Rice Noodles: Once Reserved for Special Occasions

According to the Hsinchu City Gazetteer, " During the Upheaval of the Five Barbarians in the Western Jin dynasty, when Han Chinese migrated south to Fujian and Zhejiang, they continued making rice into noodle strips, which are today's rice noodles," and "The method of making rice noodles was transmitted from Hui'an, Fujian to Taiwan"

Today, Taiwanese rice noodles fall into two categories: thick and thin, distinguished primarily by their production process. For thick rice noodles, rice dough is pressed into strips, boiled, cooled in water, then sun-dried—resulting in thicker, silkier noodles like those from Puli. Thin rice noodles are pressed into fine strands, steamed, then sun-dried, exemplified by Hsinchu's variety, which produces finer, chewier noodles through this steam-and-sun process.

Products with Less Than 50% Rice Content are Called "Chuifen"

Rice noodles are a beloved Taiwanese snack and processed rice product. Traditional rice noodles are made from ground zailai rice (indica rice). In the past, rice noodles were relatively expensive and primarily reserved for celebratory banquets or festivals, but after a century of development, they've become an everyday comfort food. Popular preparations include rice noodle soup and stir-fried rice noodles, both cherished by Taiwanese.

While rice noodles are mainly made from zailai rice, manufacturers later began adding corn starch or other edible starches to improve texture and quality. These versions have a glossier appearance and hold up better during cooking. When purchasing rice noodles, check the product name and rice content labeling—since 2014, government regulations require products with less than 50% rice content to be labeled as chuifen (steamed noodles) rather than rice noodles.

Authentic rice noodles are made from 100% zailai rice and have a matte, opaque appearance. They require no soaking or blanching—simply rinse lightly before cooking. Add them to the wok after your other ingredients are ready, then let them steam-cook just before serving to enjoy their true flavor.