Rice Noodles

Rice noodles are thin, translucent strands made from rice flour and water, then dried. They are a staple in Southeast and East Asian cooking, used in soups, stir-fries, and salads after being soaked or boiled until tender.

Nutritionally, dry rice noodles are almost entirely carbohydrate. Per 100 g they provide about 364 kcal, 80.2 g of carbohydrates, 6 g of protein, and 0.6 g of fat, with 1.6 g of dietary fiber, 182 mg of sodium, and 18 mg of calcium.

Rice noodles absorb a lot of water when cooked, so a cooked portion weighs much more than the same amount of dry noodles. For accurate tracking, weigh dry noodles before cooking or cooked noodles as served, and use the serving sizes below.

Food state

Dried

Edible portion

Dry noodles, uncooked

Measurement basis

Per 100 g dried portion

Nutrition values are reported per 100 g of dry noodles. A typical 2 oz serving (about 57 g dry) provides roughly 207 kcal. Use the serving sizes below to estimate portions when logging.