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Fermented Rice Noodles

Fermented rice noodles are noodles made from fermented rice batter or rice flour, used in soups, stir-fries, and regional noodle dishes.

Fermented Rice Noodles — illustrative ingredient image

About Fermented Rice Noodles

Fermented rice noodles are noodles made from rice batter or rice flour that has undergone fermentation before shaping and cooking. They are used in soups, stir-fries, salads, rolls, and regional noodle dishes, where they absorb broths and sauces.

They are commonly smooth, tender, springy, or faintly sour, with exact acidity and chew varying by method. Fermentation may occur in a wet batter or during preparation of the rice material, and subsequent cooking changes the bite.

The noodles are usually white or slightly cream-coloured and may be round, flat, thin, or wide. They may be sold fresh, dried, or partially cooked; extrusion, pressing, cutting, steaming, boiling, and drying alter their moisture, firmness, and shape.

Ingredient type
derived ingredient

Forms & related ingredients

  • Ricecontains · Fermented Rice Noodles → Rice
  • Watercontains · Fermented Rice Noodles → Water

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ON A MENU OR LABEL

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Where fermented rice noodles appears

6 linked foods

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Showing 1–6 of 6

Soups

Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fermented rice noodles

Names and romanised forms to recognise on menus and labels.

English

Fermented Rice Noodles

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fermented Rice Noodles nutrition & diet

Fermented Rice Noodles nutritional value

Reference: Noodles, rice, fermented (kanom-jeen)

Per 100 g of the edible portion in the named reference form.

Calories
105.11kcal
Protein
1.4g
Carbs
24.0g
Fat
0.3g

Per 100 g edible portion. Rojroongwasinkul et al. (2013), Mahidol University and Wageningen University, SMILING Thai Food Composition Table. Energy is the source-calculated energy; carbohydrate is available carbohydrate by difference. Original 2013 reference values, not a current product label or a universal recipe.

Portions & preparation

Match the reference to the noodle’s rice formulation, fermentation stage, thickness, and cooked or dry presentation. The edible portion should reflect noodles actually consumed, while broth, oil, sauce, and toppings are recorded separately when possible. Preparation by boiling, steaming, stir-frying, or soup service changes the complete dish.

Compare the right form: Match the reference to fermented rice noodles by rice formulation, shape, cooked state, drained portion, and any included seasoning or toppings.

Diet considerations

These noodles are primarily plant-derived rice products, but recipes may include other starches, cereal flours, egg, seafood, meat, or dairy. Compatibility changes with the accompanying broth and toppings, not only the noodle itself. Portion size can create different carbohydrate patterns, especially in soups or stir-fries with added ingredients.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Rice. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Thai Food Composition Table, SMILING 2013 — 01006 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .