This method also works well if you are adding the rice noodles to soup, but you can add rice noodles to soup without soaking or cooking them first.
Note that fresh rice noodles are soft, but most rice noodles are sold in their hard, brittle form. Fresh rice noodles do not need to be cooked or soaked in water. Instead, they are added directly to the dishes they are served in or steamed. [1] X Research source
Drain the noodles. The easiest way to do so is to pass them through a colander. Rinse the noodles under cold water to stop the cooking process. [3] X Research source Drain once more. Add the noodles into the stir-fry or soup if the dish is near the end of its cooking process. If you are not ready to add the noodles to the dish yet, toss them with a small amount of sesame oil to prevent them from drying out or clumping together temporarily. [4] X Research source Store in a sealed container at room temperature to further slow the drying process.
The boiling method works especially well if you plan on using the rice noodles in cool noodle dishes, including salads and bean dishes. Boiling the noodles is also recommended for flat rice noodles used as wrappers.
Fresh rice noodles are not brittle, but they are not cooked with boiling water. Instead, they are usually steamed or added to recipes without being soaked first.
To fully cook the noodles, allow them to soak for 7 to 10 minutes, stirring them gently every 1 to 2 minutes to help loosen them. The noodles are done when they are completely limp. Thin, thread-like noodles may cook in less than 7 minutes, while flat rice noodles may take more than 10 minutes if they are thick. Remove the noodles sooner if you plan on cooking them in another dish. The noodles should be pulled out once they just begin to separate if you plan on cooking them further in other hot dishes. This will only take a few minutes. To create a chewier noodle, pre-soak the noodles in lukewarm water before cooking them in boiling water. Soak the noodles in lukewarm water until they are just barely pliable. Drain, then finish cooking in boiling water for an additional 2 minutes or until the center is chewy but not hard.
Skip this step if you are immediately adding the rice noodles to another cooked dish.
Drain the rice noodles. The easiest way to do so is by pouring the contents of the bowls through a colander. Lay the moist noodles out flat. Place them in a single layer on a large plate or platter. Allow them to dry for at least 30 minutes in a draft-free area.
Drain the noodles by pouring them through a colander. Place the noodles in a microwave-safe dish and microwave on high for 5 to 10 seconds. The resulting noodles will by chewy.
Rice noodles are a key feature of Pad Thai, a specific type of stir-fry commonly consisting of eggs, fish sauce, red chili pepper, tamarind juice, and other protein and vegetable ingredients. If adding the rice noodles to the stir-fry as it cooks, do so during the last few minutes and only partially cook the noodles beforehand. If pouring the stir-fry ingredients over rice noodles after you finish cooking everything, use fully cooked noodles. If using fresh noodles instead of dried, add them directly to the stir-fry during the last few minutes without previously soaking or cooking them.
The best way to add rice noodles to soup is to add uncooked noodles to the broth during the last few minutes of cooking. Monitor closely to make sure that the noodles are not becoming overcooked. You could also add partially cooked noodles to the broth, but you should add them after the soup has already been removed from the heat and immediately prior to serving. The hot broth will be enough to finish cooking the noodles even without being over direct heat.
Asian-inspired vegetable salads, cold bean dishes, and cold soups are good examples.
