What’s worse than mushy rice noodles? Mushy rice noodles that ruined all the expectations of your meal even though you followed all the package instructions. Do you know why? It’s because the package instructions on how to cook dried rice noodles are shit.
It’s actually not that complicated to prepare dried rice noodles for frying or soup. My method is tried and tested and you should end up with a texture perfectly described in the Chinese vernacular as Q, or even QQ. Never let dried rice noodles cause you despair again.
If you have any difficulties, leave a comment and I’ll try to help!
- Heat a pot of water until boiling, then turn the fire down to low so it stays at a constant temperature but is not on a rolling boil. If there's bubbles coming up, your stove is up too high.
- Drain immediately, rinse with cool water, and drain again. If it is going to be a while before you use the noodles, add some oil and massage it into the noodles to prevent sticking. Otherwise, your noodles are ready for adding to stir fries or soup. When you've added them to your final dish, they should be cooked about another 2 minutes and they will be done.