The number one comment I get when people are trying to make drunken noodles is:
"Dude, I can't find these noodles."
You've got all the ingredients to make the noodles! And guess what?
It's science-y and you're going to look like a kitchen hero.
I like to start with the water,
a pinch of salt,
corn starch,
and white rice. It's gotta be the white rice
because you've got to expose all those starches.
Rice contains two types of starches:
There's amylose and amylopectin
The amylose wants to hold its structure.
The amylopectin is the starch that gives it that
floppiness, the ability to kind of stretch.
That's why we get these soft rice noodles without getting really brittle.
The structures will actually gelatinize at about 180-200°F.
This is my favorite kind of jimmy-rigged steamer rig
that any home cook can put together.
All it is is three pieces:
This is a 4-inch hotel pan.
Water goes inside to create the steam.
Inside the hotel pan is a 9-by-13 inch glass baking dish.
It's the baking dish you use for casseroles,
for brownies, I know you have one.
I flipped it over because you don't want
the sheet to come in direct contact with the water.
Now the lid is very simply a 2-inch hotel pan.
So with the lid off, I'm just going to place the batter right in
for about 3 to 4 minutes—until this becomes noodles.
So I've unloaded the noodles from the steamer
and I've allowed them to rest for about 5 minutes.
Just like fresh-cooked rice, these noodles need time to rest.
They'll relax, they'll tighten up on top, and they'll get nice and chewy.
Use a little pan spray and spray down your hands
and the bench scraper or whatever tool you're using to roll the noodle out.
These are extremely sticky and a little bit of oil
is gonna make sure that they don't stick to everything.
Then they start to just roll over themselves like a sheet.
I mean, it's the coolest thing.
Then I'll load them off to my station
And I like a bench scraper because I can go right to cutting at this point.
So with my bench scraper I'm just going to cut.
And that's it. I've got noodles to make drunken noodles now.
