I am pleasantly surprised by how easy it is to make Matcha pasta / noodles using my favourite kitchen gadget - the breadmaker!
So onto Pinterest and found this simple Korean noodle recipe. The photo looks great, reminding me of the Korean handmade noodles I have in a local restaurant. Very tasty :)
I have made it twice. First time I rolled out the dough much thinner and used them for soup noodle. It was lovely and the family requested a second round the next day.
My tea itch needs to be scratched and here comes...Matcha handmade noodle.
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon vegetable or canola oil
- 1 cup water
- 3 tablespoon Matcha
Light Miso Sauce
- 2 tbsp miso paste
- 1 tbsp corn starch
- 4 tbsp water
Add sliced carrot, corn and chopped spring onions or other vegetables or meat of your choice.
- Combine all ingredients in a breadmaker in dough setting or by hand till well mixed.
- Prepare a big pot of water to cook the noodles.
- Roll out the dough on a floured surface. Flour the rolling pin and roll the dough to about 1cm thick.
- Cut into 1cm strips.
- Place the noodles gently in water and keep them moving in the boiling water to make sure they don't stick to the bottom of the pot.
- When the noodles float to the top of the water, take them out in a sieve.
- Strain and run cold water through them.
- Oil a pan and turn on medium heat.
- Add noodles and vegetables. Stir gently.
- Mix 3 ingredients for Light Miso Sauce in a small bowl. Then pour it onto the noodle and stir to mix. The sauce will look glazy when it is cooked (only need a minute. Keep stirring.)
- READY TO SERVE :)