Silky Rice Noodles in 35 Minutes

Instructions:

1. Whisk together the rice flour, tapioca starch, and salt in a mixing bowl.
2. Slowly pour in the water, whisking vigorously until the batter is completely smooth and free of lumps.
3. Strain the mixture through a fine-mesh sieve to ensure a velvety texture and let the batter rest for 10 minutes.
4. Line the bottom of an 8-inch non-stick skillet with parchment paper and lightly grease it with a drop of oil.
5. Pour in about 1/2 cup (120ml) of batter, swirling the pan to create a thin, even layer.
6. Cover with a tight lid and steam over medium heat for 3–5 minutes until the surface looks matte and the sheet peels away from the edges.
7. Lift the steamed sheet onto a cutting board, lightly oil a knife, and slice the sheet into desired strips (thin for vermicelli or wide for kwetiau).
8. Toss the strips immediately in a bowl of ice water for 30 seconds, then drain and pat dry.