Hanzhong Hot Rice Noodles
A classic snack from Hanzhong, Shaanxi. The steamed rice sheets are soft and smooth, served with hot broth and chili oil, creating a sour, spicy, and comforting flavor.
Ingredients
14 items- Rice 300g
- Water 200-250ml
- Potato starch 50g
- Bean sprouts 100g
- Spinach 100g
- Garlic 4 cloves
- Chinese black vinegar 3 tbsp
- Light soy sauce 1 tbsp
- Salt 1 tsp
- Coarse chili flakes 2 tbsp
- Rapeseed oil 5 tbsp
- Star anise 2
- Sichuan peppercorns 1 tsp
- Fennel seeds 1/2 tsp
Nutrition
Steps （8 steps）
Rinse rice, soak in plenty of water for at least 4 hours or overnight until grains can be easily crushed between fingers.
Drain soaked rice, add 200-250ml water in batches, blend to a smooth batter. Mix in 50g potato starch and 1/2 tsp salt, strain, and rest for 30 minutes.
Bring steamer to boil, brush a flat pan with oil. Pour about 50ml batter into pan, swirl to spread thinly (2mm). Steam over high heat 2-3 minutes until transparent and bubbly.
Remove pan, cool in cold water to release the rice sheet. Place on oiled plate. Repeat with remaining batter, brushing each sheet with oil to prevent sticking.
Blanch bean sprouts and spinach separately, drain. Mash garlic, add 2 tbsp cold water to make garlic water.
In a small pot, add 200ml water, star anise, Sichuan peppercorns, fennel seeds. Simmer 10 minutes. Add light soy sauce, 2 tbsp vinegar, 1/2 tsp salt. Boil, then strain to get broth.
Heat rapeseed oil until smoking, turn off heat. Cool slightly then pour in batches over coarse chili flakes, stir, add white sesame seeds to make chili oil.
Roll up rice sheet, cut into 1.5cm wide strips. Place in bowl, top with bean sprouts and spinach. Add garlic water, hot broth, and chili oil. Toss well and serve.
Tips
Stir batter before each pour to avoid sediment. Rice sheet is done when bubbles appear. Brush oil on surface before cutting. Adjust sourness and spiciness to taste.
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