Rice noodles (fine, boiled in unsalted water) are made from rice flour and water, producing a gluten-free noodle with a mild, neutral flavour. They are predominantly carbohydrate with minimal protein (~2g/100g cooked) and negligible fat. They have a moderate glycaemic index and are a staple of South and Southeast Asian cuisines. Boiled in unsalted water, they are low in sodium and suitable for gluten-free diets.
Soak fine rice noodles in boiling water for 3–5 minutes rather than boiling directly to prevent them becoming mushy; they continue cooking when added to hot stir-fries or soups. Rinse in cold water after draining to prevent sticking.
Where Noodles, rice, fine, dried, boiled in unsalted water Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 65.0 mg | 8% | |
| Calcium | 22.0 mg | 3% | |
| Phosphorus | 19.0 mg | 3% | |
| Folate | 3.00 µg | 2% | |
| Potassium | 3.00 mg | 0% | |
| Magnesium | 3.00 mg | 1% | |
| Selenium | 1.00 µg | 2% | |
| Zinc | 0.400 mg | 4% | |
| Manganese | 0.140 mg | 7% | |
| Niacin (B3) | 0.100 mg | 1% | |
| Iron | 0.100 mg | 1% | |
| Vitamin E (alpha-TE) | 0.090 mg | 1% | |
| Vitamin B6 | 0.010 mg | 1% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RAE) | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Iodine | 3.00 µg | 2% | |
| Polyunsaturated fat (PUFA) | 0.080 g | — | |
| Monounsaturated fat | 0.030 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 0.000 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% | |
| Omega-6 (Linoleic acid) | 0.080 g | — |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.