Stir Fry Silver Needle/pin Noodles '炒银针粉'
Ingredients
- *Noodles ingredients (yields ~ 2.5 cups) :
- ~ 200g rice flour
- ~ 50g tapioca flour
- ~ 50g wheat starch
- ~ 460ml water
- ~ 1/4 teaspoon salt
- ?Other ingredients:
- ~ 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 peppe
Preparation
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.