Homemade Hor Fun Noodles Recipe (Flat Rice Noodles)
Can't get hor fun noodles or kway teow noodles where you are? Click here for my easy recipe for homemade hor fun noodles!
Equipment
- 1 large bowl
- 2 small bowls
- 1 small whisk or wooden spoon
- kitchen paper
- 1 pastry brush
- 2 non stick pans about 8in/20cm they need to fit in your steamer
- 1 steamer or wok with lid + trivet see article above
- 1 kitchen timer
- 1 large board or tray for cooked noodle sheets
- 1 rubber spatula or anything that's not going to scratch your non stick pans
- 1 knife or pizza cutter
Ingredients
- 320 g rice flour loosely packed 2 cups
- 130 g tapioca starch loosely packed 1 cup
- 300 ml water
- 60 ml vegetable oil for greasing
Instructions
Prep Work
- Place the rice flour and tapioca starch in a large bowl and slowly add water to it while whisking gently. Easy does it as we don't want too many bubbles.Keep adding the water until it's all used up and you have a smooth and fairly thin batter. We're now going to rest the batter for a few minutes while we get everything else ready.This 5-10 minutes allows your batter to rest a little, which allows the starch molecules to soak up more moisture for chewier noodles. Give it 2 hours, if you have the time.320 g rice flour, 130 g tapioca starch, 300 ml water
- Set up your steamer as described in the article above. While waiting for the water to boil, set up your workspace.
- Add 2 Tbsp of the vegetable oil into a small bowl, keeping the rest in another small or medium bowl.Tear about half a kitchen paper sheet and squash it slightly, then dip it in the small bow containing the 2 Tbsp of oil. This is what you'll be greasing your pans with.Place the pastry brush in the other bowl with the rest of the oil.60 ml vegetable oil
Cooking the Hor Fun Noodles
- When the water in the steamer is boiling, reduce the heat to medium. Then, squeeze the kitchen paper to get rid of excess oil and lightly grease 1 cake pan (steaming pan).
- Pour a small amount of the batter into the pan and tilt slightly to ensure that the batter covers the whole pan in a thin layer. I'm using 2 small ladleful that measure 60ml (¼ cup).
- Place the pan onto the steaming rack, cover and cook for 90 - 120 seconds (1½ - 2 minutes) on medium heat. Set the timer on. Check at 90. You're looking for the whole surface to look cooked and 1 or 2 corners may have just started to curl up. Give it the full 2 minutes if unsure.Don't cook it for too long as the hor fun sheet will dry up and be prone to breaking.Get your second pan ready while waiting.
- Take the pan out of the steamer and place it on a trivet to cool for 30 seconds or so. It doesn't take long to cool down at all. Place the second pan into the steamer, cover and cook for 90 - 120 seconds (1½ - 2 minutes). Set the timer on.
- Using 1 rubber spatula (or anything flat that will not scratch your non stick pan), gently lift up one corner of the hor fun sheet and peel off the pan. Place it on the chopping board or a flat baking tray.You'll notice that the side that was facing up is matte, while the bottom of the sheet is glossy. That's how it should be. Place it matte side down on the board.
- Using your pastry brush, brush a little oil on the glossy surface of your noodles, this side is sticky.
- Get the second pan out of the steamer when that timer goes, and place the lid back on the steamer if you haven't got the next tray ready.Repeat the whole process until you've used up all the batter. Grease the pan, pour batter, steam, remove, grease the noodle sheet. Stack the sheets on top of each other. As you're oiling them, they'll come apart easily.You should get 10 - 12 sheets altogether, depending on how much batter went into each sheet.
Cutting the Hor Fun Sheets
- Two ways to cut the noodle sheets, flat or rolled. My preferred method is to cut them in strips as they are, stacked on top of each other.Do them in 2 stacks, because it's easier. So each stack will have about 6 sheets.I missed out this step in the video below. Look out for the full YouTube video in a few days, that will have the 2 methods.
- Then, just peel off each strip and use as you fancy.
Cooking or Storing
- Use them in recipes as mentioned above.But I can imagine that you may not be up to cooking them immediately, so you can either place them in the fridge for a day or two, or freeze them for up to a month.
- FRIDGE. They'll keep in the fridge for up to 2 days, but will be stiff. Just pour some freshly boiled water all over and quickly rinse in cool water to stop them over cooking and becoming gloopy.
- FREEZER. To freeze, cut them into strips by stacks (not rolled). Then don't peel the strips. Wrap the cut sheets as they are in clingfilm and freeze for up to a month.To thaw, just soak them in hot water for about 5 - 10 minutes until they can come apart easily. Just like shop bought frozen hor fun. Previously frozen hor fun or kway teow (shop bought or homemade) is more prone to breaking.
Notes
The amount of noodles you get from this recipe will be enough to feed 3-4 people. This depends on how much filling you add when you're cooking them.
- If you're keeping it light, with just some beansprouts and greens, then it'll feed 3.
- If you're adding protein on top of that, whether meat, seafood or tofu, then it'll feed 4.
Nutrition
Calories: 342kcalCarbohydrates: 62gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 4mgPotassium: 67mgFiber: 2gSugar: 0.1gCalcium: 10mgIron: 1mg
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