Make the dough:

Cup of Yum
1. In a bowl, combine rice flour, tapioca starch and wheat starch.
2. Divide the dry mixture into two portions and pour hot boiling water into one side of the flour mixture.
3. Stir the mixture with wooden chopsticks, and mix well.
4. Pour cold water into the other portion of the flour mixture.
5. Stir the mixture and mix well.
6. Combine the two portions of dough together and knead together, until the dough is not sticky.
7. Cover dough with plastic wrap and let it rest for 10 minutes at room temperature.

Make the noodles:

1. Prepare a large basin of ice cold water for chilling the noodles.
2. Bring a large pot of water up to a rolling boil.
3. Grease a potato ricer with sesame oil, using a pastry brush.
4. Place a small portion of dough into the potato ricer.
5. Give the hot boiling water a swirl and push the dough through the potato ricer into the hot water. Touch the press into the hot water to release the noodles.
6. Cook the noodles until they all float to the surface, a few minutes.
7. Scoop out the noodles with a slotted spoon or spider and place into a colander or strainer in the basin of cold ice water. Rinse any excess starch off the noodles.
8. Repeat with the remainder of the dough.
9. Serve the rice noodles as desired, with soup, soy sauce and/or toppings.