Homemade Rice Noodles (瀨粉/老鼠粉)
This recipe for Homemade Rice Noodles features a round, slippery, smooth rice noodle with a slightly chewy texture that pairs well with soups or with toppings.
Servings 6
Calories 334kcal
Ingredients
- 400 g rice flour (米粉) 1 pkg
- 140 g tapioca starch (菱粉)
- 20 g wheat starch (小麥澱粉)
- 250 ml hot boiling water (沸水)
- 250 ml cold water (冷水)
- 30 ml vegetable oil (菜油) plus extra for greasing the potato ricer
Instructions
Make the dough:
- In a bowl, combine rice flour, tapioca starch and wheat starch.
- Divide the dry mixture into two portions and pour hot boiling water into one side of the flour mixture.
- Stir the mixture with wooden chopsticks, and mix well.
- Pour cold water into the other portion of the flour mixture.
- Stir the mixture and mix well.
- Combine the two portions of dough together and knead together, until the dough is not sticky.
- Cover dough with plastic wrap and let it rest for 10 minutes at room temperature.
Make the noodles:
- Prepare a large basin of ice cold water for chilling the noodles.
- Bring a large pot of water up to a rolling boil.
- Grease a potato ricer with sesame oil, using a pastry brush.
- Place a small portion of dough into the potato ricer.
- Give the hot boiling water a swirl and push the dough through the potato ricer into the hot water. Touch the press into the hot water to release the noodles.
- Cook the noodles until they all float to the surface, a few minutes.
- Scoop out the noodles with a slotted spoon or spider and place into a colander or strainer in the basin of cold ice water. Rinse any excess starch off the noodles.
- Repeat with the remainder of the dough.
- Serve the rice noodles as desired, with soup, soy sauce and/or toppings.
Nutrition
Calories: 334kcal | Carbohydrates: 76g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 89mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg