You Won't Believe Making Rice Noodles is This Simple

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Put a reusable piping bag fitted with a 1/4-inch round tip beside the stove. You must move the dough into it as soon as it is done, so have it ready.
2. Combine the rice flour, tapioca flour and water in a non-stick pot and stir well.
3. Over low heat, stir constantly. When a large lump of starch forms on the spatula, remove the pot from the heat and work the lumps until the mixture is smooth. Return to low heat and keep stirring. Repeat this 3 to 5 times until the dough is even.
4. Keep heating, lifting the mixture to check it. It is ready when, lifted on the spatula, one chunk falls off and the rest stays with a swinging tail. This window lasts about 30 seconds. Do not overcook. If the mixture runs off in a thin straight ribbon, keep heating a little more. Transfer it immediately to the piping bag.
5. Bring a large pot of water to a boil. Squeeze the noodles evenly into the water.
6. Keep the heat high. For noodles to eat right away, cook until they float to the top. For noodles for stir-fry or to add to soup later, remove them before they float.
7. Move the noodles into an ice bath to give them a chewy texture.
8. Store in a covered container in the fridge for 4 to 5 days.

Summarized from Souped Up Recipes's video. Watch it for the details.