Making Rice Noodles
If you live in Singapore or in a country with a large Chinese population, you can buy freshly made noodles from the market. If you don’t have freshly made rice noodles, you can also use the dry ones, but nothing can beat the taste of freshly made noodles. So if you are not able to get freshly made noodles in your country, fret not as you can easily make them yourself in your home.
Occasionally I make them too, as they taste so good when you do it yourself. Use the noodles in your favourite stir fried (using a sambal) or soup kway teow recipes. Do give it a try – it can be so satisfying to make them. One. of the most popular rice noodles dish in Singapore is Char Kway Teow.
Handmade Kway Teow
1 cup rice flour
1/2 cup tapioca starch
1 tsp salt
1 1/2 cup water
1/4 cup oil
- In a bowl, mix the rice flour, tapioca starch, salt together
- Slowly add in the water and mix well. Set it aside to rest for 30mins.
- Heat up water in a wok or a steamer. The water must be boiling.
- Brush a baking tray with a thin layer of oil.
- Pour a ladle of the batter into the tray, tilt the pan around to ensure the batter is evenly distributed.making sure it is a thin layer and it covers the tray completely.
- Place the tray into the wok/steamer. Cover the wok/steamer and steam for about 5 mins, until the noodle is cooked. Remove the tray, brush the noodle layer with a thin coat of oil and let it cool slightly. Slowly remove the noodle layer using a spatula.
- Place the oiled layer onto a board, oil side down. Apply another thin layer of oil on the kway teow. Continue making more layer and place the noodles layers on top of each other , making sure to oil the layers before removing it.
- To save time, while waiting for the kway teow to cool, put in the next pan to steam.
- Cut into noodle sheets into strips for your favourite kway teow recipes. The noodle sheets can be kept in airtight containers in the fridge for 3 days