Homemade Rice Noodles

2014-10-18
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m

I made homemade rice noodles last night for ICSA. It’s an interesting process, completely different from regular noodle-making. Rice has no gluten, so you can’t make it into a pliable dough, work it until it reaches the proper texture, then stretch/cut it to make the noodles. There are some recipes that make a thicker dough and use some form of extrusion device to force out thin noodles, but I didn’t have one of those and decided to go with something more interesting.

Pancake 1 was a total disaster – too thin, and I turned it too early. It tore itself open due to steam pressure and sticking on the edges (so it couldn’t vent properly). Pancake 2 was a bit too thick and I didn’t flip it. Pulled it a bit too early. It glued itself to the wax paper, the plate, and anything else that got within a foot of it, but it was usable. Pancake 3 turned out reasonably well, though I can still refine the technique some.

I got enough noodles to make a nice big bowl with gai lan (Chinese broccoli), onion, ginger, garlic and oyster sauce. It was tasty and I’ll probably try my hand at rice noodles again some tiime. They’re a pain in the ass, but the speed of improvement with each attempt was heartening and the final product was pretty neat. – Bartolimu

 

Ingredients

  • Rice Flour
  • Tapioca Starch
  • Oil
  • Water

 

Method

Step 1

Rice flour, tapioca starch, and a bit of oil goes into enough water to make a thin batter.

Step 2

Heat skillet to med-low, coat super-lightly with oil, and pour in batter to make, essentially, a bigass rice pancake. Here's the thing, though: rice pancakes don't cook like normal food. Normal food would dry out on the bottom and express liquid through the top. Rice pancakes actually dry out on top and stay goopy on the bottom, despite constant contact with the pan. You have to either leave it for a LONG time to get mostly-dry, or you have to try flipping it. Neither one is particularly easy, especially when you're trying to avoid browning.

Step 3

Once the rice pancakes are cooled you coat them in rice flour, roll them, and cut them into noodles.

Recipe Type: , Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Chilled Watermelon Coconut & Tapioca Soup

  • Beef Wellington

  • Blueberry Muffins

  • Ouef Brouille

  • Apple Strudel Muffins