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We have tons of reasons to adore our warm and comforting bowls of instant noodles. Noodles in all their forms have been the ultimate comfort dish for each of us – from a late-night lifesaver to the best go-to quick dish- it fits all the bills. With emerging experiments in the culinary world, we have witnessed the humble noodles evolve every day, including cup noodles, frozen noodles, dry noodles, and soupy noodles, to name a few. All of these noodles, however, are made from refined flour or maida. Refined flour consumption may cause LDL (bad cholesterol) to rise, resulting in a variety of health issues such as weight gain and high blood pressure. So, what should we do now? Should we skip our favourite noodle-based dishes? We should instead look for a healthier alternative.Are rice noodles just rice? Rice flour and water are the primary ingredients, some products also include cornstarch and tapioca to improve the texture and appearance of the noodles. Are rice noodles good for you? Well, yes! Rice noodles are a healthier option than regular noodles and make a great addition to the diet. The best part is you can make them from scratch. To prepare them, all you need are some basic kitchen essentials. For instance, rice flour, cornstarch, salt, water and a few more ingredients. For the complete recipe, click here.Homemade Rice Noodles: How To Make Rice Noodles From ScratchTo begin with, take a mixing bowl and mix rice flour, tapioca starch (or cornstarch), salt, and water. Everything should be thoroughly mixed and dissolved. Add 1 teaspoon of oil and strain the liquid into another bowl using a fine-mesh strainer. Allow the liquid to rest for 30 minutes, covered.Pour water into your wok while the mixture is resting. If you don’t have a wok, use any large, deep cooking vessel with a wide opening and a lid. Bring the water to a rolling boil.Brush a light coating of oil on the bottom of the flat-bottom pan, place the pan on top of the boiling water, and add 1/4 cup of the rice liquid. Tilt the pan slightly so that the rice liquid covers the bottom properly.Cook for 5-6 minutes on high heat with the lid on the pot/wok. If you have used a thick-bottomed pan, then increase the cooking time to 7 or 8 minutes. Brush the second pan lightly with oil while the first is cooking. This will save your time.Just so you know, the last step needs proper consideration, so be careful. We’ll take the noodle sheet out and place it on a cutting board. To prevent sticking, apply a thin layer of oil to the cutting board. Then, using a rubber spatula, loosen all sides of the noodle sheet and gradually lift it up and off the pan. Place it flat on a cutting board and cut it into 1/3-inch wide pieces.These noodles can be kept in the refrigerator for a day or two. They may harden slightly, but once heated; they should bounce back nicely. Make these noodles in your own way and enjoy!Featured Video Of The DaySouth Indian Style Ginger Chutney Recipe | How To Make South Indian Style Ginger Chutney

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