Homemade Yellow Noodles from Scratch
Ingredients
Dry
- 200 grams wheat flour (Cap Sauh or Faiza brand)
Wet
- 130 ml water
- Turmeric or yellow food coloring
- 1 tablespoon cooking oil
- A pinch of fine salt
Preparation
Put the flour into a container.
Start the mixer machine and add the wet ingredients little by little until fully incorporated.
When the dough is well mixed, the noodles will form automatically using the machine.
Boil water until boiling, blanch the noodles, and drain.
While draining, expose to fan air to cool quickly.
Once somewhat cool, mix the noodles with cooking oil to prevent sticking.
Air dry until completely cool and not sticky.
Once fully dry, store in a covered container in the refrigerator.
Tips
If making noodles in the morning, cool or dry them for 4 to 5 hours before storing.
The noodles stay good for up to a week without odor.
The best flours for this are Cap Sauh and Faiza for a chewier texture.
When cooking the noodles in soup, add them briefly and avoid vigorous boiling to prevent over-expansion.
