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.
Provided by mianbao
Categories Lunch/Snacks
Time 1h5m
Yield 1 pound noodles, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
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Kosi Amechi
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Rajesh Pariyar
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Sami Khann
[email protected]I'm not a big fan of Asian food, but I really enjoyed this recipe. The noodles were cooked perfectly and the sauce was flavorful without being too spicy.
PAKISTAN HISTORY
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Subin Yonjan
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The noodles were light and fluffy, and the sauce was flavorful and addictive.
Amila Abeysinghe
[email protected]This recipe is a great way to use up leftover rice. I always have some in the fridge, so it's nice to have a recipe that I can use it in.
Abeer Masoud
[email protected]I found that the sauce was a bit too salty for my taste, but it was easy to adjust by adding a little bit of water.
Mnawaz Sarki
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Peter Ibiloye
[email protected]This dish was a hit at my party! Everyone loved the flavors and the noodles were cooked perfectly.
Diane Naylor
[email protected]The rice noodles were a bit too chewy for my taste, but the sauce was spot-on.
taco cat
[email protected]I loved how easy this recipe was to follow. I'm not a great cook, but I was able to make this dish without any problems.
Katharin Hamine
[email protected]This recipe was absolutely delicious! The noodles were perfectly cooked and the sauce was flavorful and tangy. I will definitely be making this again.