Homemade Asian Rice Noodles

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• 1 3/4 cups rice flour
• 1/2 cup tapioca starch
• 6 tablespoons wheat starch
• 2 teaspoons salt
• 3 1/4 cups water
• 3 tablespoons vegetable oil, plus
• addition oil, for coating noodles

Recipe

• 1 combine all ingredients except the oil in a large bowl and beat until smooth.
• 2 strain through a fine wire sieve.
• 3 mix in oil and let rest for 30 minutes.
• 4 coat an 8 or 9-inch square pan with oil.
• 5 fill the part of the steamer which contains water, and bring to a boil.
• 6 stir up the reserved noodle batter to recombine.
• 7 coat the bottom of the oiled pan evenly, using about ½ cup batter.
• 8 place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
• 9 steam 5 minutes; remove pan from steamer and place in a container of cold water.
• 10 keep in the cold water until the steamed mixture is cool.
• 11 remove mixture from pan and place on a lightly oiled baking sheet.
• 12 lightly brush the top with oil.
• 13 continue in this manner until all batter has been used, stacking the sheets on one another.
• 14 remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
• 15 the sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
• 16 this may be frozen.
• 17 to cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
• 18 drain and cook briefly in plenty of boiling water as for other types of pasta.