Know what’s on your plate
Rice noodles
Calories & nutrition facts
cooked
Nutrition facts
Per 100 g% DV- Calories 108 kcal —
- Protein 1.8 g 4%
- Carbohydrate 23 g 8%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1 g 4%
- Sugars 0 g —
- Sodium 19 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.03 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0.07 mg 0%
- Pantothenic acid (B5) 0.01 mg 0%
- Vitamin B6 0.01 mg 0%
- Folate (B9) 1 µg 0%
- Vitamin B12 0 µg 0%
- Choline 1.6 mg 0%
Minerals
- Calcium 4 mg 0%
- Iron 0.14 mg 1%
- Magnesium 3 mg 1%
- Phosphorus 20 mg 2%
- Potassium 4 mg 0%
- Zinc 0.25 mg 2%
- Copper 0.04 mg 4%
- Manganese 0.11 mg 5%
- Selenium 4.5 µg 8%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 108 | 1.8 g | 23 g | 0.2 g |
| 1 × cup | 176 g | 190 | 3.2 g | 41 g | 0.4 g |
| 2 × cup | 352 g | 380 | 6.3 g | 81 g | 0.7 g |
| ½ × cup | 88 g | 95 | 1.6 g | 20 g | 0.2 g |
| 3 × cup | 528 g | 570 | 9.5 g | 122 g | 1.1 g |
| 4 × cup | 704 g | 760 | 13 g | 162 g | 1.4 g |
Similar foods
- Rice noodle saladwith cucumber and carrot, with ham, with oriental salad dressing109 kcal / 100 g
- Fine rice noodlesdried, boiled in unsalted water89 kcal / 100 g
- Vegetable rice noodleswith shoyu99 kcal / 100 g
- Rice noodle dishwith tomato sauce, chives, parsley, and salt85 kcal / 100 g
- Shrimp and vegetable rice noodleswith shoyu93 kcal / 100 g
- Rice vermicellidry, raw365 kcal / 100 g
- Rice stick noodleboiled, drained119 kcal / 100 g
- Egg noodlesdry, enriched384 kcal / 100 g
- Noodleboiled103 kcal / 100 g
- Japanese somen noodlescooked131 kcal / 100 g
Questions about Rice noodles
Do you need to boil rice noodles before using them?
Not always. Thin dried rice noodles often soften in a bowl of just-boiled water; thicker noodles may need simmering, so follow the packet’s timing and taste one a minute early to avoid mushiness.
How do you stop rice noodles sticking together?
Drain them as soon as they are tender and rinse briefly under cold water if they are for a salad or stir-fry. For a hot dish, toss them straight away with a little oil or sauce rather than leaving them in a pile.
Can you cook rice noodles in a stir-fry?
Yes. Soak or boil them until just pliable, drain well, then add them near the end of cooking; toss over high heat with the sauce for a minute or two. This helps them absorb flavour without breaking up.
How should you store cooked rice noodles?
Cool them promptly, put them in a covered container and refrigerate; use within three days. If they have clumped, loosen them in a sieve with hot water or add them directly to a hot broth.
Which dishes are made with rice noodles?
They are used in Vietnamese phở, Thai pad Thai and fresh rice-paper noodle salads, as well as soups and stir-fries across Southeast Asia. Wide noodles suit saucy stir-fries, while thinner strands work well in soups and salads.
Are rice noodles the same as rice vermicelli?
Rice vermicelli are a thin type of rice noodle, while the name rice noodles can also mean wider, flatter strands. Rice vermicelli provide 86.6 kcal per 100 g, compared with 108 kcal per 100 g for rice noodles.
Can you use rice noodles instead of egg noodles?
Yes, especially in soups and stir-fries, but their texture is more delicate and they do not have the same egg-rich taste. Egg noodles contain 4.54 g protein per 100 g, compared with 1.8 g in rice noodles.
Are rice noodles gluten-free?
Noodles made only from rice and water are naturally gluten-free, but seasonings or other ingredients in a packaged product may contain gluten. Check the ingredient list if you need to avoid it.
Source: USDA FoodData Central 168914 · per 100 g · carbohydrate per EU label, fibre excluded
