Carrot Button Noodles
Carrot Button Noodles
Ingredients
For the Carrot Noodles
- 200 grams carrots, peeled and chopped
- 100 ml water, for blending
- 100 grams glutinous rice flour
For the Sauce
- 1 tablespoon oil
- 1 teaspoon minced garlic, or to taste
- 1/2 teaspoon chili, finely chopped, or to taste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- 1
Peel and chop 200 grams of carrots. Place the chopped carrots into a blender along with 100 ml of water.
⏱️ 5 min
- 2
Blend the carrots and water until a smooth puree is formed. This may take 1-2 minutes.
⏱️ 2 min
- 3
Sieve the carrot puree into a bowl to extract approximately 130 ml of carrot juice. Discard the pulp or save for another use.
⏱️ 3 min
- 4
Add 100 grams of glutinous rice flour to the 130 ml of carrot juice. Mix with a spoon until roughly combined and a shaggy dough forms.
⏱️ 2 min
- 5
Knead the mixture by hand for about 5-7 minutes until it forms a smooth and non-sticky dough. If the dough is too sticky, add a tiny bit more glutinous rice flour; if too dry, add a few drops of water.
⏱️ 7 min
- 6
Take small portions of the dough (about 1/2 teaspoon each) and roll them into small balls. Then, gently press each ball with the tines of a fork to create a 'button' shape with ridges. Repeat until all dough is used.
⏱️ 10 min
- 7
Bring a large pot of water to a rolling boil. Carefully add the shaped carrot noodles to the boiling water. Cook until the noodles float to the surface, which usually takes 2-3 minutes.
⏱️ 5 min•🌡️ 100
- 8
While the noodles are cooking, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the noodles float, immediately transfer them to the ice bath using a slotted spoon to stop the cooking process and maintain their chewy texture. Let them cool for 2-3 minutes.
⏱️ 5 min
- 9
Drain the cooled noodles thoroughly from the ice bath.
⏱️ 1 min
- 10
Heat 1 tablespoon of oil in a pan or wok over medium heat. Add the minced garlic and chopped chili to the pan and stir-fry until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 11
Pour in 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil into the pan. Stir well to combine and let it simmer for about 30 seconds.
⏱️ 1 min
- 12
Add the drained carrot noodles to the pan with the sauce. Stir-fry everything together for 1-2 minutes until the noodles are well coated and heated through. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Button Noodles
For the Carrot Noodles
- 200 grams carrots, peeled and chopped
- 100 ml water, for blending
- 100 grams glutinous rice flour
For the Sauce
- 1 tablespoon oil
- 1 teaspoon minced garlic, or to taste
- 1/2 teaspoon chili, finely chopped, or to taste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- 1
Peel and chop 200 grams of carrots. Place the chopped carrots into a blender along with 100 ml of water.
⏱️ 5 min - 2
Blend the carrots and water until a smooth puree is formed. This may take 1-2 minutes.
⏱️ 2 min - 3
Sieve the carrot puree into a bowl to extract approximately 130 ml of carrot juice. Discard the pulp or save for another use.
⏱️ 3 min - 4
Add 100 grams of glutinous rice flour to the 130 ml of carrot juice. Mix with a spoon until roughly combined and a shaggy dough forms.
⏱️ 2 min - 5
Knead the mixture by hand for about 5-7 minutes until it forms a smooth and non-sticky dough. If the dough is too sticky, add a tiny bit more glutinous rice flour; if too dry, add a few drops of water.
⏱️ 7 min - 6
Take small portions of the dough (about 1/2 teaspoon each) and roll them into small balls. Then, gently press each ball with the tines of a fork to create a 'button' shape with ridges. Repeat until all dough is used.
⏱️ 10 min - 7
Bring a large pot of water to a rolling boil. Carefully add the shaped carrot noodles to the boiling water. Cook until the noodles float to the surface, which usually takes 2-3 minutes.
⏱️ 5 min•🌡️ 100 - 8
While the noodles are cooking, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the noodles float, immediately transfer them to the ice bath using a slotted spoon to stop the cooking process and maintain their chewy texture. Let them cool for 2-3 minutes.
⏱️ 5 min - 9
Drain the cooled noodles thoroughly from the ice bath.
⏱️ 1 min - 10
Heat 1 tablespoon of oil in a pan or wok over medium heat. Add the minced garlic and chopped chili to the pan and stir-fry until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 11
Pour in 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil into the pan. Stir well to combine and let it simmer for about 30 seconds.
⏱️ 1 min - 12
Add the drained carrot noodles to the pan with the sauce. Stir-fry everything together for 1-2 minutes until the noodles are well coated and heated through. Serve immediately.
⏱️ 2 min