Homemade Gluten-Free Rice Noodles
Equipment
Ingredients
Noodle Dough
rice flour
300 g
tapioca starch
100 g
salt
5 g
water
250 ml
olive oil
15 ml
Instructions
Mix the dough
Combine rice flour, tapioca starch, and salt in a bowl. Gradually add hot water and olive oil while stirring until a smooth, pliable dough forms.
Knead the dough
Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 8-10 minutes.
Rest the dough
Cover the dough and let it rest for 30 minutes at room temperature to relax the gluten-free structure.
Roll out the dough
Divide the dough into portions and roll each piece into thin sheets, about 1-2 mm thick.
Cut the noodles
Cut the rolled dough into strips approximately 3-5 mm wide using a sharp knife or pizza cutter.
Cook the noodles
Bring a large pot of salted water to a boil. Add the fresh rice noodles and cook for 2-3 minutes until they float and are tender but still chewy.
Drain and rinse
Drain the noodles in a colander and rinse briefly under cold water to stop cooking and prevent sticking.
Serve
Toss the noodles with a little oil if desired and serve immediately with your favorite sauce or toppings.
Original recipe
Storage
Fresh noodles are best eaten immediately. Store uncooked dough wrapped tightly in the fridge up to 24 hours. Cooked noodles can be refrigerated in an airtight container.
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