Craving a hearty, comforting meal that’s both satisfying and surprisingly simple to make? Look no further than homemade big noodles! This recipe provides a fantastic foundation for countless delicious dishes, from savory stir-fries bursting with fresh vegetables and protein to creamy pasta sauces and even comforting noodle soups. Forget the bland, store-bought versions – our recipe delivers a delightful chewiness and satisfying texture you won't find anywhere else, all while being surprisingly easy to prepare using readily available ingredients.
Making big noodles from scratch may sound daunting, but we promise it’s far simpler than you think. This recipe ensures safe food handling practices throughout the process, guiding you every step of the way. Ready to ditch the packaged noodles and embark on a culinary adventure? Let’s dive into the detailed, step-by-step instructions to create your own perfect batch of homemade big noodles.
Tools Needed
- Hand whisk (or hands/spoon)
- Non-stick frying pan
- Pot lid
Ingredients
- Rice flour: 120 grams
- Tapioca flour: 120 grams
- Water: 300 ml
- Salt: 1/2 teaspoon
- Vegetable oil: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Dough
- Mix rice flour, tapioca flour, and 300ml of water using a hand whisk (or hands/spoon) until well combined.
- In a small bowl, mix salt and vegetable oil.
- Add the salt and oil mixture to the flour mixture. Stir until well combined.
- Let the dough ferment for 20-30 minutes.
Step 2. Cook the Noodles
- Boil 300ml of water.
- Lightly oil a non-stick frying pan.
- Pour a ladle of batter onto the hot pan. Cook over low heat with the lid on for approximately 20 minutes, or until the dough is cooked through and translucent.
- Let the cooked noodle sheet cool completely before removing it from the pan. Oil the pan again before cooking the next sheet to prevent sticking.
Step 3. Cool and Stack
- Stack the cooled noodle sheets, oiling between each layer to prevent sticking.
Step 4. Cut and Serve
- Once completely cool, cut the noodle stack into desired sizes.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Cook the noodles over low heat with the lid on to ensure even cooking.
- Let the noodles cool completely before handling or stacking to prevent breakage.
- Oil the pan and between each layer of noodles to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use other types of flour besides all-purpose flour?
Yes! Experiment with whole wheat flour, bread flour, or even a blend for different textures and flavors. Keep in mind that different flours may require slight adjustments to the liquid amount.
2. How do I store leftover noodles?
Allow the noodles to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage – just separate them to prevent sticking.
Making your own big noodles is easier and more rewarding than you might think. With this recipe, you’ll enjoy the perfect texture and fresh flavor in every bite, elevating your favorite noodle dishes to a whole new level. So grab your ingredients and get cooking – your taste buds will thank you!