Have you ever wondered the difference between Rice Noodles and Egg Noodles?
We did some research….
Rice noodles and egg noodles are both popular types of noodles used in various cuisines, each with its unique characteristics:
– Made from rice flour and water, rice noodles are gluten-free, making them suitable for those with gluten sensitivities or allergies.
– They have a light and delicate texture and come in various widths, from thin vermicelli to wider flat rice noodles.
– Rice noodles are commonly used in Southeast Asian dishes such as Pad Thai, pho, and stir-fries.
– Egg noodles are made with wheat flour, eggs, and water. Adding eggs gives them a rich, yellow colour and a softer texture than traditional wheat noodles.
– They are available in different shapes and sizes, including flat, broad egg noodles for dishes like chow mein and thin, curly egg noodles used in soups.
– Egg noodles are commonly used in Chinese, European, and Jewish cuisines, and they are a staple in dishes like chicken noodle soup, beef stroganoff, and lo mein.
In summary, rice noodles are gluten-free and have a lighter texture, while egg noodles have a richer flavour and softer texture due to adding eggs. The choice between the two depends on the prepared dish and individual dietary preferences.