1/2 pound medium dried flat rice noodles (banh pho) 1 1/2 teaspoons sugar, divided. 3 tablespoons fish sauce. 3 tablespoons water. 2 tablespoons canola or other neutral oil.

Place the noodles in a bowl and cover with hot tap water. Let them soak until they are pliable and opaque, about 15 to 20 minutes. Drain and use kitchen scissors to cut them into 3- to 4-inch lengths.

It’s unlikely that you’ll over-soak rice noodles. If you go run an errand that takes 20 minutes longer than expected, your noodles will be fine.

Ho fun a.k.a. kway teow. This is an extra-wide, chewy rice noodle from Southern China (where it’s known as ho fun or he fen) and Southeast Asia (where it’s known as kway teow or kuaitiao).

16. Silver Needle Noodles. Origin: China Primary ingredient: rice and tapioca starch These short noodles have tapered ends and a firm, chewy bite (that’s thanks to the rice and tapioca starch ...

Predominantly made from rice flour and water, rice noodles are used in various forms throughout Asia. We have rice noodle recipes that use all types, ranging from thick (udon) and flat noodles ...

Fatty Ipoh Noodles is well-known for its Moonlight Hor Fun (S$5.50). It’s a fried hor fun dish topped with a raw egg yolk, which when mixed into the brown noodles resembles moonlight shining on a dark ...

To do this, place the rice noodles in a large bowl and cover them with room temperature water. Forethought is required here. Soaking usually takes 25 to 45 minutes, depending on the thickness of ...