Homemade Wide Rice Noodle ( Sen Yai : Ho Fun )
After relocating to a rural area of America, we found Asian ingredients scarce. However, with this homemade wide rice noodle (Sen Yai or Ho Fun) recipe employing a foolproof steaming method, you can create delightful noodle dishes like Drunken Noodles, Pad See Ew, Cry Baby Noodles, and Rad Na.
Flat Rice Noodle Ingredients
Ho Fun” (in Cantonese) or “Sen Yai” in Thai contains rice flour, tapioca flour, water, along with a touch of salt and oil. While store-bought flat noodles offer convenience, they are often difficult to separate and exceedingly fragile due to refrigeration. If you have the store bought fresh noodles, ensure to warm them in a microwave for a minute or two before attempting to separate them. However, if you have 30 -40 minutes to spare, consider trying your hand at crafting these fresh homemade noodles instead.
How to Make Flat Rice Noodle.
Five simple steps guide you in crafting flawless homemade Sen Yai or wide rice noodles. The final step, peeling, proves the most challenging as it risks breakage and may leave you with a sticky pan if not executed correctly.
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- Combine the rice and tapioca flour together. I recommend using Thai rice and tapioca flour, as they are affordable. Do not substituting glutinous rice flour and cornstarch for the rice flour and tapioca flour.
- Pour 300 mL of room temperature water into the flour and whisk until combined. Next, add another 300 mL of boiling water, along with salt and vegetable oil. Whisk the batter for an additional one to two minutes to ensure thorough incorporation.
- Rest the batter for 15 -20 minutes on the counter.
- Steam: Lightly grease the non-stick baking pan. Add the batter, steam on high heat for 2 -3 minutes. The noodle is cooked when it turns matte and translucent. I use 1/2 cup of batter for 9 x 9 inch pan. For this recipe, I ended up steaming 6 noodle sheets and make 1.5 pounds of flat rice noodle.
- Peel the noodle: Allow both the noodle and the pan to cool down for at least 2 minutes before peeling the noodle off the pan. Giving the pan an ice bath after steaming can help the noodle cool down faster. Ensure to brush the plate with oil before transferring the noodle onto it. Then, brush the surface of the noodles to prepare them for stacking. (You want to have 2 -3 pans for steaming this noodle so that you can keep the total of cooking time under 15 minutes.)
Why This Recipe Works?
I’ve experimented with various methods for making this noodle, including those I’ve seen on social media, from microwaving to using a non-stick pan. I discovered that it’s quicker and simpler to peel the noodle off the vessel after steaming. Personally, I’ve found that not all microwave ovens are the same; you might end up with a dry piece of noodle if your microwave has high power. Furthermore, depending on the age and quality of the non-stick pan, it may take time to cool down and stick to the pan. You will need to clean the pan every round before making the next sheet of noodle. However, all methods yield edible wide rice noodles. They may not look as great as they could be. That is all. See the result below after steaming the noodle using medium – low heat in a non stick pan for two to three minutes.
How to Store and Reheat Flat Noodles.
Store the flat rice noodles in an airtight container and refrigerate them. You’ll notice that the noodles harden and become more fragile after being refrigerated overnight. Therefore, it’s important to cut and separate the noodles as shown in the picture above before refrigerating. This ensures they’ll be ready for your next dish without needing to be reheated the next day. However, if you only cut the noodles without separating them right away before refrigerating, you’ll need to microwave the entire block of noodles for a minute or two to soften them before separating. These noodles stay fresh for up to 3-4 days when stored properly.
Homemade Wide Rice Noodle ( Sen Yai : Ho Fun )
Equipment
- 1 steamer
Ingredients
- 1 cup rice flour
- 1 cup tapioca flour
- 300 mL water (room temperature)
- 300 mL water (hot boiling water)
- 1 tbsp vegetable oil
- ½ tsp salt
Instructions
- Combine the rice and tapioca flour together.
- Pour 300 mL of room temperature water into the flour and whisk until combined. Next, add another 300 mL of boiling water, along with salt and vegetable oil. Whisk the batter for an additional one to two minutes to ensure thorough incorporation.
- Rest the batter for 15 -20 minutes on the counter. In the mean time, fill one third of a pot (steamer), bring the water to boil.
- Steam: Lightly grease the non-stick baking pan. Add the batter, steam on high heat for 2 -3 minutes. The noodle is cooked when it turns matte and translucent. I use 1/2 cup of batter for 9 x 9 inch pan. For this recipe, I ended up steaming 6 noodle sheets and make 1.5 pounds of flat rice noodle.
- Peel the noodle: Allow both the noodle and the pan to cool down for at least 2 minutes before peeling the noodle off the pan. Giving the pan an ice bath after steaming can help the noodle cool down faster. Ensure to brush the plate with oil before transferring the noodle onto it. Then, brush the surface of the noodles to prepare them for stacking. (You want to have 2 -3 pans for steaming this noodle so that you can keep the total of cooking time under 15 minutes.)
Video
@stickyricethaikitchen The Flat or Wide Noodles can be hard to find even in Asian stores so I’m gonna show you how to get it done at home in 30 minutes. Ingredients ⬇️ 1 cup rice flour 1 cup tapioca flour 300 mL water (room temperature) 300 mL water (hot boiling water) 1 tbsp vegetable oil ½ tsp salt Get full recipe in details at www.stickyricethaikitchen.com and search “Homemade Wide Rice Noodle”. #noodle#homemadefood#ricenoodle#asianrecipe#simplerecipe#wholefood#tiktokrecipe
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