What are Vietnamese noodles made of

Rice noodles vs. glass noodles

Reading time: 5 min

Asian rice noodles

What are rice noodles?

Rice noodles basically consist of rice flour and water. Due to the preparation with white rice or rice starch, rice noodles typically appear in a bright but matt white and do not become transparent.

Often times, rice noodles resemble the shape of spaghetti or vermicelli. However, you get them in different diameters and widths, between 1 mm and 10 mm. Rice noodles, such as vermicelli, are often longer than conventional spaghetti, while rice noodle sticks are slightly shorter.


Rice noodles are comparatively high in carbohydrates and slightly less protein. However, since they contain almost no fats, they can still support a healthy diet or diet. A big advantage compared to wheat noodles: rice noodles are gluten-free!


You can also cook rice noodles, but it is sufficient if you pour boiling water over them and let them soak for a moment. It is best to cover them with a lid for about 5 minutes. After that, all you have to do is drain and drain the water so that you can process it further.


Rice noodles are very tasteless, so you can do a lot with them. Its use is particularly widespread in kitchens in Southeast Asia. They are ideal for wok dishes, soups, pad thai, stir fry, salads or summer rolls.

Danger of confusion: glass noodles

What are glass noodles?

Sometimes glass noodles are also made with rice starch. Usually, however, the base consists of the starch of mung or soybeans. To do this, the beans are ground until they form a sticky and sweetish mass. This is then mixed with water and then shaped into long glass noodles.

If you find Korean dangmeyeon in the store, it is glass noodles made from sweet potato starch

Fun fact: Real noodles always have to be made with grain flour, so glass noodles are actually not noodles at all!

Glass noodles are also similar to spaghetti, but they are much finer. In Japan they are also called "spring rain" because of their particularly fine shape. Raw, like rice noodles, they are white, but become almost transparent when cooked.


The nutrients can be compared to rice noodles. They also have more carbohydrates and therefore less protein and fat.


Glass noodles do not have to be cooked. A short soak in water is enough. At the end of the cooking time, they are then added to the dish. By soaking the texture becomes a bit "slippery" and is reminiscent of gelatine. The thin glass noodles can even be fried and deep-fried directly without having to prepare them.


In Asian countries, glass noodles are part of everyday food, as is the case with us potatoes, uh like rice! Since their own taste is rather neutral, they are often combined with very hot ingredients in Asian cuisine. Glass noodles are also good for salads, stir-fried vegetables or wok dishes.

Tip for cutting glass noodles: If the glass noodles are a bit too long for you, we recommend cutting them with scissors after soaking them. In the raw state, they will most likely fly all over your kitchen. If you still want to cut it raw, try cutting it with scissors inside a bag.

More than wheat noodles - the great variety of noodles

The selection of pasta is much larger than what the nearby supermarket often offers us.

Asian types of noodle

Asian rice and glass noodles are classics, but the choice is much larger. There are among others: Mie noodles, Shirataki, Ramen noodles, Udon noodles, Soba noodles or Somen noodles.

Rice Pasta from Italy

Are you more in the mood for Italian rice noodles? Then you are surely looking for original rice pasta made from the finest rice flour! You can even prepare these in the digital rice cooker and are also available in different shapes and flavors: spaghetti, penne, fusilli, gnocchetti made from 100% wholegrain rice flour or in combination with chickpea, pea, lentil, corn or buckwheat flour.