You Won't Believe Making Rice Noodles is This Simple

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Only 2 ingredients are involved. Learn how to make rice noodles from scratch.
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INGREDIENTS
200 grams (7 oz ) (1 cup + 1/3 cups) of rice flour (Amazon Link - geni.us/rice-flour)
60 grams (2.1 oz) (1/2 cup minus 1 tbsp) of tapioca flour (Amazon Link - geni.us/tapioca-flour)
320 grams (11.3 oz) (1 cup + 1/3 cups) of water
INSTRUCTIONS
First, assembled a reusable piping bag and a 1/4 inch round piping tip on the side because once the dough is done heating, you need to immediately transfer the dough into the piping bag to stop the cooking process. Do not use the plastic piping bag because you have to squeeze the noodles out with quite a lot of force, and the plastic ones will break right away. (Here is the link to the cake decorating kit that I am using - curatedkitchenware.com/produc...)
Combine the rice flour, tapioca flour, and water into a non-stick pot. Stir to mix well and set it aside. Stainless steel pot could work but there is a risk of sticking.
Stir the flour-water mixture over low heat constantly. When you see a big chunk of starch formed on your spatula, immediately remove the pot from the stove and take some time to incorporate the lumpy chunks until the mixture is even. Put the pot back onto the stove and keep stirring over low heat. Wait for the starch to form again. Repeat this process for 3-5 times. The goal is to get an even dough, otherwise, the noodles will break apart.
The mixture will get thicker as you repeat this on and off the stove process. Lift up the mixture to check the consistency constantly. If the mixture drips down like a straight ribbon, that is too thin. Keep heating for a little more. When you lift up a big batch of dough, one chunk falls off, then the rest stays on your spatula with a swinging tail. That is the time to transfer the mixture into the piping bag. Do not overcook it otherwise, it becomes too hard, and you can not squeeze the noodles out. The window for this perfect consistency is only 30 seconds; if you miss it, you will end up with a failure.
Bring a big pot of water to a boil. Evenly squeeze the noodles into the water.
Turn the heat to high and keep cooking. The cooking time depends on how you gonna use these noodles. If you are going to season and eat the noodles right away, you should cook them fully.
When the noodles are fully cooked, they will float to the top of the water. If you are going to use the noodles to make stir fry or boil them again in the broth to make noodle soup, then don’t cook them all the way through, which means you should remove the noodles before they float to the top of the water.
Transfer the noodles into the ice bath. This will give them a nice chewy texture.
Store the noodles in a calendar and they will stay good in the fridge for 4-5 days

[@vvivita]

Update, second try - all broken noodles again. I paid special attention to the hanging tails, no lumps or chunks, but I noticed that when I was piping strings I had air bubbles and sputtering from the piping tip. So definitely when filling the bag be sure to compress the dough inside to push air bubbles out. --- I think I put it into the piping bag just a few seconds too early because even though I piped long strands, the noodles broke into pieces in the boiling water. They resemble elbow macaroni but taste like rice noodle. Very tasty in a stir fry with chicken. I will try again. One caution though - use a damp paper towel to clean as much of the rice flour paste from the bowl, pot and piping bag, as you don’t want to put flour paste (aka glue) down your drain pipes. I do this even when making standard fresh pasta.

[@musicful7036]

Don't follow this video recipe, it's terrible. Follow other youtuber's videos of how to make rice noodles, there're many good videos out there.

[@sfr2107]

@@musicful7036 what's so terrible about it tho

[@islandgal500]

@@musicful7036 How can this recipe be so terrible if we can see her making these to perfection. I imagine if you have trouble following instructions and observing the process, you may blame the cook instead of yourself.

[@alanpotter8680]

@@musicful7036 If you elaborate more, or give links, we might believe you. I've been following her channel for quite some time now and everything is spot on. Like seriously good and easy to make.

[@catherinewhite3048]

@@musicful7036her recipe is amazing I make it all the time

[@richardackerman6151]

Mandy, I love your cooking classes. You are an awesome teacher, and every recipe that I have tried is delicious. Thank you so much. I know how much work that we don't see goes into your presentations.

[@cristianpardo1960]

Mandy: “I want to show you how to make it because it’s super easy” Also Mandy: “the window is only 30 seconds, if you miss it you will end up with a failure” Jokes aside, great way to make rice noodles! Wii definitively try it out :)

[@SoupedUpRecipes]

LOL! I failed many times so you don't have to. Pay attention to details, the rest of the steps will be easy =)

[@cliffc3673]

it's easy Cristian, just don't be a failure (joking, of course).

[@donwald3436]

Also only two ingredients: rice, and an exotic powder you can import from your shady contact in the warehouse district.

[@chajchaallpachu]

i want you like my future wife.

[@jomamma1750]

@@donwald3436 Or, you can buy it at the store like the rest of us.

[@wolfrahm7516]

I made these noodles for the first time this afternoon and they came out perfectly. I will be using them in a stir-fry this evening. The only thing that I was uncomfortable with was how long you can cook them before they start to float. I opted to risk under cooking, just to be safe. I truly enjoy your channel. I appreciate your clarity and attention to detail. BTW - I purchased your knife set and am very happy with it. I have fallen in love with the Chinese vegetable knife.

[@sriparameshwara3855]

Perfect for us gluten free and allergic! Been needing to make rice noodles. Thanks! New subscriber

[@devon-taaylewis7238]

Didn't know it was that simple and easy...you did a great job 💞💞💞

[@fabioconsonni3232]

I do love this "from scratch" stuff, mostly if explained so well. Great channel Mandy! Great Mandy!

[@tammie6135]

Thank you for this recipe. Love watching you cook, I learn so much..

[@alanpotter8680]

Every time I look for some recipe or method and your video shows up, I know I've completed my (re)search. Thank you!

[@A_T216]

Definitely adding these to my repertoire!! Thank you for the clear instructions!

[@Natalie-health-wellness]

That was amazing to watch… thank you Can’t wait for the recipes to come 😋👍🏼

[@susieangelo6410]

Thank you, Mandy for being an Awesome Teacher and Extraordinary Chef as you are! 💜

[@IAMElsLife]

Thank you so much for all the extra tips to be sure we get it right. Abundant blessings to you and your beautiful family. ❤🙏🏽

[@LianeBuck]

Thank you so much for being so generous teaching us how to cook !

[@shay4705]

I love this! I just added rice and tapioca to my Amazon order! Thank you for sharing!

[@shermdog6969]

I haven't watched in awhile and noticed your English has improved a lot. Lovely recipe. I'm definitely going to give it a try.

[@kittysysagal1209]

You are my favorite flood vlogger in KZbin! I learned so much from you. Very practical, well explained and easy to follow. You're awesome!!!👌👌👌💝🌹🌹🌹

[@UncleBillsKitchen]

Great job Mandy. I love these style noodles with a simple broth and a side of kimchi. So good! thank you for sharing, UB

[@Jpopolopolous]

These look amazing!! Can't wait to try them out, I'll update when I have a chance to

[@wrensylvan9954]

Thank you! I'm very excited to try this!!

[@fran-gx3kf]

Thank you, for showing how to make our own rice noodle 👍💙. Excellent demo!

[@joetkeshub]

Still relevanta 2 years later and still the best recipe around. Thank you!

[@nhungcrosbie8750]

They are looking so good!

[@jrmint2]

This looks fun, I enjoyed watching the process :D

[@daniellebarker7667]

Thank you so much for this, Mandy!! I have a friend who lives noodles but cannot eat wheat. These are Perfect!

[@johndough8115]

Asian grocery stores sell packaged hard Rice Noodles. They look like typical spaghetti strips. They are thinner, and cook as quick or quicker than spaghetti. They are more expensive than wheat noodles.. but they are still very affordable. They are best eaten on the same day that they are cooked. Some Rice noodles have a blend of rice to tapioca. Some are just made of just rice and water. Certain brands have a decent amount of protein... where as there are some that have almost no protein. Compare that backs of the packages, to get the most protein per serving (unless you are looking for a certain authentic noodle type, for the special dish being prepared). There are also different thicknesses of Rice noodles. Some are micro-thin, and cook in like 4 min or less. The thicker strand noodles, can take much longer. There are also Bean-Thread noodles (often called Glass-Noodles). They are made from Mung Beans. They cook up to be nearly transparent, and are more "gummy". These are often used in soups. However... they have virtually no nutrient value at all, as far as I recall.

[@daniellebarker7667]

@@johndough8115 T hank you, but I am glad to know that I can make these at home from my pantry.

[@terezaurbanikova6156]

OMG I tried a couple of recipes but they never worked. This recipe is amazing ❤ thank you

[@aho5kincse]

第一次尝试成功了。非常感谢你提供的这道绝妙食谱。❤

[@flyagaric1607]

Super channel. So informative. Building my repertoire up nicely. TY

[@elsieteixeira2499]

Thank you for explaining very well how to make these noodles.

[@mysterymeals1677]

I’m so excited to try!

[@VietnameseCookingwithLaurel]

Looks so easy to make, great recipe!

[@annchovy6]

Will you post a nice soup recipe with these? I loved places in NYC that sold mi fen, and my favorite are the soup bowls.

[@SoupedUpRecipes]

Yes, I will =)

[@noodlemonster89]

@@SoupedUpRecipes May I please request your take on the san xian noodles from the anime "Flavors of Youth." They make it look so good, and it's really hard to find a recipe on KZbin and the internet for it.

[@OGMTANK]

Where have you been all my life, love this recipe so easy😂

[@Slenka]

what a good trick with that peg!... I try to remember that

[@virginiaoflaherty2983]

Thank you for your great tutorials. Your instruction is very thorough and you give all the tips for success. My family loves your recipes, as do I. 1.13 m subscribers!

[@CHANTIP]

wow!.....is that simple ha, you are so good. thank you for teaching, sharing.

[@LaMaiStyle]

I always have to remember to buy rice noodles 🍜 but if I can make it that’ll be great and fun ❗️🙏

[@RedDragonVideos]

I love rice noodles. I buy them at the Asian store. They don't look very difficult. Maybe I will try it😁 Thank you Mandy. See you next time 🙋‍♂💞🐲🙏

[@olyman63]

Great show thank you. Enjoy watching your show and learning new things 🙏

[@SoupedUpRecipes]

Thanks for watching!

[@barryfields2964]

I’m definitely going to have to try this. I’ve recently been put on a gluten free diet, of at least a very limited gluten intake diet.

[@rosaesperanza852]

Mandy; You are an Awesome cook!!👏👏👏

[@ARNABOSS]

thanks so very much, i really needed to see this!

[@JD-mk6zc]

I am going to try this, thanks 🥰

[@chairajones6365]

Thanks I shall give this a try

[@nancyriley3929]

Yummy. I’m going to try these instead of buying these are the Chinese market! Great job, Mandy!

[@seesamsaw]

An advanced technique! Seems like a fun challenge to get right.

[@carrietoo]

Omg this is awesome. Thx for posting.

[@SoupedUpRecipes]

Glad you enjoyed it!

[@gc-mathandzumba5378]

delicious watching from the USA

[@lunacruz692]

Can't wait to make these 😆

[@augustkim07]

Thanks for sharing ❤

[@168tsai8]

A pastry cook/chef trick for the piping bag without the binder clip/clamp is to push the piping bag into the tip, so when you fill the pastry bag the weight of the batter or whatever will push down and nothing will leak. When you are ready to pipe, just pull the piping bag out slightly from the piping tip and push out any excess air and you are ready to work.

[@utubemania9079]

Best video on rice noodles 👍

[@lisahinton9682]

I alwaus wondered how these were made. Thank you.

[@halcyonickaiju]

Will def continue to buy my noodles

[@nkanyisongosi6202]

Thanks a lot dear 😊❤️

[@-RONNIE]

I already know how to make these but I hope others learn and appreciate the video 👍🏻

[@phaedrussocrates7636]

Wonderful, thank you! Can you tell us how these noodles react to being kept in a freezer? Both half cooked and fully cooked ♥️

[@adamwaters1980]

Love your recipes 😋 😍

[@weege001]

lumpy chunks... love it

[@kelkanta]

So good‼️

[@user-dl8dn2oi5k]

Marvelous!!❤❤❤

[@salmon.enthusiast]

Hi Mandy, thank you so much for your recipes; all I have tried have been fantastic. When visiting a good Asian grocer, I am overwhelmed by all the noodle options. Could you do a basic video on which noodles are used for different applications? It would greatly help to know basic guidelines for noodles while purchasing.

[@SpiceToMeatChew]

Noodles are very versatile. Other than the basic, it just comes to personal preference on what type/kind of noodles you like. So don't be overwhelmed :) if you like a kind, then you can always just stick to it and make your own pairing.

[@nasheemashahbazi6055]

Thank you. Much health than store bought noodles.

[@stevelehman7637]

Rice noodles are so light and delicious.

[@meimeilow4368]

EXCELLENT THANKS SHARING

[@c.samarasinghe4956]

Thank you so much 💓 💗 💛 💖

[@robstein1313]

Thank you for the video

[@chitarahardjo6525]

This is amazingghhh!!!

[@MrTargenor]

served with crispy chili oil and some mustard greens YUMMY

[@ceciliamontierro]

thank you for sharing

[@karenstrong8887]

Thank you. 🌸

[@DivaCatthi6723]

I Love your recipe 👍

[@shadybad9836]

Thank you for your Mandy, you the best ever👍👍👍👍🇬🇧🇬🇧🇬🇧👨‍🍳

[@-Mr.Shade-]

Thank you 🥰

[@nuraniku9427]

Thangkyou for the recepi 🙏🙏🙏

[@supapanngampipatchai9360]

😊so cute,thanks for teach food.

[@sdaws]

Thank you Manny

[@KevinWJenner]

OK, now I'm getting eager. What noodles, alimentary products like wrappings, seasonings (THE dipping sauce) will Mandy throw down next? Fixated yet again, Mandy. We're so fortunate to see your work develop. 🌟

[@terryli340]

Look so yummy

[@dontletmewatchthis]

Can’t wait to try! After I get my land legs again though 😵‍💫 all the camera movement was making me a little dizzy!

[@VacuumTubeThunder]

Thsnk you!

[@Inanedata]

Oooo, if you're posting this then you're about to post some absolutely exciting recipes! I'm looking forward to it. 👀👀

[@SoupedUpRecipes]

Very soon!

[@drbnb6984]

Gracias por tu video🙏🙏

[@randysmith1262]

Impressive!

[@seanmcerlean]

Thank you mandy.

[@familyc3026]

I was thrilled to find this homemade noodle recipe. Does this noodle store well in the freezer?

[@SoupedUpRecipes]

They will stay good in the fridge for about 3 days (put them in a sealed container without the water) If you freeze them, the texture will change and they will break off easily once reheated. You can still make noodle soups once the noodles are frozen. They do sell these noodles frozen in the Asian market but I never liked the texture. I mean, everybody is different so you may like it.

[@mssajiakhatun8619]

Wow very very nice 😍

[@pareshprajapati7916]

Thank you

[@leenadamini6061]

Thanks 👌🏻.

[@julieblack8798]

Thank you 🫶

[@LuckyTondi]

Oh! I'm in Taiwan learning Mandarin right now! I need to make it... or just go outside, buy some and eat :D :D :D

[@user-ws8oq4uq3v]

Thank so much to show us. I will try to make it. Is rice flour substitute.Ok?

[@burraveena5111]

👌🏻👌🏻👌🏻so nice

[@maeryn4200]

I once saw a video of Chinese street food where they had a noodle that was several meters long. It was just ONE noodle and they cut the one strip according to the portion size. I always wondered how they made a noodle so long, I guess now I know. Very cool technique, reminded me of making Churros! One question tho: Are these what they call Udon in Japan?

[@lisacastano1064]

The noodle you saw was different it's made from wheat flour and is a type of hand pulled noodle and udon is also made from wheat.

[@JoseWolff]

made me crave guilin noodles :9

[@shadybad9836]

Hi Mandy yet again another very informative video, Mandy l bought your wok and clay pot, but l don’t know if l can use iclay pot straight away or do l have to season it before my first

[@SoupedUpRecipes]

You do not need to season the clay pot. Just use it after a thorough wash. Thank you for supporting me. I hope you enjoy cooking with them Claypot recipe - kzbin.info/aero/PLaBxSZfJwNOEggeEV80ZUqel02I7xlKD8 Wok recipe playlist - kzbin.info/aero/PLaBxSZfJwNOGhC9q_mIn-8_alZN2dEZS_

[@hedi_dreamland]

感謝影片 居然是台灣 米苔目 好特別！

[@rosanimarciapetersen1775]

Obrigada.😋⚘

[@nonstophorizon]

I've made many of your recipes, but this is one I just couldn't get right no matter how closely I paid attention to your instructions. I did end up finding other much easier recipes that just involved pouring hot water into rice flour and potato (or other) starch, and then just kneading until smooth, and then pressing through a pasta or noodle press. There's also the method that uses a tapioca and rice flour as well as a rice dough starter, can even use an electric hand mixer to mix together, and that too goes through a press (or can even use my potato ricer). No fuss, no mess, nothing but perfect noodles every single time. Still, good instructional video, but this will be one that I don't save.

[@loati94]

I can't find in youtube anyone doing this type of rice noodles that look like udon. I've seen plenty of different kinds of rice noodles but not these ones. Could you tell me the tittles of the videos or blogs? I can't find a silicone piping bag so I want to research different techniques

[@alexykong9378]

Thanks