DIY Food

How to Make Xi'an Rice Skin Noodles

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Who needs takeout? Mandy of Lady and Pups shows us how to make rice noodles from Xi'an, China.

Rice Skin Noodles

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In 2008, Anthony Bourdain dined at the New York City-based restaurant, Xi'an Famous Foods and exclaimed, "I’ve never had anything like this before!" Since then, Xi'an Famous Foods has exploded in popularity, and number, in Manhattan. As the brand grew, I felt that it was unjust that the restaurant, known for its traditional wheat flour and cold skin noodles, neglects to serve my favorite noodle from the Xi'an region, rice skin noodles. 

Unlike cold skin noodles, which are made from wheat starch or cornstarch, rice skin noodles are traditionally made in the northwest region of China with whole short-grain rice or rice flour. These noodles are slippery and smooth, with a chewy texture similar to Cantonese dim-sum zhu-chang-fenThey have a subtle rice fragrance and are served straight out of the steamer.

Rice Noodles with Chili Oil

While delicious on their own, the noodles are best swimming in an ocean of aromatic, dangerously red, and senselessly spicy chili oil made with Sichuan peppercorns and spices. And just when I think it's too much to take -- the pleasure, or the heat -- I add in some blanched bean sprouts for an occasional crunch and refreshment that tells me, yes, you can carry on.

Xi'an Rice Skin Noodles

Serves 3 to 4

200 grams* (or 1 heaping cup) uncooked short-grain rice or rice flour
535 grams (about 2 cups plus 2 heaping tablespoons) water
65 grams (or 1/2 cup) potato starch (constrach will also work fine)
Canola oil for greasing

*I strongly recommend measuring the ingredients for this recipe by weight instead of by volume, as the quantities are not as exact in volume. For example, while my rice flour weighed 170 grams and came out as at a bit more than 1 1/2 cups, the online conversion says it should be only 1 cup. So if you can, weigh it.

Rice Flour in a Blender

The rice noodles can be made from either short-grain rice, or rice flour. If using uncooked short-grain rice, put the rice in a large sieve and rinse it under water. Shake off any excess water, then transfer the rice to a blender along with the 535 grams of water. Let the rice soak for 4 to 5 hours, at which point the grains should crush easily between your fingers. Add the potato starch or cornstarch and blend for 2 to 3 minutes, pausing to scrape the mixer down from the edges as needed. Once liquified, run the mixture through a very fine sieve into a large bowl. Use the back of a spoon to press down any large rice clumps to help them pass through the sieve.

More: Looking for another excuse to eat rice? Here are five.

If using rice flour, whisk together the flour, potato starch or cornstarch, and water together until well combined in a large bowl.

No matter what method you use, set your liquified rice mixture aside as you set up your steamer.

Steamer Fitted with Pan

Fill a large steamer with enough water to reach just below the steamer basket and bring it to a boil. (If you don't have a steamer, add water to a large pot or wok, then place a circular metal rack that's taller than the level of the water inside. Put the lid on and bring the water to a boil over high heat.)

Find a shallow sheet pan that fits into your steamer or makeshift steamer (I used a pizza pan, but a shallow metal pie pan will also work), and brush the pan with canola oil. Whisk the batter, then pour in enough to cover the pan in a thin layer. Place the pan inside of the steamer as level as possible, so that the noodles cook evenly.

Rice Noodle Mixture

 Place the lid on the steamer and steam over high heat for 2 to 3 minutes, or until large bubbles form on the surface of the sheet of rice noodles. If you have another shallow pan, repeat this process with the second pan while you remove and cut the others.

Steamed Sheet-Noodle

To remove the steamed noodles from the pan, thinly brush the top surface of the cooked noodle sheet with canola oil, then run a spatula around the edges. Tilt the pan towards a cutting board, then gently scrape the noodle-sheet onto the cutting board. Cut the noodles into thick strips with a pastry cutter. Don't worry if your strips are curling up rather than staying flat -- no matter what, the noodles will stick to each other in the absence of liquid, so don't freak out. They will separate easily once sauce is applied.

Repeat the process until you’ve used up all of the batter, and serve the noodles hot. I usually serve mine with with blanched bean sprouts, seasoned soy sauce, 1/4 teaspoon granulated chicken bouillon, and lots of chili oil.

Rice Noodles with Chili Oil

For a little variation, you can add lightly beaten eggs, shrimp, or ground meat over the steamed rice noodle. Put the lid back on and steam for another minute until all the other ingredients are cooked. With a lightly oiled spatula, scrape and fold the rice noodles over themselves (this is going to take a bit of practice) to make a roll, then serve immediately.

See the full recipe (and save and print it) here.

Photos by Mandy @ Lady and Pups

See what other Food52 readers are saying.

  • Nathan Metz
    Nathan Metz
  • FoodCrafters
  • Colleen Rose
    Colleen Rose
  • Alexandra Scott
    Alexandra Scott
  • Julie


Nathan M. March 8, 2015
Delicate as they are, they can be rolled loosely around a small savory filling of beef and watercress or chives, or dried shrimp and fish paste and steamed.
FoodCrafters March 8, 2015
This looks superb! Do you think this could be done directly with rice flour (instead of "grinding our own")?
Mandy @. March 8, 2015
Yes! There's instruction in the recipe for that.
Colleen R. March 6, 2015
this looks awesome! could you steam the batter in a smaller vessel (i.e. a ramekin) and use the results to make dumplings? if so, what would be the best way to seal them?
Mandy @. March 7, 2015
No they are not dumpling flour. You won't be able to manipulate them too much after cooked (like sealing them)
Mandy @. March 7, 2015
I meant dumpling wrapper
Alexandra S. March 6, 2015
Thank you SO MUCH for posting northern Chinese food. I lived in a rural town about 4 hours away from Xian, and since I have been back, I haven't been able to find good Northern food. I will eat these happily and eagerly await more.
Julie March 6, 2015
Can I use tapioca starch here? Just asking because I already have some from cooking other Chinese dishes. Thanks!
Mandy @. March 7, 2015
Julie, they aren't really the same. Tapioca starch is a bit tougher and chewier. If you wanna go ahead and give it a try, let me know how it works out!
Julie March 7, 2015
Okay! I'll grab some cornstarch for the first try and then maybe experiment w the tapioca next time! I miss Xi'an food terribly, so I'm excited to try this.
sexyLAMBCHOPx March 6, 2015
@Mandy - You weren't too happy with Food52 on Mimi's site. I guess all is forgiven.
Betty March 6, 2015