Add rice flour, wheat starch, tapioca starch and salt in a bowl and whisk to combine. Pour in water and oil and mix with a spatula until dough forms. Cover with a damp cloth for 10 minutes.
Knead dough until smooth (2-3 minutes). If dough is dry, add hot water 1 tsp at a time.
Divide dough into 3-4 sections. Cover the remaining dough with a damp kitchen cloth. Roll out the dough into a log about 1/2 inch in diameter. Cut the log into 1/4 inch pieces and roll each piece between your hands, about 1 1/2 – 2 inches in length. Place them on a parchment lined baking tray or plate. Repeat until all dough is used up.
Bring a pot of water to a boil and cook until they begin to float. Drain the noodles, rinse under cold water and toss with a tsp of oil. Use them for your noodle dish of choice and enjoy!
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.