These simple silver pin noodles are made with just five ingredients and are incredibly versatile. This gluten-free, vegan noodle is perfect for salads, soups, and stir-fries.
What Are Silver Pin Noodles?
Silver pin noodles—also called silver needle or rat-tail noodles—are thin rice-based noodles that cook quickly and take on a slightly chewy, tender texture. They are finer than typical vermicelli and almost translucent when cooked. Because they are made primarily from rice flour, they are naturally gluten-free and work well with light, flavorful sauces, broths, and vegetable stir-fries.
These noodles are commonly used across various Asian dishes where a delicate, absorbent noodle is desired. They are excellent at soaking up dressings and broth, making them ideal in cold noodle salads, hot soups, and saucy stir-fries. While making them by hand may seem time-consuming, the technique is straightforward and well suited to small-batch home cooking.
What Makes This Recipe Great
This homemade silver pin noodle recipe uses only five pantry-friendly ingredients and produces tender, springy noodles that hold together well and absorb flavors effectively. The dough is simple to make, easy to shape by hand, and stores well once formed. Because the recipe is vegan and gluten-free, it’s suitable for a wide range of diets and pairs easily with many sauces and toppings.
These noodles are especially useful if you want a light, neutral base to highlight bold sauces—think sesame, soy, chili oil, or a chunky vegetable stir-fry. They’re quick to cook, so they’re convenient for weeknight meals or meal prep.
Ingredient Notes
- Glutinous rice flour: This provides the chewy, elastic texture. Have extra for dusting your work surface and hands.
- Cornstarch: Helps bind the dough and keeps the noodles tender.
- Tapioca starch: Adds elasticity and a glossy finish to the cooked noodles.
- Water: Boiling water is used to form the dough, then cooled slightly to make handling comfortable.
- Salt: Enhances the flavor of the noodle itself so it complements sauces and broths better.
Step-by-Step Instructions
- Combine the dry ingredients: whisk rice flour, cornstarch, tapioca starch, and salt in a heatproof bowl so they are evenly mixed.
- Bring one cup of water to a rolling boil. Pour out 1/2 cup of the boiling water into a measuring cup and reserve the rest—this gives you better control over the dough’s hydration.
- Pour the hot water into the flour mixture and stir with a spatula until a rough dough forms. Let the dough rest for about 5 minutes so the flours fully hydrate and the dough cools slightly.
- Dust a work surface with rice flour and coat your hands. Pinch off about 1/4–1/2 teaspoon of dough and roll it tightly between your palms into a thin, tapered “snake.” Repeat until all dough is shaped into individual noodles.
- Arrange the formed noodles on a baking sheet dusted with rice flour to prevent sticking. Keep them separated so they don’t fuse together as they rest.
- To cook, bring a large pot of water to a boil. Add the noodles and cook just until they turn translucent and float—this takes only a minute or two. Immediately transfer them to a bowl of cool water to stop cooking, drain, and then toss with your chosen sauce or add to hot soup.
Expert Tips
- Keep the work surface and your hands well dusted with rice flour to prevent sticking while shaping the noodles.
- Because these noodles are delicate, avoid overcooking. Once they turn translucent, cool them immediately in cold water.
- Serve with quick stir-fried vegetables—carrots, broccoli, onions, shiitake mushrooms—or with cubes of tofu or tempeh. Finish with gluten-free soy sauce, toasted sesame oil, and chopped green onions for freshness.
- If you prefer thicker noodles, roll larger portions of dough; smaller portions create the classic thin “pin” shape.
Storage Tips
Store uncooked, shaped noodles in an airtight container in a cool, dry pantry for a short time. In humid environments, refrigeration will help them stay fresh longer. For longer storage, freeze shaped noodles in a single layer on a tray and then transfer to a freezer-safe bag for up to two months. Cook from frozen, adding a minute or two to the boiling time.
Recipe FAQs
They are made from rice flour combined with a small amount of starch and water. The dough yields thin, tender noodles that absorb flavors well and work in salads, soups, and stir-fries.
Are these noodles gluten free?
Yes. Because the primary ingredient is rice flour, these noodles are naturally gluten-free. Always check ingredient labels if you have a severe gluten allergy to ensure no cross-contamination.
More Noodle Recipes
- Easy Scallion Oil Noodles
- Taiwanese Sesame Cucumber Noodles
- Homemade Gluten-Free Udon Noodles
- Korean Glass Noodles Stir Fry (Japchae)
- Easy Gluten-Free Ramen
Homemade Silver Pin Noodles Recipe
Ingredients
- 1/2 cup glutinous rice flour, plus more for dusting
- 1/4 cup cornstarch
- 1/8 cup tapioca starch
- 1/2 cup boiling water (plus extra as needed)
- 1/2 tsp salt
Instructions
- Whisk the rice flour, cornstarch, tapioca starch, and salt together in a heat-safe bowl.
- Bring 1 cup of water to a rolling boil. Reserve 1/2 cup of the boiling water.
- Gradually add the hot water to the flour mixture, stirring until a dough forms. Let it rest for about 5 minutes.
- Dust your work surface with rice flour. Pinch off small pieces of dough and roll between your palms into thin, tapered noodles.
- Place the formed noodles on a rice-floured tray so they don’t stick together.
- To cook, boil the noodles briefly until translucent, then cool in cold water. Drain and serve with your favorite sauce or in soup.