
Make soft, chewy fresh rice noodles at home with a simple rice flour batter and a stovetop steaming setup. These noodles are perfect for stir-fries, noodle soups, or saucy rice noodle dishes when you want a fresher texture than dried noodles.
In a mixing bowl, whisk together the rice flour, tapioca starch, salt, and water until completely smooth. Stir in 1 tsp vegetable oil, then pour the batter through a fine-mesh strainer into a clean bowl. Cover and let the batter rest for 30 minutes so the flour fully hydrates.
Set up your steamer while the batter rests. Fill a wok or wide, deep pot with enough water for a flat-bottomed heatproof pan to float on the surface, then bring the water to a steady boil. Keep extra hot water nearby in case the level drops during cooking.
Lightly brush the bottom of a flat-bottomed pan with oil. Place it on the boiling water, pour in 1/4 cup of batter, and quickly tilt the pan so the batter spreads into a thin, even layer.
Cover the wok or pot and steam over high heat for about 5 minutes, or 7 to 8 minutes if using a thicker pan such as glass. While it steams, lightly oil a second pan so you can work in batches.
Remove the first pan and set it aside. Place the second oiled pan over the boiling water, add another 1/4 cup batter, tilt to coat evenly, cover, and steam in the same way.
While the second sheet cooks, loosen the edges of the first noodle sheet with a rubber spatula. Lightly oil a cutting board, then carefully lift the sheet from the pan and lay it flat. Brush the surface lightly with oil before stacking another sheet on top.
Repeat the steaming, lifting, oiling, and stacking process until all the batter is used. Stir the batter briefly before each pour because the flour may settle at the bottom of the bowl.
Once all the sheets are cooked, cut them into about 1/3-inch-wide noodles, or slice them wider or thinner as desired. Gently separate the layers with your hands, tossing with a little oil if needed to prevent sticking.
Use the fresh rice noodles right away in soups, stir-fries, or sauced dishes. To store, refrigerate them in an airtight container for 1 to 2 days; they may firm up but will soften again when warmed.
Use tapioca starch for a chewier noodle; cornstarch works in a pinch but gives a slightly less springy texture. Keep the batter thin and even in the pan, and stir before every batch to prevent dense or uneven sheets. Do not skip oiling the pan, board, and noodle layers, or the sheets may tear and stick together.
