Vermicelli Rice Sticks are delicate, flavorless noodles made from rice flour and most often used in Asian cuisines. Their ability to absorb flavor makes them a perfect complement to the complex flavors that are typical of Asian fare.
Soak noodles in hot water until softened. Strain, rinse, and add to recipe.
Storage & handling
Store in a cool, dry place.
Vermicelli Rice Sticks are a type of delicate noodle made from rice flour. They are opaque white and fragile, needing only a brief soak in hot water to soften them to recipe-ready form. Vermicelli Rice Sticks are naturally gluten-free, making them an appropriate pasta choice for those on gluten-free diets.
Because they are made from rice flour, Vermicelli Rice Sticks are cooked differently than traditional wheat noodles. Instead of boiling, they are soaked in warm water. The soaking process softens the noodles and makes them slippery, whereas boiling makes them sticky or gummy.
Although culinary historians believe noodles were most likely invented in China, they now play a role in a variety of cuisines throughout Asia. Vermicelli Rice Sticks can be found in dishes ranging from Chinese noodle soups and Vietnamese summer rolls to the Filipino stir-fried noodle dish pancit and even a South Indian breakfast dish in which the noodles are cooked with milk, sugar, nuts and spices. Their ability to take on other flavors while adding bulk to meals makes them a versatile and popular choice.
Packed with flavor and freshness, this entree noodle salad is ideal for a hot summer day. Both the shrimp and the vermicelli rice stick noodles cook very quickly, so this dish comes together fast.