Homemade Asian Rice Noodles

Recipe by mianbao
READY IN: 1hr 5mins


  • 1 34
    cups rice flour
  • 12
  • 6
    tablespoons wheat starch
  • 2
    teaspoons salt
  • 3 14
    cups water
  • 3
    tablespoons vegetable oil, plus
  • addition oil, for coating noodles


  • Combine all ingredients except the oil in a large bowl and beat until smooth.
  • Strain through a fine wire sieve.
  • Mix in oil and let rest for 30 minutes.
  • Coat an 8 or 9-inch square pan with oil.
  • Fill the part of the steamer which contains water, and bring to a boil.
  • Stir up the reserved noodle batter to recombine.
  • Coat the bottom of the oiled pan evenly, using about ½ cup batter.
  • 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.
  • Steam 5 minutes; remove pan from steamer and place in a container of cold water.
  • Keep in the cold water until the steamed mixture is cool.
  • Remove mixture from pan and place on a lightly oiled baking sheet.
  • Lightly brush the top with oil.
  • Continue in this manner until all batter has been used, stacking the sheets on one another.
  • Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
  • The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
  • This may be frozen.
  • 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.
  • Drain and cook briefly in plenty of boiling water as for other types of pasta.