Mix rice flour, tapioca flour, and salt in a bowl.

Gradually add 1 1/2 cups of water while whisking to create a thinner batter.

Rest the batter for 15-20 minutes for optimal hydration.

Grease a heatproof dish or steaming tray to prevent sticking.

Stir the batter and then spread the batter evenly on the dish/tray

Place it in a steam over, steamer or wok with water.

Steam the batter for 4-5 minutes until it becomes a translucent sheet.

The thinner batter may cook faster. The noodle sheet should be pliable and not dry.

Getting the right thickness is key – you don’t want them to thin or too thick.

Once the noodle sheet is cooked, carefully remove it from the steamer and place it on a clean surface.

Use a sharp knife or kitchen scissors to cut the noodle sheet into your preferred noodle size. You can make them wide or narrow, depending on your preference.