Homemade Rice Noodles - Episode 197

rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber while all-purpose flour is more accessible.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper and similar in flavor.

Welcome to the Spoon Fork Had Kitchen, I'm Siri.

Start by measuring 1 cup of rice flour and adding it to a mixing bowl.

Next, add 1/4 cup of tapioca starch and 1/4 cup of cornstarch to the bowl.

Mix the three flours together until well combined.

Gradually add 1 1/2 cups of water to the flour mixture, a little at a time, stirring continuously.

Continue mixing until the batter is smooth and not too thick, similar to pancake batter.

Let the batter rest for 5 to 7 minutes to allow the flour to hydrate.

Prepare a steamer and bring the water to a boil.

Grease an 8x8 baking pan with canola oil to prevent sticking.

Stir the batter again before pouring it into the baking pan.

Use a 1/3 cup measuring cup to pour the batter into the pan, ensuring it covers the bottom evenly.

Place the baking pan in the steamer and steam for 4 to 5 minutes until the noodles are set and slightly translucent.

Remove the pan from the steamer and let it cool slightly before handling.

Use a spatula to carefully lift the noodles out of the pan and place them on a cutting board.

Grease the cutting board with canola oil to prevent sticking.

Repeat the steaming process with the remaining batter, making sure to grease the pan each time.

After steaming all batches, you should have about six batches of noodles.

Cut the noodles into strips about 1 inch thick, or to your desired size.

Separate the noodles and they are ready to use for stir-frying or in soups.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens