This kon lo hor fun, or dry-tossed flat rice noodle, was inspired by Wantan Mee, one of my favorite dishes. It can be made quickly and is delicious for any meal of the day.
Noodles for breakfast were very popular when I was a child. There were several options available, including stir-fries, thick soups, curries, and kon lo mee, which was simply tossed in a savory sauce. Yellow noodles are typically used in kon lo mee, which is frequently served with a side of pickled green chile. Today, I’m using hor fun, which are flat rice noodles, and a sauce that goes great with it!
Any well-stocked Asian market will have fresh flat rice noodles, or you can order them online (search for Nona Lim Pad see Ew). If there isn’t a market nearby, you can use the homemade hor fun I use for this recipe. Alternatively, dried or homemade versions work just as great here.
Types and Names of Rice Noodles
When making rice noodles, a pasty mixture of rice flour and water is used. The batter is spread over a flat surface and steamed. Once fully cooked, the batter is either cut and sold immediately or air dried on bamboo mats.
When cooked, dried rice noodles take on a clear or white appearance and acquire a distinct chewiness.
The following terms on a menu will alert you to dishes that include rice noodles:
Vermicelli (rice sticks), thick spaghetti-like strands, fat fettucine strips, and even thicker folded sheets are just a few of the different ways that noodles can be cut.
Now on to how to soak them. Two often recommended methods are simply all wrong.
How Not to Soak Rice Noodles
The first unfavorable suggestion is to soak the noodles in ice water. Many noodle packages themselves give this direction. No way, José! This simply takes too long and makes no difference to the texture at all.
The second faulty method is to boil the noodles. Yikes! Youll end up with a goopy, gloppy mess.
The most effective treatment is a slow soak in very hot water. Dried noodles require a slightly different treatment than fresh. Heres how to do it for both types.
International Recipes and Cooking Around the World
Rice noodles are widely used in East Asian cooking, particularly in Southeast Asian cuisine. They are offered hot, cold, in salads, soups, and spring rolls. Rice noodles are a welcome change from heavier wheat noodles because of their lightness and chewy texture. The problem is that many of us don’t know how to properly soak them. Perhaps I can help.
Let’s first discuss the various shapes that rice noodles can take.
FAQ
How do you cook dry rice noodles?
Bring three to four quarts of water to a boil in a 6- to 8-quart pan over high heat. Cook rice noodles for 2 to 3 minutes, stirring occasionally, until just barely tender to the bite. Drain. Rinse thoroughly if not using right away to prevent the noodles from sticking together, then drain once more.
Do you have to soak rice noodles before cooking?
Prior to stir-frying, dried noodles must be soaked in boiling water to soften them. Since they will cook while frying, fresh rice noodles, which are available at Asian grocery stores, don’t need to be soaked before being added to a stir fry.
Do you Soak rice noodles in hot or cold water?
Home cooks can easily prepare rice noodles by soaking them in warm water (not cold or hot) for ten to fifteen minutes, or until they are soft. Unlike wheat pasta, rice noodles don’t require boiling; just a few minutes in warm water will do.
