Rice noodles (河粉) are white in color with a texture that is elastic, slightly silppery and a bit chewy. They are usually sold fresh in strips or sheets that may be cut to the desired width. Asian groceries store these fresh noodles in the refrigerator. Where fresh noodles are not available for purchase, the only alternative is to make them at home as the packaged dry version is a poor substitute. They are easy to make but the process does involve a bit of time and effort.
Once made, they can be fried or cooked in soup. The are may ways to use rice noodles. The popular ones are Char Kway Teow, Ipoh Hor Fun, Sar Hor Fun or Dry Fried Beef Hor Fun (check out these recipes in this web-site).
Video Link: https://youtu.be/o6MPKidxMg8
- 1 cups + 1 tbsp rice flour (128 gm)
- 1/2 cup tapioca flour (60 gm)
- 1.5 cups + 2 tbsp water (370 ml)
- 1/4 teaspoon salt
- 1 tsp oil
- Mix flours, salt, oil and water in a mixing bowl to produce a very thin batter.
- Brush a bit of oil on the base of a pyrex dish (21 x 21 cm). Grease a couple more pyrex dishes and set aside.
- Get the steamer going. Ensure the water in the steamer is boiling hot before steaming.
- Pour 1/3 cup of flour mixture into the dish. Swirl around to ensure flour mixture is evenly spread to the edge of the dish. (If you want a thinner rice noodle, reduce the amount of flour mixture but make sure the flour mixture reaches the edge of the dish.)
- Steam on high heat for 3-4 minutes.
- Cool the dish by placing it in a tub of cold water.
- When cooled, brush a bit of oil on top of steamed rice noodle.
- Use a plastic spatula to ease the noodle from the edges. Use a broad spatula to help roll up the rice noodle.
- Cut the rolled noodles into thin slices.
- Release the noodles into long strips.
- Use rice noodles to make Char Kway Teow, Ipoh Hor Fun, Sar Hor Fun or Dry Fried Beef Hor Fun.