Rice noodles

Rice noodles, or simply rice noodle, are noodles made from rice. The principal ingredients are rice flour and water. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

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Rice noodles

Thin rice noodles in dried form
Type	Noodle
Place of origin	China
Region or state	East Asia, Indian subcontinent and Southeast Asia
Main ingredients	Rice flour, water
Variations	Mí fěn, Shāhé fěn, Mi xian, Bánh canh, Bánh phở, Idiyappam, Sevai, Khanom chin
Cookbook: Rice noodles   Media: Rice noodles

A rice noodle dish in a pan

Rice noodles are most common in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. However, fresh noodles are highly perishable; their shelf life may be just several days. The shelf life may be extended by drying and removing its moisture content. Studies of drying rice noodles were conducted by the International Food Research Journal.[1]

In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, and Malaysia, a type of rice noodle known as idiyappam is usually made fresh 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 in the Coimbatore region of Tamil Nadu. A similar preparation, shyavige, is popular in Karnataka.

Pasta made from brown rice flour is also available (in health food stores in Western nations) as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten.