Dried Rice Noodles

Store in a cool, dry place in an airtight container. They have a very long shelf life when stored properly.

Soak dried rice noodles in warm water for 15-30 minutes (depending on thickness) before cooking to reduce cooking time.

Avoid over-soaking, as they can become mushy.

Cook rice noodles just before serving, as they tend to stick together once cooled.

Stir-fried vegetables and proteins (chicken, shrimp, tofu)

Brothy soups (e.g., pho, ramen)

Curry dishes

Peanut sauce for cold noodle salads

Boiling them for too long, which results in a mushy texture.

Not rinsing noodles after cooking, which can leave them starchy and clumpy.

Using them directly from dry in stir-fries without soaking or par-cooking, which can lead to uneven cooking.