5 from 24 votes
Homemade Rice Noodles
Homemade Rice Noodles use rice flour, tapioca flour, and xanthan gum combined with hot boiling water in a noodle machine to produce fresh, tender noodles. After cooking briefly in boiling water and rinsing, the noodles can be served with broths, meats, and sauces, allowing for customizable meals with a chewy texture.
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings:
4
Calories:
223 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 185 g rice flour
- 60 g tapioca flour
- 5 g xanthan gum
- ⅛ teaspoon salt
- 150 ml water Don't need to be exactly around 150ml-160ml, hot, boiling
Instructions
- Put 185g of rice flour and 60 g of tapioca flour into the Philips pasta noodle machine.
- Then, add 5 g of xanthan gum, and ⅛ teaspoon of salt in the noodle machine.
- Cover the lid and turn on the noodle machine. Push the button for one cup setting. Let the machine run for a few seconds. Add 150ml hot boiling water slowly as the machine is running. (Don’t need to be exactly 150 ml. I normally do it around 150-160ml.)
- Noodles will be done in around 10 minutes.
- Boil some water in a pot, then add the noodles and cook it for around 2 minutes until it floats on top of water. Be careful it may overflow, add some cold water and let it boil.
- After that, drain the noodles and rinse them with cold water.
- Next, warm up a can of chicken broth as a soup base to go with it. Also, serve it with meat, vegetables, chili sauce or chili oil .
Cup of Yum
Notes
- Use hot boiling water (about 150-160 ml) poured slowly and evenly while running the noodle machine for proper dough hydration.
- If the noodles come out too dry, crumble and re-run them through the noodle machine with additional hot water added gradually.
- Boil fresh noodles until they float (about 2 minutes), then rinse with cold water to stop cooking and remove excess starch.
- Exercise caution when handling hot boiling water during preparation to avoid burns.
- Serve rice noodles warmed in broth or paired with meats, vegetables, and chili sauces as desired.
Nutrition Information
Calories
223kcal
(11%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
111mg
(5%)
Potassium
42mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 223
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 111mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.