How to Cook Rice Noodles So They Don’t Get Mushy ...Middle East

Rice noodles can be dry or fresh. They’re made by grinding fermented rice and water down into a paste, from which noodles are shaped and then dried. Once dry, they have a translucent white appearance.

Fresh rice noodles are made by spreading out thin layers of rice, starch, and water batter on a tray or pan and steaming the sheets to make tender, chewy, translucent noodles. These are well-oiled so they don’t stick, and bagged up in plastic. I never see fresh rice noodles in big box American grocery stores, but you can usually find them in Asian grocery stores. Fresh rice noodles may include some cornstarch or tapioca starch, and they’re more opaque in color.

The best way to cook rice noodles starts with a soak

The first step written on many of the boxed rice noodles in large grocery stores is to boil the noodles before adding them to your stir fry. The author of these instructions must love mushy noodles, because that’s the easiest way to get stuck-together, over-cooked rice noodles. 

Here is an example of bad directions. Ignore them! Credit: Allie Chanthorn Reinmann

You don’t need to boil them first. Like most starches (pasta, oats, potatoes), rice starches have a limit for water absorption before they burst and become gluey. If you boil them and then add them to a screaming hot pan, then you’re bound to burst some starch globules. This manifests as noodles clumping and clinging together.

Credit: Allie Chanthorn Reinmann

Forethought is required here. Soaking usually takes 25 to 45 minutes, depending on the thickness of the noodle. To test, after 30 minutes just reach in and lift up a handful of noodles. They should feel floppy but not squishy. If they’re still sticking out straight, give them more time. The brand or thickness of the noodles might require it. 

Credit: Allie Chanthorn Reinmann

Those who fear fat will not like this step, but you can’t skip the oil. Oil is crucial for conducting high heat in stir fries, but also for keeping those sticky starches slipping and sliding away from each other. If you’re trying to stir fry noodles and they keep clinging to each other and the pan, try adding another spoonful of oil to the pan just before you toss them in. 

So when you’re about to add the noodles, take a look at the pan. There should be some visible oil in there, pooling around the ingredients. If the pan is dry, that’s your signal to add a splash more. 

Be careful of excess moisture

If your vegetables are excreting a lot of moisture or you’ve added too much sauce to your pan and it doesn’t seem to be cooking down, don’t add your noodles yet. Wait for the moisture to cook off or, as a last ditch effort, pour off the liquid into the sink. Return the pan to the burner, add a bit of oil and now you can put the noodles in. Re-season as needed.

Note that if your veggies are puddling up, you might be crowding your pan. Opt for a larger skillet or cook a smaller batch next go around. 

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