Dry Flat Rice Noodles
Default unit: pcs · Less common product
Description
Dry flat rice noodles are made from rice flour, are thin and flat, and have a long shelf life. After rehydration they are commonly used in soups, stir‑fries and salads of Asian cuisine, such as Vietnamese pho or Thai pad see ew.
Nutrition
(per 100g)
Calories350
Protein6.5г
Fat0.5г
Carbs78г
Vitamins & minerals
Thiamine (Vitamin B1), Niacin (Vitamin B3), iron, magnesium
How to choose
Ensure the sheets are whole, without tears, milky‑yellow in color, and free of any moldy odor.
How to store
Store in an airtight package in a dry, cool place – up to 24 months.
Recipes with Dry Flat Rice Noodles
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