For the rice noodles (highly recommend weighing the ingredients for best results)
1 cup (200 grams) rice flour
2 cups (535 grams) water
vegetable oil for greasing pan

For the sauce
3/4 cup (187 ml) soy sauce

1/3 cup chinkiang black vinegar (this provides the unique flavor but if you can’t find it, you can use rice vinegar)

1/4 cup (60 ml) water

1 tbsp (15 ml) red chili oil

1 tbsp (15 ml) dark brown sugar or molasses for more flavor

1 tsp ground sichuan peppercorn

1 tsp fennel seed

1/2 tsp ground star anise

1/2 tsp ground cinnamon

1 tsp toasted sesame oil

For garnish
cucumber, cut into thin strips

cilantro, chopped

fresh red chili pepper, chopped


wide pot or wok

Crepe pan or round cake baking pan that fits inside


  1. Whisk together the flour and the water together until well combined in a large bowl. 

  2. Fill a wide pot or wok halfway with water and bring to a boil

  3. Brush round pan with vegetable oil to prevent sticking.

  4. Pour thin layer of . You can adjust the thinness to your personal preference (I like super paper thin :) )

  5. Place pan in water and cover with lid. Steam for 2-3 minutes until bubbles form on the surface of the batter

  6. Remove from heat and let cool slightly. Remove noodle from pan by running spatula around the edges and lift.

  7. Place in layers on cutting board. Repeat with remaining batter

  8. Slice strips to your preferred width.

  9. Whisk together all sauce ingredients 

  10. To serve: Place noodles in bowl, top with sauce and garnishes. Can be served hot or cold.

*Some of the more unique can be found at Chinese grocery stores, online, or at