Tuesday, July 26, 2011

July 26, 2011: Daring Cooks' Homemade Noodles

Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for SpƤtzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

This challenge is all about getting your hands dirty, by making a style of pasta or noodle without the use of motorized tools. So many cultures make flour as a method of preserving wheat and rice harvest, and then use the flour to make staple food items such as bread and noodles.

As a bonus, I want to challenge you to find examples from your cultural background!

Mandatory Items: Prepare some pasta by hand, without the use of motorized tools, and prepare the appropriate sauce/seasoning to go with it. The concept of "noodle" or "pasta" is being applied very loosely here, as some traditional recipes may seem closer to a dumpling than what you consider a noodle. Use your own judgment and creativity here.

Variations allowed: Many variations are allowed here – no strict recipe is required. It goes without saying that people with dietary requirements may substitute the "traditional" ingredients in favor of ingredients that are appropriate for them. Similarly, substitutions may be made where suggested ingredients are not readily available, or are cost prohibitive.

Steph's recipes can be found at The Daring Kitchen.

Eat4Fun: I've made traditional Italian-style pasta in the pasta for the Daring Bakers' Lasagna Challenge.

I wanted to make something that I remember from my childhood, Rice Noodles (aka Fun).
The difference between mein (as in chow mein) is that mein refers to wheat based noodles while Fun refers to non-wheat noodles.

Recipe is based upon what my mom's recipe. She doesn't measure out ingredients using cups, but this is what I've come up with.

Rice Noodles (Fun)
1 C Rice Flour
2 T Wheat Starch (or Cornstarch)
1 t Tapioca Starch (to give the noodles a little chew)
1.5 C Water (or use a 50/50 mixture of Chicken broth and water)
1/4 t Salt (can omit if using broth)

1) Mix all the ingredients to form a slurry.
2) Use a steamer and an 8 x 8 inch Pyres dish or a round pie pan.
3) Lightly oil (with an oily towel or use Pam) the glass dish.
4) Pour about 1/3 cup of batter and spread.
5) Steam about 3 to 5 minutes.

Finished Rice Noodles (Fun)

What you can make...

Chow Fun

Dim Sum: Rice noodle rolled with Shrimp

Dim Sum: Rice noodle rolled with Pork

Dim Sum: Rice Rolls (Cheung Fun)

Simple Comfort Food: Rice Noodles drizzled with Soy Sauce


Anonymous said...

I tried the recipe today and other than subbing cornstarch for the wheat starch, followed the recipe exactly.

I brushed my aluminum foil square pan with vegetable oil but still found that the noodle stuck to the bottom and they were 'gluey' even though I cooked them for 7 minutes. They tasted ok but were just not the pretty glossy noodles as in your post.

Any suggestions as to what I can do to improve the next batch?

Eat4Fun said...

HI a-boleyn - sorry for the very late reply. For the next batch, I suggest using 1.25 cups of liquid and see how that turns out. Add more liquid to thin the noodles out. Happy food experimenting!