2 hours ago, BKEats said:Made Alkaline Noodles today.. I essentially baked baking soda for an hour.. I followed this blog https://gingerandscotch.com/baked-baking-soda-alkaline-noodles/
mixed with water and tossed in with the noodles.
It was essentially like making a pasta dough. Except you add this alkaline water. ran it out to a 6.. cut with spaghetti cutter. I have dough left that I will hand cut.
To try them out I made this sichuan sauce.. amazing.. Delicious, chewy, just so good.
then I decided to go just straight up sesame paste, sesame oil, peanut butter, sugar, hoison, soy, sriracha, vinegar, ginger and garlic.
then I made lo mein. beef.. this was my initial intention but, well, the noodles were so good and I wanted to try different dishes.. I have some left where I want to make just a traditional garlicky thin brown sauce that is served at the end of meals..
Lo mein:
Beef:
Beef goes in, gets browned and removed.. Then vegetables are cooked briefly and taken out.. Then the noodles go in and are cooked in oil for a few.. then you throw in some ginger and garlic, then beef and veg.. then I poured a sauce in the mixture and cooked together for a few..
This was so good.. Miss A asked me where I bought the noodles. No time to spare, or take a pretty shot, you eat the noddles while they are hot
Thank you for that. I finally found some Koon Chun Potassium Carbonate and sodium di-carbonate solution so will try these...we love those noodles and I think they would be great cut thick on my Chitarra pasta thingie that produces square noodles. But I will try the #6 first...that sounds quite thin but I see in the last dish posted they look thin.
cheers.
