Gluten-free Udon noodles from scratch (bánh canh)

I learned how to make this from a Vietnamese website, I would like to share it with you. Homemade noodles always taste better than store bought. This is a very fun and easy way to make noodles. If you can make cookies, you can make udon noodles!

Makes 1 lb and 12 oz:

• 4.5 oz (125 gr) rice flour
• 1 3/4 cup (400 ml) water
• 1 tsp oil
• 1/4 tsp salt
• 4.5 oz (125 gr) tapioca flour

1. Boil about 2 cups of water in a 4-quart pot.
2. In a metal bowl (or a smaller pot) that fits into the above pot, mix the rice flour with water salt and oil.
3. Place the flour bowl into the boiling pot, and keep stirring until the flour mixture is about half way thick for about 3 minutes.
4. Take the bowl out of the pot, fill the pot with more water, about 3/4 full, add little oil and salt, bring it to a boil.
5. Add the tapioca flour into the rice flour bowl, a little at a time, mix well while adding, the mixture is now very thick, paste like.
6. Fill the cooky press with the flour mixture.
7. Hold it straight and press nonstop into the boiling water.
8. When the noodles float to the top,
use a strainer to pick them up
and release them into a large bowl of cold water.
9. Pour the noodles into a colander, rinse with cold water, add a little oil, shake well so that they won't stick together.
10. They are perfect for soup or you can prepare them in any way you would like.
Here is the cooky press. I bought it from a flea market for only $2. I am sure you can find it from any kitchen stores.