STARCH NOODLES RECIPE RECIPES

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STARCH NOODLES STIR FRY WITH SHREDDED ... - CHINA SICHUAN FOOD



Starch Noodles Stir Fry with Shredded ... - China Sichuan Food image

Glass noodles (vermicelli)stir fried with shredded cabbage.

Provided by Elaine

Categories     staple food

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 3

Number Of Ingredients 12

Half of a cabbage ( , shredded)
1 small bunch of glass noodles (, I use sweet potato starch)
1 green onion
2 cloves garlic ( , sliced)
2 slices of ginger
2 dried chili pepper
10 whole Sichuan peppercorn seeds ( , optional)
1 tbsp. cooking oil
1.5 tbsp. light soy sauce
1 tsp. dark soy sauce ( , optional only for coloring )
Pinch of salt
Pinch of sugar (optional)

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.

Nutrition Facts : Calories 57 kcal, CarbohydrateContent 2 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 506 mg, FiberContent 1 g, SugarContent 1 g, TransFatContent 1 g, ServingSize 1 serving

PASSOVER EGG NOODLES RECIPE - FOOD.COM



Passover Egg Noodles Recipe - Food.com image

This is my great grandmother's recipe. I even have her cast iron frying pan that she made them in. My kids look forward to this treat in their chicken soup every Passover.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 5 dozen rolled egg noodles

Number Of Ingredients 5

6 eggs, beaten
1/2 cup water, room temperature
1/4 cup potato starch
salt
oil, for pan

Steps:

  • Mix room temperature water with potato starch.
  • Slowly add to beaten eggs, stirring well -- it should not be lumpy.
  • Salt to taste.
  • Heat small teflon pan or skillet.
  • First wipe with oil on a paper towel.
  • Using a ladle, ladle a thin, even amount into the pan.
  • Fry on medium heat.
  • When set flip and then immediately remove/flip to plate.
  • With wetter side up, roll as tight as possible.
  • Slice into 1/4 inch circles.
  • Do not unroll.
  • Continue frying until no egg mixture is left.
  • Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
  • Serve in chicken soup.
  • Can be made a couple days in advance and placed in a air tight container in the refrigerator.

Nutrition Facts : Calories 114.4, FatContent 5.7, SaturatedFatContent 1.9, CholesterolContent 223.2, SodiumContent 90.3, CarbohydrateContent 7.1, FiberContent 0.5, SugarContent 0.5, ProteinContent 8.1

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Feb 16, 2020 · These noodles are made from sweet potato starch and are nearly transparent after they’ve been cooked. They’re essential for making japchae.In a pinch you can substitute with cellophane noodles (a.k.a. “glass noodles”) or Chinese vermicelli, which are similar but made with mung bean starch.. Look for them in Korean grocery stores.
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