Mix all the dry ingredients into the large bowl. Mix well. While mixing, carefully pour in the warm water. Keep mixing until the starch and flour are diluted. Afterwards, mix in the oil. Set aside.

Prepare your steamer or wok. If using a steamer, make sure it’s hot. If using a wok with water, make sure the water is in a rolling boil.

Prepare your tray. Brush a thin layer of oil on the surface.

Mix the batter again to make sure the starch isn’t sitting at the bottom. Scoop around 1/3 to 1/2 cup of the batter (or depending on the size of your trays) and place it into the oiled baking tray.

Leave to steam for around 3-4 minutes. Note that this’ll depend on the heat of your steamer/wok. Cook until the rice sheet is slightly translucent.

Remove the pan from the steamer/wok. Place the other tray with the batter and leave to steam for around 2 mins or until translucent. You’ll notice that when you take the lid odd there’ll be bubbles and they’ll deflate. The rice noodle sheet will also be translucent.

For the cooked batch, leave it to cool for 2-3 minutes. Brush the top layer with some more oil. Carefully scrape the sides with a spatula.

Brush more oil on a chopping board so your noodles don’t stick. Carefully remove the sheet from the tray. Place the sheet of rice noodle onto the board. Repeat this for the rest of the batter until you have 2 stacks of noodle sheets.

Slice the noodle sheets into 3/4 to 1” which strips and carefully separate from one another. Note that if you plan to store the noodles overnight for future use, you can leave them stacked on each other since it’s easier to store this way.