Organic Brown Rice Noodles Organic

How long do these noodles take to cook?

Three to four minutes in a large pan of boiling water, uncovered. Then run the Kazidomi noodles under cold water to stop the cooking, drain them, and finish them in a hot pan with the sauce and the rest of the dish. Skip the rinse and the rice starch glues them into a single block.

Brown rice noodles or konjac noodles: which do I pick?

Two different products. The Kazidomi brown rice noodles are dry, cook in a few minutes and give a proper cereal bite, so they carry a wok dish or a cold salad. The konjac noodles come wet in their pack, hold almost no cereal and stay springy under the tooth. Rice for substance, konjac for a lighter plate.

Do they contain gluten or egg?

No. These Kazidomi noodles are made from a single ingredient, organic brown rice, a cereal that carries no gluten. There is no egg in the dough either, so they suit a plant-based diet as well as a gluten-free one. The pack holds 200 g of dry noodles and is made in France.

Which dishes suit them?

A vegetable wok, a pad thai, an Asian soup, or cold in a salad with fresh herbs and a lime dressing. The Kazidomi noodles take up salty sauces well. Allow roughly 50 to 60 g of dry noodles per person as a side dish, and rather more when they are the main event.

How do I store them?

Dry and away from light, with the pack folded shut or the noodles tipped into a jar. Uncooked, they keep for a long time with no particular care. Once boiled, the Kazidomi noodles hold two days in the fridge in a closed container; a trickle of oil through them stops the strands welding together.