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잡채 (Japchae) Korean Stir-Fried Glass Noodles

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Bánh canh bột gạo - How to make Vietnamese thick noodle from rice flour



[Time for cooking] 30 ~ 45 minutes

[For] 2 ~ 3 people

[Occasion] Daily meals, Holidays, Weekends

[Ingredients]

[Seasoning]

  • Salt: 1/3 tablespoon
  • Water
  • Cooking oil: 2 teaspoons

[Cooking steps]

  • Place the rice flour in a blender and blend until smooth, then use a sieve to sift the rice flour as finely as possible. Next, put the rice flour, tapioca flour, and 1/3 tablespoon of salt into a large bowl and mix well. Gradually pour in the boiling water and proceed to knead the dough.
  • Depending on the water absorption of the flour mixture, adjust the amount of water added accordingly. Ensure that the dough is thick, smooth, and not too sticky. Knead until the dough is smooth and no longer sticky to your hands, then wrap the dough in plastic wrap and let it rest for 15 minutes.
  • Divide the dough and then shape it into long strands of your desired length.
  • Bring a pot of water to a vigorous boil on the stove, adding 2 teaspoons of cooking oil to prevent the noodles from sticking to the pot during shaping. Then, gradually add the noodles to the boiling water. Use chopsticks to stir the noodles to prevent them from sticking together and clumping. Once the noodles are cooked, turn off the heat, remove the noodles, and immediately place them into a bowl of ice-cold water.
  • Soak the noodles in the bowl of ice-cold water until they firm up. Then, drain the noodles and wrap them in plastic wrap to prevent them from drying out and becoming hard.

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