Easy Homemade Rice Noodles | No Pasta Machine Required

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.

Mix brown rice flour, potato starch, xanthan gum, and salt in a big bowl. Add eggs and water, and stir with a wooden spoon until it's doughy.

Sprinkle some brown rice flour on your counter. Put the dough on it (even if it's crumbly) and knead a bit until it's somewhat smooth. Cover and let it sit for 15 min.

Divide the dough into four parts, working on one at a time and keeping the others covered.

On a floured surface, roll out the dough as thin as you can and cut it into strips using a pizza cutter or a knife.

For immediate use, toss the noodles in boiling salted water and cook for about 5 minutes until they're soft. Drain and serve.

To store them, let the noodles dry for 1-2 hours so they don't stick together. Then, put them in a ziplock bag or a container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens