I have been making my own rice noodles since it's fun, it's quick, and it's easy. I hope you can do it too :)
1 cup tapioca flour
1 cup rice flour
2 cups water
1. In a big bowl, mix flour with water.
2. Add about 1 cup of water to a 9-inch frying pan, bring to a boil.
3. Pour about 1 laddle full of flour mixture to an 8-inch baking pan
4. Put the baking pan in the frying pan, cover with a lid, steam for about 2 minutes.
5. Remove the noodle sheet from the pan to a cutting board.
6. Cool the noodle sheet, brush with oil so it won't be sticky, cut with a knife or a pair of scissors.
7. Add noodles to your favorite broth.
8..Can be used for pan-fried noodles.
1 tablespoon olive oil 1/2 teaspoon oregano 5 baby portabellas (or button mushrooms), sliced 1/4 red bell pepper, sliced 1 can of whole tomatoes (992g), crust with your hand 1 teaspoon salt 1 tablespoon maple syrup (or equivalent sweetener) 5 basil leaves 3 parsley stems, chopped
Heat oil in a sauce pan over medium heat (heating olive oil on high heat makes it toxic.) Add oregano, mushrooms. Sauté about 1 minute. Add pepper, sauté about 1 more minute. Add sugar, salt, tomatoes, then basil. Turn heat to low and simmer until thick, about 30 to 45 minutes.
This is a family favorite because of its mild sweet and sour taste.
Makes 4 servings
Ingredients:
16 ounce flat rice noodles
Sauce:
2 tablespoons tamarind pulp, mix with 1/2 cup water, squeeze out the juice, discard the pulp
1/2 cup maple syrup
1/2 cup soy sauce
Vegetables:
Whatever you have available. I used:
1 king oyster mushroom ( it has a chewy, crunchy texture, similar to that of scallops)
2 celery stalks
1 yellow bell pepper
1 carrot
2 heads of mustard greens
Other ingredients:
1/4 pound bean sprouts
1 tablespoon crushed peanuts
1/4 lime wedge
extra light olive oil or canola oil
1 tablespoon minced ginger
1 chili pepper, minced (optional)
1. Combine ingredients to make sauce and set aside.
2. In a hot wok or frying pan, add 2 tablespoons oil. Add mushrooms, brown on both sides. Add about 2 tablespoons sauce, making the glaze by cooking in medium heat until dry, stirring frequently, remove from pan.
3. In the same pan, add 2 tablespoons oil, add ginger and brown. Add vegetables to the pan one at a time, stir frying in between each for about 1 minute. Pour onto the vegetables about 2 tablespoons sauce. Stir fry until everything is soft. Remove from the pan.
4. In the same pan, add 2 tablespoons oil, pour in half of the remaining sauce and bring to boil. Add half of the noodles, keep stirring in medium heat until soft. Mix in half of the veggies. Remove from the pan.
5. Do the same for the remaining noodles.
6. Top with mushroom, beansprouts, peanuts, hot pepper, and sprinkle with wedge of lime. If you prefer to have the beansprouts less raw and more cooked, combine the sprouts with the nơodles from the pan immediately while they are still hot.
