30 - 45Min
Vegan adaptable
Mix rice flour, tapioca starch, and salt in a large bowl
Gradually add hot water, mixing until the batter achieves a thin coconut milk consistency, and let it rest for 30 minutes
Grease two cake tins with vegetable oil
Pour a thin layer of batter into one tin, and place it over a saucepan of boiling water
Cover and steam for 3–4 minutes, or until just set
After cooling, slice the noodle sheet into thick strands, brushing lightly with oil, and repeat until all batter is used
For the stir-fry, heat a nonstick skillet and sauté your chosen vegetables and chicken
Infuse them with the flavours of your chosen seasonings
Add your key ingredient, fresh noodles, cooking for a couple of minutes, and voilà!
