Wide Rice Noodles (hor fun)
A few ingredients nice to have fresh rice noodles and cut whatever width you'd like.
Equipment
- 1 Small mixing bowl
- 1 9 inch bamboo steamer This is standard sized steamer, but if you have larger one, you can use a larger baking pan, anything that will find into the steamer.
- 2 8 inch square or round baking pan (non stick or stainless steel)
- 1 silicone brush to to brush noodles with oil to prevent from sticking.
Ingredients
- 2 1/3 cup rice flour
- 1.2 cups potato starch
- 2.5 cups water
- 1/4 cup cooking oil (to brush baking pans and noodles when done to prevent sticking)
Instructions
- Prepare the steamer over pot of boiling water. If you have 2-3 steamer layers or a larger steamer, the process will go faster.
- Mix the rice flour, potato starch and water in mixing bowl. This should not be too thick, kind of like consistency of soy milk.
- Oil the baking pans (you will do this each time you add new batter).
- Place the oiled baking pans in steamer and pour about 1/4 cup (or 1/8 cup more) of the well mixed batter into the pan, swirl to cover the bottom of pan, steam for about 2 minutes until color is less shiny and no longer a liquid. Then brush top with oil.
- Take out of steamer and place bottom of pan in ice bath to cool down so it's not as hot to peel off pan (or I flip upside down under running water to cool down). Scrape the edge of noodle with spatula and use fingers to peel off. Place on oiled plate and you can stack the oiled noodles on tope of each other.
- Continue until you finish the batch.
- Cut into width you would like and use in sauteed noodles, soups etc. Enjoy!
Leave a Reply