How to Cook Thick Rice Noodles

by Yung Shen Rice Noodles


Right culinary skills are required to make delicious rice noodles. Yung Shen makes two types of rice noodles. One is Thin Rice Noodles made by stem cooking method, the other is Thick Rice Noodles made by water boiling method. Each of them has different cooking tips.


Thick Rice Noodles

Yung Shen Thick Rice Noodles


Using wet-milling process to grind pre-soaked rice and cool down the rice noodles with cold water after blanching, then dry in the sun is the original way to make rice noodles from a hundred years ago in Taiwan. However, due to the high cost and extensive production process, the craftsmanship of that almost fails to pass down. The authentic and pure taste of rice noodles once makes gourmet eaters drool, Yung Shen now has brought them back and invites you to reminisce the classic taste with us.


  • Soak Tick Rice Noodles for 10 to 20 minutes to soften and loosen them before cooking.
Dried Tick Rice Noodles stick together because of the blanching process. Soaking them allows for your rice noodles to heat evenly in the cooking process. Using hot water to soak them could shorten the soaking time.
  • ​Cook them for 5 to 8 minutes.
Be careful not to overcook the rice noodles as they can break apart easily and can become mushy.

enlightened2 tips to make Thick Rice Noodles taste even better.

Stir-fried Rice Noodles
  1. Soak: Soak the rice noodles for 10 to 20 minutes to soften and loosen them.
  2. Blanch: Blanch the rice noodles for 3 to 4 minutes.
  3. Cook: Stir fry the ingredients and make the sauce, add in the blanched rice noodles, then stir and cook them for 1 to 3 minutes.
Then serve the al dente rice noodles on the table. 
*You can try to make all the classical pasta recipes by substituting the pasta with Yung Shen Thick Rice Noodles. Their cooking methods are almost the same but pre-soaking of the thick rice noodles.
Rice Noodle Soup
  1. Soak: Soak the rice noodles for 10 to 20 minutes to soften and loosen them.
  2. Blanch: Blanch the rice noodles for 3 to 4 minutes.
  3. Soup: Make soup and cook other ingredients.
  4. Cook:  Add in the blanched rice noodles and cook for 1 to 2 minutes.
Now it’s ready to serve!
*If other ingredients need to be cooked for about 5 minutes, you can stir in the soaked rice noodles without blanching and add in the ingredients at almost the same time once the soup is boiling, and cook them for about 5  minutes. Adopting this method, you should prepare more soup because the pre-soaked thick rice noodles are still with excellent water absorption power.
Rice Noodle Salad
  1. Soak & BlanchSoak the rice noodles for 10 to 20 minutes to soften and loosen them. Then, Blanch the rice noodles for 5 to 8 minutes.
  2. Sause& Ingredients:  Make the sauce or salad dressing. Prepare or cook other ingredients(the toppings you prefer) that go well with the sauce and rice noodles.
  3. Toss: Toss rice noodles with the sauce or dressing you prepared, and then combine all ingredients.
Serve and enjoy!
It can be eaten hot, cold, or room temperature!