The three can be distinguished from the raw materials, appearance and flavor.

One, raw materials

Rice noodles: the raw material of rice noodles is rice flour.

Noodles: the raw material of noodles is flour or wheat flour.

Vermicelli: the raw material of vermicelli is white potato flour or sweet potato flour.

II. Appearance

Rice noodles: white in color, round and usually thicker.

Noodles: usually flat and long or round, usually white or beige in color, other colors are also available, but less.

Vermicelli: usually transparent in color and thinner.

Rice noodles

Noodles

Vermicelli

Three, the nutritional value

Rice noodles: the lowest calorie, the nutritive value of the relatively lower.

Noodles: the highest calorie and nutritional value among the three.

Vermicelli: nutritional value between rice noodles and noodles.

Expanded Information

Rice noodles

Rice noodles are made of rice, long, rounded, white and tough, and are slightly boiled in boiling water, then removed and put into a broth, usually mixed with chopped green onion, soy sauce, salt, monosodium glutamate, oil and hot pepper, and meat sauce, and then eaten while hot. Vermicelli is similar to it, but has a different texture.

Good quality rice noodles have a higher nutritional value, rice noodles are rich in carbohydrates, vitamins, minerals and enzymes, etc., has a cooked quickly and evenly, resistant to cooking, not rotten, smooth and tender, after cooking the soup is not cloudy, easy to digest the characteristics of the hot pot and casual fast food, especially suitable for hot pot and casual fast food to eat.

Rice noodles are easy to lose nutrition in the soaking process, so rice noodles need to be matched with a variety of vegetables, meat, eggs and apricot to increase nutrition, appropriate seasoning at the same time can make the rice noodles delicious. "Some people say that eating a bowl of rice noodles is equivalent to eating a plastic bag", this statement has no scientific basis, unless the rice noodles are counterfeit.

Noodles

High-quality noodles are characterized as non-stick, non-muddy soup, non-crumbly, and can be identified as follows:

(1) Appearance: Good noodles are packed tightly, neatly at both ends, and do not fall off the crumbly bars when lifted up vertically;

(2) Smell: Pull out a few noodles or smell them with your nose on the end of the noodles, such as the aromatic wheat flour flavor, without the musty or acidic smell, The odor, it is good hanging noodles.

(3) Test gluten: When the noodles are good, pinch the ends of one noodle and bend it gently, and the curvature is more than 5cm.

Vermicelli

The best vermicelli is made of mung bean, or corn starch or groundnut starch, but the quality is not as good as mung bean vermicelli because mung bean has the most straight-chain starch, and it is not easy to be rotten when it is boiled, and it has the most slippery texture. It is similar to a thin noodle shape, dried and trafficked, it is best to soak it in water before eating to make it soft, the diameter of the fan is usually about 0.5 millimeters, which is also the origin of its name "silk".

The nutritional composition of the fans is mainly carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli has a good appendage of flavor, it can absorb the flavor of a variety of fresh soups, coupled with the soft tenderness of the vermicelli itself, it is more refreshing and pleasant, cold better.

Baidu Encyclopedia - Rice Noodle

Baidu Encyclopedia - Noodle

Baidu Encyclopedia - Vermicelli