Homemade Fresh Rice Noodles

Steps

1. 1
   Mix rice flour and tapioca starch in a bowl. Gradually add a small amount of water and knead for about 5 minutes until a soft dough forms. Kneading helps the starch hydrate fully. Then add the remaining water all at once and whisk until you have a smooth, lump-free batter.
2. 2
   Set up your steamer and prepare a flat, smooth, thin baking pan. Oil the pan lightly but thoroughly with neutral-flavored oil to prevent sticking.
3. 3
   Bring the steamer water to a boil. Whisk the batter just before use, as the starch settles.
4. 4
   Place the oiled pan on the steamer and pour in the batter (about 1/4 cup for a 9 by 6 inch pan). Gently jiggle the pan to spread the batter evenly. Cover and steam for exactly 1 minute.
5. 5
   Remove the pan from the steamer when bubbling appears underneath. Cool it immediately in an ice bath or by running cold water over the back for 5-10 seconds until completely cool. Complete cooling is essential to prevent stickiness.
6. 6
   Brush the top generously with oil. Use a spatula to run along the edges of the pan to help release the noodle sheet. Non-stick pans release easily, but stainless steel may need some gentle coaxing.
7. 7
   Carefully peel the noodle sheet off the pan in one piece. If there are any sticky bits or thick edges remaining, clean them off with a brush before the next batch to prevent residue buildup.
8. 8
   Place the cooled noodle sheets on a plate. Use immediately or refrigerate in sheets for a few days, or freeze for longer storage following the full recipe instructions.
9. 9
   When ready to use, cut the noodle sheets into wide strips about 3/4 inch wide. Trim any overly thick edges if desired. Chilled noodles are easier to cut and separate.
10. 10
    Use the fresh noodles in your favorite dishes such as stir-fries or noodle recipes. Fresh noodles made and used on the same day provide the best texture and flavor.