RICE NOODLES RECIPE | EPICURIOUS
Dried rice noodles are readily available, but homemade fresh noodles are a fun project. If you've ever made the light pastry dough known as pâte à choux (the base for gougères and profiteroles), the first step to making the noodle dough will be familiar. The flour and water are mixed together, then cooked on the stove top until thick (this step also cooks out the raw-flour taste).
Provided by Charles Phan
Yield Makes about 3 pounds (8 to 10 cups cooked noodles)
Number Of Ingredients 4
Steps:
- 1. In a bowl, whisk together the rice flour and 3 1/2 cups water until smooth. Cover and allow to ferment at room temperature for 4 days.
- 2. Carefully pour out 1 1/2 cups water from the settled rice flour. Add 1/4 cup fresh water to the batter and stir until smooth.
- 3. Bring a large stockpot of salted water to a boil over high heat. Keep the water hot while you prepare the dough.
- 4. In a heavy-bottomed 4- to 6-quart pot, heat the oil over high heat. When the oil is hot, add the batter and turn down the heat to low. This is a two-person job: one person needs to stabilize the pot while the other one quickly and firmly stirs the batter with a wooden spoon. The dough will begin to thicken. Continue cooking, stirring continuously, for 5 to 8 minutes, until the dough is a thick, firm paste. If any dough sticks to the sides of the pot, do not scrape it off.
- 5. Transfer the dough to a stand mixer fitted with the dough hook and add tapioca starch. Mix on medium speed for about 10 minutes, until it forms a sticky ball.
- 6. Bring the water back to a boil, then adjust the heat to keep it at a vigorous simmer. While the water is heating, dust a clean work surface with flour, transfer the dough to it, and knead for another 5 minutes, until smooth. Cover the dough with plastic wrap to prevent it from drying out.
- 7. Prepare a large ice-water bath and place it near the stove. Put 1 1/2 cups of the dough into a potato ricer, keeping the remaining dough covered. Position the ricer directly above the center of the pot of boiling water and press firmly to extrude the noodles. As you press, smoothly lower the ricer close to the water and shake it gently from side to side to break the ends of the noodles free, allowing the noodles to fall into the simmering water. Simmer the noodles for 1 1/2 to 2 minutes, until they bunch up to one side of the pot. With a spider or tongs, carefully transfer the noodles to the ice-water bath. Once cool, transfer to a colander and let drain. Repeat with the remaining dough, replacing the ice water as needed. When all the noodles have been cooked and cooled, rinse the noodles under cold running water to remove excess starch. Drain the noodles. The noodles are best used the same day they are made, but they can be covered and refrigerated for up to 1 day.
HOMEMADE RICE NOODLES - MARION'S KITCHEN
Making your own noodles is easier than you think, and the best part is that you can make them earlier in the day you want to use them and keep them covered in the fridge until it’s time to cook. Rice noodles are gluten free.
Provided by MARIONSKITCHEN.COM
Yield Makes enough for a stir-fry for 2 people
Number Of Ingredients 5
Steps:
- Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes. ? Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil. Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished. NOTES: These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.
More about "how to make rice noodle from scratch recipes"
CLASSIC CHICKEN AND RICE SOUP RECIPE | ALLRECIPES
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.
From allrecipes.com
Reviews 4.7
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes
Calories 83.5 calories per serving
From allrecipes.com
Reviews 4.7
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes
Calories 83.5 calories per serving
- Final touch: Add salt and pepper, to taste.
See details
HOMEMADE GLUTEN-FREE NOODLES | BETTER HOMES & GARDENS
From bhg.com
Reviews 0
Total Time 30 minutes
Calories 331 calories per serving
Reviews 0
Total Time 30 minutes
Calories 331 calories per serving
- Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain.
See details
EGG NOODLES RECIPE | ALLRECIPES
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
From allrecipes.com
Reviews 4.7
Total Time 33 minutes
Category Pasta and Noodles, Homemade Pasta Recipes
Calories 206.2 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 33 minutes
Category Pasta and Noodles, Homemade Pasta Recipes
Calories 206.2 calories per serving
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
See details
HOMEMADE HANDMADE NOODLES | CHINA SICHUAN FOOD
basic homemade noodles recipe
From chinasichuanfood.com
Reviews 5
Total Time 40 minutes
Category staple
Cuisine Chinese
Calories 305 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 40 minutes
Category staple
Cuisine Chinese
Calories 305 kcal per serving
- Cook them directly or refrigerated up to 7 days in air--tight bags.
See details
HOMEMADE RICE NOODLES - THE WOKS OF LIFE
Jan 17, 2016 · Instructions Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything... While the mixture is resting, fill your wok (make sure that your flat-bottomed pan fits comfortably inside first!) with... Brush a light coating of oil on the bottom of ...
From thewoksoflife.com
From thewoksoflife.com
See details
HOW TO MAKE RICE NOODLES AT HOME (2 COMMON METHODS) - MAKE ...
How to Make Rice Noodles at Home (2 Common Methods) Soak rice for 24 hours. Then work it with blender as much as possible. Then add a good amount of starch and water for a firm dough-type of consistency. Then use a noodle machine or simply flatten the rice noodle dough into one or more thin sheets. ...
From dinnercaptain.com
From dinnercaptain.com
See details
HOMEMADE RICE NOODLE RECIPE - OH MY FOOD RECIPES
Jul 02, 2021 · Cooking tips for how to make homemade rice noodles from scratch: Put rice flour, tapioca flour, salt, xanthan gum into the Philips noodle machine. Cover the lid and let it run a few... Remember to use hot boiling water. When water is boiling, pour into the noodle machine. Be careful when pouring the ...
From ohmyfoodrecipes.com
From ohmyfoodrecipes.com
See details
HOW TO MAKE RICE NOODLES (USING SCIENCE) - YOUTUBE
From m.youtube.com
See details
13 BEST RICE NOODLE RECIPES | RECIPES, DINNERS AND EASY ...
Feb 26, 2021 · Easy, elegant and quick-cooking, rice noodles are a welcome addition to soups, salads and more. Whip up an easy dinner with these delicious rice noodle recipes from Food Network.
From foodnetwork.com
From foodnetwork.com
See details
FRESHLY STEAMED HOMEMADE RICE NOODLES ... - MESSY VEGAN COOK
May 17, 2017 · This recipe is designed to be used for fried noodle dishes such as pat see ew and noodle soups, such as yentafo. Ingredients. 120 grams (1 cup) rice flour. 75 grams (½ cup + 2 tablespoons) tapioca starch. 350 grams – same as millilitres (1 ½ cups) water.
From messyvegancook.com
From messyvegancook.com
See details
HOW TO MAKE FRESH FLAT RICE NOODLES FROM SCRATCH ???? ...
Jul 11, 2021 · 5. Place the dish so it lays flat in the steamer. Close the lid and steam for 2-3mins on high heat. 6. Once the noodle is cooked, remove from steamer and brush another layer of oil on the top of the cooked noodle sheet to prevent sticking. 7. Use a spatula and carefully peel the noodle away from the pan.
From yunsfamilytable.com
From yunsfamilytable.com
See details
HOW TO MAKE FRESH RICE NOODLES - GRACE YOUNG
Bring water to a boil over high heat in a covered 10 3/4-inch bamboo steamer. Brush about 1/2 to 3/4 teaspoon of oil only on the bottom of a 9 1/2-inch pie dish. You can also use a 8-inch metal cake pan but the slanted sides of a pie plate make it easier to slip a spatula under the noodle once it’s cooked.
From graceyoung.com
From graceyoung.com
See details
RICE NOODLE / RICE VERMICELLI (BUN TUOI) - RUNAWAYRICE
Nov 03, 2018 · Making the Batter. In a medium saucepan, add 1/2 cup rice flour, salt, water and vegetable oil. Whisk together until the flour is dissolved and the mixture is smooth. Heat the mixture over Medium High heat stirring constantly. (In 2-3 minutes, the mixture should start to thicken.
From runawayrice.com
From runawayrice.com
See details
FRESHLY STEAMED HOMEMADE RICE NOODLES ... - MESSY VEGAN COOK
May 17, 2017 · Leave to rest for 30-45 minutes. Heat your steamer to a slow simmer. Wipe the pan with some oil, ensuring none pools (you only want a thin coating). Place the pan into the steamer. Whisk the rice flour slurry and add ¼ cup (60 ml) of the batter to the pan. Tilt until the liquid covers the entire bottom evenly.
From messyvegancook.com
From messyvegancook.com
See details
HOW TO MAKE FRESH RICE NOODLES "HO FUN" ?????????????????? ...
From m.youtube.com
See details
15 MINUTE GARLIC FRIED NOODLES - SERVED FROM SCRATCH
Apr 19, 2016 · Soak rice noodles in almost boiling water for 4 minutes until al dente. Drain then rinse with cold water to stop cooking and set aside. Meanwhile, melt butter in a large skillet on medium to high heat. Add about 3/4 cup of the scallions and all of the garlic and sauté for 1-2 minutes until garlic is fragrant.
From servedfromscratch.com
From servedfromscratch.com
See details
HOW TO MAKE RICE PAPER: 9 STEPS (WITH PICTURES) - WIKIHOW
Mar 11, 2020 · Place the rice flour, potato starch, water, and salt in a bowl. Whisk them together until they become glue-like paste. Cover a plate with plastic wrap. Choose a large, microwavable plate and plastic wrap. Stretch the plastic wrap across the top of the plate until the plastic wrap is tight over the plate.
From wikihow.com
From wikihow.com
See details
PIN ON PASTA, NOODLES
Believe it or not, rice noodles aren't all that hard to make from scratch! Find out how to make fresh rice noodles with just a few basic ingredients!
From pinterest.com.au
From pinterest.com.au
See details
20 MINUTE SWEET AND SPICY NOODLES - SERVED FROM SCRATCH
Oct 07, 2018 · These sweet and spicy noodles are a fast and easy dinner to make with simple, easy ingredients. Rice Noodles - We used a thicker cut rice noodle, but you could also use a thinner one, or a pasta noodle. If using pasta, be sure to cook it to al dente, first. Also, if you have a local Asian market nearby, check that out for rice noodles.
From servedfromscratch.com
From servedfromscratch.com
See details
DRUNKEN NOODLES (PAD KEE MAO) | - TASTES BETTER FROM SCRATCH
Apr 06, 2020 · Cook the rice noodles according to package instructions. Drain, rinse with with water and set aside. 2. Prepare the sauce: Mix sauce ingredients in a small bowl. 3. Cook chicken and vegetables. Heat oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add more oil and cook chicken.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details