1 – 16 oz. bag of rice flour; ¼ cup reserved
1 – 14 oz. bag of tapioca starch
6 cups of boiling hot water
Large mixing bowl
Bring 6 cups of water to a boil; set aside.
In a large mixing bowl, add the rice flour (reserve ¼ cup) and tapioca starch; combine with spatula.
Slowly pour 4 cups of water to the mixture; combine with spatula then add the remaining 2 cups of water and combine until liquid is absorbed (3-4 minutes) and mixture becomes sticky.
Using your hands, start patting the dough into a ball. Knead for 4-5 minutes; dough is ready when it is smooth, silky and elastic.
[Optional] Cover the dough with a damp paper towel.
Lightly dust the cutting board and rolling pin with the reserved flour.
Grabbing a small section of the dough at a time, turn it out onto a cutting board.
Using a rolling pin, roll the dough out to form a sheet to your desired length and width (my sheets are 4″x ¼”).
Lightly dust the sheet with flour and cut in half; place one sheet on top of the other and cut out the noodles.
Place the noodles in an airtight container.
Repeat the last six steps until all of the dough is gone.
COOKING THE NOODLES
Bring a large pot of water to a boil.
Drop the noodles in a handful at a time; noodles are completed when they float to the top (about 2 minutes).
Scoop the noodles out with a straining utensil; add to a bowl.
If needed, repeat last two steps.
You can refrigerate any leftover noodles for up to 48 hours.
The ingredients used to make the rice noodles can be found in your local asian market.
To be eligible to win a Bodum electric water kettle and other ingredients used in this video, you must do BOTH:
1) “Like” the official “House of X Tia” facebook page.
2) Share this video on Facebook and tag “@House of X Tia” in your post.
The winner will be selected at random and announced in my next video.
Winner will be contacted directly by me (via Facebook) to collect appropriate shipping information.
Giveaway will be open until November 7, 2013.
**Giveaway only applies to contiguous 48 states**
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