Hong Kong is a food heaven with countless delicious food, from street food to Michelin starred restaurants, you can pretty much taste the world in this little city. One of my favorite street food, some times serve in restaurants (dim sum or congee restaurants), is rice noodles loaded with sweet soy sauce, peanut sauce and hoisin sauce (the original “sweet sauce” is not available in US), sprinkles with some toasted sesame, the most traditional way to serve it. If you like it spicy, add a few drop of Sriracha wouldn’t hurt.
Hong Kong Street Food – Rice Noodles Recipe
Rice Flour 1.25 cup
Water 2.25 cup
Salt 1/8 teaspoon
Vegetable Oil 1.5 tablespoons（extra for greasing）
Xanthan Gum 1/4 teaspoon
Sesame Seeds 2 tablespoons
Le Creuset 32cm Buffet Casserole (5-quart)
8 x 8 inches square metal pan (shallow one work best)
1. Add a little water to dissolve the xanthan gum. Except sesame seeds, mix all ingredients together and drain it 2 times.
2. Grease the metal pan, add 1.5 tablespoons batter and shake around until pan is barely covered. Steam over high heat for 2 minutes.
3. Remove the metal pan from heat, scarp the sides with spatular, roll it up into noodle shape.
4. Repeat step 2-3 until batter is gone. Cut noodles into desire length and serve with sauces and sesame seeds.
1. Prepare other steam pot on the side to keep the cooked noodles hot. OR
2. Place all the noodles on a plate, re-steam them for 2-3 minutes before serving.
3. Toast the sesame seeds on a hot pan (no oil) for a few minutes to enhance the favor.
4. There are different kinds of rice flour, so I took a picture for the one that should be used. (as below)