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Spicy Potato Noodles
Recipe:
Ingredients:
Dough
10 ⅗ oz (300 g) potatoes (see notes)
¾ cup (120 g) tapioca starch or potato starch (see notes)
½ tsp salt
80 ml (⅓ cup) water
Sauce
2 tsp fresh garlic minced
½ tsp chili flakes less/more to taste
1 tsp sesame seeds
½-1 tsp red chili pepper chopped
1 ½ Tbsp low-sodium soy sauce or tamari or coconut aminos
1 tsp maple syrup
1 tsp rice wine vinegar
1-2 tsp chili powder (optional)
1 Tbsp sesame oil heated
Fresh herbs e.g. cilantro to sprinkle
Instructions
Check the video in the post for visual instructions.
Prepare the Potato Noodle Dough
First, peel and chop the potatoes into 1 ½-2-inch chunks and steam them for about 20 minutes or until tender.
Transfer them to a big bowl and mash them with a potato masher or ricer.
Make sure the potatoes are completely lump-free. Otherwise, it can cause the noodles to fall apart while shaping/cooking.
While still hot, add in the starch, water, and salt, and mix with a spoon, then your hands (kneading) until a smooth dough ball has formed.
Shape and Cook the Noodles
Bring a large pot of water to a boil and prepare a separate bowl of cold water.
Meanwhile, divide the potato dough into about 14-16 equal pieces and cover them with a damp kitchen towel while you work with them, one at a time.
Roll each piece of dough until it’s an ½-inch (1.2 cm) thick noodle. Then, repeat with the remaining noodles.
If the dough is very brittle or cracking a lot, add more water, just a few drops at a time.
Once the potato noodles are ready, carefully lower them into the pot of boiling water (be careful not to overcrowd the pot) and cook for 4-5 minutes, stirring after 1-2 minutes with some chopsticks. The thick noodles will float when ready and be tender and chewy.
Then, remove the noodles from the heat and transfer them to the bowl of cold water to halt the cooking process.
Drain the noodles and transfer them to a serving bowl.
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