Homemade Taiwanese Rice Noodles: Easy Recipe & Tips

Updated at: 28/05/2025

Discover the delightful world of homemade Taiwanese rice noodles! These delicate, subtly sweet noodles are a staple in Taiwanese cuisine, adding a unique texture and flavor to countless dishes. Forget the store-bought versions; making them from scratch is surprisingly simple and incredibly rewarding, allowing you to control the ingredients and achieve the perfect consistency. You'll be amazed by how easily you can transform simple rice flour into these wonderfully chewy noodles. This recipe unlocks the secrets to achieving authentic Taiwanese flavor and texture, guiding you through each step with ease.

From the perfect rice flour blend to the optimal cooking method, this comprehensive guide will equip you with everything you need to create your own batch of irresistible Taiwanese rice noodles. We'll explore the nuances of the ingredients, offering helpful tips and tricks along the way to ensure your noodles come out perfectly every time. Ready to embark on this culinary journey? Let's dive into the step-by-step process!

Tools Needed

  • Non-stick pot
  • Silicone whisk
  • Piping bag (reusable)
  • Round piping tip (1/4 inch diameter)
  • Large pot for boiling water
  • Ice bath

Ingredients

  • Rice Flour
  • Water

Step-by-Step Instructions

Step 1. Prepare the Rice Flour Batter

  • Combine rice flour and water in a non-stick pot. Stir until no lumps. (It's best to use a non-stick pot to avoid sticking)
  • Heat the flour mixture over low heat, stirring constantly. The mixture will initially appear unchanged. After 4-5 minutes, starch will begin to form at the bottom.
  • When starch clumps form, remove from heat and incorporate them back into the mixture until smooth. Repeat this process, removing from heat each time large starch clumps form, to ensure even consistency. Avoid overheating, which can lead to uneven texture.
  • Continue heating and stirring until the mixture thickens. The mixture should lift up and fall off the spatula in a single, swinging chunk. This indicates the perfect consistency for piping.
Combine rice flour and water in a non-stick pot. Stir until no lumps. (It's best to use a non-stick pot to avoid sticking)Heat the flour mixture over low heat, stirring constantly. The mixture will initially appear unchanged. After 4-5 minutes, starch will begin to form at the bottom.When starch clumps form, remove from heat and incorporate them back into the mixture until smooth. Repeat this process, removing from heat each time large starch clumps form, to ensure even consistency. Avoid overheating, which can lead to uneven texture.Continue heating and stirring until the mixture thickens. The mixture should lift up and fall off the spatula in a single, swinging chunk. This indicates the perfect consistency for piping.
Prepare the Rice Flour Batter

Step 2. Pipe and Boil the Noodles

  • Prepare a piping bag with a 1/4 inch round tip. Avoid plastic piping bags as they may break under pressure.
  • Immediately transfer the mixture into the prepared piping bag. Do this quickly – the window for the perfect consistency is only about 30 seconds.
  • Bring a large pot of water to a boil. Evenly squeeze the noodle mixture into the boiling water, making the noodles as long as possible. If necessary, take breaks during squeezing.
Prepare a piping bag with a 1/4 inch round tip. Avoid plastic piping bags as they may break under pressure.Immediately transfer the mixture into the prepared piping bag. Do this quickly – the window for the perfect consistency is only about 30 seconds.Bring a large pot of water to a boil. Evenly squeeze the noodle mixture into the boiling water, making the noodles as long as possible. If necessary, take breaks during squeezing.
Pipe and Boil the Noodles

Step 3. Cook Noodles to Desired Texture

  • Cook time depends on intended use. For immediate consumption, cook until noodles float to the surface. For stir-fries or soups, remove noodles before they float.
Cook time depends on intended use. For immediate consumption, cook until noodles float to the surface. For stir-fries or soups, remove noodles before they float.
Cook Noodles to Desired Texture

Step 4. Ice Bath for Chewy Noodles

  • Transfer cooked noodles to an ice bath to create a chewy texture.
Transfer cooked noodles to an ice bath to create a chewy texture.
Ice Bath for Chewy Noodles

Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe

Tips

  • Use a silicone whisk to avoid scratching your non-stick pot.
  • If the mixture drips down like a straight ribbon, it's too thin and the noodles will dissolve in the water.
  • Don't overcook the mixture before transferring it to the piping bag, or it will become too hard to squeeze.

Nutrition

  • N/A

FAQs

1. What kind of rice flour should I use for Taiwanese rice noodles?

Use a fine-grain glutinous rice flour (also called sweet rice flour) for the best texture. Other rice flours will result in a different noodle.

2. Why are my noodles sticky or gummy?

This usually means you added too much water or didn't knead the dough enough. Ensure you're using the correct ratio of water to flour and knead until smooth and slightly elastic.

3. How can I prevent my noodles from sticking together after cooking?

Rinse the cooked noodles immediately under cold water and toss gently with a little oil to prevent sticking. You can also spread them out on a tray to cool.


Making your own Taiwanese rice noodles is easier than you think, resulting in a superior flavor and texture compared to store-bought options. Enjoy the satisfaction of creating these delicious noodles from scratch, and experiment with different dishes to showcase their versatility. Now go forth and create a truly authentic Taiwanese culinary experience!