Stir fry silver needle/pin noodles ‘炒银针粉’
Chewy & translucent, these noodles are name as such due to the shape that’s tapered like a needle. Happy Saturday friends & if you are in US, be sure to set your ⏰ for an extra hour of beauty rest😍
🌱*Noodles ingredients (yields ~ 2.5 cups) :
~ 200g rice flour
~ 50g tapioca flour
~ 50g wheat starch
~ 460ml water
~ 1/4 teaspoon salt
~ 8oz firm tofu, drained & mashed
~ 1 small carrot, sliced
~ 3 cloves garlic, minced
~ 1 cup fresh mung bean sprouts
~ 1/4 cup chopped scallions
~ oil & salt to taste
~ 1/4 cup veggie stock/water (see note)
🌱Sauce: 1 tablespoon soy sauce, 1 tablespoon stir fry sauce (see highlights), 2 teaspoons dark soy sauce, a dash of white pepper
✅To make the noodles, mix all flours in a bowl. Bring a pot of water with salt to boil. Using a pair of chopsticks/spatula, pour hot boiling water to the flour while stirring continuously. Mix it well, cover & let rest for 5 minutes. Then, knead it into a soft dough. Cut a small piece of dough out & roll into a log. Cut the log into 1-inch tiny pieces. Shape each piece by rolling between your fingers/palm to get two tapered endpoints. Place noodles on a greased pan & steam over high heat for 5 minutes until they turn translucent. Set aside to cool.
✅In a heated non-stick pan, sauté mashed tofu until dry. Add in 2 teaspoons oil & continue to cook tofu until golden brown. Push tofu aside & sauté garlic until fragrant (more oil, if needed). Add carrot & cook for another minute, season with salt. Then, add noodles & stir in the sauce until well combined. Note: If noodles are dry, add water/stock to soften it.
✅Finally, toss in mung bean sprouts, give it a good stir & turn off the heat. Serve warm with chili in soy sauce.
*recipe inspired from a Malaysian noodles cookbook
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