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Ho fun noodles |

Gluten free, Risotto, Pasta and Rice, Garnishes

Fresh, wide rice noodles, steamed in sheets and cut into soft, flexible ribbons. Serve with a stir-fried topping or in broth.

Note

Stir the batter before cooking each sheet: the flour and starch settle at the bottom of the bowl, even after resting. To prevent beads of oil from forming, use a brush to apply only a very thin film of oil to the pan.

Use the first sheet to adjust the amount of batter: if it is too thick, try 50 ml; if it is too thin and tears, try 70 ml. Then use the same amount for each sheet.

If the sheet is pasty, steam it for another minute. If it tears when you remove it from the pan, let it cool a little longer before handling.

Resting allows the flour to hydrate; stirring brings the flour and starch back into suspension. Stirring the batter therefore does not undo the effect of resting.

The noodles can be dried and rehydrated in warm water for 10 minutes.

Ingredients

Recipe for 4 servings

Noodles

120 Gr

Rice flour

30 Gr

Tapioca starch

240 Gr

Water

Vegetable oil

Preparation time: 30 min

Mise en place
- Prepare a bamboo steamer with its lid, a saucepan that fits the steamer, and a metal cake pan with a fixed, flat base, approximately 20 cm in diameter. The pan must fit inside the steamer with space all around for the steam to circulate and enough clearance for the lid to close.
- Have a whisk, a 60 ml measure, a pastry brush, a flexible spatula, paper towels and oven mitts ready.
Preparing the batter

Mix the rice flour and tapioca starch. Gradually whisk in the lukewarm water, not hot water, until the batter is smooth, runny and free of lumps.

Let rest for 20 minutes.
Setting up the steamer

Pour water into the saucepan and position the bamboo steamer securely over it. The water must not touch the slatted base of the steamer. Bring to a boil.
Steaming the sheets

Lightly brush the bottom of the cake pan with oil, leaving only a thin film.

Stir the batter, scraping the bottom of the bowl. Pour approximately 60 ml into the 20 cm pan and tilt it to coat the base with a thin, even layer.

Place the pan flat inside the bamboo steamer, directly on its slatted base, and cover with the steamer lid. Steam for 5–7 minutes. The sheet should be set throughout and slightly translucent, with no liquid batter remaining; a few bubbles may appear. When the edges begin to lift, it is nearly ready.
Removing the sheets and repeating

Open the lid away from you, then remove the pan using tongs. Let cool for approximately 2 minutes. Loosen the edges with a flexible spatula, then gently lift out the sheet and place it on a lightly oiled cutting board.

Brush the surface very lightly with oil if stacking the sheets. Repeat, stirring the batter before measuring out each portion. Check the water level and add hot water as needed.
Cutting and serving

Cut the sheets into ribbons 1.5–2 cm wide and gently separate them. The noodles are already cooked: add them to the hot stir-fry at the end of cooking and toss gently to warm through.

Use the first sheet to adjust the amount of batter: if it is too thick, try 50 ml; if it is too thin and tears, try 70 ml. Then use the same amount for each sheet.

If the sheet is pasty, steam it for another minute. If it tears when you remove it from the pan, let it cool a little longer before handling.

Resting allows the flour to hydrate; stirring brings the flour and starch back into suspension. Stirring the batter therefore does not undo the effect of resting.

The noodles can be dried and rehydrated in warm water for 10 minutes.

Cooking schedule