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Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, ''idiyappam'', a type of rice noodle, is usually freshly made at home and tends to be tender with distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called ''santhakai'' or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka. Pasta made from brown rice flour is also available in health food stores in Western nations, as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten. == Varieties == * Mí fěn (米粉, rice vermicelli, also known by many other names in a number of Asian countries) * Shāhé fěn (沙河粉, also called ''hé fěn'') * Mi xian (米線, from Yunnan Province) * Bánh canh * Bánh phở * Shavige (ಶಾವಿಗೆ) * Idiyappam (இடியாப்பம்) * Sevai (சேவை|சேவை/சந்தகை/சேமியா) * Khanom chin ((タイ語:ขนมจีน)) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rice noodles」の詳細全文を読む スポンサード リンク
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