To make the noodles you will need:
2/3 cup of wheat flour
1/2 cup of rice powder
1/3 cup of tapioca starch
1/4 cup of potato starch
1/4 tsp of salt plus a pinch
1+ 2/3 cup of water
Combine all the ingredients above and mix well, leaving no lumps before steaming.
You will also need:
Some kind of steamer(get creative, if you don't want to purchase one)
A non stick pan(or two)
A pastry brush
Vegetable oil
Use a wire whisk to blend, making sure there are no lumps. And please remember to give the mixture a quick whisk EACH TIME, before adding to hot, non stick pan in steamer.
*I was able to purchase all of the different types of flour/starch at H Mart(A Korean store). Your best bet is to find a good Asian market for a one stop, shopping trip.
Notes: This batch makes a little more than 1 pound of fresh noodles. Makes about 3-4 servings. If you are doubling the recipe, please make sure to fry your noodles into batches to prevent overcooking. If you like your noodles to be thinner, feel free to steam the mixture using 1/2 cup instead of 2/3 of a cup, for each layer. If using 1/2 cup, your noodles will cook faster, so please keep an eye on them. I recommend, two layers per batch but do more at your own risk. For optimum results, do one layer at a a time, allowing each layer to cool for a few minutes before removing onto cutting board, wipe the non stick pan clean again...and put it back into the steamer to repeat process.
Did you use wheat flour or wheat starch?
ReplyDeleteI used wheat flour. Wheat starch is not the same thing. :)
DeleteWhat is rice powder? Is it the same as rice flour? Is there any other name? Thanks!
ReplyDeleteHi Lillan! Yes, rice powder and rice flour are the same thing.
DeleteWhat she asked! Thanks for this.
ReplyDeleteHi there Sophie! Rice flour and rice powder are the same thing.
DeleteHi! I'm hungarian, so I'm sorry for my bad English knowledge. I may eat any kind of grin, but rice, so I'd like to know, how to make a pure rice noodles with only rice powder, and potato starch? Thank you for your answer :)
ReplyDeleteHi there Syssa! I'm sorry but that's a tough one. I have tried making rice noodles using all rice powder and it was a disaster. You can try half rice powder and half potato starch but not sure how that'll turn out. If you steam it and find that's it too soft to handle then next time try adding less water.
DeleteTechnically, rice noodles are only made of rice and tapioca starch, water and salt. The rice is for body and the tapioca is for elasticity. The ho fen should be gluten-free and thus should not have wheat flour. I suggest start with 1 cup rice flour, 2 tbs of tapioca , pinch salt and 1 cup water. Try the batter by steaming it. If its too soft, add more tapioca, too hard, add more rice flour and water to dilute the tapioca.
DeleteThanks to Unknow, because I'm allergic to wheat !
DeleteHi Syssa. I found a recipe on YouTube that uses only rice and water. It's called "how to make home made rice noodles thermochef". :)
DeleteHey Sav, thank you for the easy recipe and video!
ReplyDeleteDo you know the shelf life for this noodle?
Hi Nia. They are homemade noodles and should be used that day. If you refrigerate them, they become hard.
DeleteHi was there an older version without the Wheat flour posted previously? Thank you really appreciate ^^
ReplyDeleteHello Sav, first of all thank you for your videos, I absolutely LOVE them!!! Could you please share the dimensions of your steamer and the non stick pans?
ReplyDeleteThank you.