Homemade Asian Rice Noodles

This recipe is from James McNair's Pasta Cookbook. I have not tried this, but am posting it in reply to a request. The unusual ingredients may be found in Asian markets. A large steamer into which shallow pans can be placed is used in this recipe. The use of two or more 8 or 9-inch square shallow pans is recommended to expedite noodle production. I was not sure how to list the times for this recipe, as it does not stand alone. All times are approximations and guesses.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 1 pound noodles

Ingredients

• 1 3⁄4 cups  rice flour
• 1⁄2 cup tapioca starch
• 6  tablespoons  wheat starch
• 2  teaspoons salt
• 3 1⁄4 cups water
• 3  tablespoons  vegetable oil, plus
•  addition  oil, for coating noodles

Directions

1. Combine all ingredients except the oil in a large bowl and beat until smooth.
2. Strain through a fine wire sieve.
3. Mix in oil and let rest for 30 minutes.
4. Coat an 8 or 9-inch square pan with oil.
5. Fill the part of the steamer which contains water, and bring to a boil.
6. Stir up the reserved noodle batter to recombine.
7. Coat the bottom of the oiled pan evenly, using about ½ cup batter.
8. Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
9. Steam 5 minutes; remove pan from steamer and place in a container of cold water.
10. Keep in the cold water until the steamed mixture is cool.
11. Remove mixture from pan and place on a lightly oiled baking sheet.
12. Lightly brush the top with oil.
13. Continue in this manner until all batter has been used, stacking the sheets on one another.
14. Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
15. The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
16. This may be frozen.
17. To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
18. Drain and cook briefly in plenty of boiling water as for other types of pasta.