Rice noodles (hor fan or kway teow) are my absolute favourite noodles. I love them more than Kari flavoured maggi noodles - which says a lot... It's possible to make fresh rice noodles but as they crack really easily if they are refrigerated or dry out, I strongly recommend making them as close as possible to when you want to use them
INGREDIENTS
120g rice flour
40g tapioca starch
a pinch of salt
1 1/3C (315g) hot water
2T oil for brushing
EQUIPMENT
Steamer with lid
1 or 2 x 8" square non-stick cake tins
INSTRUCTIONS
Whisk the rice flour, tapioca starch and salt in a large bowl
Gradually pour in the water and whisk continously until the mixture turns into a thin batter
Fill the bottom of steamer with hot water and bring to rolling boil
Steaming step: Stir batter and pour 1/4C into the square non-stick cake tin. Transfer to the steamer water (tin should be floating on the boiling water). Cover with a lid and steam for 90 seconds
Open and place the cooked noodle tin into a cold water bath. The edge of the noodle sheet should have curled. Use a spatula to loosen the noodle and then peel/remove from tin. Place onto a piece of baking paper and brush the top with oil
Repeat from the Steaming step until there is no more batter. For all the sheets after the first, lay them on top of each other - remembering to brush with oil between each layer
To temporarily store, wrap in plastic. When ready to use, you can cut into your desired thickness. If you want to stir fry, it is best to separate the layers and cut each sheet. If you want to just stir through a sauce, you can slice the stack
Happy eating!
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