"A Quick and Convenient Twist: 10-Minute Rice Noodle Rolls Recipe for the Busy Cook!"

Another quick lunch to whip up if you want to make your own noodles from scratch! These (gluten-free!) rice noodle rolls are cooked in the microwave (oh the horror!) and the batter comes together in about a minute so all you need to do is think about what you're going to top them with! They have a delicious chew and suck up flavour so well so go HAM on the sauce 😇

Recipe 👇 (serves 2 small or 1 large portion)

Ingredients
2/3 cup rice flour
1/3 cup tapioca starch
1/2 tsp salt
2 tsp vegetable oil (+ additional oil for brushing)
1 cup warm water
Optional: sliced spring onion greens
To serve: chilli oil, soy sauce/black vinegar/tamari, crushed peanuts, coriander

Method
1) In a large mixing bowl, combine the rice flour, tapioca starch, salt, oil and warm water. Stir until it forms a thin batter. Grab a large flat rimmed plate (or flat bottomed glass tupperware) and brush with oil. Ladle about 1/3 cup of batter onto the plate (scatter with spring onion greens if using) and pop in the microwave for 60 seconds on high*. Remove from microwave and loosen the edges with a spatula or your fingers, then roll up! Do the same with the remaining batter (you should end up with 6 large rolls) - making sure you mix it before each time you ladle as the starches tend to settle on the bottom after some time.
2) After making your sixth roll, slice each roll into quarters. Divide between 2 plates and top with sauce of your choosing, chilli oil, peanuts, coriander leaves etc. Inhale immediately.

*microwaves always heat differently so use your first batch as a tester - you can tell it is done when the centre is no longer white and cooked through