flat rice noodles

If you are looking for really good homemade flat rice noodles (hor fun / kway teow) from scratch, you have to try this recipe out. The noodles are soft with an amazing texture. It is naturally gluten-free too.

The Best Homemade Rice Noodles / Hor Fun / Kway Teow (From Scratch)

gr rice flour (2 cups + 5 Tbsp)

gr potato starch (1/4 cup + 3 Tbsp, or sweet potato starch)

water (2 1/2 cups)

Cooking oil (to brush on the noodles)

Mix all ingredients except for oil in a mixing bowl. Whisk until the thin batter is smooth

Prepare batter:

Fill up the steamer with water, enough but not too high that it touches the pan. Bring the water to a boil

Prepare steamer:

I just turn on the tap to fill up the sink to about 2 inches of water. Our tap water is cold. You can prepare ice water bath. This is to cool down the pan right out from the steamer. The noodle sheet won&#039;t be sticky if you let it cools down before removing from the pan

Prepare a cold water bath:

You can use a wok with a lid, or a large pan with a lid, or a food steamer that can fit the size of pan you use. I use two 8-inch non-stick square cake pan so the workflow is smoother and faster. I don&#039;t need to put any trivet because the pan can sit on the wok. Use a trivet if you need to put the pan on top of it inside the steamer

Give the batter a stir every time before you ladle it because the flour tends to settle at the bottom after a while. For 8-inch square pan, I need about 1 1/2 ladle (about 70 ml) to cover the base of the pan. For 9-inch pan, I need about 2 ladles (about 100 ml). Hor fun /kway teow is not supposed to be thin like cheung fun noodles. The first few sheets you steam is not going to be perfect just yet. You will get the hang of it, don&#039;t worry

Cover the lid and let the batter steam for 4 minutes over high heat. If you make larger sheets, you may add another minute or so. When you open the lid, the noodle sheets will be &quot;wavy&quot; and leaves the pan, indicating that it is cooked through

Steam the noodle sheet:

Remove from the steamer and place the pan on top of the cold water bath. Let it cools down for 2-3 minutes. The top side you are seeing is not shiny and more of a &quot;matte&quot; finish, that&#039;s normal. The other side will be the shiny one

Cools it down:

Use a rubber spatula to gently remove or you can actually peel it right off the pan with your hands too

Remove from the pan:

Brush with a bit of oil on both sides or you can use a non-stick cooking spray too

Brush with oil:

Fold one side over to meet in the middle and then fold over. Use a sharp knife to cut into the width you like. I like my hor fun to be about 1 1/2-2 inches width. You can cut it to your desired size

Fold and cut the noodle sheet:

Hor fun is best served on the same day. You can store them in the fridge covered in a cling wrap or in an air-tight container, for 2-3 days max but just know that they tend to harden after refrigeration. You can steam them for few minutes until heated through in the steamer and they will be soft and flexible again. I won&#039;t recommend freezing as it changes the texture of the noodles

Storing:

https://content.jwplatform.com/videos/3eCjDeml.mp4

The Best Homemade Flat Rice Noodles / Hor Fun / Kway Teow (From Scratch)

Treat yourself to the rich and satisfying flavors of Wat Tan Hor (滑旦河). Savor silky rice noodles in a delectable egg gravy.

Wat Tan Hor (滑旦河)- Rice noodles in silky egg gravy

Hor Fun (thick flat rice noodles)

tbsp light soy sauce

tbsp oil

tbsp minced garlic

slice of meat (pork

prawns

fish cake (sliced)

squid (sliced)

carrot

eggs

choy

cornstarch

chicken stock (or water)

tsp sesame oil

oyster sauce

tsp white pepper

tbsp Shaoxing wine

salt

Prepare the ingredients, which include mincing the garlic,...

Prepare the ingredients, which include mincing the garlic, marinating the meat, deveining and washing the shrimp, slicing the fish cakes and squid, cutting the choy sum into sections, and julienning the carrots.

Premix the seasoning (ingredients C except the stock) ...

Premix the seasoning (ingredients C except the stock)  in a small bowl.

Heat two tablespoons of cooking oil in the...

Heat two tablespoons of cooking oil in the wok. Loosen the noodles by hand. Add the loosened rice noodles to stir-fry until some charred marks are developed. Add a tablespoon of light soy sauce anytime during stir-frying to give it a darker color.

Transfer the noodles to the serving plate with...

Transfer the noodles to the serving plate with slightly raised edges. 

Heat some oil in the wok and sauté...

Heat some oil in the wok and sauté the minced garlic over low heat until you can smell the aroma rising from the wok.

Next, add the meat slices, carrots, fish cake...

Next, add the meat slices, carrots, fish cake slices, squid, and prawns, and stir-fry until they change color.

Add the chicken broth, choy sum, and seasonings...

Add the chicken broth, choy sum, and seasonings to combine with other ingredients. 

Once the broth is boiling, add the cornstarch...

Once the broth is boiling, add the cornstarch mixture to thicken it.

Lastly, crack two eggs into the gravy and...

Lastly, crack two eggs into the gravy and turn off the heat. Gently stir the beaten egg in one direction, allowing them to cook slowly with the remaining heat to create a smooth egg gravy. 

Pour the silky smooth egg gravy onto the...

Pour the silky smooth egg gravy onto the cooked noodles on a plate to serve. 

https://mediavine-res.cloudinary.com/video/upload/ermjp9omuahuetggoews.mp4

Wat Tan Hor (滑旦河)- Cantonese rice noodles in silky egg gravy

Oyster sauce gives prawns a big umami hit, with flat-rice noodles to suck up all that flavour.

Charred oyster sauce prawns with rice noodles

(80 milliliters) oyster sauce

tbs fish sauce

lime

green prawns, peeled (tails intact), deveined

olive oil

choy sum, blanched

red chilli and chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

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