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Rice noodles are lighter in taste and are more delicate to handle than wheat noodles. Other than that, they can do everything wheat noodles can! When rice is hulled and milled, it becomes as versatile as flour. It can withstand a longer duration in heated soups and hot oil in your beloved pho or stir-fry ho fan. They grow about 20% once cooked and are milky white. Can be eaten hot or cold after its been rehydrated.
Grain Guru loves rice noodles because they're great in soups and stir-fried, hot or cold.
Made for durability, rice noodles are ideal for use in soups & pho - they won't break up and turn to mush like wheat noodles will.
As well as being great for soups, rice noodles are also perfect in stir-frys. They're strong enough to withstand the hot oil that'd destroy weaker noodles.
We've got a huge selection of noodle recipes ready for you to dive right into!
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Mung bean vermicelli are incredibly fun to eat. They look like glass strands once cooked and work well in soups and stir-fried dishes. This is an allergen-free noodle made out of 100% milled mung beans (Vigna radiata) and water - perfect for those with gluten or wheat intolerances.
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These colourful noodles are great for livening up a dish and exposing children to eating more vibrant foods. The colours are derived naturally from the vegetables themselves, hence the mild colour. Despite this, they taste like regular, ordinary noodles - perfect with a sauce, soup or stir-fry.
Grain Guru loves vegetable noodles because they're playful and fun to eat.
