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Filled Fresh Rice Noodles Recipe
|Cold water||1 1⁄4 Cup (20 tbs)|
|Unsifted cake flour||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Sesame oil/Sesame seeds||1 Tablespoon|
Serving size: Complete recipe
Calories 1340 Calories from Fat 438
% Daily Value*
Total Fat 49 g75.4%
Saturated Fat 3.5 g17.6%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 982.3 mg40.9%
Total Carbohydrates 199 g66.2%
Dietary Fiber 24.3 g97%
Sugars 0 g
Protein 32 g64.4%
Vitamin A Vitamin C
Calcium 17.1% Iron 0.44%
*Based on a 2000 Calorie diet
Combine water and oil; pour into flour and blend until smooth and no lumps remain.
Ladle 1/3 cup batter into a lightly greased 9-inch pie pan.
Place pan on a level rack in a steamer, cover, and steam over boiling water for 5 minutes.
Remove pan from steamer and set in a baking pan filled with water and ice cubes to hasten cooling.
When cool, loosen edges from pie pan with the tip of a knife and roll up jelly roll style.
Wipe pan clean with a paper towel, grease lightly, and repeat until all the batter is used.
For faster cooking, you can use two pie pans so one can be steaming while another cools.
Cover noodles and keep at room temperature in a cool place for as long as 8 hours.
To serve, unroll noodles and distribute filling equally over each circle.
Roll after filling.
Cut each roll in 1 1/2 inch long sections and arrange on a serving platter.
Drizzle over a few drops soy sauce and sesame oil or sesame seeds.