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 ...

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?

These smart, easy pasta recipes — most of which come together in 30 minutes or less — rely on tricks like cooking vegetables ...

You can use a wide range of noodles for this recipe. Try it with fresh egg noodles, spaghetti, or any kind of rice noodle ... water from the noodles to thin it out. If you want to make this ...

Put the rice noodles in a wide bowl, add warm water to cover and soak until pliable, about 15 minutes. Neatly slice the duck meat. Cut the chillies (if using) into thin rounds, squeezing out and ...

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 ...

is a soup of chewy-soft rice cakes cooked in steaming translucent broth typically served for the Lunar New Year. For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at ...

This recipe is aromatic, with that perfect sweet-sour-salty-spicy blend of flavours. Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles ...

Serve, garnishing the noodles with the scallions. These garlic noodles store fine in the fridge for a few days, but they will get really firm and stick together. Add some water to loosen them up ...