Hand Rolled Rice Noodles

Tonight my lovely husband is cooking and I'm observing and blogging. He's making rice noodles from one of our new cookbook purchases Beyond the Great Wall (by Jeffery Alford and Naomi Duguid) and inventing his own stir-fry to fit. Here's what he's up to...

Ingredients

For the noodles
2 cups rice flour
1/2 tsp salt
Scant 1 cut boiling water
2 tbsp vegetable oil, plus extra for surfaces

Combine ingredients in a bowl and mix with a wooden spoon until the ingredients are combined. It will look lumpy at this time but you haven't failed! Keep mixing into a smooth paste with you hands.

Pinch off small pieces and roll with the palm of you hands (see picture) until all mixture is used.

Boil for five minutes in a large saucepan. Add a tiny amount of oil and store. You can store them overnight and use the next day if you wish.

For the stir-fry
250g beef fillet (we used scotch but oyster blade would work), cut into thin strips
1 tbsp honey
1 tbsp vegetable oil
1 onion
1 capsicum
1 tbsp sweet chilli sauce

Combine the beef and honey in a bowl. In a wok heat oil and add beef/honey mixture. When beef is almost all cooked (a minutes or so only). Remove and set aside.

In the oily liquid left from scotch fillet frying add onion. Cook until beginning to become translucent. Add capsicum and cook for a minute.

Add beef, sweet chilli sauce and pre-prepared rice noodles. Stir through until just until all ingredients are combined.

We were so impressed with these noodles we will definitely make them again. They have a lovely texture- firm and slippery. Stay tuned for additional ways to use these noodles.