1 cup rice flour
1/3 cup tapioca starch
1 tsp sea salt
1¼ cups water, plus extra if needed.
vegetable oil
Making your own noodles is easier than you think, and the best part is that you can make them earlier in the day you want to use them and keep them covered in the fridge until it’s time to cook. Rice noodles are gluten free.
WATCH THIS RECIPE
Homemade Rice Noodles
PREP TIME
40 minutes
COOK TIME
5 minutes
SERVES
2 (as part of a stir-fry)
Ingredients
Steps
-
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.
How to cook rice noodles?
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.
Are rice noodles and vermicelli noodles the same?
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.
Are rice noodles gluten free?
YES!! In a big win for gluten-free peeps, rice noodles are totally gluten free (score!).
Editor’s picks from the shop
Update: five stars!!!!!
Made them again the next night, and now that I know what I’m doing I was much more successful. I made a double batch this time and they turned out great. My half-Chinese husband proclaimed them a slam dunk. Asian grocery stores are far from me, so it’s nice to know that I can have noodles whenever I want without having to make a special trip.
Worked pretty well!
This was my first attempt at making rice noodles from scratch, so they turned out OK. Mine ended up a little bit ugly, but they really did peel off of the oiled pan.
This recipe made 1 oversized serving of noodles, or two side-dish portions. I used them to make Beef Chow Fun.
I’m going to give it another shot tomorrow for dinner, now that I have somewhat of an idea of what I’m doing.