Unlike other noodles like wheat flour noodles and cold skin noodles (made from wheat starch) from the Xi'an region of China, rice skin noodles are made straight from whole short-grain white rice or rice flour. They're slippery, soft, and a bit chewy, and best served hot right out of the steamer with <strong><a href="http://ladyandpups.com/2014/10/13/xi-an-famous-hot-rice-ribbons/">chili oil and seasoning</a></strong>. Here's how to make them at home, using either the traditional short-grain rice or rice flour. <br /> <br />Tip: I strongly recommend measuring the ingredients for this recipe by weight instead of by volume, as the quantities are not as exact in volume. For example, while my rice flour weighed at 170 grams comes out as at a bit more than 1 1/2 cups, the online conversion says it should be only 1 cup. So if you can, weigh it.

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