These homemade flat rice noodles are easy to make and are gluten-free. They are great in stir-fries or served as-is with sauces. This recipe is inspired by Marion’s Kitchen Rice Noodles.
What is Flat Rice Noodles
Flat rice noodle is a type of noodle used in many Asian dishes stir-fried or in soups. They are also known as Kuay Teow, Kuay Tiew, or Hor Fun. I took these noodles for granted before I came to the States as they were easily accessible back at home. The saying ‘you’ll miss it when you can’t get it’ is true in my scenario.
The ones from home come in a variety of textures and sizes. For example, you’ll either have the thinner version for soup, also known as ‘Sha Hor Fun’ in Cantonese, or the thicker textured with a wider width version which is best for stir-fries. I love them in any variety as they are great in dishes like Pad Kee Mao, Char Kuay Teow, or Dry Hor Fun.
So, if you are looking for a gluten-free and easy to make rice noodles, then, this recipe is for you.
How to make Homemade Flat Rice Noodles
I have tried a few recipes and found that the best proportion for a stretchable and chewy noodle is 3 parts of rice flour to 1 part of starch.
Step 1: Mix the dry ingredients together in a mixing bowl until well-combined.
Step 2: Add the water gradually until you get a thin batter consistency like soymilk.
Step 3: Pour a thin layer of batter into a greased pan.
Step 4: Steam batter over high heat until the noodles turn translucent, about 1 – 2 minutes.
Step 5: Brush the top of the noodle sheet with oil. Use a spatula to loosen the side of the noodles, then cut into the desired width. Set aside until ready to use. This recipe yields about 420g of fresh rice noodles.
Homemade Flat Rice Noodles FAQ
- Which brand of rice flour should I use? I used Thai rice flour which I think is one of the best options plus they are pretty cost-saving. Other similar textured rice flour can be substituted as well.
- Can I use other starches? YES! I tried it with arrowroot starch before and it worked perfectly. Some starches may be more sticky than others, so adjust flour and water after the first steam. For example, add a tablespoon of rice flour and water if the noodle appears to be too sticky. On the other hand, add more starch if you can’t lift up the noodles easily once they have cooled down.
- Why are my noodles too thin? Adjust the batter accordingly to get to your desired noodle thickness. I used 1/4 cup batter which is my for my 8″ cake pan, you’ll have to adjust it based on the type of plates/equipment that you use to steam these noodles in. One important note is to stir the batter before each steam as the flour will set at the bottom of your mixing bowl.
- What if I don’t have a steamer? No problem at all! I used a tall pan with a lid, filled it water, and filled my cake pan with batter, then let it float on top of the hot water during steaming. I prefer this method as it creates an even cooking temperature for the noodles.
- Thin batter – The batter should have a thin texture like soymilk but not too watery, see the pictures below.
- Grease the pan – I used a non-stick cake pan and found that I can lift the noodles up easily if I greased the pan. Without the grease, I’ll need to wait for the noodles to completely cool down before lifting it up. Also, to get a smooth texture on both sides, I rinse the pan and wipe it down after each steam, but this is an optional step.
- Stir the batter – Yes, you’ll need to stir the batter before each steaming because the flour will set to the bottom of the mixing bowl after a while.
- Steaming methods – There are many ways to steam the noodles either using a stainless steel steamer rack or any make-do steamer. I like placing my cake pan onto the hot water and let it float during steaming. This is one of the fastest ways to cook the noodles that also provides an even cooking temperature.
- Coldwater bath – this is optional but I find that this helps cool down the noodle quicker which results in easier lifting.
How to store rice noodles
I highly recommended that you consume the noodles the same day after you make it. However, if you are planning to make the noodles ahead of time, you can store it in an airtight container, then refrigerate, which is good for up to 2 days. When ready to use, cover noodles with a damp towel and microwave or steam to soften it before adding to your stir-fries. Note: Rice noodles will be more brittle after refrigeration, so it’s best to store them after you cut the noodles.
These Homemade Flat Rice Noodles are:
- Best for stir-fries such as Pad Kee Mao or Char Kuay Teow
- Easy to make
- and DELICIOUS!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Homemade Flat Rice Noodles (Kuay Teow)
- Two 8" non-stick cake pan
- 1 cup [120g] rice flour
- ⅓ cup [40g] tapioca starch
- a pinch of salt
- 1⅓ cup [315g] water
- oil for brushing
- Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.
- Gradually pour in the water and whisk continously until the mixture turns into a thin batter.
How to cook the rice noodles
- Prepare a sauté or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two 8" non-stick cake pans).
- Fill the pan with water and bring it to a rolling boil.
- Grease the bottom of a cake pan or plate and add in about ¼ cup [60g] batter. Stir the batter before each steam.
- Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.
- Place a lid over and steam for 1 – 2 minutes. See Notes.
- When ready, place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.
- Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.
- Set aside until ready to use or store in an airtight container and refrigerate.