Wednesday, 23 October 2019


Homemade Brown Rice Noodles


1. 190 g brown rice whole flour
2. 10 g psyllium husk 
3. 50 g potato starch or corn starch
4. 150 ml boiling water
5. 1/8 tsp salt (optional)


1. Add rice flour, psyllium husk and potato starch into the compartment and close the lid.
2. Turn on Philips pasta maker, select program 1 and press start.
3. Add boiling water into the liquid measuring cup, add salt and stir and mix well.
4. Slowly add in water through the opening on the lid. The machine will mix and knead the dough for 3 minutes and start extrude noodles thereafter.
5. Cut noodles to preferred length.
6. The whole process takes 18 minutes.
7. Make an extra extrusion session for the leftover dough in the machine, if required.
8. In the mean time, boil a pot of water.
9. When the water is boiling, add the noodles and cook it for around 1-1.5 minute until it floats on top of water
10. Drain the noodles and rinse it with cold water. 
11. Serve with some sesame oil, soy sauce, meat and vegetables or add into chicken soup and enjoy.

Additional Information:

I use psyllium husk as a binder instead of xanthan gum, as it is a natural and healthy ingredient made from the husks of the Plantago ovata plant’s seeds, compared to xanthan gum. According to, "taking psyllium is beneficial to many parts of the human body, including the heart and the pancreas." You can read more about the benefits of psyllium husk here:

Initially I tried making the rice noodles completely without using any potato starch. It turned out fine in terms of texture, but not as tasty. Adding potato starch makes it more chewy and tastier.

Note that if you use psyllium husk, you should not overcook your noodles. It will look gluey, if overcooked.


 Organic whole grain brown rice flour

Psyllium husk

 Freshly made brown rice noodles

When the water is boiling, add the noodles and cook it for around 2 minutes until it floats on top of water. Do not overcook it. 

Rinse with cold water and drain.

This is made of another shape :-)

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