|2 1/2||cups||Flour, Rice|
Mix the ingredients together. It will be the consistency of milk.
These noodles are steamed. So, you need a steamer setup, and a plate to hold the batter. If using a bamboo steamer, make sure the pot you use to generate the steam is wider than the steamer. A wok works perfectly. I use a 9" square plastic plate. Spray it with oil and place it into the steamer. Stir the batter as the starch will settle (stir it each time). Ladle 2 - 3 oz. of batter into the plate and repeat on 2nd layer or cover. Allow to steam for about 5 minutes, longer for more batter.
Remove the plate from the steamer and allow to cool till you can handle it. Running an offset spatula around the edge can help. Remove the noodle and place on a cutting board. Stay the top of each noodle with oil. Place the 2nd noodle directly on top of the first noodle, spay with oil and continue until you've used all the batter. The oil between the noodles is necessary to stop them from sticking.
When all the noodles have cooked, slice the stacked noodles as you like, wide for chow fun, or thin for many other dishes.