Rice Noodle with Prawn & Spring Onion

Serves 6
Time 50 minutes


Rice noodles

1 ½ cups rice flour

3 tbsp cornstarch

2 tbsp glutinous rice flour 

½ tsp salt

2 tbsp vegetable oil, plus more for greasing the pan

1 ½ cups lukewarm water

1 cup boiling water



1 bunch coriander, finely sliced

1 tbsp peanuts, toasted and crushed

1 tbsp sesame seeds

3 spring onions, finely sliced 

1 block tofu, small cubes

2 cups cooked prawns, finely chopped


Combine all ingredients for the noodles in a large bowl and whisk together, it will be quite liquidy. 

Place a wire rack in the base of the wok. Fill with boiling water to just below the rack. Sit a cake tin, brushed with vegetable oil on the wrack. 

Use a ladle to pour the noodle batter onto the cake tin. Place the lid on the wok and steam for 3-4 minutes. Add toppings, cover, and steam for another minute or so. Use tongs to carefully remove the cake tray. Use a rubber spatula to roll the noodle. Serve with desired toppings.