Fresh Wide Rice Noodles

• Rest_dough noodle batter for overnightOptional

Nutrition values are AI-estimated based on ingredients.

• 2 cups regular rice flour
• 1 cup tapioca starch
• 2 cups water
• 2 tbsp neutral oil
• 200g cooked chicken
• 100g chinese broccoli
• 2 large eggs
• 2 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp chili vinegar

1. 1Combine regular rice flour and tapioca starch in a bowl.
2. 2Add some water and knead the mixture for 5 minutes until a soft dough forms.
3. 3Add the rest of the water to create a smooth, thin batter.
4. 4Prepare a steamer and lightly oil your steaming pans.
5. 5Pour a thin layer of batter into a pan and steam for 2-3 minutes until firm and translucent.
6. 6Carefully remove the steamed noodle sheet and let it cool slightly.
7. 7Lightly brush the cooled noodle sheet with oil and gently peel it off the pan.
8. 8Stack several noodle sheets, then cut them into wide strips.
9. 9Use immediately or store for later.

These instructions are our analysis of the original video. Watch on YouTube →