Homemade Rice Noodles Recipe
If you're as passionate and curious about food as I am, let's dive into the fascinating world of making rice noodles from scratch. Together, we'll create delicious miracles in the kitchen!
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Rice noodles are a beloved dish, known for their smooth and chewy texture. However, the quality of store-bought noodles can vary greatly. This inspired me to make my own using the purest ingredient—rice.
1.Tools You'll Need
For Soaking: A large bowl with a capacity of 2-3 liters.
For Blending: A high-power blender is best. You'll also need a measuring cup (200-300 ml) for water and a fine mesh sieve (80-100 mesh) to filter out any coarse particles.
For Steaming: A stainless steel spoon, a flat-bottomed ceramic or stainless steel pan (20-30 cm in diameter, 2-3 cm deep), and a steamer.
For Making Noodles: A large cutting board or flat surface, a soft-bristle brush (5-8 cm wide) for brushing starch.
For Cutting: A sharp kitchen knife (20-30 cm blade) and a drying rack (30x40 cm with 1-2 mm mesh) for air-drying the noodles.
2.Enhancing the Flavor and Texture of Rice Noodles
Pair with Ingredients:
Vegetables: For every 100 grams of rice noodles, add 30-50 grams of bean sprouts for crunch, 20-30 grams of shredded carrots for sweetness, and 10-15 grams of wood ear mushrooms for a chewy texture.
Meats: For every 100 grams of rice noodles, include 3-5 slices of beef for flavor or 20-30 grams of crispy fried pork for a crunchy bite.
Use Sauces and Broths:
Dry Mixed Noodles: For every 100 grams of rice noodles, mix with 8-10 grams of peanut sauce and 2-3 ml of fish sauce.
Soup Noodles: Simmer a broth using pork and chicken bones; for every 500 ml of broth, add 3-5 dried scallops and 3-5 ml of lemon juice for a tangy kick.
Transform the Texture:
Soak the rice noodles until soft, then fry until golden and crispy. Use 100 grams of these crispy noodles as a topping for regular rice noodles to create a delightful contrast in texture.
3.Why Finely Ground Rice Flour is Essential
Texture: Finely ground rice flour is incredibly smooth and silky, perfect for making cakes or soup noodles.
Cooking: It mixes well with other ingredients, making it ideal for fillings where it blends seamlessly with sugar and fats. Its good water absorption enhances the final product's texture.
Digestibility: It's gentle on the stomach, easily digestible, and helps release nutrients efficiently for energy.
4.Can This Method Be Used for Glutinous Rice Flour
While the grinding process is similar, involving precision, glutinous rice needs only 2-3 hours of soaking due to its sticky nature. Ensure tools are clean during grinding. However, steps like steaming, drying, and slicing are not applicable for glutinous rice flour, which is mainly used for making items like dumplings and rice cakes that involve kneading and shaping.
5.Where to Buy Rice Noodles
Offline: Local Asian or international grocery stores.
Online: General e-commerce platforms (like Amazon), brand websites, international shopping platforms, or online stores from local Chinese community shops.
6.What Happens if the Rice-to-Water Ratio is Too High
During Grinding: The rice slurry will be too thin and runny, making it difficult to form during steaming. The resulting noodles will be too soft and lack firmness.
When Making Noodles: The thin slurry will cause noodles to break easily and become mushy when cooked, resulting in a poor texture and lack of chewiness.
Drying Issues: Excess water prolongs drying time, increasing the risk of bacterial growth or mold, affecting quality.
7.More Delicious Recipe Recommendations
Xinjiang Stir-fried Rice Noodles
Suan La Fen (Hot and Sour Noodle Soup)
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INGREDIENTS
MAIN INGREDIENTS
- 500 grams of rice
ACCESSORIES
- 5–10 grams of starch
DIRECTIONS
STEP 1
Soak the Rice:
Take an appropriate amount of rice and soak it overnight.
STEP 2
Make Rice Slurry:
Place the soaked rice into a blender. Add water in a ratio of about 1:1.5 (rice to water) and blend until a smooth slurry is formed.
Use a sieve to filter the slurry, and re-blend any coarse particles.
STEP 3
Steam the Rice Slurry:
Take 3 spoonfuls of the rice slurry and spread it evenly on a plate to a thickness of about 0.5-1 cm.
Place the plate in a steamer and steam on high heat until large bubbles appear on the surface of the slurry, approximately 5-8 minutes.
STEP 4
Make Rice Noodles:
After steaming, let the rice slurry cool slightly. Slowly peel it from one end to form a sheet of rice noodles.
Place the rice noodles on a flat board or plate to dry until the surface is no longer sticky. Be careful not to let it dry too much, as it will be difficult to handle later.
Evenly apply a thin layer of starch on the surface of the rice noodles to prevent sticking. Stack the rice noodles to prevent them from drying out further.
STEP 5
Shredding
Fold a sheet of rice noodles and use a knife to cut it into thin strips, with each strip being 0.3 - 0.5 cm wide (depending on personal preference). While cutting, ensure the strips are of uniform thickness.
STEP 6
Air-Drying
Spread out the shredded rice noodles evenly on a mesh rack. Allow them to air dry in a well-ventilated area until they are dry and have a certain degree of toughness. This state is conducive to storage and subsequent cooking.
Frequently Asked Questions:
1.Should I Wash the Rice Before Making Rice Noodles?
Washing te rice removes impurities (such as dust and husk fragments), making the rice noodles cleaner and more hygienic. It also washes away any dirt that may have adhered during processing and transportation.
Use running water to wash the rice, gently stirring and rinsing two to three times. Avoid excessive rubbing to prevent losing nutrients and breaking the rice, which can affect the texture of the rice noodles.
2.What Kind of Rice is Used for Making Rice Noodles?
Early Indica Rice: High in amylose content, with long, hard grains. It provides good elasticity for rice noodles and is used for dishes like Guilin rice noodles. The texture is smooth and chewy, and it absorbs flavors well.
Late Indica Rice: Slightly lower amylose content, with short, thick, and slightly sticky grains. It has a soft, elastic texture, unique rice aroma, and a smooth appearance, commonly used in Southern rice noodles.
Japonica Rice: Low in amylose content, with short, round grains. The rice noodles have a soft and sticky texture, used in Japanese, Korean rice noodles, or rice noodle desserts.
3.Why Soak Rice Noodles?
Texture: Soaking allows the rice noodles to absorb water fully, making them softer and smoother after cooking, without a hard core. For example, soaked Guilin rice noodles are tender and springy.
Cooking Time: Soaking shortens the cooking time. Unsoaked rice noodles might take 15-20 minutes to cook, while soaked ones can be ready in 5-10 minutes.
Cleanliness: Soaking also cleans the rice noodles, removing impurities from production and transportation, making them more hygienic.
4.How Thick Should the Rice Slurry Be for Making Rice Noodles?
Traditional Handmade Rice Noodles (e.g., Guilin Rice Noodles): The rice slurry should be moderately thick, similar to a thick milkshake, and should flow slowly. The thickness should be about 3-5 mm to ensure the noodles' elasticity. Too thin, and they break easily; too thick, and the texture is poor.
Fresh Wet Rice Noodles (e.g., Cantonese Ho Fun): The rice slurry should be slightly thinner, easy to pour but thicker than rice soup, with a thickness of about 2-3 mm. This allows for the steaming of soft and smooth rice noodle sheets. Too thick, and they become hard and thick.
Dry Rice Noodles (e.g., Yunnan Cross-Bridge Rice Noodles): The rice slurry should be about 3-4 mm thick. It shouldn't be too thin to prevent breaking, nor too thick to avoid long drying times or mold. It ensures the texture and elasticity after soaking and cooking.
Recipe analyzer
- Recipes: Homemade Rice Noodles Recipe
- Main Ingredients:2
- Servings per recipe:1
- Servings size:505 g
-
Energy (calories)：255 kcal
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Protein：1.4 g
-
Fat：4.85 g
Why gray?
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Carbohydrates：50.8 g
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Protein: 2%6 kcal
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Fat: 17%44 kcal
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Carbohydrates: 80%203 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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