Rice Noodles / Rice Vermicelli Noodles from Scratch

Name: Rice Noodles / Rice Vermicelli Noodles from Scratch
Ingredients: 1 cup (130g) rice flour; ½ cup (65g) tapioca starch; 1 tablespoon (8.5g) corn starch; ¾ cup (~150ml) boiling hot water + more if needed; 1 tablespoon vegetable or canola oil; Water and ice for an ice bath

craftstocrumbs.com

Learn how to make fresh rice noodles from scratch using simple ingredients and a potato ricer—perfect for various Asian dishes like thum khao poon or noodle soups.

View full recipe on craftstocrumbs.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at craftstocrumbs.com.

Share this recipe:

Cooking tools:

Potato ricer
Noodle press
Pasta extruder
Stand mixer
Spider strainer
Kitchen scale
Pot
Stove
Mixing bowl
Measuring cup
Measuring spoon
Kettle

Ingredients

1 cup (130g) rice flour
½ cup (65g) tapioca starch
1 tablespoon (8.5g) corn starch
¾ cup (~150ml) boiling hot water + more if needed
1 tablespoon vegetable or canola oil
Water and ice for an ice bath

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Rice Noodles / Rice Vermicelli Noodles from Scratch

Ingredients

Ready to cook this?

More Like This