Didn't think I would ever make my own rice noodles but here I am. I find that refrigerated hor fun noodles have always been difficult to work with because most of the time they're extremely and hard to separate without breaking. Not a problem when they're homemade. Only 3 ingredients: rice flour, tapioca starch and water. Steamed in a 9 inch cake pan then sliced. These are actually resilient noodles that stretch but don't break. Turned out bouncy and chewy. I estimate this yielded about 3 LBS of fresh rice noodles. The plan is to make beef chow fun with this.

INGREDIENTS

• 2 cups rice flour
• 1 cup tapioca starch
• 3 cups water

Combine all ingredients in a bowl and mix well. Let mixture sit for about 30 minutes. Prepare a steamer with lid. Grease a plate or pan and set inside steamer for about a minute. Stir rice flour mixture then scoop some out and pour into a thin layer in hot pan. Cover and steam for 2 minutes. Remove pan then brush top with oil. Use something like a silicon spatula to gently remove rice sheet from pan and onto cutting board. Slice into strips of desired width. Repeat with the rest of the mixture. Recipe can be cut in half if needed.

Credits

Harlan Yee Cantonese Food Recipes, gruppo Facebook(r)