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Cooked Rice Noodles (Bun)

James Carrier
Yield Makes 6 to 8 cups; 6 to 8 servings
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).

Ingredients

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

Nutrition 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

How to Make It

  1. 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.