STARCH NOODLES RECIPES

Steps:

• In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
• To shred the cabbage: remove the hard core and cut the half into shreds directly.
• Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
• Place shredded cabbage to fry for around 1 minute until slightly soft.
• Add sweet potato starch along with salt, sugar and soy sauce. Fry for another minute and transfer out and serve hot.

Steps:

• Add vegetable cooking oil in potato starch and then stir in hot boiling water. Wait for a while and then grasp al crumbs together to form a ball. Then continue kneading for 8-10 minutes. The dough can be extremely stretchable, smooth and without any small bumps. More kneading makes the dough better.
• Dust the operating board with starch and then flat the dough and roll out to a rectangle. Cut into 1 cm thick strips and then shape into longer ones.
• Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side. Add the starch noodles in. Cook until floating, then transfer to cold water.
• Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. And noodles and let is simmer for 3-5 minutes until the noodles are softened to taste. At last, mix with green onion and coriander. Serve directly.