Rice noodles sold in Asian supermarkets often contain wheat starch, making them unsuitable for those avoiding gluten. Here’s a homemade gluten-free alternative that’s easy to prepare and delightful when paired with soy sauce and a hint of sesame oil. Customize your dish by stir-frying the noodles alongside your choice of vegetables or meat to create a satisfying and complete meal.

The recipe is as follows:

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Ingredients

Noodle sheet

• 150g rice flour
• 2 tbsp tapioca starch
• 2 tbsp potato starch
• 400ml of water
• 50ml of coconut milk (I use organic coconut milk from a can is fined)
• 5g shallot (green part only), thinly sliced
• pinch of salt
• cooking oil, to brush

Dipping sauce

• 2 tsp sesame oil
• 1 tbsp soy sauce (use gluten-free soy sauce for a gluten-free option)
• 1 tsp dark soy sauce (skip for gluten-free and FODMAP-friendly options)

Method

Combine rice flour, tapioca starch, potato starch, water, coconut milk, sliced shallots, and a pinch of salt in a bowl. Mix thoroughly using a fork, chopsticks, or a wire egg beater.

Line a flat-bottomed square dish with parchment paper and lightly brush the parchment paper with oil. Pour a thin layer of the flour mixture into the dish. Microwave on high for approximately 1-2 minutes.

Allow the mixture to cool slightly. Once cooled, the noodle sheet should resemble this:

Brush the noodle sheet with oil, then carefully remove it from the parchment paper and place it upside down on a plate. Brush it once more with a small amount of oil before adding the next sheet. Repeat this process with the remaining flour mixture.

Once all the sheets have been cooked and layered, slice them into strips. Serve with a small dash of dipping sauce.

You can customize your dish by stir-frying the noodles alongside your choice of vegetables or meat to create a satisfying and complete meal. Here is an example of what you can create: