You Won't Believe Making Rice Noodles is This Simple

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 Souped Up Recipes. I am Mandy. Today, we are making Taiwanese rice noodles from scratch.

Use a non-stick pot for best results; stainless steel could work but may stick.

Stir the rice flour and water mixture until no lumps remain. Use a silicone whisk to avoid scratching the pot.

Set the mixture aside temporarily.

Prepare a cake icing piping bag with a round tip that is 1/4 inch in diameter.

Turn the heat to low and start heating the flour mixture, stirring constantly.

After 4-5 minutes, you will notice starch forming at the bottom of the pot. Remove the pot from the heat and incorporate the lumpy chunks until smooth.

Put the pot back on the stove and continue stirring over low heat, repeating the process of removing it from heat to incorporate lumps until the mixture thickens.

Check the consistency by lifting the mixture; it should drip down like a straight ribbon. If it’s too thin, it will dissolve in boiling water.

When the mixture is thick enough that one chunk falls off while the rest stays on the spatula, transfer it into the piping bag immediately.

Boil a large pot of water before finishing the mixture.

Squeeze the noodles into the boiling water, trying to make them as long as possible. It’s okay to stop for a moment if needed.

Cooking time varies: if eating immediately, cook until they float to the top; if using for stir fry or soup, remove before they float.

Transfer the cooked noodles into an ice bath to achieve a chewy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens