Serves 2-3
Ingredients:
1. 125g brown rice whole flour
2. 75g potato starch or corn starch
4. 100 ml boiling water
5. 1g salt (optional)
Directions:
Making noodles:
1. Mix rice flour, potato starch and salt together and add them into the compartment of the pasta maker and close the lid.
2. Turn on Philips pasta maker, select program 1 and press start.
3. Slowly add in 100 ml of boiling water through the opening on the lid. The machine will mix and knead the dough for 3 minutes and start to extrude noodles thereafter.
4. Cut noodles to preferred length.
5. The whole process takes 18 minutes. Make an extra extrusion session for the leftover dough in the machine, if required.
Cooking noodles:
7. In the meantime while the rice noodles are extruding, boil a pot of water.
8. When the water boils, add the rice noodles, gently stir and cook until the water boils again and the noodles float to the top of the water surface.
9. Drain the noodles immediately and rinse it with cold water.
10. Serve with some sesame oil, soy sauce, meat and vegetables or add into chicken soup and enjoy.
Additional Information:
It is no need to use xanthan gum as a binder. The potato starch helps bind the rice flour and also makes the rice noodles chewier and tastier. If you can live with slightly less chewy rice noodles, you can reduce the potato starch to 60g and brown rice flour 140 g instead. I find this ratio of chewiness is still good for me.
Don't worry if your rice noodles come out from the machine brittle, once cooked and rinsed immediately with cold water, it will be very firm. When boiling your rice noodles, to prevent the strains from breaking, be very gentle while stirring it.
These rice noodles taste best consumed immediately after making. It doesn't taste so good the day after, even if you place them in the fridge.
P.S. If it's only me eating it, 50g potato starch and 150 g brown rice flour is also good enough for me.
Brown rice noodles is a little heavier than rice noodles, although it is healthier. If you prefer a lighter taste, use rice flour instead. It will of course contains less fiber.
References:
Organic whole grain brown rice flour
Freshly made brown rice noodles
When the water is boiling, add the noodles and cook it for around 2 minutes until the water boils again and the noodles float on top of the water surface. Do not overcook it.
Drain and rinse with cold water.
Drain again.
Now it's done :-) Season with your desired sauce or dressing :-)
This is made of another shape :-)
You can eat the brown rice noodles on its own with some sesame oil and soy sauce as dressing and sprinkled with some spring onions.
This is the portion for Baby FECS.
I made Daddy FECS the brown rice noodles as an appetizer together with his Danish rye-bread lunch.
Little FECS likes it with dumplings
I added prawns to my brown rice noodles :-)
I paired it with some soup on the side for Little FECS. In Singapore, this is called dry noodles with soup on the side.
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