Homemade Rice Noodles. Home Recipes Noodles & Pasta Homemade Rice Noodles. It's perfect for stir-fried rice noodle dishes like Beef Chow Fun. But this recipe is mostly for readers who don't live near an Asian market.

READ DESCRIPTION Today my mom is going to show you how to make Homemade Rice Noodles. If you enjoyed seeing this please leave a like, rate, comment, subscribe. Learn how to make starch grass noodles and rice noodles with the foundation of potato starch. You can have Homemade Rice Noodles using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Homemade Rice Noodles

You need 100 grams of rice flour.
It's 1 tablespoon of corn starch.
It's 1/4 teaspoon of salt.
You need 180 ml of water.
It's 1/2 teaspoon of vegetable oil (plus more for brushing).

The homemade rice noodle will not easily break as long as you follow the steps actually. The quantity of rice flour to tapioca starch can be played around with depending on how chewy you want the noodles to be. These Indian rice noodles are a cousin of idiyappam or nool puttu. See more ideas about food, asian recipes, cooking recipes.

Homemade Rice Noodles step by step

Put all the ingredients in a mixing bowl. Mix and dissolve everything together well and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for at least 15 up to 30 minutes..
Meanwhile, fill your wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water because the pan needs to float on top of the boiling water.).
Brush a light coating of oil on the bottom of the flat-bottom pan (8x8 inch pan), add 3 tablespoons of the batter to the pan. Tilt it a little so the rice liquid covers the bottom of the pan..
Put the pan on top of the boiling water. Cover the wok and cook for 5 minutes. After 5 minutes, remove the lid, take the pan out..
Use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan. Lay it flat on your cutting board. Brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking..
While the first pan is cooking, brush the second pan lightly with oil. Repeat step number 3, number 4 and number 5 until all of the noodle batter is gone. Stir the batter well every time before adding it to the pan..
Once all of the noodle sheets are made, cut the noodle sheets into ⅓-inch wide pieces, but you can cut them in whatever sizes and shapes you like, then loosening each layer..
The noodles can be stored in the refrigerator for a day or two..

Making rice noodles is a pretty straightforward [and interesting] process. After several attempts, I think I got most of the kinks worked out. The most difficult part was getting all the noodles the same. A large steamer into which shallow pans can be placed is used in this recipe. I was not sure how to.