Rice vermicelli noodles from scratch with a manual noodle press
These homemade vermicelli noodles are easy and come together very quickly. Be sure to check out my troubleshooting notes above the recipe for tips. The noodles are best used immediately. If you refrigerate them, refresh them before use in some boiling water. They will be more fragile at this point and will likely break apart more easily.
Equipment
- handheld noodle press
Ingredients
Cooked base
- 150 millilitres water
- 30 grams rice flour
- 2 teaspoons vegetable oil 10 grams
Noodle dough
- 75 grams rice flour
- 70 grams tapioca starch
- 6 grams salt
- 2 grams xanthan gum
Instructions
- Whisk together all of the cooked base ingredients in a small saucepan. Turn the heat up to medium and cook, stirring regularly, until it thickens into a paste. Scoop it into a large bowl. Leave until it's cool enough to handle.
- Add the noodle dough ingredients to the bowl. Knead with your hands (it's a sticky dough, so don't be alarmed when it sticks to your fingers) to an even dough and shape it so you can slide and press it into the tube for the noodle press. The quantity of dough precisely fits the tube. Choose one of the moulds with multiple round holes.
- Bring a large pot of water to the boil. Hold the noodle press 4-6 inches above the top of the boiling water and begin to turn the knob to extrude the noodles. As they hit the water, move the press around the pot so they're not piling on top of each other (but don't stress about this). When you can't turn the knob any further, dunk the end of the noodle press into the water, lift it out again, then grab a sharp knife or scissors and cut the ends. Cook until noodles float (this is almost instant).
- Carefully drain (they're slightly fragile) and add to cold water to stop the cooking. Drain and use as you'd like.
Notes
You'll have a small amount of dough left in the bottom of the press, but the timing is too quick to manage this while cooking the noodles. If you don't want to waste this dough, cook it separately in pieces or roll chunks out into thick noodles.