There are several kinds of gluten-free noodles and I certainly have an opinion about each of them.

gluten-free white rice noodles

These Asian rice noodles are easy to cook. Submerge them in cool water and place on the stove. Heat until the water comes to a boil, stirring occasionally. Turn off the heat and strain the Asian white rice noodles when they are cooked to your liking.

I enjoy eating these with stir-fried vegetables.

gluten-free brown rice noodles

My favorite brands are Trader Joe’s and Tinkyada.

These gluten-free brown rice noodles have to be added to abundant amounts of boiling water and stirred often until cooked. Taste them often because they go from being too hard to too cooked in a matter of seconds. Drain when aldente.

gluten-free corn noodles

Corn is one of the top allergy-causing foods so I do not recommend eating these.

gluten-free quinoa-corn noodles

Corn is one of the top allergy-causing foods so I do not recommend eating these.

gluten-free black bean noodles

These gluten-free black bean noodles cook easily! Add to boiling water and cook until aldente. They do not clump together as much as the gluten-free brown rice noodles.

Warning – these noodles are very filling! I eat a smaller amount of these than I do of the gluten-free brown rice noodles and the gluten-free white rice noodles.

This picture shows a mixture of gluten-free black bean noodles and mushrooms that were sauteed in butter. I added grated Parmesan cheese and ate them!