Stir Fry Silver Needle Noodles
Ingredients
- 200g rice flour
- 50g tapioca flour
- 50g wheat starch
- 460ml water
- 1/4 teaspoon salt
- 8oz firm tofu
- 1 small carrot
- 3 cloves garlic
- 1 cup fresh mung bean sprouts
- 1/4 cup chopped scallions
- oil
- salt
- 1/4 cup veggie stock or water
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon stir fry sauce
- 2 teaspoons dark soy sauce
- a dash of white pepper
Preparation
Mix all flours in a bowl. Bring a pot of water with salt to boil. Using a pair of chopsticks or spatula, pour hot boiling water to the flour while stirring continuously. Mix well, cover and let rest for 5 minutes. Then, knead it into a soft dough. Cut a small piece of dough out and roll into a log. Cut the log into 1-inch tiny pieces. Shape each piece by rolling between your fingers or palm to get two tapered endpoints. Place noodles on a greased pan and 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 and continue to cook tofu until golden brown. Push tofu aside and sauté garlic until fragrant (add more oil if needed). Add carrot and cook for another minute, season with salt. Then, add noodles and stir in the sauce until well combined. Note: If noodles are dry, add water or stock to soften it.
Finally, toss in mung bean sprouts, give it a good stir and turn off the heat. Serve warm with chili in soy sauce. Recipe inspired from a Malaysian noodles cookbook.
