This dish is a go to when we're feeling a little less creative. These rice noodles are extremely easy to make and there's only 3 ingredients in the noodles. The creative part comes in the broth of the soup, which can be made with either chicken or pork. My first memories of this soup is actually with a broth made of pigs' feet. This may sound gross, but pigs' is actually not very fatty. The skin at the feet is quite thin so all you're getting is cartilage, which is pure goodness.
This soup is really more of a comfort food and can be made and store for later cooking, which is what we do when we're a little lazy or someone's sick. The process is a bit long, but the recipe yields quite a bit, so it is well worth the work. It is also important to note that we are working with boiling hot water to make the noodles, so please be extra careful. If there's someone with hands of steel, don't ask them to help. You're gonna need someone with rubber hands who can really handle heat. Good luck.
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Ingredients:
1 16 ounce bag of rice flour
1 14 ounce bag of tapioca starch
4 1/2 cups of boiling water
1. Mix the rice flour and the tapioca starch in a extra large bowl.
2. Make a well in the center of the flour mix and add in the boiling water.
3. Mix the flour and water with a wooden spoon until the crumbling dough forms.
4. With your hands, carefully knead the dough until a soft ball of dough forms. (***It is very important that you are EXTRA careful here. You may want to protect your hands with some plastic, powder-free gloves. The mix will be very hot so don't feel the need to rush.)
5. Cover your ball of dough and set up your rolling station. (I used a cutting board and a tall glass cup as a rolling pin.) Generously flour your rolling surface with regular all purpose flour.
6. Working with a small amount at a time (about a fist-sized ball of dough), flatten the dough with the palm of your hand and then proceed with roll with your rolling pin. You want a sheet about 1/8 inch thick. As you roll out one ball of dough, make sure that the rest of your dough is covered so a crust does not form.
7. Generously flour the sheet of dough once more to ensure no sticking and then gently fold your sheet of dough.
8. Proceed to roll out the rest of the dough in the same manner.
9. Once all the dough has been rolled out and folded, you are ready to cut your noodles. Working with one rolled sheet at a time, cut out 1/8 inch noodles. gentle tousle the noodles to separate them and then place them in a large bowl. flour the noodles to make sure they do not stick. These noodles would have the same thickness as Japanese udon noodles.
10. Proceed to cut the rest of the roll dough. Once you have cut and floured the noodles, toss it to make sure nothing sticks together.
For the broth, I personally like a very simple broth. For tonight, I made a very simple pork and lemon grass broth. I boiled 2 stalks of lemongrass with a big chuck of pork (I believe is was a skin on pork shoulder) until it became firm on the outside. I took the pork out and sliced it into thin slices and added that back into the broth. I then added about 1 tablespoon of salt and let that come to a boil. Once the broth is boiling and the pork is cooked through (once the pork turns white and is firm), add the noodles. When you are adding the noodles to the broth, make sure you gently stir the pot to make sure the noodles don't stick and that the noodles are completely covered. You don't want too much noodles that you have no more broth, but you don't want a soup that's broth only. I usually add a 2:3 ratio of noodle to broth. Let the noodle come to a boil and let it boil for 3 minutes, gently stirring it occasionally to make sure nothing sticks to the bottom of the pot. Serve with a garlic oil sauce, thinly chopped chives or green onions and freshly ground black pepper.
You can store the extra noodles in an airtight container in the refrigerator up to a week.
Enjoy!
Price breakdown:
Rice flour: $0.89
Tapioca starch: $0.89
Pork: $2.54
Lemon grass: free (plucked from the garden)
Total: $3.78
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