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making fresh rice noodles

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I've been having problems making fresh rice noodles at home. Basically the recipe I use calls for rice flour, a little oil, and some water. Then you ladle a small amount into a pan and steam it. My problem is that the rice noodles always fall apart and are very fragile unlike the ones you find in restaurants or in dim sum restaurants in cheun fun rolls. I read that some recipes require boric acid powder which makes them more elastic but I am a little weary of doing that. Any suggestions?

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