Rice noodles are part of cuisine in Asia, Southeast Asia, and South Asia. They are popular dishes that you would certainly want to eat and enjoy several times in your life.
If you have not tasted these delicacies, then you must make sure to visit a place soon and make it yourself at home!
Remember that rice noodles are available in various shapes, sizes, and textures. They can be consumed fresh or can be frozen to consume later on. However, fresh noodles are highly perishable.
Having said that, that is why you make them and eat them sooner than later. Here is a little history on them and how you can make rice noodles!
History of Rice Noodles
Rice noodles originated from China during the rule of the Qin dynasty. When the people from northern China invaded south China, people preferred eating food made from millet and wheat, which usually grew in cold weather. At the same time, the people of the south liked eating rice which grew in hot weather.
A blend of both came into being known as rice noodles. The shelf life is not many days. However, it can be prolonged using various drying methods.
How to Make Rice Noodles
Before learning how to make rice noodles, here are tips you should consider before making rice noodles. The tips include:
- Make sure the rice noodles do not stick to each other nor the surface of the pan. Hence, oil the layers of noodles thoroughly.
- You will need two flat-bottomed pans. The pans can be made up of Pyrex material, or you can also use baking pans. One-pan is usually enough, but two pans will save time, and the process will be much faster.
- The Rice mixture usually settles down. Hence make sure to mix and stir the rice mixture well before adding it to the pan.
To make rice noodles, we prepare the batter first. Mix all the dry ingredients like flour, salt, tapioca starch, or cornflour in a bowl, then add water gradually to make a medium consistency paste. Add oil in the paste and strain the mixture through a fine-mesh to filter any precipitates. Now cover the variety for at least 30 to 60 minutes.
Now take a wok and fill it with water in it. The volume of water should be such that the pan should float on the water in the wok. After filling the wok, let the water boil and then place the pan on the water.
Oil the pan lightly and pour 1/4th of the rice mixture on the pan. Ensure to tilt the pan so that the whole surface of the pan is covered with the rice mixture.
Cover the wok with the lid for under six minutes. After 5 minutes, remove the pan and repeat the same procedure for the 2nd pan. Meanwhile, the mixture in the 2nd pan cooks; loosen the sides of the cooked mixture in the 1st pan with a rubber spatula. Slightly lift the cooked mixture and place it on a cutting board already greased with oil.
Oil the noodles with a brush and cut them according to the size you want. Remember to oil each layer before stacking cooked mixtures.