Category: Organic Groceries
Rice noodles are noodles formed from rice flour. Made with rice and water, they sometimes have tapioca, corn starch, or even wheat added to improve their texture. Common across south, east, and south-east Asia, they are mostly bought dried although fresh are available.
Consumption of noodles can be traced back to ancient China. As the story goes, invaders from the north were forced to adapt their wheat based ways to life in the south. Which is rice growing territory. Rice noodles officially became a thing and popularity spread, particularly to the countries of south-east Asia such as Thailand, Vietnam and Malaysia. There they became an essential part of the culture.
Types of rice noodles
Rice noodles come in a huge variety of sizes, and different brands may have just slight variations in their composition. They all have a neutral taste with a gelatinous slightly chewy texture that is perfect as a carrier for other flavours. They tend to be white and slightly see through.
Rice vermicelli are the very fine strands that look like angel hair pasta and are usually packaged as nests or bunches. When cooked they are soft, slippery and slightly chewy. Ideal for broth, or as a spring roll filling.
Thicker and wider noodles are slippery and a little more chewy. More robust, they hold sauce well and absorb bold flavours for the perfect silky noodle dish.
The most popular rice noodles throughout Asia are straight flat noodles known as rice sticks. They come dried and look like packets of linguini. When cooked they are soft and slippery with a moderately firm chewy texture. Also known as pho noodles, or pad thai noodles, they are great for stir fries as they hold together well. Rice stick noodles are not to be confused with ramen noodles, which are made from wheat. Brown rice stick noodles are also available.
Are rice noodles gluten free?
Rice, in itself, is a gluten free grain. Rice noodles do often have other ingredients such as wheat added so it is always best to check the label to be certain.
Are rice noodles healthy?
Rice noodles, when they do not contain any additional wheat, are perfect for a gluten free diet. As with any ingredient, noodles are only as healthy as the rest of the ingredients in your dish. Rice noodles are an excellent source of manganese (for blood sugar regulation), antioxidant selenium, and phosphorus (for helping kidneys filter waste). Brown rice noodles have slightly more nutrient value from fibre and help to lower the net carb value.
How to cook rice noodles
All rice noodles are prepared by soaking in water to soften them. Boiling is too harsh for the delicate structure and will result in soggy claggy noodles. And nobody wants that. Use room temperature water and gently pull them apart with your fingers as they soften. Always follow the instructions on the packet but as a rough guide vermicelli noodles need about 3 minutes, whilst stick noodles need about 10 minutes. Drain well after soaking and toss in a little oil to prevent sticking.
If you want to add rice noodles to hot stock or broth, you do not need to soak them. Drop the noodles into the boiling liquid and serve once soft.
To stir fry rice noodles, add the softened and drained noodles to the pan and stir for a minute before adding sauce.
Thai rice noodles
Rice stick noodles, are perfect for pad thai. Take a shortcut, without compromising on flavour, and use our organic pad thai sauce. Simply stir fry chicken, prawns or tofu with spring onions. Add soaked noodles and then the sauce. Serve with crunchy beansprouts, chopped peanuts and lime wedges.
What to do with leftover rice noodles
If you soak more rice noodles than you need, toss them in a little oil to prevent them from clumping together and keep them in the fridge for up to 3 days. Tossed with a dressing they make a great quick salad, or can be added to soups and stir fries as normal. Tossed with other ingredients they make the ideal filling for a lettuce wrap or spring roll.
Sushi rice vinegar is the vinegar used to make rice for sushi. It can be bought pre-seasoned, branded as sushi vinegar, but as this can contain MSG you may prefer to start from scratch.
It starts, of course, with rice vinegar.
What is rice vinegar?
Rice vinegar is vinegar made from fermented rice. Yeast transforms the sugars in rice to alcohol, and then specific strains of bacteria are added to convert the alcohol to acetic acid. The process is similar to that involved in making kombucha.
Is rice vinegar the same as rice wine vinegar?
Yes, rice vinegar and rice wine vinegar are the same thing and the name can be used interchangeably.
Is rice wine the same as rice wine vinegar?
No, rice wine is the product of yeast fermentation of the sugars in rice to alcohol. Rice wine is made from glutinous rice, and although used in cooking it is produced for drinking. The most well known Chinese rice wine is Shaoxing, whilst in Japan mirin is a sweet rice wine and sake is a dry rice wine. Mirin is primarily a cooking wine. Rice wine is used for adding depth of flavour and sweetness to dishes.
Rice wine vinegar is made from white rice, but there are also red, brown and black versions. Basic white rice vinegar has a cleaner flavour than the others. Brown rice vinegar has the expected nutty flavour, whilst black rice vinegar is prized for its umami qualities. Red rice vinegar is sweet and sour, with a more pronounced fermented flavour.
Rice vinegar is milder and sweeter than other types of vinegar, with less acidity. Use it to lift and brighten flavours, whilst adding a subtle sweetness.
Is mirin rice wine vinegar?
No, mirin is a Japanese rice wine used in cooking to add sweetness and depth.
Does rice vinegar have gluten?
Generally speaking, rice vinegar contains no gluten as it is the product of a non-gluten grain. On occasion, gluten grains may also be used in the processing so always check the label, and those with extreme gluten sensitivity may wish to proceed with caution.
What is rice vinegar used for in cooking?
Not just for sushi, rice vinegar is used extensively in Chinese, Japanese, Korean and Vietnamese cooking. Essentially, it is used to enhance flavour. Acidity is a vital part of flavour balance, as is sweetness, so rice vinegar is perfect for helping to balance a dish without overpowering.
Use it to bring Asian greens to life, or to add the requisite sharpness to Asian slaws and salads. In Japanese cooking in particular, simplicity is key. The focus is very much on retaining the integrity of ingredients by enhancing flavour with clever condiments. This simple dressing will transform the most basic of vegetables; raw or cooked. Use a light flavourless oil such as groundnut, or mix in a little sesame oil for a nuttier flavour.
Basic recipe for Japanese rice vinegar dressing
2 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp sugar
5 tbsp oil
How to season rice vinegar for sushi
Sushi seasoning is rice vinegar that has been seasoned with salt and sugar. As mentioned in the introduction, commercially branded sushi vinegar, or sushi seasoning, may contain other ingredients such as MSG. It is pretty simple to season rice vinegar for sushi, so there really is no need to buy it ready made. There are plenty of other uses for rice wine vinegar, so don’t worry that you won’t use it. Once you discover how much difference it can make to your food, it will become as much of a store cupboard staple as soy sauce.
To make the seasoning for sushi rice, add the salt and sugar to the vinegar and heat very gently in a pan until dissolved. This is then gradually folded into the cooked rice, fanning as you go until the rice is shiny, seasoned and cooled.
How much vinegar to add to sushi rice
The ratio of sushi rice to vinegar should be 2 tablespoon vinegar to 1 cup uncooked rice. For each 2 tablespoon rice vinegar, add 1 tbsp sugar and 1 tsp salt.
They are traditional Japanese noodles made from buckwheat. But are soba noodles gluten free and what are they actually made from?
With their robust flavour, soba noodles are perfect with aromatic Asian sauces but are they good for your health? Let’s find out.
What are soba noodles?
Soba is the Japanese word for buckwheat. Soba noodles have been around in Japan since the 17th century, when the aristocracy discovered they had health benefits over white rice and could cure beriberi. Thiamine was not identified until 1897, but we know now that the thiamine content of buckwheat was likely responsible for this. Soba making was a specialist art, confined to those who could afford it, and served in eating houses.
Nowadays everyone eats soba noodles and they are the traditional noodle of Tokyo. Available throughout the world as dried noodles, in Japan or Japanese restaurants they may be fresh and handmade.
Soba noodles are a long thin spaghetti like noodle with a beige brown colour and a slippery texture when cooked. It is considered correct to slurp your noodles as it enhances the flavour as well as cools them down. The flavour is nutty with a pleasing sourness like sourdough bread.
What are soba noodles made from?
Although soba noodles are made with buckwheat, they often contain wheat flour too. The usual percentage is 80% buckwheat to 20% wheat flour. Buckwheat noodles can be fragile and bitter so wheat flour is added to create a better texture. Some soba noodles may contain very little actual buckwheat so it is always best to read the label. They should contain nothing else other than flour and water.
Are soba noodles gluten free?
Because of the added wheat, not all soba noodles are gluten free. The most traditional variety of soba noodle, called juwari soba, are made from 100% buckwheat and are therefore gluten free. The texture is different to standard soba noodles. They are slightly grainy and very fragile, and are also more expensive.
If you tolerate gluten, go for a variety that contain the 80/20 ratio as the texture really is preferable.
Are soba noodles wholegrain?
Buckwheat is not strictly a wholegrain as it is a pseudo-grain not a cereal grain. Nutritionally speaking though, buckwheat is classed as a wholegrain and has all the benefits that go with it.
Are soba noodles healthier than pasta?
In comparison to wholegrain pasta, soba noodles are pretty similar. But who eats wholegrain pasta, right? Compared to dried pasta, made with refined white flour and no egg, soba noodles are certainly the healthy choice. With a lower GI, buckwheat can help to improve blood sugar control. It is also a good source of manganese and Vitamin B1 (thiamine). Full of fibre and also resistant starch, soba noodles can aid digestive health. Easily digestible, they provide a small amount of high quality protein that is rich in the amino acid lysine.
How to cook soba noodles
Cooking times for soba noodles will vary, as the thickness varies. So always follow the manufacturers instructions. Dropped in lightly salted boiling water they take about 3 to 5 minutes. Give them plenty of space and move them around often. Drain and serve hot, or run under cold water until cooled and serve cold.
Soba noodles are great with many of our Asian sauces, and are also particularly good served in broth.
For a great noodle dish, hot or cold, toss noodles in our Japanese dressing and scatter with finely chopped spring onions.
Soy sauce is salty, sweet, and savoury. With a note of bitterness and a touch of sour it activates all of our taste buds to create a balanced range of sensations.
Used in place of salt, it brings all of these other elements into play. Use to enhance flavours and create a sense of depth. Embrace the unique and complex full-bodied flavour. Start simple, switching it out with salt, and then get creative.
See where the magic of soy sauce will take you.
All about soy sauce
Thousands of years ago, in Ancient China, they used to make a fermented soy bean paste similar to the miso we know today. At some point it was discovered that the liquid from this could be used too, and soy sauce was born. Use spread across the East, where regional variations were developed, and eventually spread to the West. It is now one of the most widely used condiments in the world. But are we getting the most from our soy sauce? Do we liberally splash it on anything we regard as Asian and think no more about it?
In the East, they take soy sauce very seriously indeed. Hundreds of variations exist, each as subtly different as fine wine or olive oil. Only a handful of traditional producers are left, creating complex soy sauce that takes years to perfect. A simple preparation of soy beans, wheat, salt and water, fermented with a starter of micro-organisms, it is time and nature that result in the astonishing depth of flavour in soy sauce.
In Japan and China they both categorise soy sauce as light or dark. Light soy sauce is thinner and saltier, whilst dark soy sauce is thick, rich and sweet. Standard soy sauce is somewhere in between. Japanese soy sauce is lighter and less salty in general.
A brief lesson in flavour
Soy sauce delivers the full range of taste sensations. In technical terms taste is the broad physical sensations of salt, sweet, umami, bitter and sour. Flavour is all of the aromas that add the detailed nuances.
Used to draw out and enhance complex flavours, soy sauce is a masterclass in seasoning by itself. Not only does it trigger all of the taste sensations, but has a complex flavour profile of its own. The aim of all carefully considered dishes is to balance the tastes and enhance the flavours of the ingredients.
Soy sauce is salty, sweet, savoury, bitter, and sour, in varying degrees. Saltiness magnifies flavour, working in tandem with umami that makes the mouth water and makes food feel fuller, richer and more satisfying. Sourness brightens the palate, clarifying and defining flavours, whilst sweetness rounds everything out. Bitter flavours add a little interest. A sense of intrigue. Together, they create balance. A satisfying sense of completeness.
10 things you can do with soy sauce
Make a marinade
Marinade chicken, fish, vegetables or tofu. Anything you like really. Keep it Asian inspired with aromatics such as garlic and ginger, or just use the soy sauce in place of salt.
Mix a dressing
Mix up a dressing for salad or roasted vegetables. Try 3 parts oil, 2 parts low sodium soy sauce, to 1 part vinegar.
Reduce a glaze
Mix 200ml soy sauce, with 100ml red wine, and 1 tbsp honey. Place in a small saucepan over a medium heat and simmer to reduce by half.
Add to desserts
Use instead of salt in a salted caramel sauce, or add an extra dimension to your chocolate brownies. Try adding a dash of sauce sauce to your affogato.
Enhance poaching liquid
Add a quarter cup to your poaching liquid for depth of flavour.
Mix soy with rice vinegar and sugar to create a simple pickling liquid for cucumber, carrot, onion or even hard boiled eggs.
Deepen your braise
Add to your beef stew or braised short ribs for deep meaty flavour. A tiny piece of star anise won’t be detected but will bring out even more meaty flavour.
Super savoury your sauce
Add a tablespoon to your homemade tomato sauce for sweetness and savoury depth
Brush onto ingredients
Brush onto simple grilled meats or vegetables, yakitori style.
Give guts to your gravy
Add a splash to your gravy for rich body and colour.
This Article was reproduced with permission from an Opera Foods article:- “Why soy sauce just might be the greatest seasoning. Ever.”
Let’s face it, who always has the time or energy to cook full-on Asian recipes? Many of our favourite Asian sauces and spice pastes have a long list of ingredients that involve much grinding, crushing or both.
But nothing else will do. You want fragrant heat. Something sharp and spicy with creamy coconut. The thought of lemongrass and lime leaf just will not let go.
That’s when you need a shortcut to fast food.
Quick and easy recipes with organic Asian sauces
Quick and easy hot and sour soup
The organic Thai chili paste is hot, sweet and sharp with palm sugar, garlic, shallots and tamarind. So all the work has been done for you. Don’t be put off by the dried lime leaf, lemongrass or galangal. These organic powders retain their sharp fresh qualities and there is nothing there that a Thai cook would not use.
1 tbsp coconut oil 1 tbsp organic Thai chili paste 1/4 tsp organic lime leaf powder 1/4 tsp organic galangal powder 1/2 tsp organic lemongrass powder 2 cups chicken stock 3 tbsp fish sauce 10 king prawns, shelled and deveined Juice of 2 limes To garnish Fresh coriander, chopped
- Heat the coconut oil in a saucepan. Add the Thai chili paste and the spice powders.
- Cook for 1 minute, and add the chicken stock with the fish sauce.
- Simmer for about 3 minutes to allow the flavours to combine.
- Drop in the prawns and cook for about 1 minute until they are opaque.
- Squeeze in the lime juice and serve into bowls.
- Garnish with fresh coriander.
Quick and easy Singapore black pepper chicken
A simple stir fry supper to serve with rice or noodles. The flavours are already in the sauce for you, but you can add a pinch of our organic ginger powder for an extra kick.
1 tbsp vegetable oil 2 chicken breasts, chopped 1 red pepper, sliced 4 spring onions, sliced 200g fine green beans, topped and tailed, and cut into 2 1 tsp organic ginger powder 200g jar of organic black pepper sauce
- Heat the oil in a wok.
- Add the chicken, pepper, onions and green beans.
- Stir fry until the chicken is golden and the beans are tender crisp.
- Add the ginger and cook for 1 minute.
- Add the black pepper sauce, stir to combine, and cook for a few minutes or until the sauce has thickened slightly.
- Serve hot with rice or noodles.
Quick and easy Thai red fish curry
Thai red curry is more spicy and robust than Thai green curry and is perfect for the firm flesh of monkfish or the richness of salmon. Serve with steamed rice and some Asian greens.
1 tbsp coconut oil 3 tbsp organic Thai red curry paste 400g monkfish fillet, cubed 300g coconut milk Juice of lime To garnish Fresh coriander, chopped
- Heat the coconut oil in a wok or saucepan.
- Add the curry paste and cook for 2 mins, stirring.
- Now add the fish and stir to coat with the curry paste.
- Pour in the coconut milk, bring to the boil, and then simmer for about 3 minutes or until the fish is just cooked.
- Add the lime juice and serve.
- Garnish with the fresh coriander.
This Article was reproduced with permission from Opera Foods article:- “Using organic Asian sauces and spice pastes. Shortcuts to superb Asian dishes.”
Problems with a lot of Conventional Foods.
A Range of chemicals are involved in the production and processing of what are now conventional food products.
Conventional agriculture often uses pesticides that leads to the compromising of local, regional or even global ecosystems.
Often fortified with vitamins and nutrients using various artificial processes.
The residues of these chemicals and additives in food products have suspicious effects on human health and there are risks associated with exposure to pesticides.
Organic foods rely on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of foreign inputs that have adverse effects.
The entire production from planting to post harvest follows strict protocols and standards.
Organic food production considers what is good for our environment, our safety as food product consumers, and the workers’ welfare.
Food Products without artificial additives retain more of the rich natural nutritional content from the organic produce.