Homemade Asian Rice Noodles

Combine all ingredients except the oil in a large bowl and beat until smooth.
Strain through a fine wire sieve.
Mix in oil and let rest for 30 minutes.
Coat an 8 or 9-inch square pan with oil.
Fill the part of the steamer which contains water, and bring to a boil.
Stir up the reserved noodle batter to recombine.
Coat the bottom of the oiled pan evenly, using about 1/2 cup batter.
Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
Steam 5 minutes; remove pan from steamer and place in a container of cold water.
Keep in the cold water until the steamed mixture is cool.
Remove mixture from pan and place on a lightly oiled baking sheet.
Lightly brush the top with oil.
Continue in this manner until all batter has been used, stacking the sheets on one another.
Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
This may be frozen.
To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
Drain and cook briefly in plenty of boiling water as for other types of pasta.