Story: Stirring up Fresh and Fancy From-Scratch Noodles
Episode: 4
Presenter: Brendan Pang
Air Date: 9th July

Brendan shows at-home cooks how to make rice noodles at home, fresh and easy, and a couple of unique ways to serve them with peanut sauce and chilli oil.

RECIPE

Peanut Rice Noodle Rolls

Ingredients

Rice noodle rolls

• ¾ cup rice flour
• 1/3 cup tapioca starch
• 375ml water
• Vegetable oil spray

Chilli oil

• 250ml vegetable oil
• 3 star anise, whole
• 2 tbsp Sichuan peppercorns
• 6 cardamom pods
• 4 bay leaves
• ¼ cup crushed chilli flakes
• Pinch of salt

Peanut sauce

• 2 tbsp peanut butter
• 90ml light soy sauce
• 60ml Chinese black vinegar
• 2 tbsp caster sugar
• 250ml chilli oil
• 1 cloves garlic, minced
• 120ml water

To serve

• Roasted peanuts, chopped, to serve
• Spring onion, sliced, to serve
• 1 lime, quartered, to serve

Method

Chilli oil

1. Place vegetable oil, star anise, Sichuan peppercorns, cardamom pods and bay leaves in a small saucepan over low heat and cook until the oil becomes fragrant, about 25 minutes.
2. It is very easy to burn your spices at this point so check in every now and then and adjust heat as required.
3. Whilst infusing, place crushed chilli flakes and salt into a medium heatproof bowl.
4. Once fragrant, increase heat to high and cook for a further 30 seconds.
5. Carefully strain the oil through a fine sieve into the bowl with the chilli flakes and stir well. It should sizzle and change colour immediately.
6. Let cool to room temperature before using.

Peanut Oil

1. Place all ingredients into a mixing bowl and whisk until well combined.

Rice Noodle Rolls

1. Add rice flour, tapioca starch and water to a jug.
2. Whisk until a smooth batter is formed.

Assembly

1. Place a large steamer basket into your wok over high heat and pour enough water down the side until the water line is 2.5cm below the bottom of the steamer.
2. Once water is boiling, turn down to medium heat.
3. Using a pizza tray or plate that fits into your steamer basket, spray lightly with vegetable oil.
4. Pour on a thin layer of batter, swirling if needed to spread evenly.
5. Steam for 2 – 3 minutes or until the rice noodle skin becomes translucent.
6. Remove from steamer and let cool slightly before rolling tightly into a long log.
7. Set aside on an oiled tray and repeat the process with the remaining batter.
8. Slice logs into 4 – 5cm lengths and divide among your serving bowls.
9. Drizzle generously with peanut sauce and a little chilli oil.
10. Top with spring onion and roasted peanuts and a wedge of lime on the side before serving.

For more information:
https://brendanpang.com.au/shop/this-is-a-book-about-noodles/