Homemade Rice Noodles
User Reviews
4.6
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
137 kcal
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Course
Main Course
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Cuisine
Chinese
Homemade Rice Noodles
Description
This recipe combines rice flour, tapioca starch (or cornstarch), salt, and water to make a smooth batter, which is strained and rested before steaming. The batter is brushed with oil to prevent sticking. It is steamed over boiling water in a flat-bottomed pan or wok setup to create thin noodle sheets. The thinness and consistency depend on the pan and steaming time. The finished sheets are soft and slightly elastic from the tapioca starch, suitable for slicing into noodles for stir-fries, soups, or salads.
The noodles are delicate and should be handled gently to avoid tearing. They offer a gluten-free alternative to wheat noodles, with a mild flavor that absorbs sauces well. Making noodles at home allows control over thickness and freshness compared to pre-packaged versions.
Typically, this recipe yields about five sheets of noodles, which can be cut into desired widths. They should be used soon after making or kept lightly oiled and covered to prevent drying.
Ingredients
- 1¼ cups rice flour
- 2 tablespoons tapioca starch (or cornstarch)
- 1/2 teaspoon salt
- 1¼ cups water
- 1 teaspoon vegetable oil (plus more for brushing)
Instructions
- Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for 30 minutes.
- While the mixture is resting, fill your wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water.)
- Brush a light coating of oil on the bottom of the flat-bottom pan, put the pan on top of the boiling water, and add a 1/4 cup of the rice liquid to the pan. Tilt it a little so the rice liquid covers the bottom of the pan.
- Now, cover with the pot/wok lid and cook on high heat for 5 minutes. If the flat bottom pan you use has a thicker bottom, e.g., Pyrex, increase the cooking time to 7 or 8 minutes. While it’s cooking, brush the second pan lightly with oil.
- After 5 minutes, remove the lid, take out the 1st pan, and set aside. Put the 2nd pan on top of the water in the wok, add a ¼ cup of the rice mixture. Tilt it a little so the rice liquid evenly covers the bottom, cover, and let cook.
- While it's cooking, attend to the first pan. We're going to lift the noodle sheet out and place it onto a cutting board. Brush the cutting board with a thin layer of oil to prevent sticking. Then, use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan. Lay it flat on your cutting board. By now, your second pan is probably ready. Remember to brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.
- Now brush the bottom of the 1st pan with some oil and get ready to make your 3rd batch. Repeat the above steps until all of the noodle batter is gone. Once all of the noodle sheets are made, I cut the noodle sheets into 1/3-inch wide pieces, but feel free to cut them in whatever sizes and shapes you like. I then toss the noodles, loosening each layer to separate them. Now the rice noodles are ready to be used!
- You can store these noodles in the refrigerator for a day or two. They might harden slightly, but they should bounce back nicely once heated. Enjoy your homemade noodles!
Notes
- This recipe produces approximately five sheets of rice noodle sheets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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