Noodle extruder

by Ms. Lynda Hagan

R RAMAN, AFRICARICE (4)

Whats cooking?

Ms. Agbezudor, technical

assistant at FRI in Ghana, shows
how to make rice noodles.

Recipe by Ms. Lynda Hagan,

research assistant at FRI.

ith increasing urbanization,

the demand for convenience
foods such as rice preparations
is rising in Africa. Tasty and
innovative uses of rice, such as for
rice noodles, can promote rural
enterprises and raise income,
especially for women processors.
Ms. Lynda Hagan, research
assistant at the Food Research
Institute (FRI) in Ghana, has
developed a recipe for noodles using
rice and wheat flour as part of an
effort to develop and promote higher
value ricebased products.
The rice-flour noodle is a
variation of the wheat-flour noodle
generally imported from Asia into
Africa. Joyce Agbezudor, a technical
assistant at FRI, demonstrates how to
prepare home-made rice noodles.

Home-made noodles from Ghana

Ingredients
250 grams rice flour
250 grams wheat flour
165 grams egg whites
25 grams xanthan gum
10 grams salt
200 milliliters water (add a pinch of
food coloring)
25 mL or 5 tsp cooking oil
Directions
Preparing the noodles (one or two days
before cooking the noodles)
Mix rice and wheat flours, xanthan gum,
and salt in a bowl.
Add egg whites and cooking oil, and
mix well.
Gradually pour 200 mL of water into
the flour mixture and mix it with a fork
or your fingertips to form a soft dough.
Place the dough on a lightly-floured
work surface and knead for about 5
minutes until smooth and elastic. Set it
aside for 20 minutes.

Knead dough once more and pass the

dough through the noodle extruder. If a
noodle extruder is not available, loosely
roll the dough on a rolling pin and cut
the dough into strips of desired width.
Sprinkle flour on a tray and carefully
unfold the strands in the tray.
Dry the noodles in the sun for one day.
Store dried noodles in an airtight
container at room temperature.
Cooking the noodles
Boil about half a liter of water in a pot.
Add a little salt and oil.
Add 100 grams of noodles, cover the
pot, and let the noodles simmer for
5 minutes or until they are soft. Test
the noodles frequently because they
become mushy if overcooked.
Drain the noodles using a colander.
Rinse the noodles under cold water to
stop the cooking. Drain once more.
Serve warm rice noodles with any sauce
of your choice

Bon apptit!
Watch Ms. Agbezudor prepare the home-made rice noodles in a 5-minute video on YouTube at
http://goo.gl/xZFG9y.
Rice Today April-June 2015

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