Rice noodles are common in Asian cuisine, and are also popular in the United States since the noodles are gluten-free. We love them in soups, salads and stir-fries like pad Thai, but one of our ...

Thankfully, this Hawaiian-style chicken long rice soup offers the opportunity to do just that. Brought to us by recipe developer Catherine Brookes, this aromatic take on the basic chicken-noodle ...

and then pulled again to 16-foot-long. The recipe is from Chinese city Xi'an in the Shan Xi province. The noodles there are made with wheat as the province does not harvest rice. The restaurant ...

Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes. Packed with shrimp, bean sprouts, and tofu puffs, this Malaysian-style laksa ...

Soak rice noodles in warm water for about 8 minutes or until tender. Drain well. Heat oil in a wok or non-stick pan over medium heat, add chicken and onion. Stir fry until chicken appears cooked.

The world is your noodle when it comes to this dish. Personally, I like to use a wide, flat rice noodle when I make them, but egg noodles or even spaghetti work well, too. Just stick to using ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...