Rice noodles originated during the Qin dynasty (259–210 b.c.) and have been consumed for more than 2,000 years in China. Historical records suggest that when people from northern China invaded the south, they preferred noodles made from wheat flour because they were not accustomed to eating rice. To adapt, northern cooks tried to prepare “noodles” using rice, thus inventing rice noodles. Over time rice noodles and their processing methods have been introduced around the world, becoming especially popular in Southeast Asia.
Rice is a main staple in the Asian diet that has many unique attributes, including ease of digestion, a mild flavor,and hypoallergenic properties. China is the largest producer and consumer of rice in the world, with an average per capita consumption of 102 kg of rice-based food products. The main rice variety used for rice noodles is indica, which is widely cultivated in south China for its high yield and adaptability to local weather conditions. Indica is more suitable for rice noodle applications than japonica because it contains more amylose.
Rice noodles, also called mifen, mixian, hefen, or mimian, are a popular and traditional food in China. Processing procedures used to make traditional Chinese rice noodles include soaking, grinding, heating (steaming or boiling), molding (extruding or cutting), cooling, and drying. Their ease of preparation and diverse flavors have made rice noodles popular both in home-cooked foods and in restaurants in southern China for many years. Thanks to the development of rice noodle production and distribution industries people around the world can now enjoy rice noodles.
Today, rice noodles are served as both a food staple and as a side dish. They may be mixed with meats and vegetables and stir-fried or boiled in broth and served as soup noodles. Methods used to produce traditional Chinese food have not been systematically reported; therefore, this article reviews the classification and process- ing of rice noodles to better understand this traditional Chinese food.
There are various types of rice noodles available in the market. The most well- known products are from the provinces of southern China, such as Jiangxi, Guangdong, Guangxi, Yunnan, and Hunan. Influenced by the districts in which they are produced, special manufacturing processes, cul- tures, and historical backgrounds, different types of rice noodles have acquired characteristics specific to their geographic ori- gins. Jiangxi-mifen, Guangzhou shahe-fen, Guilin-mifen, Yunnan guoqiao-mixian, and Changde-mifen are examples of typical local products that are classified based on the district in which they are produced and the manufacturing process used. Chinese rice noodles are further categorized based on their shape, which is affected by the molding method used, and moisture content.
Rice noodles have quickly become a favorite with those on gluten-free diets, and it’s no wonder. A tradition for centuries in Easy and Southeast Asia, this simple staple contains mostly rice flour and water, making it easy to digest. When it comes to boiling rice noodles, however, some people find the process a bit “sticky”. It’s very easy to over or under cook rice noodles if you’re not familiar with them. It doesn’t help that rice noodles come in all shapes and sizes, which can especially be a challenge for new cooks.
There are many dishes that feature rice noodles, but some of the most familiar ones hail from different countries. An urban favorite on the East Coast of America is the classic Vietnamese bowl of Pho, which can be flavored by many different spices, meats, and vegetables. In China, some of the top recipes using rices noodles are Beef Chow Fun and Rice Noodle rolls. Thai foods, such as Pad Thai, also feature this ingredient. There are also many main courses from Lao, Cambodia, Indonesia and the Phillipines that use these noodles.
If you’re trying rice noodles for the first time, cooking it correctly is the secret to success. The noodles do best in a thin sauce, and tend to absorb more subtle flavors than a deep, thick sauce. Keep this in mind.
There are two ways of cooking the rice noodles. Boil plenty of water and add the noodles and cook for a couple of minutes. Switch off the flame and keep the noodles in hot water for 20 minutes. Drain and use.
Or add boiling water to a large bowl. Add the noodles, cover and keep for 30 minutes. Drain and use. Cooking the rice noodles to the correct texture is the core to having a tasty, soft and flavorsome noodles.
I mixed all the sauces and rested it for sometime to blend all flavors. After adding the sauces, reduce the flame to minimum and allow the sauces to harmonize into the noodles. Increase the flame while adding veggies and cook it on high flame to obtain the right texture and flavor. Addition of protein can be accroding to your preference. I add chicken sometimes, prawns sometimes and both other times.
This is a simple, quick and easy noodles which can be prepared without much effort. As far as kids are concerned, this can be prepared by them and will be enjoyed by them.
Add the rice noodles to boiling water. Cover and keep for 30 minutes. Drain.
Mix up all the ingredients needed for the flavorings and set aside.
Wash and cut the leeks. Chop the garlic. Wash and drain the beans and sprouts.
Heat a wok with oil. Add the sliced garlic. Saute till aromatic and add in the dried red chillies and fry for a minute.
Pop in the chicken strips and combine. Add in a lime leaf which is crushed.
Stir fry till half done. To this add 30 shrimps. Integrate and cook till done. Keep some stock while cooking these.
Now add the noodles and fry for 5 minutes. Add the sauce concoction and incorporate well.
Reduce the flame and cook for 5 minutes letting the sauces to seep through the noodles.
Add the veggies and sprouts and homogenize everything together. cook for further 3-5 minutes tossing in between a couple of times.
Garnish it with crushed peanuts.