CHINESE RICE NOODLE DOUGH              Servings:

1/2 tsp.      salt                     2 2/3 c.   cold water
2   c.        cake flour               1/4 c.     cornstarch
1/3 c.        oil

    Mix dry ingredients, then add liquids.  Stir well.  Pour about 1/3 cup
into oiled 8 X 9 inch pie pan.  Steam about 5 minutes, then cool.  Roll up
like a jelly-roll.  Wipe pan clean and dry, reoiling, and reusing until
all batter is done.  Store at room temperature up to 12 hours.

(I don't know why they're called rice noodles)