We started off with a salty dog in our RBG glasses that Amy had provided. That’s her refrigerator covered in pictures in the background, and the lights over my living room window above that. Our dish for tonight was Carrot Button Noodles, which Amy found online. I was grateful I had just enough carrots left from the garden to make the dish.
Chopped, cooked til tender–but not quite tender enough–and drained, then into the food processor to puree until smooth–but not quite smooth enough.
I ended up with little bits of carrot in the dough but so what. The recipe calls for potato starch, which wasn’t to be found in the valley, and I’m just as glad. I used half cornstarch and half wheat flour, and liked the consistency of mine. Amy found potato starch, and said hers were really chewy. I went back to the website just now to get the link, and read “When used in doughs, potato starch, when cooked, gives a chewy, translucent, and glossy end-result. They have a silkier mouthfeel than using wheat flour….I like to use potato starch because it’s a little chewier than cornstarch. You cannot use any other flours or starches as the texture will be completely different.” Oh yes I can!
After kneading til it was smooth, we pinched off small bits and rolled into balls, then poked with our pinkies. It said to use a half teaspoon to roll each ball but we both thought that was way too small. I supposed Amy might have enjoyed her chewy buttons better if they were smaller, and I would have appreciated a higher sauce to noodle ratio on mine which a smaller button would have achieved. So now we know that for next time, if there is one.
Boiled about five minutes and drained…
Then topped with the garlic-soy-vinegar sauce. Amy had scallions which would have added nice color and crunch; I did not so I used some finely chopped shallots. Then another fun part, pouring boiling hot vegetable oil over the top, which sizzled, and sprinkling with sesame seeds. Equally fun was eating them. The little button holes caught and held the sauce. Smaller buttons, more buttonholes, more sauce per bite. Which may be the whole point of these noodles. Neither of us tasted a bit of carrot in them, though they were half carrot. But it was so simple, and so delicious. I’ll definitely be making more vegetable noodles this way in the future, if I live long enough. I’m always grateful for zoom cooking with Amy.
Further research, which I wish I had done before we made them, reveals a Chinese video with a different and even more delicious-looking sauce, and slightly different steps. I believe I will make them again, with potato starch. Even if I don’t make the exact noodles, I am definitely going to try this sauce.