Fresh Rice Noodles

A lot
by Tenina Holder

Videos


WELL, I was going to save this little treasure until such times as I had finished running around the countryside with the 'Thai Thai Again’ cooking class, something that still has a lotta life left in it…but then over at that amazing place called the Forum Thermomix, they were having a chat about Fresh rice noodles, and well, I had to weigh in. (You know me by now right??) So this is my version of fresh rice noodles as seen in the Thai class. They are delicious and I will be doing a YouTube video of these soon, which trust me, will help a tad. Easy when you know how….they will take the place of boring old, dried noodles any day. A lot like my recipe books or shouldnt I go there? Ironically, as you read this, I shall be living it up with the Thermo fans from the Forum Thermomix down in our lovely Southwest…whining, and dining…and that’s not a spello!

Need

  • 350 g rice
  • 450 g water
  • Water for steaming
  • oil as needed

Do

1  

Soak rice in water overnight.

2  

Place rice and liquid into TM bowl. Blend 2 min/speed 9. Add more water if batter is too thick and blend further *1 min/speed 9 *(the batter should be very pourable—almost watery—but very smooth).

3  

Line Varoma tray with a piece of baking paper. Oil paper generously using a pastry brush.

4  

Fill bowl to 1L mark with water. Bring to the boil 10 min/Varoma/speed 3.

5  

Pour first layer of batter into Varoma tray and cook 7 min/Varoma/speed 4. Remove noodle sheet and cut into pieces, keep in a ThermoServer or similar just covered with water.

6  

Repeat process until all of the mixture has been cooked.

7  

Don’t be afraid to use lots of oil as this will help the noodles separate easily.

8  

They are ready to serve or bag them into Ziploc bags and keep refrigerated until use, for up to 3 days.

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