More time at residence this yr (a mix of coronavirus and having a child) has given me contemporary enthusiasm to make issues from scratch. I made a small daschund toy for my toddler and a few bowls from clay – however neither have been fairly as satisfying as making these potato-flour noodles. They’re quickand straightforward (coming collectively in lower than 20 minutes), and in addition as bouncy as a trampoline. I’ve dressed them in a basic and addictive Sichuan-style (and considerably nasal-clearing) hot-and-sour sauce, however when you’ve mastered them, the world is your oyster (mushroom).
Sizzling-and-sour noodles with pak choi
The potato flour (often known as potato starch), chilli oil and black vinegar are available from Chinese language grocery shops, and from souschef.co.uk – for those who can’t discover the black vinegar, substitute with one other very sharp vinegar, akin to an inexpensive however cheerful balsamic.
Prep 10 min
Prepare dinner 30 min
Serves 2 to three
For the sauce
5 spring onions, trimmed and finely shredded
2 tbsp Chinese language chilli oil – I just like the one from Lee Kum Kee, which is extensively out there in supermarkets
3 tbsp gentle soy sauce
1½ tbsp toasted sesame oil
2½ tbsp Chinese language black vinegar
4 garlic cloves, peeled and crushed
250g pak choi, very finely shredded lengthways
40g floor (or correctly bashed) salted peanuts
For the noodles
250g potato flour, plus somewhat additional for kneading
1 tbsp rapeseed oil
For the sauce, put half the spring onions in a bowl with the chilli oil, soy, sesame oil and vinegar.
To make the potato noodles, put the flour in a bowl, pour over 200ml boiling water and add a tablespoon of oil. Depart for a few minutes, till cool sufficient to the touch, then use a spoon to convey it collectively right into a tough dough.
Sprinkle somewhat flour over a piece floor, tip out the dough and knead for about 5 minutes by urgent your knuckles in and folding as you go, till it’s clean and bouncy.
Roll out to a big, ½cm-thick rectangle, then reduce into ½-cm-wide strips of noodles.
To prepare dinner the noodles, convey a big pot of water to a boil and prepare a sieve and a big pot of chilly water . Add the noodles to the boiling water and prepare dinner for about 4 minutes, till they float to the floor. Drain into the sieve, tip straight into the pot of chilly water, go away to chill utterly, then drain once more.
For the sauce, warmth a tablespoon of oil in a pan and, as soon as scorching, add the garlic. Fry for a minute, then add the pak choi and sauce. Prepare dinner for a minute, then add the noodles, toss and go away the sauce to evaporate and create a shiny coat over them.
Test for seasoning and switch the noodles and sauce to 2 plates. Mud with the bottom salted peanuts and the reserved spring onions, and serve.