Recipe adapted from Taplambanh
and Christy Thomas Binder
Makes 11 yarns (portions) of approx. 65g each* +/- 770g of rice noodles (7-11 servings)
Yield: 88%
Visible Wastage/Loss: 22g/870g = 2.5%
* Each extrusion function of the Philips VIVA Pasta Maker of 3 mins yields approx. 65g of rice noodles for this recipe using pappardelle shaping disc.
Total time: approx. 2.5 hours (Excluding cooking time)
Ingredients:
1. 500g brown rice flour (83% of flour weight)
2. 100g mung bean starch
3. 270g water (first use 200g to cook the rice flour, then use 70g to cook the starch as explained in the steps below)
4. 1 tsp (to oil the shaping disc)
Directions:
Short Version:
1. Mix 100g of wholegrain rice flour and 200g of water in a pot.
2. Cook on the stove until the rice flour is rice cooked and looked sticky.
3. In a large mixing bowl, add 100g of mung bean starch and mix well.
4. Add 70g of boiling water to semi-cook them. They will look translucent.
5. Add the cooked rice dough and the remaining 400g of brown rice flour and mix well.
6. Then add the mixture to the pasta maker, mix twice and then extrude with a big shaping disc.
7. Cut the dough into shorter pieces, cover with food plastic wrap and microwave for 2.5 minutes.
8. Add the dough back to the pasta maker again, extrude second time without mixing using the big shaping disc and cut the dough into shorter pieces again.
9. Add the dough back to the pasta maker and add olive oil to the dough through the tagliatelle disc or your desired shaping disc to oil it at the same time.
10. Fix your desired disc to the pasta machine and extrude third time without mixing.
11. Cook for 1 minute in boiling water, gently stir to prevent the noodles from sticking. Cover with lid, off the fire and take the pot off the stove for another 1 minute.
12. Rinse gently in a bowl with cold tap water, change the water several times until water comes clear and drain.
Detailed Version:
1. In a cooking pot, add 100g of wholegrain rice flour and 200g of water, stir and mix well.
2. Cook on the stove stirring until the rice flour is rice cooked and looked sticky.
3. In a separate large mixing bowl, add 100g of mung bean starch and mix well.
4. Add 70g of boiling water to semi-cook them. They will look translucent. Don't worry about the starch that are not mixed by the water.
5. Add the cooked rice dough and the remaining 400g of brown rice flour into the mixing bowl and mix well.
6. Add the mixture to the pasta maker, mix twice (pause the machine after 3 minutes of mixing when you hear the alarm sound, unplug and start another round of mixing and follow through with extrusion using a bigger shaping disc). Cover the opening of the pasta maker lid (where you normally pour in the liquid ingredients) with plastic wrap while mixing and extruding to avoid the hot way from escaping (for rice noodles, you want to keep the heat generated from mixing in your pasta maker)
7. Cut the noodles into shorter pieces. Don't worry that this first extruded noodles will look scraggly.
8. Cover them with food plastic wrap and microwave it for 2.5 minutes.
9. Place them back into the pasta maker and extrude again, this time without mixing. Again, don't worry that this first extruded noodles will look scraggly. Cut the noodles into shorter pieces.
10. Place them back into the pasta maker to extrude again. For this third extrusion, add the oil through the back of the shaping disc to oil the shaping disc at the same time to smoothen the exclusion as advised by Christy "as boiling water on rice flour flour tends to clump quickly and without the oiled disc, extrusion can take a seriously long time."
11. Fix the disc and use the extrusion function to extrude the rice noodles, no need to repeat mixing or rest. Cut the noodles into desired length, roll into a yarn and put it into a box with lid on to avoid drying out.
12. Bring to boil a pot of water, add rice noodles and cook for 1 minute, stirring gently to prevent them from sticking after waiting for 20 seconds. Then remove from stove, cover and let it continue to cook for 1 minute off stove with lid on.
13. Rinse them very gently in a bowl of cold water from the tap several times. 100% brown rice noodles are more fragile. Don't run them directly under cold tap water as too high a water pressure can break the brown rice noodles. Rinse until the water comes clear and is no longer cloudy. Drain with a colander and the rice noodles are ready to be served :-)
14. 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:
These rice noodles are quite perfect, not sticky during extrusion nor storage, and yet springy and tasty. My whole family like them. This is one of my favorite recipes for rice noodles. It is healthy and tasty.
The semi-cooked mung bean starch helps to make the rice noodles a little more elastic and less brittle compared to if the rice noodles are made of 100% rice flour. However, it is still quite brittle, since it doesn't contain tapioca starch, although it doesn't affect the taste. Made into stir-fry beef horfun today, tasted good too :-) Both Daddy FECS and J had second helpings :-)
Compared to other starches such as tapioca starch and potato starch, mung bean starch is a healthier option as it is low in fat, and low in in glycemic index, which may help in managing blood sugar levels.
Mung beans also contain a high amount of insoluble fiber and resistant starch, which undergo bacterial fermentation in the large intestine to produce butyrate. This short-chain fatty acid provides substantial protection against colon cancer by inhibiting DNA damage and cutting off the blood supply tumors require for growth. It is is suitable for the microfibre in the gut and thus has the potential to improve the gut environment.
This wholegrain noodles cost approx. 32 DKK (excluding water and salt), which is approx. the same as store-bought rice noodles. Store-bought rice noodles cost between 15 DKK - 45DKK per pack.
References and Useful Links:
Here are the ingredients: URTEKRAM Organic wholegrain rice flour from Føtex Supermarket 39.95 DKK per 500g pack.
(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.)
This is the mung bean starch from the Ume Asian supermarket in Amager.
Olive oil (to oil the shaping disc and to make the rice noodles glossy) and salt.
In a pot, add 100g of wholegrain rice flour.
Add 200g of water.
Add 5g of salt.
Stir and mix well.
Cook on the stove stirring until the flour is cooked.
In a mixing bowl, add 400g of wholegrain rice flour. Ignore the weight shown in the picture.
Then add 100g of mung bean starch on top of the rice flour.
Add 70g of boiling water and wait 30 seconds to allow it to semi-cook. They will look translucent. Then mix well.
Add in the cooked rice dough.
Stir and mix well breaking the big lumps by hands. The flour should look like small tiny lumps like this. Don't worry that the dough looks dry.
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.
Add the dough into the Philips pasta maker. Don't worry if the dough looks dry. This is the right hydration level and look for the Philips Pasta Maker.
First rough extrusion using your biggest shaping disc.
Don't worry that this first extruded noodles will look scraggly.
Cut the noodles into shorter pieces. You don't have to stand there and cut the dough the whole time. You can just let the dough be extruded out while you busy yourself with other chores and tear it into smaller pieces by hand after that. This will save you time :-)
Wrap them with a food plastic wrap.
Microwave for 2.5 minutes.
Add the dough back into the pasta maker.
Extrude without mixing.
Again, don't worry if this second extruded noodles will look scraggly. Cut them into small pieces and add them back to the pasta maker again.
Add 1 tablespoon of olive oil, but add it through the back of the shaping disc to oil the disc at the same time. 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."
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)
Here comes the second extrusion - wholegrain rice noodles! The initial 4-5 inches of extruded noodles may look scraggly. Cut and throw these back into
pasta machine.
The heat from mixing and extruding will make the dough looks like this after a while.
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 :-)
If there is too much heat and the noodles start to stick together, fan it at the point of extrusion with a fan, and they won't stick anymore. You don't have to flour it with cornstarch.
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.
Aren't they beautiful and cute? I am so proud of myself :-)
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.
Because these are 100% brown rice noodles without adding any addictive such as tapioca starch or potato starch, they are a bit more fragile. Thus, you can't rinse them by running them straight from the tap. Fill a bowl of cold tap water and place it with the strainer in it to rinse it.
Very gently rub away any access starch with your hand.
Drain them and they are ready to be served :-) For warm dishes, you could re-warm the noodles by giving them a quick dip into the cooking water for a couple of times before placing them into a bowl.
To par-boil rice noodles for Singaporean Chinese stir-fried beef rice noodles, place noodles in boiling water (STOVE OFF) in small batches. Put the lid on. Turn off heat. Check in 2-3 mins (when noodles starts to float to top). Use chopsticks to stir. When it floats, the consistency is right, drain.
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:
To par-boil rice noodles for fried beef rice noodles, 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.
Chinese stir-fry beef rice noodles made from these rice noodles :-)
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