Fresh Rice NoodlesMake on Drop
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. I have changed this recipe in recent times (since the video was made) because it is easier to do the noodles layer by layer rather than on top of each other. The video shows a more traditional way to make the noodles. But my written recipe is the easiest method.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 350 Grams white rice
- 450 Grams water
- Water for steaming
- oil as needed
Soak rice in water overnight.
Place rice and liquid into Thermomix 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).
Line Varoma tray with a piece of baking paper. Oil paper generously using a pastry brush.
Fill bowl to 1L mark with water. Bring to the boil 10 min/Varoma/speed 3.
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.
Repeat process until all of the mixture has been cooked.
Don’t be afraid to use lots of oil as this will help the noodles separate easily.
They are ready to serve or bag them into Ziploc bags and keep refrigerated until use, for up to 3 days.