Making fresh Asian noodles
- ZenSojourner Oct 15, 2010 06:59 PM
Has anybody tried making rice or bean thread noodles fresh?
I've got an extruder. The thought occurred to me that Asian style noodles ought to be just as easy, if I had a recipe.
Asian rice noodles are not made with an extruder. It's made in sheets and cut. I have no idea about bean thread noodles.
It wouldn't be any different than making noodles with wheat flour. But I'd imagine you'd have a hard time getting your rice or mung bean noodles vermicelli-like thin at home, but who knows.
Rice noodles, at least the ones you buy dried at the store and which need to be presoaked before being cooked, are made with specialized machines. There are Yunnan style rice noodles which are hand-made but I wouldn't recommend those who are unfamiliar with hand-pulled or tossed noodles.
Good luck and enjoy.
cellophane noodles, yeah, probably don't have a die that fine. Actually there are different thicknesses of cellophane noodles - maybe angel hair would do it. But that's made with mung bean STARCH. I have mung bean FLOUR, but wouldn't know where to get starch.
A lot of wheat noodles are made in sheets and cut when made by hand. But I've been told that most commercially made Asian noodles are made via extrusion nowadays as well. I don't know myself first hand, but that's what I was told. I'd still need a recipe to try it. I suppose I could experiment with rice flour and water - I would think eggs would change the color of the noodle, but I don't really know.
I found this article:
And while I'm sure the manufacture of Italian pasta little resembles what we do at home, at the same time, it sure doesn't sound like this is anything I'm going to be able to do at home. Yet people had to have done this by hand to start with since noodles predate by far the invention of machines to make them!
According to that article, wheat noodles are rolled and cut while rice and bean thread noodles are extruded. So both methods seem to be used by manufacturers, depending on the type of noodle in question.
I think mung bean starch is the same as mung bean flour, because you can use mung bean flour to make cellephane noodles.
One of the largest Chinese noodle manufacturers here in Los Angeles makes their wheat noodles by sheet not extrusion.
Rice noodles are basically rice flour and water, no egg. I don't think you can extrude it because it's like a batter and not a dough.
OK, I don't know about trying to use the extruder, but here's something I found about making fresh rice noodles. Incidentally I'd tried googling this before but google success, as usual, is predicated by using the right search terms. "Rice noodle recipes" was unsuccessful in turning up recipes for making rice noodles, but "Rice noodle handmade" turned up more useful info.
I can do that, but it's nothing like what I thing of as noodle making. It looks more like some kind of crepe, LOL!