Rice or silver pin noodles are short semi transparent noodles made from rice flour. They are about two inches long and are tapered at the ends, hence its other name “rat tail noodles” or loh shee fun in the Cantonese dialect. In Fujianese, it is known as bee tai bak. In Hongkong and Taiwan, it is more commonly known as silver pin noodles while “rat tail noodles” is the norm in Malaysia and Singapore. Even though I grew up with the latter, I am going to use the former for obvious reasons. 😉
Rice pin noodles are pretty bland and absorb flavors and sauces well. They are delicious stir fried, scalded and stirred in sauces, or cooked in soup. They do clump together easily but once cooked, they can be very smooth and slippery. I suggest using a spoon together with chopsticks when eating rice pin noodles as chopsticks alone would be too challenging for most.
Fortunately, rice pin noodles are quite easily available at the Asian grocery stores here in the States. They come pre-packaged in 15 ounces (425g) plastic bags. It is recommended that these noodles be nuked in the microwave to loosen them up. This helps and should not be skipped if possible or you will end up with tiny bits and pieces of rice noodles.
A popular way of preparing rice pin noodles in Malaysia is to scald and mix them in a minced pork sauce. I added some salted spicy radish to give this Rice Pin Noodles with Radish Minced Pork even greater flavor. I hope you will give it a try. It takes only 30 minutes to prepare and is perfect for lunch.
Enjoy…..and have a wonderful day! 😎