This week I make my own buckwheat noodles. To make it light and bouncy, I used a combination of buckwheat (1/2), rice flour (1/4) and tapioca starch (1/4).
For the dough
- 1 cup buckwheat flour
- 1/2 cup tapioca starch
- 1/2 cup rice flour
- a little more rice flour, for dusting
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 tsp salt
- 1 tsp caster sugar
- some vegetable oil (for boiling the noodles)
- 1 tbsp sesame oil
- 2 tsp soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tbsp sesame seed, toasted
- 10g shallot / spring onion (green part only)
- Mix all the ingredients for dough and knead them into a smooth ball; rest for 5 minutes covered with a cling wrap
- Roll the dough out to a rectangle shape thick sheet; cut the sheet into 4 flat pieces; dust each sheet with plenty of rice flour on both side; run each sheet through a pasta machine; dust the pressed sheet with more rice flour; cut the sheet into stripes / noodles.The noodles are quite delicate and need to be handled with care.
- Bring a large pot of water to boil; add plenty of vegetable oil; add noodles; turn the heat down to medium; cook the noodles until ready, stir with a pair of chopsticks occasionally, approximately 1 minute; run the noodles, in a colander, under the tap gently to cool the noodles; drain well; add sesame oil and soy sauce, stir with chopsticks gently; add sesame seed; stir with chopsticks gently.
- To serve, garnish with a little sliced spring onion (green part only) and a little more sesame seeds if desired.