Flat or sheeted fresh rice noodles are famous in many areas of Southeast Asia, southern China and Japan. Easily found in the Southeast Asia, flat-rice noodles or locally known as flat-flat-rice noodles are among the most sought-after noodle varieties produced from mostly rice flour and water.
Generally, rice noodles are made from flour containing high amylose concentration (> 22%), which contributes to the gel network. It provides firm structure and desirable properties to noodle. There is significant association found between amylose and acceptability of rice noodles. Sometimes tapioca or starch is introduced to improve the transparency or increase the gelatinous and chewy texture of the noodles.
The fresh rice noodle is usually prepared in Asia in a high volume of oil to avoid stickiness. Oil coating is one of the strategies to extend its shelf life apart from mere illustration purposes due to its shining features.
The dough is placed in a rotating heated drum to form sheets. The sheets are then placed in a steamer that causes partial gelatinization of starch. About 1 mm thick sheets are passed through the cutting rolls to form noodle strands.
The noodles are served either as fresh rice noodles or can be dried before sale. Rice noodles have a very smooth texture, soft mouth feel and are white in color. Traditional flat rice noodle is popular food in Thailand which was served with the addition of meatballs, fish ball, porkchop, seafood, fish or soy sauce as well as vegetable such as bean-sprout and cabbage.
Flat rice noodles
