Originally published on 30 May 2024. Updated on 8 Jnne 2024
Recipe adapted from Christy Thomas Binder
Makes +/- 750g of rice noodles (10 servings), Yield: 86%, Wastage/Loss: 14%
Total time: approx. 2 hours (Excluding cooking)
Ingredients:
1. 300g wholegrain rice flour
2. 200g tapioca starch
3. 100g potato starch
4. 5g salt (1 tsp)
5. 244g boiling water
6. 2 tsp lemon juice (7g)
7. 1 TBS olive oil
Directions:
Short version:
1. Add flour, starches and salt and mix well.
2. Add boiling water and lime juice and let it cook for 30 secs.
3. Mix well, breaking big lumps by hand.
4. Microwave for 2 mins and add to pasta maker.
5. Add olive oil and oil shaping disc.
6. Mix 1 cycle and extrude (no need to repeat mixing or rest).
7. Place frayed pieces back into the machine and extrude again. Cut to desired length.
8. Cook for 1 min.
9. Off fire, lid on and cook for 1 min.
10. Rinse in cold tap water and drain.
Detailed version:
1. In a mixing bowl (not pasta maker), add all dry ingredients: wholegrain brown rice flour, tapioca starch, potato starch and salt and mix well.
2. Add piping hot boiling water onto the dry ingredients and wait 30 seconds to let it cook.
3. While waiting during the 30 seconds, you can use the time to add 2 tsp lime juice (7g). Christy advised that this gives the noodles a nice smell and removes the "raw" taste of the rice flour. It also gives the noodles a brighter color.
4. Stir and mix well, breaking the big lumps by hands.
5. Cover with kitchen towel or food plastic wrap and microwave for 2 mins to semi-cook the starches of the flour so that the dough becomes elastic and pliable, rather than being brittle when extruding. Christy advises that without microwaving, there will be no elasticity, only brittle broken pieces.
6. Oil the tagliatelle disc by brushing the back of it with a brush with olive oil (or rub it with some olive oil with a wet kitchen towel). Christy advised that "the oil in the disc helps with the extrusion especially on rice noodles because boiling water on rice flour tends to clump quickly and without the oiled disc, extrusion can take a seriously long time."
7. Add into Philips Pasta Maker dough chamber.
9. Add 1 tablespoon of olive oil. Christy advises that "the oil helps the dough bind, gives it a silky gloss. Oil is added after microwaving."
10. Cover the opening of the pasta maker lid (where you normally pour in the liquid ingredients) with plastic wrap to avoid the hot way from escaping while mixing and extruding (for rice noodles, you want to keep the heat generated from mixing in your pasta maker)
11. Mix once and extrude with tagliatelle disc. (no need to repeat mixing or rest).
12. The initial 4-5 inches of extruded noodles will look scraggly. Cut and throw these back into
pasta machine.13. Cut the noodles into desired length, roll into a yarn and put it into a box with lid on to avoid drying out.
14. Bring to boil a pot of water, add rice noodles and cook until they float and for 30 secs. to 1 minute. Then remove from stove, cover and let it continue to cook for 1 min off stove with lid on.
15. Rinse in cold tap water, drain and ready to serve :-)
16. For warm dishes, you could re-warm the noodles after rinsing them in cold tap water by dipping it into the cooking water.
For stir-fry noodles:
Par-boil/blanch raw noodles - not boiling but cooking in boiling water without stove on. Christy advises the following:
a. Place noodles in boiling water (STOVE OFF) in small batches. Put the lid on. Turn off heat.
b. Check in 2-3 mins (when dough starts to float to top). Use chopsticks to stir.
c. When it floats, the consistency is right, drain.
d. Wash in cold water 2X to remove starch.
e. Then drain and add oil to noodles and toss well so it does not stick during storage.
f. Then use in stir fry dishes.
Additional Information:
I really want to teach our children to eat healthy. I can't imagine I have successfully made wholegrain rice noodles today. Tears rolled down my eyes. Thank you God. Freely I have received, freely I give. So I am sharing this recipe with the world.
Searching the internet, Asian wholegrain or brown rice noodles are very scant and next to non-existent. It must be able to make Asian food healthier and more nutritious without sacrificing on taste. I am delighted and overjoyed to be able to successfully make this wholegrain brown rice noodles today. It has been long journey of coming to half a year of learning and stepping each step. Certainly the journey is not over yet.
I am so grateful to be able to stand on the shoulders of giants and I want to thank Christy Thomas Binder for generously sharing her rice noodles recipe. It has shortened my learning curve and saved me from fumbling through mistakes. I twitted her recipe to develop this wholegrain rice noodles recipe. I am also tremendously grateful to Nina TranLe of SoSimYum and Grabrielle Sen Vu from whom I have gleaned the method that finally bear fruit away from brittle rice noodles. I do not know you all, but may God bless you for your generosity. You have thought me more than just making noodles, but being generous and large at heart.
References and Useful Links:
Here are the ingredients: From left: Organic rice flour, organic wholegrain rice flour, tapioca starch and potato starch. In this recipe, we don't need the rice flour as we will only be using the wholegrain rice flour. All the flour can be purchased from Føtex Supermarket, except tapioca starch, which is purchased from an Asian supermarket.
(Note: Although rice flour is shown here, we are not using it as this recipe is for whole grain rice noodles. However, the recipe is the same. For post on non-whole grain rice noodles, see here.)
Olive oil and salt.
In a mixing bowl, add 300g wholegrain rice flour or brown rice flour.
Add 200g of tapioca starch.
Add 100g of potato starch.
Add 1 teaspoon salt (5g).
Stir and mix well. Meanwhile boil your water while stirring the flour mix.
Add 244g of piping hot boiling water and wait for 30 seconds to "cook" and bring out the starches so that your rice noodles will not be brittle, but elastic. Please ignore the reading from the weighing scale as I have changed the water content to 244g.
While waiting for 30 seconds, add 2 teaspoon of lime juice (7g). This will give the rice noodles a nice smell and flavor and remove any raw smell or taste of the flour.
The lime juice brought the weight of the liquid up by another 7g
Stir and mix well. Remove large lumps of flour with your hand. The flour should look like small tiny lumps.
If you have gotten the flour/liquid mix right, the dough should be of this texture for the Philips Pasta Maker. The dough will be compact when you squeeze it and
become loose again when you loosen it.
Cover with a wet kitchen towel or plastic wrap and microwave it for 2 minutes. I covered mine with a microwave cover. That will work too.
This is how the dough looks like after microwaving.
Oil the back of your disc with olive oil (or rub it with some olive oil with a wet kitchen towel). Christy advised that "the oil in the disc helps with the extrusion especially on rice noodles because boiling water on rice flour tends to clump quickly and without the oiled disc, extrusion can take a seriously long time."
Transfer the dough into the Philips Pasta Maker. Don't worry that it looks too full. For rice noodles it is not a problem to completely fill up the dough chamber. In fact, it helps the extrusion better and faster with a full chamber.
Add 1 tablespoon of olive oil. Christy advises that "the oil helps the dough bind, gives it a silky gloss. Oil is added after microwaving."
Cover the lid of the pasta maker with food plastic wrap to avoid the hot way from escaping while mixing and extruding (for rice noodles, you want to keep the heat generated from mixing in your pasta maker)
Christy advises to "mix once and extrude with tagliatelle disc. (no need to repeat mixing or rest)." This is the ideal hydration level. Don't worry that the dough looks too dry. This is the consistency of how the dough should look like for it to work in the Philips Pasta Maker, i.e. that the rice noodles that are extruded out would not be too wet and sticky or too dry. You don't have to flour the rice noodles at this hydration level and it will also taste delicious and chewy.
Here comes the wholegrain rice noodles! The initial 4-5 inches of extruded noodles will look scraggly. Cut and throw these back into
pasta machine.
The whole grain rice flour gives the rice noodles a light tinge of yellow color. Thus it looks more like wheat noodles, but it is rice noodles and tastes like rice noodles :-)
Aren't they beautiful and cute? I am so proud of myself :-)
Cut the noodles into desired length, roll into a yarn and put it into a box with lid on to avoid drying out.
You can store it in an air-tight container for 5 days in the fridge or 6 months in the freezer.
Bring to boil a pot of water, add rice noodles and cook until they float and 30 secs to 1 minute. I cook mine for 1 minute.
Then remove from stove, cover with lid and let it continue to cook for 1 min.
Rinse in running cold tap water until the water is no longer cloudy, drain and ready to serve :-) For warm dishes, you could re-warm the noodles by dipping it into the cooking water for a couple of times.
Add a bit of soy sauce and sesame oil and it is good to eat simply on its own :-)
Here is how it looks seasoned with a bit of soy sauce and a bit of sesame oil.
Sprinkle some chopped spring onions as garnish if you wish.
Add soup on it and eat it with soup as you wish. If you are eating it as soup noodles, skip the re-warming step, i.e. you should not dip them in the cooking water to re-warm it.
31 May 2024: Had my best friend over for lunch and I made Chinese dry beef noodle with soup on the side :-) She loved it :-) for the beef, I used rib-eye beef cut it into very thin slices and cooked them by dipping them in the boiling soup. To cut the beef into very thin slices, I sliced them while they are still semi-frozen (i.e. after being out of the freezer and placed in the fridge for 5 hours). Alternatively, I will freeze fresh beef in the freezer for five hours to make it semi-hard before I slice them.
31 May 2024: Late night supper for Little FECS after coming home from Danish church's Friday Teens. He liked the soup version. He had it earlier in the day with soup. He added in the soup himself, without me knowing. The rice noodles held its texture and taste even after being a long time in the soup. I cooked it for one minute, then cover with lid, off the fire and let it sit for one minute. Then I rinsed them under cold running tap water until the water is no longer cloudy. Then I tossed and coated the rice noodles with soy sauce and sesame oil. Then I added the beef noodles soup.
Lastly, if you don't have a pasta maker, you could try this recipe from another blogger instead:
If you don't have the time to make brown rice noodles, don't be discouraged, you can buy store-bought ones too like the one below. They are made of 89% brown rice flour and 11% corn starch:
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