Homemade Rice Noodles

Homemade Rice Noodles

Homemade Rice Noodles OTHER Homemade Rice Noodles European Print This
Serves: Makes enough for a stir-fry for 2 people
Nutrition facts: – calories – fat

Ingredients

1 cup rice flour

1/3 cup tapioca starch

1 tsp sea salt

1¼ cups water, plus extra if needed.

vegetable oil

Instructions

STEP 1

Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.

STEP 2

Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.

STEP 3

Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.

 

NOTES:

  • These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.

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