Noodles are the foundation of many popular Chinese dishes. As with any starch, the key to delicious Asian noodles is knowing how to cook them properly. The Chinese use a variety of noodle types and styles in their cuisine. Westerners generally tend to be more familiar with the Asian egg noodles and wheat noodles as they most closely resemble the wheat flour pastas that have become staples for the American family dinner (spaghetti and meatballs, anyone?).


While egg and wheat noodles tend to be a more comfortable cooking conversation, many find that cooking traditional Asian rice noodles is one mushy noodle mess.

Learning how to cook rice noodles is not a difficult task. It simply takes practice, and perhaps a few tips from the experts. So below is a guide to cooking the many types of Asian noodles for all of your favorite Chinese dishes. Please note that preparation times are only approximations. As always, actual cooking times will depend on the shape and thickness of the noodle you are working with, and of course, your own preferences.  

How To Cook: Asian Noodles: Types and Cooking Times

A handy chart to help you prepare different types of Asian Noodles.

Asian Noodle Type	Typically Used In	Preparation
Cellophane Noodles: Mung Bean Starch and Water (Also called bean thread, bean vermicelli, or slippery noodles)	Soups, Stir-fries, Deep- fry	Soak in hot (not boiling) water to soften
Egg Noodles: Egg, Wheat Flour, and Water	Soups Stir-fries	Fresh - Boil for 2 to 4 minutes Dried - Boil for 4 to 6 minutes
Rice Noodles: Rice Flour and Water	Soups, Stir-fries, Deep-fry	Soak in hot water to soften for 15 to 20 minutes
Rice Sticks: Thinner version of Rice Noodles	Soups, Stir-fries, Deep-fry	Soak in Hot Water to Soften for 15 to 20 minutes
Rice Papers: Rice Flour and Water	Spring Rolls	Dip in Hot Water to soften
Wheat Flour Noodles: Wheat Flour and Water	Soups, Stir-fries	Fresh - Boil for 3 to 5 minutes Dried - Boil for 4 to 5 1/2 minutes

 

More on How To Cook Rice Noodles

Rice noodles are much more delicate than their egg and wheat counterparts, meaning that they require a lot less cooking. Rather than dumping your rice noodles into a pot of boiling water, you will remove them from their package and place them into a large mixing bowl. Bring some water to a boil (we like to use our stove-top tea kettle for this). Make sure that it will be enough to completely submerge the dried noodles in the bowl. When boiling, remove from the burner and pour the hot water over the noodles. Now you simply wait.

Every couple of minutes, give the noodles a quick stir to break them apart and check their texture. When all of the noodles are soft and cooked to your liking (yes, go ahead and taste them!), drain the noodles and run beneath cold water to stop the cooking process. If you’re not going to use the noodles immediately, go ahead and toss them with an oil like sesame oil to keep them from sticking together. Depending on the type and thickness of rice noodle you use, cooking time can range from anywhere between a couple of minutes to upwards of twenty minutes.

 

Extra Tips on Cooking Rice Noodles

• If the noodles will be used in a stir-fry dish, you should slightly undercook them as they will continue to cook and absorb moisture when introduced to the heat and sauce of the pan or wok.
• If you’re preparing a soup recipe, go ahead and cook the noodles in the soup broth. Just add them a few minutes before serving to ensure they don’t overcook.

Possible Asian Noodle Substitutions

When a recipe calls for Asian egg or wheat flour noodles, and you simply don’t have any on hand (or the store stock is limited), the familiar Italian pastas make perfectly good stand-ins. That said, which pasta you choose as substitute will depend on the shape and thickness of the noodle you are replacing. For example, thin angel hair pasta can be used to substitute for cellophane noodles, while fettuccine makes a good replacement for typical Asian wheat flour noodles.

For More Information

More about Asian Noodles 
Asian Noodles Recipes