Poon’s London Rice Noodles 200g

Rice Noodles

Poon’s London Rice Noodles 200g are satisfyingly springy rice noodles with just the right amount of bite, ready to become the base of everything from fragrant noodle soups to punchy stir-fries and fresh, spicy salads. Made predominantly from rice, their simple flavour makes them brilliant at soaking up sauces, broths and seasonings while keeping their pleasantly chewy texture.

Each 200g packet contains two servings. For straightforward preparation, cook the rice noodles in boiling water for around 16–18 minutes, stirring occasionally, then drain and rinse under cold water for one minute. Alternatively, soak them in water overnight and boil for just three minutes when you're ready to eat. Serve them cold with crunchy vegetables and chilli dressing, toss through a hot wok with your favourite sauce, or add them to an aromatic broth.

At i4C, we love these with Poon’s London Chilli Vinegar Dressing, plenty of crunchy cucumber and fresh herbs for a quick noodle salad. They’re also a handy starting point when you want a proper bowl of noodles but fancy building the flavours yourself.

Key Features:

• 200g packet containing approximately two servings.
• Made with 88% rice.
• Produced by Poon’s London.
• Suitable for hot and cold preparations.
• Can be prepared conventionally or soaked overnight for faster cooking.
• A versatile choice for Chinese and South-East Asian-inspired dishes.
• Perfect for many of the Poon’s London sauces.
• Please note, the wooden board pictured is not included. 

Recipe Inspiration:

• Make a spicy cold rice noodle salad with cucumber, spring onions, coriander, sesame seeds and Poon’s London Chilli Vinegar Dressing.
• Stir-fry the cooked noodles with prawns, pak choi, bean sprouts and Poon's London Extraordinary Chilli Oil for a quick weeknight noodle dish.
• Serve the rice noodles in an aromatic chicken broth with ginger, Poon's London Premium First Extract Soy Sauce, mushrooms, greens and a soft-boiled egg.
• Toss the noodles through Poon’s London Fermented Soy Bean Paste with crispy tofu, edamame and shredded vegetables, then finish with lime and toasted sesame seeds.

Why should rice noodles be rinsed in cold water after boiling?

Rinsing cooked rice noodles removes excess surface starch and quickly cools them, helping prevent the strands from sticking together. This is particularly useful when the noodles will be used in a cold salad or cooked again in a stir-fry.

How do you stop rice noodles becoming mushy in a stir-fry?

Avoid overcooking them during their initial preparation. Once drained, the noodles only need enough time in the wok to heat through and become coated in the sauce, so having the remaining stir-fry ingredients ready beforehand can help preserve their texture.

When should rice noodles be added to noodle soup?

For the best control over their texture, cook the noodles separately and place them in the serving bowl before ladling over the hot broth and toppings. This prevents them from continuing to cook unnecessarily while the broth is being prepared.

Ingredients:

Rice (88%), Water.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.