This was my grandmother's recipe. As a kid, I can remember my anticipation for Thanksgiving and Christmas dinners simply because I wanted these noodles. I didn't even care about the holiday sweets...just wanted a mile - high mound of noodles on my plate :)

I wanted to try making noodles with rice flour. I researched many recipes, and also referred to recipes for making dango (rice dumplings) to come up with this recipe. Rice flour is very different from wheat flour.The rice flour dough is very sticky and resistant so it's hard to roll out thinly. So I tried slicing it very thinly instead. It has a unique texture, somewhere in between pho noodles and commercial rice noodles. Recipe by mini

Recipe from Watkins Cook Book (1936).

Quick and easy dish for guests.

Use two flat-bottomed pans (a baking pan or a Pyrex pan). One pan is good enough, but with two, you will get the job done faster. Brush lightly each layer of the noodle surface with oil to prevent them from sticking together.For one batch you can make about 5-6 noodle sheets with an 8x8 inch pan.

I used to use a hand-cranked pasta machine. People have only 2 hands...to be able to turn the handle and to catch the noodles at the same time is an amazing feat! I always had to ask someone to help me whenever I made noodles. Now I have a motorized pasta machine, so I can make noodles by myself.I used powdered lye (kansui). I measure it out each time in grams and dissolved it in water.The finished noodles aren't yellow; they're actually a very very pale green.When you boil the noodles, they'll take on that smell and yellow color of Chinese noodles. Recipe by rokokoA

This is a dough for Dumplings /Egg Noodles it makes about 3 pounds. It can be frozen.