (only 1 to 2 mm) and can be prepared in just a few minutes. They can either be cooked in water or you can pour boiling water over the top and let them soak for several minutes. Either way, then you just have to drain them and they are ready to use. Unlike glass noodles, rice noodles retain their white color after cooking.1
In addition to the traditional white rice noodles, (organic) brown rice noodles can be purchased online and in organic grocery stores. Both varieties are also available as instant noodles.
The nutritional value of rice noodles depends on whether they are made from white or brown rice flour. Compared to white rice flour, brown rice flour contains significantly more vitamins, minerals, and trace elements. Most notably, brown rice contains much larger amounts of magnesium, calcium, iron, and zinc, as well as the vitamins E, B1, B2, and B3.2
Rice contains very little sodium and potassium. The low levels of sodium make rice noodles ideal for helping reduce water retention in the body ..., but this is only the case if you don’t add any additional salt.2
In some areas, the ground water used for growing rice is contaminated with arsenic. This toxic semimetal accumulates in rice ten times more intensely than in other grains and is seen as a possible cause of cancer. Pregnant women should avoid rice noodles as they could be dangerous for the unborn child. Rice noodles available on the world market contain between 20 and 900 micrograms per kilogram (cf.: In the EU, drinking water must not contain more than 10 micrograms per liter).3
From Wikipedia: Rice noodles, or simply rice noodle, are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.
Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with a distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka.4