Home Made Brown Rice Noodles Recipe

Home Made Brown Rice Noodles Recipe

Make your own whole grain, oil free, brown rice noodles at home. Includes instructions on making brown rice flour and a quick steaming method using your microwave.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Resting Time 1

Total Time 1 50

Course Side Dish

Cuisine Asian Inspired

Servings

Equipment

1 high speed blender ( if grinding your own rice flour )
1 digital scale
1 three quart mixing bowl
1 Danish dough whisk ( alternate : tablespoon )
1 microwave oven
2 ten and a half inch dinner plates ( microwave safe and flat )
1 silicone spatula
1 large cutting knife ( alternate : pizza cutter wheel )
1 cutting board

Ingredients

175 grams brown rice ( 1 cup ) ( alternate : brown rice flour, must be non-glutinous )
25 grams tapioca starch ( ¼ cup)
25 grams arrowroot ( ¼ cup ) ( alternate : tapioca starch )
225 grams water
1 gram salt

Instructions

Grind Brown Rice Flour

Measure out rice into blender jar.
Blend at high speed for 3 minutes.
Result should be a fine powder.

Prepare Noodle Batter

In mixing bowl combine the dry ingredients.
Mix in water and stir until no lumps remain.
Let rest for one hour.

Steam Noodles

Stir up batter and place three tablespoons of batter in dinner plate.
Swirl batter around so that it covers bottom of dinner plate fully.
Cover plate using second dinner plate and place in microwave oven.
Microwave for 1 minute.
Carefully remove plates from microwave using oven mitts.
Uncover plate and drain off condensed steam.
Let crepe dry off for at least a minute.
Edges should have lifted slightly. If not, use silicone spatula to lift off one edge and peel off crepe.
Place crepe on a non stick surface such as a plastic place mat.
Wipe dinner plates dry and repeat process until you finish with batter. You should end up with 8 crepes.

Cut Noodles

To cup into noodles, place one crepe, sticky side down, on cutting board.
Place a second crepe on top of the first crepe, sticky side up this time.
Use a chef's knife to cut through center of the two crepes.
Cut each half into half again to create quarters.
Cut into half again to create eights.
If desired, cut the crepes strips again in half to create strips about one third of an inch wide.
Separate out noodle strips and store on non stick mat.