But due to their high starch content, rice noodles can quickly devolve into a clumpy, sticky mess instead of the slurpable ...

long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries, they are probably most ...

Put a cup of water in a saucepan and whisk in the corn starch. 3. Gradually add two more ... into the ice water to create a tangle of thin noodles. 6. Strain and serve with saffron ice cream ...

To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste.