Spicy and sour rice noodles - 酸辣河粉
Give this spicy and sour rice noodle dish a try today! It's made from homemade noodles, then drenched in a flavorful sauce that's a perfect meal to cool you down on those warm days.
Servings: 2
Equipment
- ¼ sheet baking pan
Ingredients
Flat Rice Noodles
- 120 g [1 cup] rice flour
- 40 g [⅓ cup] tapioca starch
- 315 g water
- a pinch of salt
- neutral oil for greasing
Sauce
- 2½ tablespoons soy sauce or gluten-free
- 1 teaspoon toasted sesame oil
- 3 garlic clove finely minced
- 1 tablespoon Chenkiang vinegar
- 1 teaspoon sugar
- ¼ teaspoon mushrooms seasoning
- dash of ground pepper
- 3 tablespoons hot water
Garnishes
- cucumber slices
- chopped cilantro
- toasted sesame seeds
- chile oil with sediment used Lao Gan Ma
- ¼ cup toasted peanuts
Instructions
- Combine 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.
- Prepare a wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used ¼ sheet baking pan).
- Fill the wok with water and bring it to a rolling boil.
- Lightly grease the bottom of a baking pan or plate and add in about ⅓ cup batter. (Don't over grease the baking pan or the batter will separate from the pan).
- Tilt or shake the pan a little so the batter covers the bottom of the pan. (Be sure to stir the batter before each steam.)
- Transfer the pan to the wok and let it fit snuggly or float on the boiling water.
- Cover the pan with a lid and steam for 2-3 minutes.
- When ready, uncover and place the pan on a cold water bath.
- Brush the top of the noodle sheet with oil.
- Using a spatula, lift the edges to loosen up the noodles. [You may store the noodles at this point].
- To make the sauce, whisk together the sauce ingredients in a bowl until the sugar has dissolved.
- To serve, cut noodles into your desired width and place them in a bowl.
- Pour the sauce over, top with cucumber slices, sesame seeds, chile oil, toasted sesame seeds, and cilantro. Mix everything up and serve at room temperature or cold.
Video
Notes
- You can always make the noodles the night before and save them in an airtight container. This way, you'll just need to make the sauce the next day.
- I used Chenkiang vinegar or Chinese black vinegar. Rice vinegar is a great substitute.