A product of oriental cuisine, cooking methods. Chemical composition and calorie content of rice noodles, benefits for the body. What dishes can be cooked and how not to make a mistake when choosing?

Rice noodles are a type of pasta in the form of long, elongated strips, made from rice flour. It is considered a national product of Asian, in particular Japanese and Chinese, cuisine. Consumers are offered a product from 2 mm to 2 cm wide, 20 to 50 cm long. The color can be white or white-grayish, the texture is dense, elastic after cooking. Pronounced nutty or bean aftertaste, but the hint of rice is weak. Often confused with funchose, bean starch vermicelli, but this is a completely different product.

How are rice noodles made?

As a feedstock, polished groats of the highest or first grade are used. Grinding is carried out in special mills resembling large coffee grinders.

Industrial preparation of rice noodles is carried out in several ways:

• fast. The flour is steamed, partially gelling the starch. The kneading is carried out with the help of boiling water, the hot dough is kneaded and layers are formed from it, feeding it to a special installation (the process is called extrusion). The layers are cut into strips of the desired shape, steamed and again placed in boiling water for short-term blanching. Before packaging, the product is dried to a moisture content of 15%.
• From coarse flour. The feedstock is moistened by washing with water heated to 50-60°C, soaking for 30 seconds in the proportion: 1 part flour to 3 parts water. Dry to a moisture content of 20%, and then leave for 30 minutes until the flour particles swell. Gelatinization is carried out, pumpkin powder is added, and only then kneading is carried out. Further rice noodles prepared as already described: the dough is extruded, cut, blanched and the finished product is dried.
• Analog homemade noodles . The groats are first soaked in running water, and then poured with cold water and allowed to swell for 4 hours. Then they are transferred to a sieve with small cells, the water is removed and placed in mills, where they do not get flour, but a homogeneous liquid mass, which is laid out on a heated cloth, where it is dried with steam. Steamed sheets are removed from the woven surface, cut into strips and packaged. Additional drying is not required.

The production process is not cheap, so the price of rice noodles is 2-3 times higher than pasta made from wheat flour. In China, an entire industry is working on how to make a popular product while lowering production costs.

How to cook rice noodles by yourself:

1. Purchase polished round white rice with a high starch content. Rinse, let dry in the sun, spread out in one layer on a baking sheet or on a cutting board.
2. Grind in a hand mill to get a fine grind, or in a coffee grinder.
3. Knead the dough for chicken eggs- 1 PC. for 110 g of flour. If the batch does not work, add no a large number of boiling water. As you can see, it is impossible to cook rice noodles like in factories, there are no extrusion facilities, so you have to use eggs.
4. The dough, steep and elastic, is rolled into thin layers. It is convenient if you have a pasta machine or attachment for a food processor for making vermicelli at home.
5. Cut the layers with a knife into thin strips, lightly sprinkle with flour and mix.
6. Lay out on a wooden surface and dry in the sun or in an oven with the door open at a temperature of 30-50°C.

The finished product can be used immediately or decomposed into glass jars and close tightly.

Homemade rice noodles taste different from store-bought ones, but you can cook anything with them National dishes. Oriental chefs know how to make pasta without eggs; various additives are introduced to strengthen the dough, the secret of which is passed down from generation to generation. Therefore, the taste of dishes made in different families is different.

Composition and calorie content of rice noodles

The data are given for products manufactured on pasta factory. Since eggs are added when kneading at home, the nutritional value above.

Calorie content of rice noodles - 364 kcal, of which:

• Proteins - 3.44 g;
• Fats - 0.56 g;
• Carbohydrates - 81.64 g;
• Dietary fiber - 1.6 g;
• Water - 11.91 g;
• Ash - 0.85 g.

Vitamins per 100 g:

• Vitamin B1, thiamine - 0.031 mg;
• Vitamin B2, riboflavin - 0.017 mg;
• Vitamin B5, pantothenic acid - 0.051 mg;
• Vitamin B6, pyridoxine - 0.016 mg;
• Vitamin B9, folates - 3 mcg;
• Vitamin PP - 0.221 mg.

Macronutrients per 100 g:

• Potassium, K - 30 mg;
• Calcium, Ca - 18 mg;
• Magnesium, Mg - 12 mg;
• Sodium, Na - 182 mg;
• Phosphorus, P - 153 mg;

Trace elements per 100 g:

• Iron, Fe - 0.7 mg;
• Manganese, Mn - 0.5 mg;
• Copper, Cu - 78 mcg;
• Selenium, Se - 15.1 mcg;
• Zinc, Zn - 0.74 mg.

Also in rice noodles:

• Essential amino acids, 10 items, most of all arginine;
• Non-essential amino acids, 8 kinds, glutamic acid predominates;
• Fatty acids - omega-3 and omega-6;
• Saturated fatty acids - palmitic and stearic;
• Monounsaturated fatty acids - omega-9;
• Polyunsaturated fatty acids - linoleic and linolenic.

If the purpose of the transition to oriental cuisine- improvement, then preference should be given to noodles, which require additional heat treatment. In products fast food preservatives and flavor enhancers are introduced to keep the shape already finished product from which the water has been evaporated. The characteristic taste is preserved, but you should not count on the complex of useful substances in the composition.

Useful properties of rice noodles

The product does not have a direct therapeutic effect, but it is worth paying attention that, on average, the Japanese and Chinese get sick less than Europeans, and live longer. Scientists attribute this to an increased number of dishes with rice in the diet. As part of this pasta, made according to classical technology only flour and water.

Benefits of rice noodles:

1. Can be introduced into the diet of people with a history of gluten intolerance.
2. Prevents the formation of edema due to the low sodium content.
3. Normalizes metabolic processes.
4. It allows you to replenish energy reserves and replenish the body's reserve with vitamins and minerals necessary for normal life.
5. Easily digestible, does not cause stagnation.
6. Normalizes the functioning of the nervous system.
7. Improves the condition of hair, nails and skin.
8. It has an antioxidant effect, reduces the likelihood of bowel or bladder cancer.
9. Prevents the development of thrombosis, does not allow the formation of cholesterol plaques in the lumen of blood vessels.

There are no age restrictions for eating rice noodles. It can be administered as a complementary food (previously crushed) to infants, given to old people with an unstable digestive system or patients during treatment or at the rehabilitation stage.

Contraindications and harm of rice noodles

There is only one restriction to the introduction of this product into the diet - intolerance to rice. There are no other contraindications for use.

Instant rice noodles can harm the body, but even then - only because of the high content of flavorings, concentrates or flavor enhancers. But on real product such a product is similar only to taste.

rice noodle recipes

The product can be introduced into hot dishes - first and second courses, added to salads. If you use sugar in the manufacture, you get a sweet dish that children eat with pleasure. Before you cook this or that dish, you need to know how to cook rice noodles so that they retain their beneficial qualities.

If you plan to cook a salad, then pasta laid out in containers with a wide bottom in one layer, pour salted boiling water and leave for 5-6 minutes to swell. Then recline in a colander, washed with running water cold water.

The secret of rice noodle soup is that vermicelli is poured into the soup, and all the products necessary for cooking the dish are added to it. That is, the pasta is steamed, allowed to swell, washed with cold water, carefully drained, and then cooking begins. It must be borne in mind that all products are obtained "al dente", that is, harsh. Plus this cooking- all saved useful material and original taste.

If you plan to stew a side dish with meat or vegetables, then the vermicelli, previously steamed for 3 minutes, is thrown into a colander without rinsing, and only then they are laid out in a pan.

The steaming time is adjusted depending on the length and thickness of the product, as well as on the recipe of the dish that is being prepared.

Recipes with rice noodles:

• fried ice cream. A pack of white ice cream (200 g) is slightly heated, identical balls are formed, which are frozen to the state of ice. Proteins (2 pcs.) Whip into foam without salting. Pour sweet coconut flakes into one bowl, and into another - potato starch. Roll each ball of ice cream in starch, dip first in proteins, and then in a saucer with coconut flakes. Pour into a deep frying pan or saucepan refined sunflower oil, bring to a boil. While it is warming up, steam out, as for a salad, homemade rice noodles, in the manufacture of which powdered sugar was used. Deep-fried noodles are dipped directly on the slotted spoon, then spread on a paper towel to remove excess fat. Beautifully laid out on a dish, sprinkled powdered sugar, around the edges decorate with any frozen berries. Ice cream is deep-fried for 3-5 seconds and, quickly blotted with a paper towel, is placed on a pillow of noodles. The dish looks very impressive, but the taste is specific. To fully appreciate it, a little melted ice cream and a few noodles are put into the mouth at the same time.
• Rice noodles with chicken. Preparing the dish is quite simple. 200-250 g of chicken fillet is cut into portioned pieces and fried in a frying pan, slightly greased with refined sunflower oil, until golden brown. 150 g of rice noodles are steamed separately. In turn for strong fire fried carrots, chopped on a coarse grater, bell pepper, chopped into strips (preferably red or orange), a small fresh cucumber - thin strips. Combine all vegetables with chicken and noodles, pour in 5-7 tbsp. l. soy sauce, pepper, salt, if necessary, fry over low heat, stirring constantly, for 5-7 minutes. Sprinkle with chopped green onions before serving.
• Rice noodles with vegetables. All vegetables - zucchini, carrots, leek - cut into thin slices. In a frying pan with a small amount of water and sunflower oil, first stew the leek stalks - 3 minutes, then lay out the rest of the vegetables, bring to readiness. Grind with a blender, pouring 2 tbsp. l. soy sauce, mixing in 3 cloves of crushed garlic, 1 tsp. salt and the same amount of cornstarch. Separately, 100 g of rice noodles are steamed - not thin, without washing with cold water, sent to vegetables. Warm up, stirring, for 5 minutes over low heat. They are laid out on plates and each serving is sprinkled with chopped herbs and watered. soy sauce.
• . Shrimps, 300 g, shelled and esophagus removed. Pour 400 g of rice noodles, wide, with boiling water for 10 minutes, and at this time they are engaged in shrimp. Fry in butter until crispy. This takes 8-9 minutes. The noodles are thrown into a colander, and then laid out on plates, along with shrimp. Mix the sauce: 2 tbsp. l. water, 2 tsp. sugar and lemon juice, 1 tsp. fresh grated ginger root and 3 tbsp. l. soy sauce. Water the shrimp or serve it separately.
• Rice noodles with seafood. Noodles, 250 g, are boiled for 3 minutes, mussels, 850 g, for 5 minutes, and small octopuses, 2-3 pieces, for 7 minutes. To make arthropods tasty and tender, they are first dipped in boiling water three times and only then cooked until tender. 3 garlic cloves are crushed, fried in butter or ghee, spread 60 g of curry in the form of a paste, and after another 40 seconds - 1.5 tbsp. l. sugar, 2 tbsp. l. orange juice and fish sauce, pour in 2 cups of coconut milk and a glass, 110 ml, of white wine. Bring to a boil, stirring constantly, and immediately remove the container from the heat. Beautifully laid out on plates of octopuses, cut into 2-3 parts, boiled pasta, and open mussels on top. Drizzle with sauce.
• Salad with rice noodles. Chili pepper is rubbed, after removing the seeds, 1 clove of garlic is crushed in the same way, mixed with 1 tsp. grated ginger root. Everything is mixed and seasoned with the juice of half a lime. Fresh vegetables, carrots and cucumbers, cut into strips. Prepare the marinade by combining half a tablespoon of cane sugar with 150 ml of cool boiled water, add 1.5 tbsp. l. rice vinegar. Marinate the carrots for about 40 minutes. Rice noodles, 50 g, are pre-prepared, as already described, put in a salad bowl, draining the water, onto iceberg sheets. Pour carrots and mix with cucumber, pour dressing, sprinkle with chopped green onions. If the taste is not enough, add 2 tbsp. l. fish or soy sauce, more familiar to a European.

When preparing dishes from thin rice noodles, Europeans distribute the “knot” into 2, and sometimes even 3 servings. But the Japanese or Chinese, packing the product in this way, count exactly on a serving. Usually the weight of such a product is 50-75 g.

In Japan, the production of the product was mastered already in the 17th century. Each samurai carried with him not only vermicelli, but also a set for food - a cup for brewing and special sticks.

The longest rice noodles were made by chefs in the Chinese city of Zhengzhou at a pasta factory. In a 100 g knot there were 113 thin noodles, each of which was more than 42 m long. But the record was a sample made in the same place, 420 m long. Of course, this is a prototype.

There are several types of rice vermicelli:

1. Minxian - the thinnest, made from salted rice dough;
2. Gotiao - made according to the classic recipe, strips up to 3 mm;
3. Shahefen - tastes like gotiao, but the stripes are wide;
4. Laifen - thick translucent noodles made with the addition of starch, round in shape.

The European consumer is offered the usual vermicelli.

How to cook rice noodles - look at the video:

When buying rice noodles, you need to pay attention to the texture. A high-quality product is matte or translucent, like marble, uniform in color, the threads are easily separated from each other. In supermarkets on the counter you can often find the brands "Vifon" and "BinBong". These instant products have nothing to do with real rice noodles. If you want to enjoy the real taste, get "SenSoy" or "Rollton". Shelf life - up to 2 years.

Rice noodles came to us from the southeastern cuisine. It is called funchose. However, there are other sounds, the essence is the same. Unlike the usual wheat flour noodles, it is not customary to serve and eat it without any sauces or additives. Rice noodles are very satisfying, but also insipid, tasteless. That is why it is served with additional products. It blends perfectly with products that have their own specific strong aroma, this is smoked fish.

Now let's figure out how to cook rice noodles. Pour water into a saucepan. And put on fire to boil. There should be enough water to keep the noodles floating and not sticking together.

Pour the noodles into boiling water and stir with a spoon. Cook for about three minutes, no more, otherwise it will turn into porridge. Then we recline it in a colander or sieve and pour boiling water over it. Cooked noodles are gray in color and become transparent.

Traditionally it is prepared with soy hot sauce, but I advise you to cook with spicy tomato sauce or tomato paste. For gravy, fry finely chopped onion, in vegetable oil, add mashed tomatoes or tomato paste diluted with boiled water, a spoonful of adjika, garlic grated on a fine grater and finely chopped greens.

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How to cook rice noodles step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.

Looking at the tips on how to cook rice noodles, you can easily prepare this dish at home, having all the necessary ingredients.

More delicious recipes.

Rice vermicelli is one of the most popular products of oriental cuisine. It is used as a garnish self-dish or included in various original salads. Unlike wheat vermicelli, rice vermicelli contains much fewer calories, which is very beneficial for the figure.

Rice vermicelli: how to cook?

Chinese fish soup with rice vermicelli

it classic recipe Chinese soup. Due to the content of many useful ingredients, it tones the body, saturates it with vitamins and nutrients. It is also very filling and low in calories. For 5-6 servings of soup you will need:

Fresh perch - 800 g; - water - 3 liters; - onions - 2 pcs.; - rice vermicelli - 200 g; - garlic - 2 cloves; - ginger root - 1 pc.; - coconut milk - 1 teaspoon; - lemon zest - 1/2 pc.; - rice starch - 1.5 tbsp. spoons; - chili pepper - 1 pc.; - sunflower oil - 2 tbsp. spoons; - turmeric and salt - to taste.

Clean and gut a fresh perch, remembering to remove the gills. Then rinse under running water. Separate the fillet from the body of the fish and set it aside. Put everything else in a bowl with lemon zest and fill with water.

It is very important to use fresh fish for this dish. In the absence of a perch, you can use salmon, carp or flounder

Bring the water to a boil and carefully remove all the foam, otherwise the broth will turn cloudy. Salt. Then reduce heat and simmer for 30 minutes. Strain the finished broth, discarding the boiled fish.

Peel and grate the ginger. Remove seeds from chili pepper and cut into thin rings. Chop the onion and garlic. Fry vegetables in vegetable oil.

Cut the perch fillet into large pieces. Roll it in a mixture of turmeric, salt and 0.5 tbsp. spoons of rice starch. Then add to the pan and fry over high heat for 6 minutes.

Bring 1.5 liters of strained broth to a boil, add coconut milk to it. Dilute 1 tbsp. a spoonful of rice starch in the remaining broth and pour everything into the boiling soup. Bring to a boil.

Boil water in a separate saucepan, salt to taste and add rice vermicelli or, as it is also called, rice noodles. Cooking rice vermicelli should be no more than 3 minutes. Then fold it into a colander and wait until all the water has drained.

Divide the vermicelli on plates. Put the fish with vegetables on top and pour it all over with the prepared broth. This soup should be served freshly cooked.

Rice vermicelli with vegetables and chicken

Ingredients: - rice vermicelli - 400 g; - chicken fillet- 300 g; - leek - 4 stalks; - vegetable oil- 3 tbsp. spoons; - sweet red pepper - 2 pcs.; - carrots - 1 pc.; - soy sauce - 5 tbsp. spoons; - salt, black pepper - to taste.

Wash the chicken fillet, dry, cut into cubes, salt. Fry in vegetable oil. The chicken takes about 20 minutes to cook.

Boil rice noodles in boiling salted water for 3 minutes, drain in a colander. Fill 1 tbsp. a spoonful of vegetable oil.

Wash vegetables. carrots and Bell pepper peel and cut into strips, and chop the white part of the leek into rings. Fry vegetables for 3 minutes in vegetable oil, stirring constantly. The fire must be very large.

Arrange rice vermicelli on deep plates. Arrange meat and vegetables on top. Pepper with coarse black pepper and drizzle with a little soy sauce. Serve to the table.

Rice Noodles - General Cooking Principles

We love flour products for their density and satiety, as well as for their pleasant neutral bread taste. Is there a person who would not like pasta, macaroni or vermicelli? The only rule to keep in mind if you want to be lean and not gain weight on carbohydrates is that they are best consumed in the morning or at lunchtime.

Rice noodles are no exception. This dish quickly satisfies hunger, and is prepared quickly and easily. This product originated in the East, famous for its rice plantations. It was “released” into the world by Chinese immigrants. Before the Great Patriotic War, this product was not particularly known anywhere, because noodles were food for the poor. For its production, broken and small rice was used, which could not be sold, and therefore the price of the product was low. But noodles took root and fell in love with many nationalities, and today it is a fairly popular product.

The noodles are still based on rice flour. For this reason, rice noodles cannot be considered a dietary product. You can cook noodles yourself - this process is very easy. Rice noodles go well with vegetables and seafood.

Rice noodles - preparing food and dishes

If you decide to cook the noodles yourself, then you will need an egg and rice flour. The proportions of the ingredients should be as follows - for every half a kilogram of flour, three eggs and one tablespoon of water are taken. However, in the process of rolling, one cannot do without a special machine - the dough must be rolled out very thinly, to a translucent state.

If you already have noodles, then be careful when cooking them, because it is worth dousing them with more heat treatment than necessary, and they will turn into sticky unappetizing porridge. Follow these instructions: place the noodles in a saucepan, and fill with water, the temperature of which should not exceed 80 degrees. Leave the noodles under a closed lid, drain the water after 10 minutes. You can add fried vegetables to boiled noodles, chopped meat and seafood.

Rice noodle recipes:

Recipe 1: Homemade Rice Noodles

If you are one of those people who love to do everything with their own hands, then this recipe for making rice noodles will definitely come in handy for you. Strictly follow the indicated proportions, otherwise the product will not turn out thin enough. If the dough does not roll out and breaks, then the eggs were not fresh at all. You can fix the situation by adding 1 tablespoon of corn starch.

Required Ingredients:

• Rice flour - 500 grams
• 3 eggs
• 1 tablespoon water

Cooking method:

1. Combine the eggs and salt with a blender or mixer.
2. Lay the rice flour on a table and make a well in the center. Pour the beaten eggs into it and start kneading the dough. Top up with water if necessary. The dough should be very soft and pliable.
3. Remove a piece the size of a chicken egg from a ball of dough. Roll it out to an extremely thin, almost transparent state. It is best to use a special machine.
4. Sprinkle the resulting layer on both sides with rice flour and spread on a warm surface to dry for half an hour.
5. Cut the dough into noodles as thin as possible Place in a dry bag.

Recipe 2: Beijing Rice Noodles

This dish is well known to the people of China, because it is with this dressing that they most often use rice noodles. You will need carrots, cucumber and spices.

Required Ingredients:

• Rice noodles - 300 grams
• Carrot - 1 pc.
• Cucumber - 1 pc.
• Soy sauce - 2 tbsp.
• Sugar - 2 tsp
• Vinegar - 1 tsp

Cooking method:

1. Prepare the marinade - mix soy sauce with vinegar and sugar.
2. On the Korean grater grate the carrot and pour it with marinade for 15 minutes.
3. pour rice noodles hot water and leave for 10 minutes.
4. Cut a fresh cucumber into thin strips.
5. Mix warm noodles with carrots along with marinade and cucumber. Can be served both cold and warm.

Recipe 3: Shrimp Rice Noodles

This dish will satisfy your hunger and take you to the East. The base is rice noodles seasoned with the original marinade and fried shrimp.

Required Ingredients:

• Rice noodles - 400 grams
• Soy sauce - 1.5 tablespoons
• Water - 1 tbsp.
• Ground ginger - ½ tsp
• Sugar - 1 teaspoon
• Lemon juice- 1 tsp
• Shrimp - 300 grams
• Butter

Cooking method:

1. Prepare rice noodles by soaking them in warm water for 10 minutes.
2. While the noodles are cooking, you need to fry the shrimp. Remove the shells from them, put the meat on a hot frying pan, grease the bottom butter. Fry for about 8-10 minutes over high heat. The shrimp should be golden brown and slightly crispy.
3. Mix the ingredients for the marinade - water, soy sauce, ginger, sugar and lemon juice.
4. Drain the noodles in a colander, put them on a plate, pour over the sauce and decorate with shrimp on top.

Recipe 4: Rice noodles with scrambled eggs, crab sticks and fresh cucumber

This dish is also borrowed from ki Thai food. AT original performance crab meat is added to the noodles, but if it is difficult to get it, then it is quite possible to get by with crab sticks. The dish takes 15 minutes to prepare and is best served cold.

Required Ingredients:

• Rice noodles - 300 grams
• Chicken egg
• Milk - 50 ml
• Flour - 1 tablespoon
• fresh cucumber
• Crab sticks- 200 grams
• Soy sauce
• black sesame

Cooking method:

1. Put the noodles to brew (filling the product with hot water).
2. Mix the egg, milk and flour with a mixer, salt. On the hot pan bake an omelette by frying it on both sides. You should get a thick pancake in size.
3. Cool the omelette and cut it into thin strips.
4. Remove the skin from the cucumber and cut the flesh into thin strips.
5. Crab sticks also need to be cut into thin strips.
6. Combine noodles, cucumber, scrambled eggs and crab, sprinkle everything with soy sauce and sprinkle with sesame seeds.

Recipe 5: Rice Noodles with Pepper and Octopus

Like all dishes with rice noodles, this option is prepared quickly, but it turns out hearty and tasty. It can be served both cold and warm. You can diversify the dish by adding mussels, shrimp or squid in addition to octopus.

Required Ingredients:

• Rice noodles - 300 grams
• Meat of young octopuses - 300 grams
• Bulgarian pepper - 1 piece
• Butter
• Bulb - ½ pieces
• Soy sauce
• Sugar - 1 teaspoon

Cooking method:

1. Peel the pepper from the core, cut into thin strips.
2. Chop the onion as finely as possible.
3. Wash the octopuses and cut each into two parts.
4. Put the onion on the hot oil first, and then add the pepper. Stir-fry vegetables. 5 minutes.
5. Place the octopus on the skillet. After 5 minutes, pour in two tablespoons of soy sauce mixed with sugar. Cover the pan with a lid and let the mixture simmer for 7 minutes.
6. Put the rice noodles to boil. After 10 minutes, drain it in a colander, put it on a plate and add octopus with vegetables.

Recipe 6: Omelette Rice Noodles

This dish is a great breakfast idea if you are fed up traditional eggs and porridge. Such an omelette with a Japanese motif will definitely appeal to you - it is hearty and, of course, tasty.

Required Ingredients:

• Rice noodles - 180 grams
• Chicken egg - 2 pieces
• Chinese cabbage - 100 grams
• Fresh carrots - ½ piece
• Milk - 60 grams
• Flour - 1 tablespoon
• Soy sauce

Cooking method:

1. Boil the noodles.
2. Finely chop the cabbage, grate the carrots.
3. Heat the pan and sauté the vegetables in the oil for 2 minutes. Add noodles to them, sprinkle the mixture with soy sauce and let it simmer under a closed lid for 3 minutes.
4. Combine the egg, milk, flour and salt with a mixer. Pour the mixture into a clean, oiled skillet. After 2 minutes, put a mixture of vegetables and noodles on one half of the omelet, then lift the second edge of the omelet with a spatula and cover the filling with it.
5. Let the omelette bake for 5 minutes small fire under a closed lid, after which you can serve it.

1. In the store you can find rice noodles called "funchoza". It is best to cook it according to the recipe given on the back of the package.
2. If you need to stir-fry ingredients with soy sauce, it's best to purchase it marked "for frying" on the package, otherwise the sauce will burn.
3. One type of noodle is rice paper. In fact, this is the same dough from which the noodles are cut. You need to cook it by lowering it into hot water for 15 seconds. Rolls and sweet pancakes with fruit filling can be made from such a product. You can also make your own rice paper - cut thin sheets of dough into rectangles after it has dried.

Rice noodles are a visiting card of oriental cuisine. It is a suitable side dish for meat and fish dishes, can become a component of salads, soups and even baking stuffing. Cooking noodles is easy and fast: it does not require cooking, it is wonderfully steamed with boiling water. Important point: Rice flour products are suitable for those who are indicated for a gluten-free diet.

How to cook rice noodles

Fans of experimenting with dough can try their hand at making rice flour pasta at home. Simplifycooking rice noodlesyou can use a pasta machine, but even without this wonderful device you will get delicious thin “spaghetti”. Flour for products can be purchased ready-made, but if you have home mill, try to make it from cereals. Turn on the fine grinding mode, grind 400 g of any rice and get snow-white flour.

For every 110 g of flour, take one large egg, knead tight, elastic dough. Roll out thinner if possible - pass it through the rollers of the pasta machine and cut the noodles as thin as possible. You can do it manually like this: roll the layer into a roll and cut off very narrow strips from the edge. Before cooking, dry the noodles on the table.

How much to cook

Strips cut from homemade rice dough should be cooked the same way as pasta is cooked: boil in plenty of water for about five minutes. Another thing is if you bought the product in the store. Before,how to cook rice noodles at homeread the instructions on the packaging and follow them. Manufacturers recommend boiling a large amount of water (about two liters), remove it from the heat, load the contents of the package into boiling water and keep it covered for 10-15 minutes. Then drain the water, rinse the noodles with cold water to stop the swelling process.

calories

Rice pasta is a full-fledged, satisfying, carbohydrate side dish that creates a neutral background for the main oriental dishes.calorie rice noodles- 109 kcal, the ratio of proteins, fats, carbohydrates (BJU) is 1: 0.2: 27.7%. It is believed that the second name of rice spaghetti is funchose. This is wrong, funchose glass vermicelli, although similar to rice, is made from starchy substances of legumes and potatoes. The product contains three times more calories, its usefulness is often disputed. For the sake of the generally accepted, here the funchose will usually be called rice noodles.

Recipes with rice noodles

The use of this product in oriental cuisine is everywhere. Asianrice noodle dishescan be hot and cold, it is added to soups, salads, cooked with meat, vegetables, seafood. Ten amazing recipes will help you look at Chinese, Korean, Japanese culinary traditions from a different angle, adapt them to local conditions, while maintaining the romantic charm of Asia.

With chicken and vegetables

• Servings Per Container: 6.
• Cuisine: Asian.

Asiatic salad with rice noodles and chickengood as breakfast. Fried pieces of chicken fillet and funchose complement each other, make the salad hearty, and vegetables and greens will give the day a powerful start, fill the body with vitamins. For salad dressing, a mixture of wine vinegar and olive oil with spices is used - traditional oriental sauce. It is important not to overdry the meat when frying so that it is tender.

• rice noodles - 600 g;
• chicken fillet - 2 pcs.;
• lettuce - 4 pcs.;
• garlic - 2 cloves;
• onion (small) - 1 pc.;
• olive oil - 7 tbsp. l.;
• wine vinegar - 5 tbsp. l.;
• sugar - 1/2 tsp;
• salt, a mixture of peppers.

Cooking method:

1. In heated oil (no more than 2 tablespoons), sauté the garlic cloves, divided into several parts. Remove the garlic, cut into small pieces in the oil chicken breasts. Fry until done.
2. Boil funchose and rinse it with water.
3. Cut each tomato into four parts, chop the lettuce with your hands, tearing pieces from it.
4. Mix the prepared ingredients and season them.
5. For dressing, heat the oil, fry the pieces of garlic in it. Oil should be used, and garlic should be discarded. Place vinegar, oil, pepper, salt in a container with a lid (bottle, jar). Mix the sauce by shaking. Fill them up ready meal. Can be served warm.

Salad

• Cooking time: 15 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 256 kcal.
• Purpose: for breakfast, salad to the main course.
• Cuisine: Japanese.
• Difficulty of preparation: simple.

To salad from Chinese noodles was not only good in taste, but also looked appetizing, steam the funchose correctly. Do not forget to rinse it with cold water so that the thin threads do not stick together. Since the salad contains soy sauce, you do not need to use salt, abuse pepper and other spices. Enjoy the taste of natural vegetables in an oriental setting: funchose and traditional Japanese dressing will fill your morning with oriental motives.

Ingredients:

• funchose - 100 g;
• tomato - 2 pcs.;
• sweet pepper - 1 pc.;
• cucumber - 1 pc. (approx. 100 g);
• green pea- 70 g;
• garlic - 2 cloves;
• greens (dill, basil) - a small bunch;
• olive oil - 30-50 ml;
• soy sauce - 3 tbsp. l.

Cooking method:

1. Before preparing the dish, boil the noodles until tender. Cut it into pieces as you wish: the pieces may or may not be very long.
2. Saute chopped garlic in oil, add noodles and fry a little.
3. Finely chop the tomatoes (they need to be peeled) and pepper.
4. Grate the cucumber on a coarse grater.
5. Mix salad ingredients, season them with soy sauce.

Funchoza with shrimp

• Cooking time: 30 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 344 kcal
• Purpose: for breakfast, lunch.
• Cuisine: Thai.
• Difficulty of preparation: easy.

A Thai dish that will delight seafood lovers -rice noodles with shrimp. It can be served cold or warm, as you like. To feel the spirit of the East, you will need vegetables, Chinese vermicelli and fried shrimps. Please your family, prepare this dish for family dinner, and you will have a reason to talk with children about distant countries, plan joint trips.

Ingredients:

• rice noodles - 200 g;
• shrimp - 350 g;
• egg - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• Chinese cabbage (small) - 1 pc.;
• garlic - 2 cloves;
• olive oil- 3 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• teriyaki sauce - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking method:

1. Prepare Chinese vermicelli. While it cooks, take care of the eggs.
2. Heat the oil in a frying pan, pour in the slowly beaten eggs and fry, stirring. When the scrambled eggs are ready, cut them into thin ribbons.
3. Use two teaspoons of oil to fry onions, carrots, garlic, cut into thin strips. Add shredded cabbage, fry for a few more minutes.
4. Separately, fry the shrimp until golden brown.
5. Mix all the ingredients of the dish, add sauces and sugar, hold on fire for another two minutes.

With chicken

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 146 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Thai.
• Difficulty of preparation: easy

Pad Thai - tasty dish from Thailand, the basis for which is useful funchose. Various meat or fish ingredients, herbs, vegetables, peanuts are added to it. There are as many recipes for Pad Thai as there are Thai chefs, but the principles of its execution are the same. Below is one of the most simple options this dish, which can be easily adapted to local conditions and products. Try to cook it andrice noodles with chickenbecome your family's favorite dish.

Ingredients:

• funchose - 200 g;
• soy sprouts - 150 g;
• chicken fillet - 1 pc.;
• soy sauce - 5 tbsp. l.;
• fish sauce- 1 tsp;
• garlic - 2 cloves;
• roasted peanuts - 4 tbsp. l.;
• sunflower oil - 30 ml;
• chilli.

Cooking method:

1. Rinse the fillet, dry, soak, using soy sauce as a marinade. Leave for an hour.
2. Cook funchose in boiling water, rinse with cold water to prevent it from sticking together.
3. Saute crushed garlic in oil, add chili. Put the chicken pieces in the pan, fry until blush on all sides.
4. To fried chicken add rice vermicelli, continue frying for a couple of minutes.
5. Put the soy sprouts into the pan, add soy and fish sauce. After three minutes, the dish can be removed from the heat.
6. Sprinkle with roasted peanuts when serving.

With seafood

• Cooking time: 40 minutes.
• Servings: for four.
• Calorie content of the dish: 289 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Recipes with photos showingrice noodles with seafood, get a lot of feedback. Exotic dishes are extremely popular and are considered “restaurant dishes”, however, any novice hostess can cook funchose with octopuses, shrimps and mussels. The recipe is simple and the ingredients can be found in any supermarket. Surprise your loved ones with Oriental food at home.

Ingredients:

• rice noodles - 200 g;
• seafood (shrimp, octopus, mussels or a mixture of them) - 300 g;
• carrots (small) - 1 pc.;
• Bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Wash the seafood, peel and leave in the marinade for half an hour. For marinade, mix lemon juice and soy sauce.
2. Boil the noodles and wash.
3. Cut all vegetables into strips, fry in vegetable oil until the carrots are ready.
4. Add seafood to vegetables. Roast for about 7 more minutes.
5. Mix the contents of the pan with funchose, keep on fire for a couple more minutes. Serve warm.

With vegetables

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 172 kcal.
• Purpose: for dinner, breakfast, diet.
• Cuisine: Japanese.
• Difficulty of preparation: easy.

For those who follow a diet or do not eat animal proteins, the recipe in this section will be a real find. prepared in this wayrice noodles with vegetables- a dietary, low-calorie, weight loss dish. In addition, it is prepared quickly, does not require special culinary skills. You can add all kinds of vegetables to it, replace one with another.

Ingredients:

• funchose - 200 g;
• carrots - 1 pc.;
• leek - 1 pc.;
• zucchini - 1/2 pc.;
• garlic - 2 cloves;
• soy sauce - 2 tbsp. l.;
• sunflower oil - 1 tbsp. l.;
• cornstarch - 1 tbsp. l.;
• salt, sugar - 1/3 tsp each.

Cooking method:

1. Wash vegetables, chop, using a grater for Korean carrots. You should get long thin vegetable "pasta". Cut the leek with a knife along the bulb, pass the garlic through the crusher.
2. Let the vegetables in oil, after three to five minutes add a little water, close the lid, simmer. 5-10 minutes before readiness, add crushed garlic, soy sauce.
3. While the vegetables are stewing, prepare the noodles, rinse them.
4. Add sugar, salt, starch to vegetables (scatter it a little). stir vegetable mix, combine with noodles. Using forks or spatulas, achieve an even distribution of vegetables in the funchose.

In Chinese

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 170 kcal.
• Purpose: for breakfast, children's and diet food.
• Cuisine: Chinese
• Difficulty of preparation: easy.

Before, how to cook rice Chinese noodles, select vegetables. In the dish you can use onions, carrots, cabbage different types, zucchini, asparagus beans, soy sprouts - whatever you like. Mandatory ingredients are garlic and soy sauce - a traditional Chinese dressing. Vegetables are best cut into long thin strips.

Ingredients:

• rice noodles - 200 g;
• carrots - 1 pc.;
• broccoli (small) - 1 pc.;
• onion - 1 pc.;
• Bulgarian pepper (small) - 1 pc.;
• soy sauce - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Disassemble the broccoli into florets, cut the rest of the vegetables into thin strips.
2. Fry the vegetable mixture in oil for 5-7 minutes, simmer under the lid until the cabbage is ready.
3. Brew funchose, do not forget to rinse it with cold water.
4. Mix vegetables with pasta, add sauce, keep on fire for two minutes.

Salad with funchose and pork

• Preparation time: 30 minutes (not including marinating time).
• Servings Per Container: 6.
• Calorie content of the dish: 172 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Bright, appetizing and satisfyingrice noodles with pork – favorite dish many residents of eastern countries: Japan, Thailand, Korea, China. Marinated fried meat has a delicate, indescribably rich taste, rice flour pasta serves as an excellent background for it, fresh vegetables bring this dish to perfection. Seasoned with oriental spices, soy sauce, rice vinegar, the dish will tell about Asia more than any TV show.

Ingredients:

• beef pulp - 300 g;
• funchose - 250 g;
• bell pepper - 1 pc.;
• carrots - 2 pcs.;
• cucumber - 1 pc.;
• onion - 1 pc.;
• garlic - 4 cloves;
• vegetable oil - 4 tbsp. l.;
• soy sauce - 100 ml;
• rice vinegar - 2 tbsp. l.;
• salt, spices, sugar.

Cooking method:

• Cut the meat into small sticks (like beef stroganoff), pour the marinade over and leave for 2-3 hours. For the marinade, take half the sauce, add more spices to it.
• Cut vegetables into thin strips, you can use a special grater. Put the vegetable strips in one bowl, lightly crush them to release the juice.
• Brew funchose, rinse and mix with vegetables.
• Fry the meat over high heat until golden brown, then pour the marinade over it and continue to fry for 5 minutes.
• Put the cooled pork into the salad along with the remaining liquid, season the dish with rice vinegar, add spices.

With soy sauce

• Cooking time: 10 minutes.
• Servings: for two.
• Calorie content of the dish: 129 kcal.
• Purpose: for breakfast hastily.
• Cuisine: Asian
• Difficulty of preparation: easy.

The main advantage of Chinese noodles is its ability to quickly and without cooking turn into a tasty, healthy dish.Funchoza with soy saucecan be a lifesaver if you need to cook food quickly. In addition, even a child can cope with this recipe. While the noodles are being steamed, a dressing for it is being prepared in haste. It will take no more than 10-15 minutes to cook.

Ingredients:

• rice noodles - 250 g;
• soy sauce - 2 tbsp. l.;
• garlic - 1 clove;
• vegetable oil - 2 tbsp. l.;
• chili sauce - 1/3 tsp;
• greens.

Cooking method:

1. Steam the noodles according to package instructions.
2. Fry crushed garlic in oil for a minute. Add soy sauce and chili, bring to a boil.
3. Put the finished funchose into the sauce, mix, keep on fire for no more than a minute.
4. When serving, sprinkle the dish with herbs.

Soup

• Cooking time: 30 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 172 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Incredibly delicious, exotic recipe for soup with rice noodles and shrimp in coconut milk. A dish that is so praised by Thais and tourists who come to them. Cook tom yum or tom kha for a family dinner to diversify the menu, taste new, interesting tastes, and feel the atmosphere of cheerful Thailand. Follow the recipe for a delicious soup.

Ingredients:

• rice noodles - 100 g;
• coconut milk - 500 ml;
• peeled shrimp - 0.5 kg;
• ginger - 2 cm;
• carrots - 2 pcs;
• potato starch - 1 tsp;
• juice from two limes;
• olive oil;
• salt, chili pepper.

Cooking method:

1. Fry ginger, carrots, onions in a saucepan with a thick bottom, pour over vegetables coconut milk, add water (0.7 liters).
2. Stir the starch in a glass of water, add it to the pan, stirring.
3. Add rice vermicelli, boil for 5 minutes.
4. Add shrimp, bring to a boil. Season the finished soup with lime juice, decorate with herbs.

rice vermicelli- a product popular in any Asian dish. As a side dish, it is appropriate for meat, fish, seafood. Any vegetables are added to salads with funchose. The main ingredient of the dish can be meat (chicken, pork), sea ​​fish or seafood (mussels, shrimp, squid, crab meat). Soy sauce and garlic are a must. Funchose salads are served on flat plates, eaten with chopsticks.

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