Homemade Rice Noodles
1¼ cups rice flour
2 tablespoons tapioca starch (or cornstarch)
½ teaspoon salt
1¼ cups water
1 teaspoon vegetable oil, plus more for brushing
Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for 30 minutes.
While the mixture is resting, fill your steamer with water and heat to boil. Place a plate or pan into the steamer. If you don´t have a steamer use a 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 throughout the cooking process. The goal is to have the pan float on top of the boiling water.)
Brush a light coating of oil on the plate in the steamer or on the bottom of the flat-bottom pan, put the pan on top of the boiling water, and add a ¼ cup of the rice liquid to the plate or the pan. Tilt it a little so the rice liquid covers the bottom of the plate or pan.
Now, cover with the lid and cook on high heat for 5 minutes. After 5 minutes, remove the lid, take out the plate or pan, and set aside. Put a 2nd plate or pan in th steamer or on top of the water in the wok/cooking vessesl, add a ¼ cup of the rice mixture. Tilt it a little so the rice liquid evenly covers the bottom, cover, and let cook.
While it's cooking, attend to the first pan. Lift the noodle sheet out and place it onto a cutting board. Brush the cutting board with a thin layer of oil to prevent sticking. Then, use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the plate/pan. Lay it flat on your cutting board. By now, your second plate/pan is probably ready. Remember to brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.
Now brush the bottom of the 1st plate/pan with some oil and get ready to make your 3rd batch. Repeat the above steps until all of the noodle batter is gone. Once all of the noodle sheets are made feel free to cut them in whatever sizes and shapes you like. Now the rice noodles are ready to be used!
You can store these noodles in the refrigerator for a day or two. They might harden slightly, but they should bounce back nicely once heated. Enjoy your homemade noodles!
Here are some different ways to use your noodle sheets.
Rice noodle rolls
Mix scrambled eggs, cooked salmon, shredded carrot, sliced spring onion
Fried chicken, fried onion, shredded carrots, chopped spring onions, garlic minced and fried, fresh ginger thinly sliced and heated, red and green chili thinly sliced.
Place the filling on top of the rice noodle sheets and roll. Cut in half. Serve with dipping sauce like for instance soy sauce.
Rice noodle soup
Cut the noodle sheets into noodle strings. Make a soup with boiling water. Add fried up chicken bites, sauted onion, ginger, shredded carrots, spring onions sliced. Taste off with chicken stock cubes, salt, pepper, some sliced chili and garlic according to taste. Add the sliced noodles to the soup.
Shrimp noodle soup
Cut the noodle sheets into noodle strings. Make a soup with boiling water. Add shrimps, sauted onion, ginger, shredded carrots, spring onions sliced. Taste off with fish stock cubes, coconutmilk, salt, pepper, some sliced chili and garlic according to taste. Add the sliced noodles to the soup.
Rice noodle dish
Slice the noodle sheets into strips. Mix with fried up onions, scrambled eggs, chicken meat, garlic, spring onion, shredded carrots. Add spices according to taste.