Steam Combi Recipe: Steam Oven Fresh Rice Noodles

Once you have made these great rice noodles, you will never buy them again. They are so easy and adaptable. You can make them as thick or as thin as you like and keep them whole or cut them to whatever thickness you like.

You can make these in the large solid tray of your steam oven, or for smaller noodles, brownie tins (28x 18cm)  work really well .

METHOD

1. Preheat your steam oven to 100C Full Steam.
2. Place  dry ingredients in jug and whisk in cold water.
3. Spray your desired tray with cooking oil and pour in some of the mixture, swirling it around to coat the bottom of the tray. You can choose how thick you wish your noodles to be.
4. Pop trays or tray into steam oven and steam for 6- 10 minutes depending on thickness of noodle
5. Remove from oven and gently slip spatula under one end to help release noodle sheet and turn out onto sprayed board or baking paper. Repeat with remaining mix.
6. Leave to cool a little, lightly spray with oil then roll up, store in container for up to three days in the fridge .
7. Slice noodle sheets to desired width and cook using your favorite noodle recipe OMITTING blanching/boiling stage!