Starch noodle and Rice Noodle
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
516 kcal
Starch noodle and Rice Noodle
Description
This recipe begins by making a dough from equal parts potato starch and rice flour, combined with hot water and vegetable oil. After kneading thoroughly, the dough becomes smooth and stretchy, then is pressed into noodles using a presser. The noodles are cooked briefly in boiling water, then cooled in cold water to set their translucent texture.
Separately, a chicken stock is prepared with pieces of chicken, dried mushrooms, and ginger. This broth is the base for a soup that includes pan-fried tofu, fresh shiitake, oyster mushrooms, scallions, and coriander. The noodles are served immersed in this soup, providing a balance of soft, chewy starch noodles and fragrant, umami-rich broth with tender vegetables and tofu.
This dish highlights handmade starch noodles paired with a savory mushroom and chicken soup, offering a comforting and textured noodle experience.
Ingredients
Tools
- noodle presser
Dough
- 1/2 cup potato starch
- 1/2 cup rice flour or potato starch
- 1/2 cup water hot, boiling
- 1 tbsp. vegetable cooking oil , without particular flavor
Chicken Mushroom Soup & other ingredients
- 1/2 chicken cut into small pieces, whole
- 50 g mushroom dried mix
- 1 thumb ginger , smashed
- 4-5 pieces tofu pan-fried
- 3 shiitake mushroom fresh
- 1 small bunch oyster mushroom
- 2 scallion white part
- scallion chopped
- Coriander
- peanuts toasted
- salt as needed
Instructions
- Prepare the chicken stock ahead. Place blanched chicken chunks, and pre-soaked dried mushrooms or other ingredient you prefer in a large pot. Load with 4 to 5 liters of water. Use soup procedure.
- In a large bowl, place potato starch in center and then place rice flour in. Add vegetable cooking oil. Then pour the hot water in while stirring. Let the dough cool slightly.
- Then knead the dough for several minutes until smooth and there is no small bumps (highly recommend at least 8 minutes kneading). The dough will be quite stretchable.
- Assemble the dough into the presser.
- Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side.
- Slow down the fire until the hot water boils. Push the noodles into the boiling water. During this process, try to finish this at one stretch and avoid stopping. Transfer the noodle to the cold water as long as the water boils once again.
- In a large pot, add tofu, scallion, mushrooms and then load with chicken stock. Add salt to taste. Simmer for 10 minutes and then place the rice noodles in. Cook for a short time when the soup starts to boil. Turn off fire and top with coriander, chopped scallion and toasted peanuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 110mg | 5% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 37mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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