The packaged rice noodles (hor fun) from the fridge sections at Asian supermarkets typically consist of wheat starch. Here is my gluten free version – it is simple to make and delicious. I also use the same noodle sheets to make steamed noodle rolls with meat.
Recipe is as follows:
- 150g rice flour
- 2 tbsp tapioca starch
- 2 tbsp potato starch
- 400ml of water
- 50ml of coconut milk (from can)
- 5g shallot (green part only), thinly sliced
- pinch of salt
- cooking oil, to brush
- 2 tsp sesame oil
- 1 tbs soy sauce (use gluten free soy sauce for an gluten free option)
- 1 tsp dark soy sauce (skip for gluten free and FODMAP friendly options)
(makes 2 rolls)
- 100g fine beef mince (ask your friendly butcher to mince the meat very finely, or ground the meat in a food processor briefly)
- 1 tbs corn flour
- 1 egg
- salt to taste
1. Rice noodle sheets
Mix rice flour, tapioca starch, potato starch with water, coconut milk, sliced shallot and pinch of salt – first with a spoon, then with a wire egg beater.
Line a flat bottom square dish with baking paper; brush the baking paper with oil; pour in some flour mixture as a thin layer; microwave on high for approximately 1-2 minutes; cool slightly; the noodle sheet would be set and looks like this:
Brush the noodle sheet with oil; remove the noodle sheet from the baking paper and place upside down on a plate; brush the top side with oil.
Repeat with the remaining flour liquid. Don’t forget to brush the baking paper with oil each time.
2. Noodles with soy and sesame oil
(Use 1-2 noodle sheets to make a small bowl of noodles)
For a simple bowl of noodles with soy and sesame, simply cool the noodle sheets slightly and slice the sheets into strips; add a small dash of dipping sauce and serve.
3. Steamed noodles with beef
(Makes 2 rolls with 2-4 rice noodle sheets)
Mix the beef with corn flour, egg and salt; spread the half of beef mixture over a rice noodle sheet; roll the sheet up from one end to make a roll; I like my noodles a bit thicker so I’d roll the beef roll in another rice noodle sheet (but you can just use 1 layer); repeat with the second roll.
Place the noodle rolls over cut-to-size sheet of baking paper; steam the beef noodle rolls in a steamer for 10-15 minutes. Cool slightly before removing from the steamer; cut the rolls into bite size; serve with the dipping sauce.