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.
Great recipe - I will try it. I have also seen people make the batter using rice that has been soaked overnight, and then run through the blender with the soaking water. I made them that way once, and they came out really well. However, yours look better. Thanks for sharing!
ReplyDeleteThank you! Yes, I've tried that recipe that you mentioned, except I used rice powder and not actual rice soaked overnight and that didn't work at all!! I hope you do try out my recipe and let me know how it works for you! Thanks for stopping by!! :)
ReplyDeleteHi. OK - we just made it. Your recipe came out GREAT!!!!!!!!!!!!!!!!!! I am so happy right now! They are PERFECT. Since I didn't have any potato starch and I didn't feel like driving to China Town (its only about 20 blocks from where I live in Buenos Aires, but parking is kind of a hassle) I used corn starch. I also used the expensive grade of rice flour, although I have no idea if it makes any difference. They steamed up perfectly, just as you described. I also tried making them in a dry teflon skillet, Banh Cuon style (I'm not sure about the spelling) and the are AWESOME. I used some to make the rolls, and others I cut up to make more noodles (we ended up making three batches). THANK YOU SO MUCH!
ReplyDeleteSaludos from Argentina.
OMG I love it!! It make me so happy cause you are so HAPPY!!!!! LOL. I spent a lot of time trying to come up with this recipe so I'm ecstatic to finally hear that someone actually attempted them!! And I loooove banh cuon as well!! So yummy! Although I haven't tried making it using my recipe yet...I usually just buy it from the deli when I'm craving it! Hehe.
ReplyDeleteWhen you decide to publish your cookbook, please let me know. I will stand in land to be the first one to buy it! :.)
ReplyDeleteNow this is going to sound like we are going crazy, but the girls at the house asked me to make it again today (yeah, I know, two days in a row is a lot...) and once again, they came out perfectly. Your recipe really does work great, and I have tried several now that didn't. I also tried the "soak the rice in water overnight" method, and it was disappointing (flavorless, and the texture was wrong). Finally I also used your basic recipe, added a bit more water and a bit of oil, and then made some smaller, thinner pancakes which we fried up as "spring rolls". Also perfect! I think that this recipe you have come up with is really versatile, and has just the right flavor and texture. It has opened a world of possibilities for us. I just wanted to let you know. I won't keep bugging you, but please let me know when your cookbook is ready.
Mil gracias y saludos! BZ
Hello, wondering if there is anyway to cut out the starch?? I have just tried 2 others recipes without it but still using your fantastic technique and somewhat failed.
ReplyDeleteThanks
Thank you BZ!! You are too sweet! No cookbook yet...but who knows--the world is my oyster and anything is possible!! I'm so glad you're having so much success with playing around with my recipe. Keep in touch and stop by often!
ReplyDeleteHi Angel! Honestly, when it comes to making fresh rice noodle, the starch in it is very important. At least in my recipe anyway! It acts as a binder, kind of like "glue" and also gives the noodle it's "bounce" and somewhat "stretchy" feel to it. I cannot vouch for the other recipes that you speak of, but before I started adding the tapioca and potato starch, the noodles sort of "cracked" and did not hold up at all during steaming and don't even get me started on how almost impossible it was to fry!! They would literally break up into little bits!!
ReplyDeleteI hope that answers your question! :)
Hi I have a question we love rice noodles here but I was wondering if I could make these using NO wheat in it ? Both my kids are allergic to wheat but we buy our rice noodles outside and have not found the Chow fun noodles anywhere ...
ReplyDelete@hasansmom. You can try subbing the wheat flour with potato starch instead. Give that a try and let me know how it works out for you!
ReplyDeleteHi. Excellent video. When you used wheat flour is that the same as wheat starch?
ReplyDeleteThank you Sunshine! Wheat flour and wheat starch are different. Try to purchase wheat flour if you can. I probably would play around with subbing the wheat flour with more potato starch/rice flour if you can't find wheat flour but no guarantees that the texture would be the same.
ReplyDeleteA few comments. First off. Love the final product, though I am sure I would like it even better if I had not used Brown Rice flour. Made the noodles a bit to grainy for me. Also, I have an old style bamboo steamer and my pie plates did not fit. I used desert plates instead and just modified the amount of mix i used for each batch. All in all quite fun and FINALLY a rice noodle I can have ANY time! Thanks!
ReplyDelete@Russel, I'm so glad you love it! I've never tried it using brown rice flour but maybe I will cause of the health benefits! Thanks for writing and I wish you a fun and safe Happy New Year!! :)
ReplyDeleteHi there,
ReplyDeleteWhen you Wheat flour, you mean all purpose flour? I am based in Europe. Help me. Your recipe looks great!
Josey
Sorry, my earlier post was not clear. Did you use wheatstarch or wheat flour? Thanks, josey
ReplyDeleteHi Josey! I will totally help you! Haha. Please use WHEAT FLOUR and NOT wheat starch or wheat flour starch.
ReplyDeleteThank you so much for visiting and please let me know how it turns out for you! :)
Hello,
ReplyDeleteI've made one of your dish, it turn out very good. As for the home made noodles, can substitute potato starch with mashed potatoes powder? I'm to lazy to run to store :-)
Keep up the good work!
Hi there, loasvizion! I'm so glad that you made one of my dishes and that it worked out for you! As far as the mashed potato powder vs. the potato starch...it's not really the correct sub for potato starch. The potato powder would be a good sub for potato flour but not for potato starch which are two completely different things. You can try subbing it for a different starch like cornstarch or maybe even arrowroot?? Hope that helps!
ReplyDeletelove your videos and blog...check my blog out as well http://blissfulbakings.blogspot.com/
ReplyDeletegood luck with everything your doing <3