So at welcome to Hot Thai kitchen .
So I recently came across a way to cook noodles in a rice cooker .
And it kind of blew my mind because I always thought of a rice cooker as an appliance only for rice and rice based dishes .
But you can saute things , cook noodles and finish a whole dish in it without using the stove once .
So today , I'm going to go into a deep dive into how and why it works and then when it does not work .
And as an example , I'm going to show you how to make one of my absolute favorite noodle dishes in a rice cooker .
Let's talk about why we would even want to do this in the first place .
What problem does this solve ?
And to answer that question , we need to know how rice cookers work .
Rice cookers turn themselves off when the temperature at the bottom of the pot rises above a certain level .
And when does the temperature rise , when the water has all been absorbed into the rice ?
Because the present of water keeps the temperature low .
So when you cook rice or in this case , noodles on the stove top , you have to turn it off at the right time .
And if the heat is too high or you took too long , you forgot about it , then you get the burnt bottom that I think we've all done at some point in time .
But when you use a rice cooker , you don't have to worry about it .
It'll turn itself off when the time is done and then it takes all the guess , work out of the process .
So that means that the kind of dishes we're talking about today are the ones that end up dry at the end .
So we're not talking about noodles , soup or like noodles with lots of sauce in it .
Now , you can still do those in a rice cooker , but this is just going to behave like a regular pot on the stove .
So it's not much of a benefit .
Unless somehow you find yourself without a stove , then you can do those in a rice cooker too .
Let's talk types of rice cooker .
Now , any kind of rice cooker will work in theory .
But because we're gonna be doing some sauteing herbs in here and we're not cooking rice , you kind of have to know the quirks of your particular rice cooker .
First , these basic one button rice cookers are great .
However , if you've got a really old one , like this vintage one , the inner pot tends to be aluminum , which is fine , it'll cook fine , but noodles tend to stick to this material .
So if possible , these nonstick ones are better .
The second quirk is , most rice cookers have the spring loaded button at the bottom that requires enough weight , pushing down on it in order for it to cook .
Now , this is to prevent you from accidentally turning it on without anything in it .
For some rice cookers such as these two , the weight of the inner pot alone is enough to trigger it .
With these two , but with some rice cookers such as this one , which is by the way , the cheapest one at the drugstore , um the inner pot is so light that it it's not heavy enough , right ?
So in the beginning when we don't have much stuff in here , I actually need to keep those on in order for it to cook .
It's a slight annoyance , but there's an easy fix and I will show you how we do it .
Finally , these fancy rice cookers , they will work , but they're a little too smart for our purpose .
They heat up very slowly and they've even got a rest period at the end before the finish .
Bell will sound .
Both of these features are great if you're cooking rice .
But for noodles , we don't really need it .
So if you've got one of these , check out the blog post and I will talk through some ways around it .
Let's talk noodles .
The best kind of noodles hands down for this technique are these glass noodles because they are extremely forgiving .
It's hard to overcook them .
They can cook perfectly without having to constantly be stirred all the time .
They have a neutral flavor .
So it will work with all sorts of seasoning and they can go in raw and they'll cook right .
There's no precooking required .
Now , I will talk about options for using other noodles at the end of the video because it'll just make more sense once you see how the cooking goes .
And once again , I am using our friend and sponsor Pine brand glass noodles , which are made from 100% mung bean starch .
That 100% is responsible for a chewy and elastic texture .
And also the reason why these are hard to overcook for the demo .
I'm making glass noodles , shrimp and ginger or I have a stovetop version of this dish already and I'll link to below but don't get hung up on the exact ingredients .
You can totally change them up .
This is more about the methods .
First , we have to soak our glass noodles for 10 minutes to fully rehydrate them .
Now , the sauce I'm going to mix together oyster sauce , soy sauce , black or dark soy sauce for some color sugar , toasted sesame oil and some water .
I'm also gonna add a little bit of shrimp paste in oil to um up that shrimp flavor a bit .
Again , this is just an example .
You can change up the seasonings but do keep the amount of water consistent .
Once the noodles are soaked and drained , I'm just gonna cut them in half or a third to make them a little easier to eat and then add them to the sauce for the protein .
I'm using deveined but shell on shrimp and the shell will add flavor and also help protect the shrimp from over cooking too quickly .
I'm also using larger shrimp .
So they'll cook at the same rate as our noodles , mix the shrimp in with the sauce .
And then that's if you want to use other proteins , I will include instructions in the blog post linked below for the aromatics .
I'm using ginger garlic , cilantro stems , crushed Sichuan peppercorns and white pepper .
But again , this can be anything you want time to cook .
So first we need some fat in the rice cooker .
Vetch oil is fine , but I'm going with rendered bacon fat for some extra indulgence .
Plain pork belly is fine , but bacon is convenient .
Then all of our aromatics also go in .
Now for this rice cooker , I have to put the lid on before pressing cook as we discussed .
But if your rice cooker doesn't need the lid on , you don't have to cover it at this point .
Once things are sizzling go in and give it a stir and let it cook for about three minutes , stirring a couple four times in between to allow the aromatics to infuse into the oil .
If once you open the lid , your rice cooker , clicks off , just do your stirring and then click the cook button again .
When you close the lid , it's a slight annoyance , but no big deal .
Once it smells really good , I'm gonna use tongs to put in just the noodles first and then pour in the shrimp and the sauce in after .
So that the shrimp are sitting on top .
This is so that the noodles have full access to the liquid at the bottom of the pot .
I'm gonna spread the shrimp out into one layer , close the lid and then let the rice cooker do its thing until it clicks off .
But after about four minutes , you do want to come back in and give the noodles a stir to redistribute the sauce and then while I'm at it , I'm just gonna flip the shrimp so they cook more evenly and shell on shrimp are very slippery and extremely hard to flip .
Just fy I and it's done .
Oh my God .
This is so life changing .
Like when I used to make this dish on the stovetop before I realized this was an option .
This used to be the most paranoid causing dish ever because like one minute too long and the bottom would be score .
So I'm like constantly like checking it .
So like this , like the fact that I can walk away , it's just life changing and also university students everywhere .
If you don't have a stove , if you've got a rice cooker .
Now you can eat more than just ramen noodles .
Let's check when it clicks off .
It theoretically should be done .
Looks good .
Oh , it smells good .
Now , we do want to give it a stir bottom .
Looks good .
No burning , no sticking .
Now , at this point , if you find that your noodles are undercooked or anything like that , probably you didn't put enough liquid .
Just go ahead and add a splash of water and keep it cooking a little bit more .
It's an easy fix .
Now , to finish this off , I'm gonna add some celery leaves and some cilantro .
You can do green onions if you want .
And that's ready to serve .
By the way , this trend started in Thailand because in Thailand , there are a lot of really small condos without a real kitchen .
And so a lot of people are living with just a rice cooker and a microwave as their only appliance .
So there are a lot of innovation around what you can do with a rice cooker and that's how kind of this came to be .
So this dish can be eaten with rice .
But today because I forgot to cook rice .
Uh Even though we have three rice cookers in this studio , uh we're gonna just have it by itself and the shrimp , you know what , forget the shrimp .
I know the shrimp is good , but this is all about the noodles , right ?
So let's eat some noodles .
It's perfect .
So good .
Now that you've seen how it works , let's talk about other noodle options .
So I have tried this with rice noodles , specifically these rice vermicelli and it worked but it wasn't as ideal because rice noodles have a smaller window of good doneness .
So they really do better with more stirring to make sure the liquid and the sauce is evenly distributed .
So , if you do it , I would just go in there more often and stir , especially in the beginning when there's still a lot of liquid pooling at the bottom .
So it's not quite as hands off , but it's possible .
And if you want to use rice noodles , they do need to be fully rehydrated just like we did with the glass noodles .
But they do tend to take much longer to soak all the details will be in the block .
So check that out .
If you want to try rice noodles , egg noodles , I haven't tried , but only because in theory , I just don't think it'll work because egg noodles before we stir fry them , for example , they have to be fully cooked , boiled in boiling water .
You can't just stick them in raw like we did with the glass noodles .
So you could still do it .
But what you'd have to do is actually boil the egg noodles in the rice cooker .
So treat this like a regular pot , drain them and then stir fry them in the rice cooker again .
But then that's really no different from doing it stovetop .
But if you , for some reason find yourself in a hotel room with only a rice cooker , you can make it work glass noodles are particularly suited for .
This method is because they can go into the rice cooker raw .
They don't need to be stirred all the time and they have a very wide window of acceptable doneness .
So a little too much water , too little water , they're gonna be fine .
And there's a reason why in Thailand glass noodles are the only noodles that we use for this method of cooking .
And as a bonus , they also have a lower glycaemic index than rice noodles .
So it's also a little healthier .
So the recipe as always will be on hot kitchen dot com .
And if you want to use other ingredients , other vegetables , other proteins do read the blog post , I will give guidance on that .
So you can apply this technique with different ingredients successfully .
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I hope you found this as interesting as I did and I will see you next time .