Certain noodle dishes use just rice noodle, fresh or dehydrated. It is traditional practice as well as preserving the culture of the dish.
Case in point:
Singapore noodles or called locally in Cantonese “Sing Chow Mai Fun” (Singapore fried rice noodle,) is a very popular stir-fried rice vermicelli noodles that was first created in Hong Kong using only rice noodle rehydrate.
Likewise… ‘pad see ew with rice vermicelli’. A lesser known, but easier, version of the popular Thai noodle stir fry (pic below)
Fresh rice noodle in a soup -
Southern China has as many rice noodle dishes as wheat noodle, such as the renowned ‘Guilin mifen’ using only fresh rice noodle, thin round or flat, in a soup or dry toss. (Shown below ‘Guilin mifen' in a broth.
For Vietnamese ‘pho bo’ broth (beef), cartilaginous, marrow-rich beef bones are left to simmer for long hours. Fresh rice noodle are the noodle of choice, traditionally.
How do you like your noodles? Is it a soup noodle? Stir-fry or like a lo-mein braise?
Quite often, two different kinds of rice noodles are used together in a broth or stir-fried. The method is known as “yin-yong” (Cantonese style noodle dish,)
Dried rice noodle and fresh broad rice noodle are fried in oil to brown and put aside.
A sauce is then made using sliced meat, seafood, vegetable and egg batter and poured over both the two rice noodle.
Noodle type can be used, individually as well as combined.
Dried rice noodle (vermicelli) requires dehydration and will absorb liquids (sauce or soup) easily during cooking; breaking and making it soggy. There's why the quality of the manufacture is important and cooking time is limited as in ‘Singapore noodle’ (first picture).
Fresh rice noodle whatever the shape or form is more sustainable, in a soup or with gravy or stir-fried.
When are rice noodles better to use in a recipe than wheat noodles?
- Rice noodle has a lighter feel than wheat noodle and is less filling.
- Dehydrated vermicelli/rice noodle absorbs liquid easily, and sensitive during cooking.
- Rice noodles have less fat and slightly fewer calories than wheat-based noodles
- Rice noodles may be a healthier option than whole grain noodles
- Rice noodles are generally lower in protein, fiber, sodium, selenium, and niacin than wheat-based noodles.
I am not suggesting rice noodle is better than wheat, not at all. But just pointing out some characteristics. Again I say, the choice of noodle depends on personal preference, method of cooking and nature of the dish. Stick to what's outlined in the recipes.
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