Traditional Rice Noodles
A versatile and delicious dish made from rice flour, perfect for stir-fries, soups, or salads.
Ingredients
Noodle Ingredients
- 2 cups rice flour
- 1 cup tapioca flour Can substitute with cornstarch if needed.
- 1/4 teaspoon salt
- 2 1/2 cups water Gradually added to the flour mixture.
Optional Toppings
- sautéed vegetables (e.g., bell peppers, broccoli, carrots)
- soy sauce
- sesame oil
- protein of your choice (chicken or tofu)
Instructions
Preparation
- In a mixing bowl, combine the rice flour, tapioca flour, and salt.
- Gradually add the water to the flour mixture, stirring continuously until you have a smooth batter.
- Set up a steamer over boiling water. Line a flat, heatproof dish or plate with parchment paper.
- Pour a thin layer of batter into the prepared dish and spread it evenly. Cover and steam for about 5 minutes until the noodles are set.
- Remove the cooked noodles from the dish and continue steaming the remaining batter, layering the noodles with parchment paper to prevent sticking.
- Allow the noodles to cool. Once cooled, slice them into desired widths.
- Toss the noodles in your favorite sauce or stir-fry with vegetables and protein.
Notes
Don’t rush the steaming. The noodles are best when each layer is thin enough to cook through. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.