When making wheat-based pasta, it's common to add some salt to the water. But do you do the same when cooking rice noodles?

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...

“A serving [of cart noodles] with rice vermicelli, squid ... Ng explained: “The shiitake mushroom and dried shrimp, which are used both as toppings and the soup base, give this dish its ...