Royal Elephant Brand – Rice Stick Noodles (Net Wt. 16 Oz)

3 Responses to Royal Elephant Brand – Rice Stick Noodles (Net Wt. 16 Oz)

1. Amazon Customer says:

   January 21, 2016 at 12:48 am

   30 of 30 people found the following review helpful

   
   RICE NOODLES AT ASIAN STORES: $1.49 for 16 oz/454 grams, February 5, 2014

   By 

   Amazon Customer –

   This review is from: Royal Elephant Brand – Rice Stick Noodles (Net Wt. 16 Oz) (Misc.)

   At $8.95 for 16 oz/454 gm, this is a rip-off. Go to your local Asian market and find them for a typical $1.49 each. We really like the Thailand made rice noodles (vs wheat noodles) of the medium width. For soups, my wife prefers the vermicelli, extra-thin variety. Our favorite brand with low sodium also has a green colored elephant on the front and is known as “Rice Stick, Asian Best” by Eastland Food Corp., of Jessup MD. They can tell you who has the product in your area. Depending upon the area, we only shop in those stores during daylight hours.

   We find the best way of cooking them is to boil approximately 2 quarts/2 Liters of water, turn off heat or remove from the heat and add a full bag of noodles. We use metal or wooden tongs to gradually push the noodles into the very hot water. If you do not boil the noodles after adding to the boiling hot water in the pan, very few noodles will stick to the bottom of pan. After the noodles are submerged, cover the pan and come back to it after 15 to 30 minutes, depending upon how soft you want them to be. Then, pour the noodles and water into a colander; and, pour cold water on the noodles until the water coming out of the colander is cold. That will stop the cooking of the noodles. Next, shake the colander to remove most of the water. Then, pour into a large bowl with a snap-type cover and refrigerate them. If you ever notice a blue or purple color on some of the cooked noodles, they are getting old and should be tossed out.

   When you want some noodles, use the tongs to pick them up, put into a bowl, your food you’re going to heat or re-heat, etc. Enjoy.

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2. Matthew T. Carpenter says:

   January 21, 2016 at 1:04 am

   12 of 14 people found the following review helpful

   
   Here is a nice soup recipe fr these noodles, January 12, 2014

   By 

   Matthew T. Carpenter (Peoria, IL, USA) –
   
     

   This review is from: Royal Elephant Brand – Rice Stick Noodles (Net Wt. 16 Oz) (Misc.)

   Noodle soup with spicy pork and greens:

   1 pound ground pork
   2 tsp minced fresh ginger
   2 cloves diced garlic
   3/4 tsp crushed pepper flakes
   1 tsp cumin seed – crush or chop a bit to release flavor
   1 tsp peppercorns (Szechuan are best) – crush a bit to release flavor
   salt and pepper to taste – I added none

   1 tBsp oil

   4 cups chicken broth

   4 green onions chopped into small pieces
   2 tBsp soy sauce (we used ‘thin’ (not light) soy)
   1 tsp fish sauce
   1 bunch of greens – mustard, beet or kale, leaves rinsed and torn into largeish pieces

   8 oz wide rice noodles

   1. Mix pork ingredients together
   2. Heat oil in pot on medium high heat
   3. Add pork mixture and stir fry until brown, beaking up pork into pieces, maybe 8 min
   4. Add chicken broth, bring to boil, then reduce heat and simmer 6-8 minutes
   5. Add greens, onions, fish sauce and soy sauce and continue to simmer 5-8 minutes, or until greens are done to your liking
   6. Cook rice noodles according to package directions
   7. Place some noodles in a bowl and top with steaming broth
   8. You can add Isabelle chili paste for more heat.
   9. Serves 2 as a very generous meal and 4 as an appetizer

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3. Palouse says:

   January 21, 2016 at 1:08 am

   9 of 10 people found the following review helpful

   
   Tasty but sticky, December 29, 2012

   By 

   Palouse –

   Verified Purchase(What’s this?)

   This review is from: Royal Elephant Brand – Rice Stick Noodles (Net Wt. 16 Oz) (Misc.)

   We used this noodle to make Pad Kee Mao and other pan fried noodle Asian dishes. There’s no instructions on the package, but you can just soak the noodles in hot water until they are tender but not too soft. There’s no added preservatives or flavorings, it’s just rice flour and water, which I liked. Some of the noodles stuck together even after soaking, so you have to manually separate them a bit. This type of noodle is hard to find in grocery stores, so if you like wide rice noodles, this fits the bill.

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