Rice noodles

I don’t. Mine go mushy too. For that reason, I prefer egg noodles.

Rice noodles cook very fast. If you are trying to cook them like regular noodles, they will turn mushy. If using in stir fry, I leave the noodles a little more “al dente” and add last with a little water to cook until soft.

The traditional method is soaking dried rice noodles in room temperature water for at least 1 hour. Be sure there is enough water to completely immerse the noodles. After 1 hour, they should be soft, firm but flexible. At this point they are ready for cooking. Drain off water before using.

The Fast method is to bring enough water to a boil to cover the noodles (or you can use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-7 minutes until noodles are soft, cooked through but still firm and al dente, not mushy (check firmness frequently). Rinse with cold water for 30 seconds and drain well.