1 cup rice flour
1/3 cup tapioca starch
1 tsp sea salt
1¼ cups water, plus extra if needed.
vegetable oil
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.
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.
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.
If you’ve got fresh, homemade rice noodles, one of the best ways to cook them is to just chuck them in your wok for a couple of minutes when making your next stir fry. And, since they’re made fresh and aren’t dried, there’s no soaking required and they only take a couple of minutes to cook.
Rice noodles and rice vermicelli noodles are very similar. They are both made of rice flour, but the main difference is the way they look. Rice noodles are flat and thicker, while rice vermicelli noodles are thin and round. Don’t confuse vermicelli noodles with cellophane or glass noodles, though! Vermicelli is firmly rice flour, while cellophane noodles are normally made of mung bean starch.
YES!! In a big win for gluten-free peeps, rice noodles are totally gluten free (score!).
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