Know what’s on your plate
Rice noodles
Calories & nutrition facts
dry
Nutrition facts
Per 100 g% DV- Calories 364 kcal —
- Protein 6 g 12%
- Carbohydrate 79 g 29%
- Fat 0.6 g 1%
- Saturated fat 0.2 g 1%
- Fibre 1.6 g 6%
- Sugars 0.1 g —
- Sodium 182 mg 8%
- 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 0.11 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.22 mg 1%
- Pantothenic acid (B5) 0.05 mg 1%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 3 µg 1%
- Vitamin B12 0 µg 0%
- Choline 5.5 mg 1%
Minerals
- Calcium 18 mg 1%
- Iron 0.7 mg 4%
- Magnesium 12 mg 3%
- Phosphorus 153 mg 12%
- Potassium 30 mg 1%
- Zinc 0.74 mg 7%
- Copper 0.08 mg 9%
- Manganese 0.5 mg 22%
- Selenium 15.1 µg 27%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 364 | 6 g | 79 g | 0.6 g |
| 1 × oz | 57 g | 207 | 3.4 g | 45 g | 0.3 g |
| 2 × oz | 114 g | 415 | 6.8 g | 90 g | 0.6 g |
| ½ × oz | 28.5 g | 104 | 1.7 g | 22 g | 0.2 g |
| 3 × oz | 171 g | 622 | 10 g | 134 g | 1 g |
| 4 × oz | 228 g | 830 | 14 g | 179 g | 1.3 g |
Similar foods
- Fine rice noodlesdried, boiled in unsalted water89 kcal / 100 g
- Rice noodle saladwith cucumber and carrot, with ham, with oriental salad dressing109 kcal / 100 g
- Vegetable rice noodleswith shoyu99 kcal / 100 g
- Rice vermicellidry, raw365 kcal / 100 g
- Egg noodlesdry, enriched384 kcal / 100 g
- Rice stick noodleboiled, drained119 kcal / 100 g
- Corn pastadry357 kcal / 100 g
- Pastadry, enriched371 kcal / 100 g
- Japanese soba noodlesdry336 kcal / 100 g
- Japanese somen noodlesdry356 kcal / 100 g
Questions about Rice noodles
How do you cook rice noodles without making them mushy?
For thin rice vermicelli, soak in hot water for about 3–5 minutes, then drain while the strands are still slightly firm. Wider noodles often need longer soaking or brief boiling; follow the packet directions and finish them in the wok or broth so they do not overcook.
Should you rinse rice noodles after cooking?
Rinse them under cold water if you are making a salad or want to stop the cooking; this also washes away surface starch that can make them stick. For a hot soup, drain them instead and add them straight to the bowl or broth.
How do you stop rice noodles sticking together?
Drain them well and toss with a little oil if they will wait before serving. If they clump, loosen them with a splash of hot water; avoid leaving cooked noodles sitting in a pile.
What dishes can you make with rice noodles?
Use them in pad Thai, Vietnamese phở, stir-fries and cold noodle salads. Add broad noodles to a wok near the end of cooking, or serve thin vermicelli with herbs, vegetables and a dressing.
Can you use rice noodles instead of glass noodles?
Yes, but the texture differs: rice noodles are opaque and tender, while glass noodles turn translucent and springy. Soak or cook each according to its packet, then use the rice noodles when you want a softer, less slippery bite.
How should you store cooked rice noodles?
Refrigerate them in a covered container and use within a few days. Reheat until steaming hot, loosening the strands with a little water; discard noodles left at room temperature for several hours.
Are rice noodles gluten-free?
Rice itself contains no gluten, so noodles made only from rice and water are naturally gluten-free. Check the ingredients and preparation details if you need to avoid gluten, as some products may include other ingredients or share processing equipment.
Source: USDA FoodData Central 169742 · per 100 g · carbohydrate per EU label, fibre excluded
