How to make Fresh Flat Rice Noodles from scratch 手工河粉

AuthorYun Zhang JohnCategory, , DifficultyIntermediateRating
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Yields3 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Making homemade fresh rice noodles or Hor Fun 河粉 sounds like a daunting and unnecessary undertaking. After all, it’s so easy to pick up a pack of fresh rice noodles at any Asian grocery market for cheap.

But when you can’t find it, and you are craving the soft, slippery and slightly chewy texture that only fresh flat rice noodles can offer....the only thing to do it to get busy in the kitchen and steam it from scratch!

The flours

Not surprisingly, the main ingredient for making fresh rice noodles is rice flour…not glutinous rice flour. The other main ingredient can be interchangeable. Many recipes call for tapioca starch or flour, but I find that the final product can be a bit too chewy. For me, a good rice noodle should be soft and more yielding. So I use potato starch instead. Both options are good, it just depends on your personal preference.

The water

If you’re making making rice noodles for soups or stir fries, use cold water. If however, you are making these to eat on its own in a cold noodle dish or salad, then use hot water.

The steaming station

To steam the noodle sheets, you will need a steamer big enough to hold a shallow dish that can sit flat while cooking. I used a non-stick metal pan because it’s less heavy and conducts heat better than a glass or ceramic dish during the short cooking time.

Having a couple of similar pans or dishes can speed up the cooking process. And just like making pancakes, the first ones might not be very good, but once you get into a rhythm, they’ll cook up consistently well and fast.

Watch my tutorial video to see how the whole steaming process unfold.

And there you have it! Handmade fresh flat rice noodles that are naturally gluten-free! Use them in soups or stir fries like Beef Chow Fun or 干炒牛河...just use them on the same day it's made because they do get really brittle once its been in the fridge.

You Will Need

 250 g Rice flourNot glutinous rice flour!
 50 g Potato Starch
 10 g Tapioca Starch(optional, if not using then increase Potato starch to 60g)
 Pinch of salt
 600 ml Water
 Oil for brushingUse a neutral tasting oil
Special Equipment
 1 1 or 2 Shallow pans that are not too heavyUse ones that'll easily fit into your steamer
 1 SteamerOr make a steamer by using a pot/wok with a lid and a metal rack that can sit flat
 1 Pastry brush
 1 SpatulaHard plastic ones are better here than silicon ones here

Instructions

Prep
1

Combine all the ingredients except the oil in a bowl and whisk to mix. Allow the mixture to rest for 20min.

2

Set up your steaming station by boiling water in your steamer of choice and placing a metal rack in so the pan/dish can sit flat.

Cook
3

Brush a thin layer of oil all over the the bottom of pan/dish.

4

Stir up the flour and water mixture so that it would be uniformly mixed each time. Then ladle in enough mixture to coat the entire bottom of the pan with a thin layer.

5

Place the dish so it lays flat in the steamer. Close the lid and steam for 2-3mins on high heat.

6

Once the noodle is cooked, remove from steamer and brush another layer of oil on the top of the cooked noodle sheet to prevent sticking.

7

Use a spatula and carefully peel the noodle away from the pan. This will be a little bit easier to do if you let the noodle cool for a minute in the pan.

8

Stack all the noodle sheets on top of one another. And cut them into strips with a knife or a rolling cutter.

9

Then separate each noodle strip one by one and place them on a tray. Once cooled, wrap it in plastic and leave it on the counter until you are ready to use them.
**Try to use this on the same day it's made because once it's been put into the fridge, the noodles will become very brittle.

Ingredients

 250 g Rice flourNot glutinous rice flour!
 50 g Potato Starch
 10 g Tapioca Starch(optional, if not using then increase Potato starch to 60g)
 Pinch of salt
 600 ml Water
 Oil for brushingUse a neutral tasting oil
Special Equipment
 1 1 or 2 Shallow pans that are not too heavyUse ones that'll easily fit into your steamer
 1 SteamerOr make a steamer by using a pot/wok with a lid and a metal rack that can sit flat
 1 Pastry brush
 1 SpatulaHard plastic ones are better here than silicon ones here

Directions

Prep
1

Combine all the ingredients except the oil in a bowl and whisk to mix. Allow the mixture to rest for 20min.

2

Set up your steaming station by boiling water in your steamer of choice and placing a metal rack in so the pan/dish can sit flat.

Cook
3

Brush a thin layer of oil all over the the bottom of pan/dish.

4

Stir up the flour and water mixture so that it would be uniformly mixed each time. Then ladle in enough mixture to coat the entire bottom of the pan with a thin layer.

5

Place the dish so it lays flat in the steamer. Close the lid and steam for 2-3mins on high heat.

6

Once the noodle is cooked, remove from steamer and brush another layer of oil on the top of the cooked noodle sheet to prevent sticking.

7

Use a spatula and carefully peel the noodle away from the pan. This will be a little bit easier to do if you let the noodle cool for a minute in the pan.

8

Stack all the noodle sheets on top of one another. And cut them into strips with a knife or a rolling cutter.

9

Then separate each noodle strip one by one and place them on a tray. Once cooled, wrap it in plastic and leave it on the counter until you are ready to use them.
**Try to use this on the same day it's made because once it's been put into the fridge, the noodles will become very brittle.

How to make Fresh Flat Rice Noodles from scratch 手工河粉

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