Most plentiful in the big rice-growing countries: China, Thailand, and Vietnam. Made of rice flour and water. Available in
a variety of thicknesses, dried rice noodles (wide and vermicelli, left) are great in soups and stir-fries, since they absorb
the flavor of the other ingredients.
Soak them in very hot water until tender before adding to dishes. Fresh rice noodles, found in the refrigerator section of Asian markets, can be used in place of dried, but there’s no need to soak them.