How to Make Rice Noodles (Homemade Fresh Rice Noodles)
Have you ever been disappointed by the dry texture and fragility of store-bought rice noodles when stir-frying them? By following this 30-minute recipe, you can create your own fresh, bouncy, and silky rice noodles right in the comfort of your own kitchen.
Equipment
- 2 flat baking dishes (I used two 9 inch round nonstick cake pans. You can also use rectangle baking dishes, glass dishes, or ceramic dishes. Remember to grease the dish with vegetable oil if the dish is not nonstick. )
- 1 Large pan (For steaming)
- 1 steamer rack
- Kitchen scale (You can also use measuring cups. However, it is recommended to use a kitchen scale for a more consistent outcome.)
Ingredients
- 150 g rice flour (1⅓ cup)
- 45 g tapioca starch (⅓ cup)
- 360 g cold water (1½ cup)
- 13 g vegetable oil (1 tbsp)
- 2 g salt (⅓ tsp)
Instructions
- In a large bowl, combine the rice flour, tapioca flour, water, salt, and vegetable oil. Stir well until the batter is smooth.
- Place a steamer rack in a large pan. (My steamer rack was too high. So I placed some metal cookie cutters underneath the baking dishes to replace the steamer rack. You can also use some foil balls instead.) Add water to the pan until the water level reaches about ⅔ of the height of the steamer rack. Place the lid on the pan, set the stove to high heat, and bring the water to a boil. After the water has reached a boil, reduce the heat to medium to maintain the water boiling.
- Pour a thin layer of the batter into a flat baking dish, tilting the dish to spread the batter evenly. (Remember to grease the dish with vegetable oil if the dish is not nonstick. For a 9-inch round cake pan, I found that using approximately ⅓ cup + 1 tbsp of batter was just enough to cover the entire pan. Adjust the amount of batter accordingly based on the size of your dish.)
- Open the lid of the large pan, carefully place the cake pan on the steamer rack, cover the pan with the lid and steam the batter on medium heat for about 2-3 minutes, or until you observe large bubbles on the noodle sheet.
- Pour a thin layer of the batter into the other cake pan. Once the first noodle sheet has been fully cooked, carefully remove the cake pan from the steamer, and place the second cake pan on the steamer rack for steaming. (A second cake pan can save you some cooking time. But it is optional.)
- Brush a large plate with a thin layer of vegetable oil. Gently lift the noodle sheet out of the cake pan and place it on the greased plate. Brush a thin layer of vegetable oil onto the top surface of the noodle sheet.
- Repeat the process with the remaining batter, ensuring to brush the top surface of each noodle sheet before stacking the next layer.
- Once you have completed stacking all the noodle sheets, proceed to slice them into noodles with a width of ¼ to ½ inch, adjusting the width according to your personal preference.
- Separate the noodles by tearing them apart and gently toss them to loosen and separate them before using. Check out my Beef Chow Fun (stir-fried rice noodles) recipe here.