STEAMED NOODLES CHINESE RECIPES

HOMEMADE STEAMED RICE NOODLES | CHINA SICHUAN FOOD

Homemade Steamed Rice Noodles | China Sichuan Food image

Provided by Elaine

Yield 4

Number Of Ingredients 24

Ingredients

210 g regular rice flour (, 2 cups)
60 g tapioca flour (, around 1/2 cup)
400ml (room temperature water)
150ml (hot boiling water )
oil for brushing
1 small piece cinnamon stick
1 tsp. fennel seeds
2 pieces sand ginger
1 small piece dried tangerine
1 Cao Guo
1 thumb ginger
2 garlic cloves
2 star anise
1 bay leaf
1 clove
1 bottle black vinegar
2 tsp. sugar
2 garlic cloves (smashed) + 1 tbsp. water
2 tsp. Chinese chili oil (, homemade version )
2 tsp. sesame oil
2 tsp. spice infused vinegar
1 tbsp. light soy sauce
shredded cucumber
blanched bean sprouts

Steps:

Mix rice flour, salt and tapioca flour. Add 400ml cold water firstly and mix well. Strain to avoid any possible bumps. Then add 150ml hot boiling water. Mix well and set aside for 30 minutes.
Bring a large pot of water to a boiling and setup the steamer, (steam the pans firstly in cold winter day).
Use a kitchen paper to grease the pan, then gently stir the batter and place in around 1/3 cup (depending on the size of the pan, mine is 26cm in diameter make adjustment after the first steaming), better via a fine strainer to form a thin cover. Don't let the wrapper too thick, otherwise can't be steamed well. Place the pan to steam for 3-4 minutes, covered and over high fire until there are large bubbles formed (showing the noodles are well steamed). Transfer out and place in cold water for cooling and brush oil on surface. During the process, stir the batter once again and pour in the second pan, add the second pan to steam.
Peel from the thicker edges, cool down. Re-peat the process until finish all of the batter. Remember to stir the batter evenly before using.
Fold the steamed sheets and cut into strips(either thin or wide).

Nutrition Facts : Calories 423 kcal, CarbohydrateContent 97 g, ProteinContent 5 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 1 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD

Cheung Fun (Steamed Rice Noodles) | China Sichuan Food image

Cantonese steamed rice rolls -- cheung fun

Provided by Elaine

Categories Breakfast staple

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 17

Ingredients

1 cup rice flour ( , 110g)
1/3 cup corn starch ( , 40g)
50 g wheat starch
500 ml water
a tiny pinch of salt
1 tbsp. vegetable oil
1/2 cup chopped shrimp ( , either dried shrimp or fresh shrimp)
1/3 cup chopped green onion
1/2 tbsp. oyster sauce
1/2 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. water
1 tsp. rock sugar
1/2 tbsp. sesame oil
Chopped spring onion
Toasted white sesame
Sha Cha sauce or fried shallots

Steps:

In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
To make the sauce
Serving

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving

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