Silver Needle Noodles
This noodle is commonly known in Hong Kong as "Silver Needle Noodle" (銀針粉) or as "Rat Noodle" (老鼠粉) in Singapore and Malaysia.
The noodles are named as such because of the tapering shape at both ends of the noodles which is much like a rat's tail or a needle. Not to worry, neither rat nor needle is used to make this noodle - safe for consumption.
This noodles can be made from a variety of flours or flour mixture like rice flour, corn flour, tapioca starch or wheat starch.
I have used a combination of wheat starch and tapioca starch in this recipe, as I like my noodles to be chewy.
My kids and I had fun shaping the noodles with our hands. Good fun with kids if you have plenty of time to idle and it is not messy at all. The best part is that you get to eat them at the end of the session.



Ingredients:
140g wheat starch
60g tapioca starch
pinch of salt
170ml boiling hot water
2 tsp olive oil
Method:
1. Put all the dry ingredients into a mixing bowl. Add in the boiling hot water and stir with a pair of chopsticks. Cover with a wet towel and leave to cool for 5 minutes.
2. Add in the olive oil and knead till you get a smooth dough.
3. Roll into two log-shaped pieces and cut them into small pieces about 3g each. Shape dough with your hands.
4. Put some oil into a big pot of hot water and cook the noodle till transparent.
5. Once the noodle is cooked, drain and put them into a mixing bowl, add one teaspoon of olive and toss the noodle around (to prevent them from sticking to each other).
6. Chilled overnight before using.
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