Carrot Button Noodles
Carrot Button Noodles are small, chewy, gluten-free noodles made from mashed carrots and glutinous rice flour, served with a quick garlic chili oil sauce.
Ingredients
For the Noodles:
400 g carrots, peeled and sliced into rounds
200–250 g glutinous rice flour
For the Garlic Chili Oil Sauce:
2 garlic cloves, minced
2 spring onions (scallions), finely sliced
1 teaspoon red chili flakes
2 tablespoons neutral oil, hot
1 tablespoon soy sauce
1 tablespoon black vinegar or rice vinegar
Instructions
1. Put the carrots in a saucepan and add just enough salted water to cover them. Boil until fork-tender. Drain, then immediately mash or blend until smooth while they are still hot.
2. While the mashed carrots are still warm, mix in 200 g of the glutinous rice flour until a dough forms. Add more flour as needed until the dough is smooth and no longer sticky. If the dough becomes too crumbly, add a little hot water to bring it together.
3. Pinch off small pieces of dough and roll them into balls. Press your finger into the center of each ball to create a small button shape.
4. Cook the noodles in boiling water for about 3 minutes, or remove them about 30 seconds after they float to the surface.
5. Divide the noodles between two bowls and top with the garlic, spring onions, and chili flakes. Pour the hot oil over them, then add the soy sauce and vinegar.
6. Toss everything together and serve immediately.
Recipe note: The source does not specify exact amounts for the salt in the salted water, the hot water used to adjust the dough, or the boiling water used to cook the noodles. The final step divides the noodles between two bowls; no separate serving count is stated.
