Here’s another one of the Super Bihun varieties. This one is a dry rice noodle with a spicy and sweet taste to it. Another very old review. Original review here #6: Premiere Gold Bihun Kari Heritage Instant Curry Vermicelli – Malaysia Ah, Malaysian curry, hallowed be thy name! The noodles were quite nice – good gauge and nice texture to them. The broth had a strong curry flavor with a very nice color. – Original review here #5: MAMA Instant Rice Vermicelli Bihun Goreng Original Flavour – Thailand I love rice noodles for their slightly chewy, springy texture. Also because they taste a bit lighter than noodles made from wheat flour. Medium: Often labeled as “Pad Thai” or "Stir-Fry" noodles. The noodles are closer to ¼-inch wide, similar to linguine. Sometimes medium-width noodles are a little wider, more like fettuccine. Used in my easy Rice Noodles with Vegetables recipe. Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (15 January 2009). Food Chemistry. Springer Science & Business Media. ISBN 9783540699330.

Rice noodles are an ingredient in basically all Asian cuisines. They are sold fresh and dried. In most grocery stores in the United States, dried rice noodles are most common. In Asian markets you’re more likely to also find fresh rice noodles in the refrigerated section. Celia Hatton (28 September 2018). "The Eternal Life of the Instant Noodle". BBC. Archived from the original on 19 April 2020 . Retrieved 10 March 2020. The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors. Their stability comes from the high sodium content with low moisture, and low water activity. Instant noodles can be served after 1–2 minutes in boiled water or soaked in hot water for 3–4 minutes. [25] Physical properties [ edit ] Mellema, M. (2003). "Mechanism and reduction of fat uptake in deep-fat fried foods". Trends in Food Science & Technology. 14 (9): 364–373. doi: 10.1016/s0924-2244(03)00050-5.Noodles: Rice, Modified starch (E1404), Potatoes starch, Salt, Emulsifier (E422, E322, E4511), stabilizer (E466, E412), Antioxidants (E307b). Rice noodles can also be found fresh and coated with a thin layer of oil. They are found often in the refrigerated section of Asian specialty grocers or large supermarkets with extensive selection of Asian foods. They are ready to use as you need them and can be added to stir-fries or soups.

Rombouts, Ine; Jansens, Koen J.A.; Lagrain, Bert; Delcour, Jan A.; Zhu, Ke-Xue (2014). "The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles". Journal of Cereal Science. 60 (3): 507–513. doi: 10.1016/j.jcs.2014.09.003. S2CID 84658733.In Sil Huh, Hyesook Kim, Hee Kyung Jo, Chun Soo Lim, Jong Seung Kim, Soo Jin Kim, Oran Kwon,Bumjo Oh, and Namsoo Chang (24 May 2017). "Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul". Nutrition Research and Practice. 11 (3): 232–239. doi: 10.4162/nrp.2017.11.3.232. PMC 5449380. PMID 28584580. {{ cite journal}}: CS1 maint: multiple names: authors list ( link) Awakening your senses while boosting immunity with each delicious bite, this antioxidant-rich noodle, made with the unique Peruvian purple corn, is the epitome of taste meets wellness in the truest sense. Add the seasoning sauce with meat and vegetables of your choice to 400 ml of water and bring to a boil. Mr. Lee’s uses freeze dried ingredients to give their products an extra boost of fresh taste. This one has a nice coconut hit and great meat and vegetables. Their products are now available in the United States as well. Original review #8: O’Taste Pho Rice Noodle HOT – South Korea