Printer friendly

Print Friendly and PDF

Wednesday, June 17, 2015

My quest for the perfect rice noodles.

One day I woke up and BAM I had to have noodles....I don't mean noodles sounded good or next time I am in town I'll grab some noodles. No, the desire was overwhelming and on-going. I am a lucky girl because once my noodle desire became known to Cheffy he was all in for taking a trip downtown to Trove where we would indulged my impulse. 

Trove -Wide rice noodles, beef ragout, rapinl
When we get excited about something foodie there is really no stopping us. We can spend weeks even months on perfecting the dish.
The first couple of efforts resulted in some really tasty broth but the noodles were constantly breaking apart or the texture was grainy leaving an unsavory film on the one wants that. A few recipes later and we have it down. No special equipment needed, just  two saute pans and these noodles cook in minutes.

Ingredients for Rice Noodles

I weighed all ingredients.
200 grams of rice flour
65 grams of potato starch
325 grams of tepid water.

How To: 

Whisk together the flour, starch and almost all the water. You want the batter to be runny and thin but it needs to have some texture. How I tell it is the right thickness -when I whisk, is it easy to stir without any pulling? Is the batter runny enough that it easily drips from the whisk? Does it resemble a runny elmers glue? ok, you got it then. 

To Cook:

Bring water in a large shallow saute pan to boil. 
Brush a shallow sheet pan with oil. (Must fit inside your saute pan. A cake pan works well)
Whisk the rice batter before pouring it into the cake pan. (Each and every time)
Place a lid on the saute pan and steam on high for 3 minutes.
When removing the lid make sure you remove it quickly without dripping any water on the rice noodles (as you can see we used two pans: one as the base and the other as the lid.)
Spray the noodles with oil and remove with a spatula. 
Place on a cutting board and cut into desire width. ( I like wide noodles for the dish I am going to show you)
It is quite simple really. For the first time I suggest that you focus just on making the noodles and preparing the sauce or oil before or after. ...that way the noodles get your full attention. 

For the past few months I have eaten loads of noodles and just when I think my desire is finally fulfilled we discover a whole new way to eat them. We have had ox tail broth noodles, mushroom broth noodles, and our latest? Not actually a broth at all but a spicy oil.  The kind of oil that makes you sit at attention and thank the neighborhood H mart for having Korean spicy chili powder. 

Ingredients for Chili Oil

2 Tbsp soy sauce
4 grated garlic cloves
2 cups oil - I use canola and sunflower
1/4 cup Korean chili powder -more if you like it very spicy. 
3 Tsp sesame seeds
4 star anise
3 bay leaves- I used fresh but you can use dried
2 Tsp ground coriander
1-1/2 Tsp ground cumin
1/4 Tbsp curry powder
2 Tbsp of ground sichuan peppercorn

How To:

Mix the soy sauce and the garlic together and put aside. In a large pot combine the oils, chili flakes, sesame, star anise, bay leaves, coriander, cumin and curry powder and boil over medium heat . Boil for 3 minutes until the spices darken. This will make the room smell sensational and brighten all the flavors of the spices. Take off the heat immediately and add the peppercorn. Give the peppercorn a few minutes to cook before adding the garlic and soy sauce mixture. When adding liquid to oil expect a bit of a flare up...this is perfectly normal. I like to let my chili oil sit for a few hours before serving but have made it right before and it was fine.  

Ingredients for Soy sauce:

3/4 cup soy sauce
1/4 cup water
1 Tbsp brown sugar
2 Tsp whole sichuan peppercorn
1 Tsp fennel seed
2 star anise
1/2 stick of cinnamon
2 whole cloves
1/3 cup vinegar (Asian black vinegar is the best but I just used what I had)

How to:

Combine all ingredients EXCEPT for the vinegar into a sauce pan. Simmer on low for 15 minutes. Strain all the spices and throw away before adding the vinegar. 

Now that your noodles, oil and soy sauce seasoning are made it is time to sit back and enjoy. 
Asparagus with chili oil and soy sauce seasoning.

Place the desired amount of noodles in a bowl. Add the soy sauce seasoning and then lots and lots of chili oil. We added some asparagus we had lying about and sprinkled with a few more sesame seeds to add a bit of crunch.  
Mushroom with chili oil and soy sauce seasoning.

Are you hungry yet? 

1 comment:

  1. Yummy, it sounds and looks amazing! I'm totally saving this recipe. Hope you had a lovely weekend, darling. xoxo


I really love reading all your thoughts! Thank you for taking the time to comment.