- Prep Time: 60 minutes
- Serving: Serves 06-08
Fresh Rice Noodles
Did you know you can make fresh rice noodles with your thermo mixer? Cool, huh? This is a great idea from Tenina Holder. We highly recommend you watch the YouTube video first so that you can be clear on the process - it’s very helpful! We served these with the Vegetable Curry in this issue.
Recipe Tester Feedback: While the end product of these was great (very unique making your own noodles, and so cheap too!), next time I would use a lot more oil between the layers (or do individual layers at a time) and not swirl the batter into the oil - it made prising the layers apart quite difficult! - Marie
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time Approx. 1 hour + overnight soaking
Serves LOTS!
Cannot be frozen
Ingredients
- white rice - 350g
- water - 450g, plus extra to fill
- oil
Method
- Soak rice (350g) in water (450g) overnight, or up to 2 days.
- Place rice and liquid into bowl. Blend 2 minutes / Speed 9.
- Line steaming attachment upper tray with a piece of baking paper.
- Oil paper generously using a pastry brush.
- Fill bowl to 1L mark with water. Bring to the boil 10 minutes / Steaming Temperature / Speed 2.
- Pour first layer of batter into steaming attachment upper tray and cook 7 minutes / Steaming Temperature / Speed 4.
- Brush noodle layer generously with oil. (Don’t be shy with the oil, it will help you later!) Pour over second amount of batter to cover.
- Program 7 minutes / Steaming Temperature / Speed 2. Repeat with remaining batter as many times as necessary to use up the batter. Don’t be afraid to use lots of oil as this will help the noodles separate easily.
- When last layer has finished cooking, remove from the tray and place onto cutting surface.
- Cut into thin strips and place into insulated serving bowl. Fill bowl with cold water and stir gently. The noodles should separate or pull apart quite easily if you have used enough oil.
- They are ready to serve or bag them into ziplock bags and keep refrigerated until use, for up to 3 days.
Note: If you prefer, you can cook each layer of noodle batter separately and just repeat as needed. Tenina finds this method is actually easier and does this way more often!
