rice noodles

Hi,

Yes I had a better luck. Take thinnest noodles (like wires). I cooked them 20 minutes in hot water. Add some soy sauce.

I've never taken them backpacking, but the standard recipe (at home) is to cook them like most of us cook in the backcountry (cover with boiling water):

http://www.thekitchn.com/cooking-basics-how-to-cook-ric-129104

The comments section notes that many people think boiling water is too hot. I would think boiling water at 10,000 ft should be just about perfect. The standard ones I find at the store are pretty thin. Maybe you got some thicker ones.

Most rice noodles sold in the ethnic aisle at grocery stores are meant to be soaked, then panfried (think noodles for Pad Thai, for example). What you want are the ultra thin, angel hair size ones designed for ramen and Pho bowls, These need to be soaked, then can be eaten. Also called cellophane noodles.You can also find in Asian grocery stores rice noodle ramen style packs.

@Sarah — any comment on the lack of fiber? Couscous then rice noodles? What next, bean thread noodles? How about some some cold soba (buckwheat noodles)? At least they have some fiber…

I've had great luck with Lotus Foods Ramen noodles. They come in several varieties, in packs of 4 noodle-cakes, and seem to rehydrate evenly and quickly. YMMV!

http://www.vitacost.com/lotus-foods-organic-rice-ramen-noodles-forbidden-10-oz-1?csrc=GPF-PA-Food%20%26%20Beverages-708953602011&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=708953602011&gclid=CjwKEAjwsZyqBRCT1aq6qcD53DQSJACcen4CLeoOWKU-UV0NeeAvFl13OZ7xXjXGjb3UVqlm-lrZBhoCUpHw_wcB

I have no direct experience with rice noodles but I do precook all my rice and pasta at home and dehydrate it before putting it in the trail food cabinet for use on the trail. Doing this elimates much of the cooking time to only needing to add hot water and letting it soak in a cozy.

Tim, Couscous is a WHEAT product. Like ALL wheat products it has some fiber. Whole wheat couscous has more than white.

Btw, bean thread noodles are easily used in some recipes – and offer a wheat/gluten free option. While buckwheat would work as well…its more "rustic" flavor can be a real turn off. It also needs to be properly cooked.

Hi Sarah. I never heard of buckwheat noodles. How do you cook these?

Typically, I am an omnivore. But like the various "rustic" or strong flavored foods. Browned mashed potato & corn pancakes in olive oil with a dash of salt & cayenne pepper for instance.

Cook like spaghetti ;-)

These are the noodles that I use, the ones labeled Pancit Bihon are generally super thin, quick cooking and generally easy to find at an Asian grocer or a well stocked grocery store. I either soak them in hot water until soft or I'll just toss them into whatever I've got going and add some extra water, they work really great in curries.

couscous: @ 100g dry!: 13g protein, 376 cal, 5g fiber
soba noodles @ 100g dry: 15g protein 375 cal, 3g fiber
rice stick : @ 85g dry: 0g protein, 230 cal, 0g fiber
bean thread: @ 57g dry: 0g protein, 260 cal, 2g fiber

I love this site:
http://nutritiondata.self.com/

I like couscous — made from Triticum turgidum subsp. durum . Sort of sounds like Quadrotriticale.

Long live the Tribbles!

couldn't resist :)

Thanks, all, for the suggestions. Gives me some more things to try!

Cheers,

Bill

Thanks, Sarah!

Our Walmart supecenter has an asian brown rice noodle which is very thin (thinner than "angel hair" pasta). It cooked fast when added to boiling water while making Asian soup. To save fuel let it soak for a bit instead of continuous boil.