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Rice noodles
 Thin rice noodles in dried form | |
| Type | Noodle |
|---|---|
| Place of origin | China |
| Region or state | East Asia and Southeast Asia |
| Main ingredients | Rice flour, water |
| Variations | Bánh canh, bánh phở, khanom chin, kuān tiáo, lai fun, mixian, rice vermicelli, sevai, shahe fen |
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.
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