Saturday, July 28, 2012
Peanut butter rice noodles (my variation on 雞絲拉皮 without meat)
At the Korean market last weekend, I stocked up on some gluten-free ingredients: acorn starch, buckwheat flour, roasted black bean powder, and flat rice noodles! There are actually many types of rice noodles, depending on the type of rice starch blend, the shape of the noodles, there are fresh noodles, dried, pre-fried. These ones are dried and remind me a little of Pad Thai type rice noodle.
This recipe is modified from my mom's version: where she uses thin wheat noodles (麵線), I replace with rice noodles, and instead of raw garlic, I used pickled garlic. She also adds julienne of cucumber which would have been so great, but I ran out :( But there will definitely be cucumbers for next time!
80 - 100g dried rice noodle, cooked according to packaging
1 tbsp all natural peanut butter (can be replaced with seasoned peanut butter but make sure to taste the sauce first before adding sugar/honey or salt)
1 clove pickled garlic (regular garlic is fine too), finely chopped
2 tsp pickled garlic vinegar (or rice wine vinegar)
1 tsp soy sauce
1/2 - 1 tsp honey (optional)
rice noodle water (optional)
salt to taste
drizzle sesame seed oil
Cook rice noodles in boiling water (you can add salt into the water beforehand but usually they come slightly salted), then drain using a pot and colander, collecting the noodle water inside the pot.
In a large bowl (large enough to fit the noodles), mix peanut butter, chopped garlic, vinegar, soy sauce, honey and mix. If the consistency is too thick, add a little rice noodle water to help blend it together. Taste and adjust sweet/saltiness to your liking.
Drizzle a little sesame seed oil on to the noodles to help loosen them up. Then add the noodles directly into the bowl holding the sauce and mix to combine. Drizzle with a little more sesame seed oil.