Homemade Rice Noodles and Noodle Rolls (河粉,腸粉)

For those who do not have easy access to fresh rice noodles (aka hor fun), here's a simple recipe to make your own rice noodles at home. It doesn't take long and uses only 2 key ingredients, rice flour and tapioca flour. Add water and a bit of salt, steam and you have fresh rice noodles in a few minutes. Adjust the thickness of the rice noodles to your liking and use the noodles for Cha Kway Teow, Penang Sar Hor Fun, Ipoh Hor Fun or Fried Beef Noodles ... the choice is limitless...almost! You could also simply sprinkle a few dried prawns and spring onions before steaming (to add flavour) and roll them up into noodle rolls.

INGREDIENTS (makes 2 servings)

• 2 cups rice flour

• 1 cup tapioca flour

• 3 cups water

• 1/2 teaspoon salt

• oil

METHOD

1. Mix flour, salt and water in a mixing bowl.

2. Brush a bit of oil on the bottom of a pyrex dish. Pour 1/3 cup of flour mixture into the dish. My dish is 21 x 21 cm. Swirl around to ensure flour mixture is evenly spread to the edge of the dish. (If you want a thinner rice noodle, reduce the amount of flour mixture but make sure the flour mixture reaches the edge of the dish.)

3. Steam for 5-7 minutes. When cooled, brush a bit of oil on top of steamed rice noodle.

4. Use a plastic spatula to ease the noodle from the edges. Peel the rice noodle from the dish. Cut into 1/2 inch strips.

5. To make rolled noodles, sprinkle dried prawns and sliced spring onions on top before steaming. Use a spatula to help roll up the noodle and serve with a sauce (mix sesame oil, light and dark soya sauce in a bit of water).