In a stand mixer fitted with dough hook add 200g of rice flour and 200g of the tapioca flour. Mix on medium low speed and drizzle boiling water down the sides of the bowl as the mixer is running. Mix until a moist dough ball forms, approx 3-4min.

Whisk together remaining flours and sprinkle on a work surface. Put dough onto the work surface. Knead until all the flour is incorporated, approx 5-7 min.

Roll the dough into a log shape and divide into 8 equal parts. Roll each part into a small ball, flatten in the palm of your hand. Keep remainder of the dough covered as you work with each piece. Roll the ball into a disk shape approx 1/8" thick and 8" long. Then cut into strips as narrow or as wide as you wish. Transfer to a pan and cover with rice flour.

To cook, bring a pot of water to a boil then add the noodles and let the water come back up to a boil and then remove the noodles (approx 1-2min to cook).