Emma Basic Rice Vermicelli Noodles 400g

Rice noodles: the gluten-free noodle that doesn't compromise.
Rice vermicelli is made from a single ingredient — rice. It's naturally gluten-free, lighter in texture than wheat noodles, and takes on flavour readily from whatever sauce or broth surrounds it. One ingredient, one job: absorb the flavours around it without getting in the way.
Unlike wheat noodles, rice vermicelli doesn't need boiling. Soak in hot water for three to five minutes until pliable, then cook directly in your stir-fry or add to hot broth. Overcooking makes it mushy — pull it while it still has a little resistance. For cold noodle salads, rinse under cold water immediately after soaking.

Key features:

• Comfort soup — there is nothing more comforting than a bowl of noodle soup in the winter
• Stir fry — soak in warm water for a few minutes to a soft texture, then ready to stir fry
• Summer roll — also called nama harumaki in Japan, an essential ingredient for the filling. Also used for noodle salad: vermicelli with vinegar or lime dressing, simple, light and refreshing
• Vietnam pho — produced in the Mekong River Delta. Authentic ingredients to make a bowl of pho, Saigon or Hanoi style

Pairs with:

• Stir fry
• Pho-style broth
• Summer rolls

• Gluten Free

Rice.
GLUTEN-free. Free from all major allergens.