Kuay Teow Sen Yai
Fresh Rice NoodlesFresh flat rice noodlesare made and delivered the same day to Thai and Asian markets. They harden andgo stale within about 48 hours, which makes them very hard to find and to keep.Luckily, they are very easy to make at home and have a great texture whenfreshly made. These noodles will keep outside of the fridge, covered, for about2 days.
Ingrediënten
MAKES: ABOUT 21 OUNCES (600 G) OF NOODLES, ABOUT 5 CUPS ONCE SEPARATED
- 2 cups 316 g rice flour
- 3 tbsp 24 g tapioca starch (or cornstarch)
- ½ tsp kosher salt
- 2 cups 480 ml water
- 1 tsp canola or other high-temperature cooking oil plus more for brushing
Instructies
- Add the rice flour, tapioca starch, salt and water to a mixing bowl.
- Whisk until the flour, starch and salt dissolve.
- Add the oil and strain the liquid through a fine-mesh strainer into another bowl.
- Cover the liquid and let it rest for 30 minutes.
- While the mixture is resting, gather a wok and two flat-bottomed pans that fit comfortably inside of it.
- If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid.
- Fill the wok with water and bring it to a boil.
- (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water. )
- Brush a light coating of oil on the bottom of the flat-bottomed pan, put the pan on top of the boiling water, and add ¼ cup (60 ml) of the rice liquid to the pan.
- Tilt it a little so the rice liquid covers the bottom of the pan.
- Now, cover with the wok or pot lid and cook over high heat for 3 minutes.
- If your flat-bottomed pan has a thicker bottom, such as Pyrex, increase the cooking time to 5 or 7 minutes.
- While it’s cooking, brush the second pan lightly with oil.
- After 5 minutes, remove the lid, take out the first pan, and set it aside.
- Place the oiled second pan on top of the water in the wok.
- Add ¼ cup (60 ml) of the rice mixture.
- Tilt it a little so the rice liquid evenly covers the bottom, cover with the lid, and let cook.
- While it’s cooking, attend to the first pan.
- Brush a cutting board with a thin layer of oil to prevent sticking.
- Use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan.
- Lay it flat on the cutting board and brush it with more oil.
- By now, your second pan is probably ready to come out of the wok.
- Brush the first noodle sheet with a thin layer of oil, then layer the second sheet on top.
- Brush the bottom of the first pan with some more oil and get ready to make your third batch.
- Depending on what pans you are using, you can adjust the amount of batter to make the noodles thicker or thinner as you wish.
- Repeat the above steps until all of the noodle batter is gone.
- Don’t forget to brush oil between the layers of noodle sheets to prevent sticking.
- When all the noodle sheets are made, cut them into ⅓-inch (10-mm) strips, but feel free to cut them in whatever sizes and shapes you like.
- Then, toss the noodles, loosening each layer to separate them.
- Now the rice noodles are ready to be used!
- Store the noodles, covered, outside the fridge for up to 2 days.
- If you intend to store them longer, wrap them tightly and store in the fridge for up to 1 week.
- They might harden slightly, but they should bounce back nicely once heated.
- Enjoy your homemade noodles!
