The Food Coach

Healthy Food Database - Rice Noodles

Rice noodles vary in width and are made from rice, flour, water and salt. Rice noodles are popular in Asian soups. They are white noodles with a slippery texture when cooked. Rice noodles are excellent for people with wheat allergies.
Category: Grain
In Season: all year
To Buy: Buy dried or fresh in varying thicknesses. Rice paper is another variation of rice noodle used to make spring rolls. They are available in round or square sheets. Buy from supermarkets or Asian stores.
To Store: Store dried in an airtight container in a dry pantry for up to 6 months. Fresh rice noodles will keep in the refrigerator for up to three days opened. Unopened, follow the directions on the packet.
Tips & Tricks: A serve of noodles is equivalent to about one cup of cooked noodles.

Nutrition (Per serve):

Weight (grams): 220
Carbohydrates, g: 47.1
Protein (g): 4.4
Saturated Fat, g : 0.0
Niacin (B3):
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Energy (kJ): 917
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0.9
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: To cook rice noodles, salt the water lightly, put a little oil into the water before it boils, boil the noodles briefly, then drain and rinse with water. Never leave rice noodles sitting in water or they will end up as mush.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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