Rice noodles
6 servings
75 minutes
Rice noodles are a traditional element of Japanese cuisine brought from China but have become an integral part of Japanese gastronomy. Their delicate flavor and elastic texture make them an ideal base for soups, stir-fries, and salads. Hand-made noodles are thin and light, perfectly absorbing sauces and broths. During preparation, the dough is rolled to the perfect thickness and cut into thin strips to create elegant strands of noodles. This noodle is a versatile ingredient suitable for both exquisite restaurant dishes and home cooking. Its softness and ability to harmoniously pair with vegetables, seafood, and meat make it a favorite worldwide.
1
Pour flour into a large bowl or directly on the table, making a well in the center.
- Rice flour: 3 glasss
2
Pour water mixed with starch and salt into a well in the flour. Carefully mix it with the flour. When the dough becomes thick enough, start kneading it by hand. The dough should be as tight and elastic as possible, as this affects the quality of the resulting noodles. The firmer the dough, the better the noodles will turn out.
- Water: 2 glasss
- Cornstarch: 2 tablespoons
- Salt: to taste
3
Leave the dough for 10-15 minutes, covered with a towel or an inverted bowl, to rest.
4
Sprinkle the table with a thick layer of flour, place the dough on it, and roll it out while gradually adding flour under the rolling pin to prevent the dough from sticking. During rolling, periodically turn the dough to avoid sticking to the table. The thinner the dough is rolled out, the better. The ideal thickness is no more than 1 mm.
- Rice flour: 3 glasss
5
After the dough is thin enough, it should be left to dry for 10 minutes.
6
To make short noodles from rolled dough, cut the dough into strips of 1.5-2 centimeters, then stack the strips while dusting them with flour to prevent sticking.
- Rice flour: 3 glasss
7
Take a thin, sharp knife and start cutting the noodles as thin as possible. While cutting, remember to flip and shake the already cut noodles to prevent them from sticking together.
- Rice flour: 3 glasss
8
For long noodles, sprinkle the rolled dough with flour and roll it into a log, then cut it thinly and shake the resulting noodles to unfold them.
- Rice flour: 3 glasss
9
Now all that remains is to dry the homemade noodles. To do this, spread it in a thin layer on a floured tray or table and leave it to dry for about 30-40 minutes.
- Rice flour: 3 glasss