Sunday, March 17, 2013


This is a thin variety of noodles made from the rice flour. You have to take care while cooking them not to overdo and make them mushy. Stir fry them with any vegetables, chicken, egg and sauces of your choice.

Rice noodles
Carrot .............. 1 (cut into thin long pieces)
Capsicum .........1 (cut into thin long pieces)
Spring onion ..... 1/4 cup (chopped)
Ginger-garlic paste..... 1 tbsp.
Thick soya sauce ........ 1 tbsp.
Chilli garlic sauce........ 1 tsp.
Ajinomoto.................. 1/4 tsp.
Salt to taste

1. Boil water in a pan adding salt. Break the noodles and put them in the pan and switch off the gas. Leave the noodles in the hot water for 5-6 minutes.
2. Drain the water in a strainer and run the noodles under cold water.(This helps in avoiding stickiness in the noodles)
3. Heat a little oil and add ginger-garlic paste.Stir a little and add the chopped vegetables, salt and saute them for 2-3 minutes.
4. Now add the noodles and the sauces. Sprinkle ajinomoto. Mix well. (It is better to use chopsticks for mixing)
Serve hot.

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  1. Beautiful recipe..looks so delicious.

  2. Looks so yummy. Regarding your question on cooking time for Quinoa. I use pressure cooker to cook and it takes around 10 minutes.

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  3. Hello.
    I love rice noodles & this looks delicious.
    Thanks for sharing.

    As a follower of my blog, I thought I'd let you know my blog has changed address, so you'll need to update your bookmarks.
    Blog Name: Thoughts Of Beauty In The Stillness Of Dawn...
    New Address:

    Hope you'll come visit me soon!
    Thoughts Of Beauty In The Stillness Of Dawn...

    1. Thanks Andy..
      I will check it out and make the changes.

  4. Excellent rice noodles. Looks very flavorful and nicely presented.

  5. The lovely presentation of rice noodles platter is so tempting. Can't wait any further . Must make this at earliest, just the way you have made.

    1. I am glad you liked them. I really love the thin noodles. Much lighter and so tasty with all the seasonings and sauces.


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