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When making wheat-based pasta, it's common to add some salt to the water. But do you do the same when cooking rice noodles?

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...

or onigiri (rice balls), or finely shredded and put on rice and cold noodles, and used in furikake (rice sprinkles). Those types are too thin for this dish and will wilt too quickly in the hot broth.

Instead of fresh oiled egg noodles (the fat brown/orange spaghetti type) you can use dried egg ... Cut chicken against the grain into thin slices, and cut each slice in two. Place noodles in ...

Apart from the mung bean noodles and sesame dressing ... egg (make it into a thin omelette, then cut it into fine strands), red bell pepper (but don't use green because the flavour is too grassy ...

Mushrooms, bean sprouts, carrot, and cucumber are in the mix, but it’s the fresh, thin, long, springy wonton noodles that drive it home. The hot pepper oil noodle is the spot to go if you want a ...