Super source
Carbohydrate
21.3 g · 8% DV target
A versatile, translucent staple of East Asian cuisine, rice noodles provide a neutral-flavored, gluten-free carbohydrate base that absorbs the character of accompanying broths and sauces.
Rice noodles are a staple carbohydrate source that, when consumed as part of a traditional dietary pattern, are not consistently linked to weight gain in healthy individuals .11
Systematic reviews of grain consumption indicate that white rice products, including noodles, do not show the same protective benefits against stroke, heart disease, or cancer that are associated with whole grains .3
Because rice noodles are typically prepared without added salt, their sodium content is naturally low unless salt or seasonings are added during the cooking process .12
Early research suggests that traditional diets featuring rice or noodles may help individuals with overweight or obesity reduce their BMI more effectively than a standard Western diet .11
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
21.3 g · 8% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dark place in original packaging.
Applies to cooked noodles; store in an airtight container.
Rice production is a significant source of methane emissions and requires high water usage compared to other grains.
Archaeological evidence suggests that rice noodles were likely invented in northern China during the Han Dynasty when people from the north, accustomed to wheat noodles, migrated south and adapted their techniques to rice flour.