I've already read a related question: How can I keep pasta from sticking to itself?
However, I've found that rice noodles behave very differently than wheat noodles.
- Adding oil to the water
- Rinse with cold water
- Leave in small amount of water while stirring until required
- Move noodles immediately from pot to strainer to pan with oil and stuff (ala scampi)
- Undercook the noodles, expecting the final "cooking" to be in the resting or sauté
However, every time, I end up with a blob of noodley stuff that doesn't want to separate and have a nice even coating of sauce and other bits.
What needs to be done differently for rice pasta vs wheat?
Note: This is for ramen/pasta made from rice and/or rice flour. The pho/vermicelli noodles are a completely different food with different prep.