Homemade Asian Rice Noodles Recipe

Ingredients for Homemade Asian Rice Noodles

• 2 cups rice flour
• 1 cup tapioca starch
• Wheat Starch
• 1 teaspoon salt
• Water
• Vegetable Oil
• 1 tablespoon vegetable oil (plus extra for greasing pans)

How to Make Homemade Asian Rice Noodles

1. In a large bowl, whisk together 2 cups rice flour, 1 cup tapioca starch, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 1/2 cups warm water until completely smooth and lump-free.
2. Strain the batter through a fine-mesh sieve into a clean bowl to remove any lumps.
3. Stir in 1 tablespoon vegetable oil. Cover and let the batter rest for at least 30 minutes.
4. Lightly grease two 8x9 inch square baking pans with vegetable oil.
5. Fill the bottom section of your steamer with water and bring to a rolling boil.
6. Gently whisk the rested noodle batter to recombine.
7. Pour approximately 1/2 cup of batter into each prepared pan, spreading evenly to create a thin layer.
8. Place the pans in the steamer, inserting a clean kitchen towel between the pans and the steamer lid to absorb condensation. Ensure the towel doesn't touch the batter.
9. Steam for 5 minutes.
10. Carefully remove the pans from the steamer and immediately submerge them in a bowl of ice water to stop the cooking process.
11. Once completely cool, gently lift the steamed noodle sheets from the pans and place them on lightly oiled baking sheets.
12. Brush the top of each sheet lightly with vegetable oil.
13. Repeat steps 7-12 until all the batter is used, stacking the oiled sheets on top of each other.
14. Transfer the stacked noodle sheets to a plate or tray, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
15. To use, either use the sheets as-is for stuffed pastas, or slice them into your desired noodle width using a sharp knife.
16. These noodles can be frozen for later use.
17. To cook fresh or frozen noodles: submerge in cold water and soak for 15 minutes (thin noodles) or up to 1 hour (thick noodles). Drain and then cook briefly in a large pot of boiling water, similar to regular pasta, until tender.