Make fresh Rice Noodle or Rice Vermicelli (Bun Tuoi) at home with my easy recipe. This no-frills recipe doesn't require a fancy pasta machine but just an inexpensive potato ricer to make the most delicious noodles. Gluten-free and healthy, these fresh noodles are simply amazing! Serve the rice noodle in your favorite noodle soups, bowls, spring rolls and salads. Enjoy!
Heat the mixture over Medium High heat stirring constantly. (In 2-3 minutes, the mixture should start to thicken. Continue stirring bringing it to a gentle boil.) Once the mixture starts bubbling, turn off the heat and continue whisking for another minute, making sure the mixture is smooth. Set aside and let the batter cool for 15-20 minutes.
Add the batter prepared earlier. Using a flat beater, mix on Low speed for 30 seconds or until mostly incorporated. Scrape down the beater and around the bowl, working in any remaining dry ingredients. Mix on Medium speed for 1 minute or until the batter is fluffy.
Using a large spoon, swirl the water around a few times to get it moving. Holding the potato ricer over the boiling water, press down on the handle smoothly and quickly, extruding the batter into the water.
Once all the batter is extruded, dip the potato ricer into the water and swirl around a few times to release the noodles.
Gently stir the noodles. When the noodles float to the top, use a skimmer to scoop up the noodles and transfer into the cold water bath. Swirl the noodles in the cold water for 30 seconds. Drain and transfer the noodles into the salad spinner.
Repeat the steps above for the remaining batter. (There's enough batter to fill the potato ricer 3 times.)
Rinse off the starch by swirling the noodles in cold water for 1 minute and then draining. Repeat this process again or until the water is no longer cloudy.
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