Fresh Rice Sheets and Noodles

“This is a handy recipe for making rice sheets and noodles, especially the ones that are not readily available, such as the wide rice noodles. The recipe is easy, but I suggest that first you watch a video such as, www.ifoodtv/video/making rice noodles. One video is worth a thousand words. This recipe comes from one of my most treasured books: "Asian Pasta" by Linda Burum, 1985. Linda claims that she can make a batch of rice noodles in much less time than it takes to go to the store, and that the homemade noodles are far superior.”
READY IN:
50mins
SERVES:
4
YIELD:
3 pounds fresh noodles
UNITS:
US

Ingredients Nutrition

  • 1 14 cups rice flour
  • 6 tablespoons tapioca starch (available at Asian markets)
  • 5 tablespoons wheat starch (not wheat flour, but available at Asian markets)
  • 1 14 teaspoons salt
  • 2 13 cups water
  • 2 tablespoons vegetable oil (plus more oil for the pans)

Directions

  1. Combine the rice flour, tapioca starch, wheat starch, salt and water; stir until smooth; then strain the batter through a fine strainer and stir in the oil; let the batter sit for 30 minutes.
  2. Have ready an oiled baking sheet; then oil two 8-inch square pans or two 9-inch square pans; then place an 8-inch round cake rack in a wok and add water to just below the rack; boil the water and have a kettle of hot water available to replenish the water in the wok.
  3. Stir the batter very well and add 5 to 6 tablespoons to one pan, allowing the batter to cover the bottom of the pan; set the pan on the cake rack, cover the wok, and steam over high heat for 5 minutes; then remove the wok top without allowing condensed water to drip on the rice sheets; remove the baking pan and cool in a sink filled with 1/2 -inch cold water; meanwhile, fill and steam the other pan; loosen the cooled rice sheet and roll it out onto the oiled baking sheet; turn the rice sheet so both sides are lightly oiled, then transfer to a platter; repeat the cooking, cooling, and oiling with the remaining batter.
  4. Cover the rice sheets with plastic wrap and refrigerate at least 2 hours before cutting the sheets into one-inch wide strips, or other shapes called for in the recipe.
  5. Makes about 3 pounds of noodles.;.

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