Cooked Rice Noodles (Bun)

Cooked Rice Noodles (Bun) Recipe
James Carrier

Notes: Dried rice noodles range in width from about 1/16 to 1/4 inch wide; the cooked yield varies slightly depending on their width (look for width specified in recipe).

Yield:

Makes 6 to 8 cups; 6 to 8 servings

Recipe from

Nutritional Information

Calories 144
Caloriesfromfat 0.0 %
Protein 0.0 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 36 g
Fiber 0.0 g
Sodium 75 mg
Cholesterol 0.0 mg

Ingredients

12 to 14 ounces dried rice noodles (mai fun, rice sticks, or rice vermicelli)

Preparation

In a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes. Drain. If not using immediately, rinse well to keep noodles from sticking together, and drain again.

Note:

March 2002
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