Below is a list of all known varieties for Rice Noodle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Carouby de Maussane | Beans, Dry, Flor de Mayo (0% moisture) [USDA FDC: 747432] |
| Rice Noodle (Brown Rice) | Noodles made from brown rice flour, offering a higher fiber content and nuttier flavor. |
| Rice Noodle (Extra Thin/Hair) | The finest cut of rice noodle, often called "rice vermicelli hair," used in delicate soups. |
| Rice Noodle (Pre-Cooked) | Noodles sold fully hydrated and pre-cooked, ready to be added to stir-fries or soups. |
| Rice Noodle (Sheet/Wrapper) | Thin, dehydrated rice sheets used for making fresh or fried spring rolls (Bánh tráng). |
| Rice Noodle (Stick/Thread) | Thin, firm rice noodles used in dishes like Pad Thai. |
| Rice Noodle (Thick Round) | Thick, round rice noodles, often used in Vietnamese dishes like Bún Bò Hu? or stir-fries. |
| Rice Noodle (Vermicelli) | Extremely thin, delicate strands of rice noodles, commonly used in spring rolls, pho, and light Asian salads. |
| Rice Noodle (Wide Flat) | Wide, flat rice noodles, typically used in dishes like Pad See Ew or Ho Fun. |