How to make curly rāmen noodles from scratch

A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice. Other recipes include a good amount of tapioca or potato starch. The other difference was that other recipes used rice flour instead of rice.

You might also want to consider a change in technique. You can make rice noodles like a crepe rather than in an oiled steamer pan. Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan. Invert and release in one motion onto a cutting board and slice.

After a bunch of Googling and reading I found that there are several ways to improve the noodles:

• Rinse and drain them very, very well
• Boil them for an extended amount of time to reduce the crunch
• Dry them out in a pan (they'll shrivel a bit) before adding them to recipes where they either remain crunchy (in dryer dishes) or absorb sauce and flavor (saucier dishes)

Here are some my sources:

• Shrimp Scampi
• List with many recipes
• Various suggestions