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Mix 260g rice flour, 40g potato starch, a pinch of salt, and 600ml water until smooth.
Brush oil on a non-stick pan or silicone tray, pour a thin layer of batter, and steam for 3–4 minutes until set.
Cool the sheet in cold water for 1 minute, unstick, brush with a little oil, roll up, and cut into 1 cm noodles.
Repeat until all batter is used.
In a heatproof bowl, add 2 tbsp peanut butter, 1 tbsp chili flakes, 1 tbsp minced garlic, 2 tbsp sesame seeds, 3 tbsp soy sauce, and 1 tbsp chopped chives/spring onion.
Heat 200ml neutral oil until shimmering and pour over the mix — it will sizzle! Stir well.
Toss the noodles in the hot sauce, add a splash of hot water if needed, and finish with optional stir-fried veggies.
Serve and enjoy!