Our State On A Plate - Stirring up Fresh and Fancy From Scratch Noodles

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat.

Heat canola oil in a pan and add bay leaves, star anise, cardamom pods, and Szechuan peppercorns to infuse the oil.

Set aside chili flakes for later use in the oil.

In a bowl, combine tapioca starch and rice flour, then whisk in water to create a smooth batter.

Transfer the batter into a jug for pouring.

Prepare a steamer on low heat and lightly spray pizza trays with oil.

Pour the batter into the pizza trays, angling to spread it evenly, then place in the steamer to cook for about 2-3 minutes.

After cooking, carefully remove the rice noodle sheet from the steamer and roll it up to form the first noodle roll.

Continue the process to make about five to six rice noodle rolls.

To prepare the chili oil, strain the infused oil through a sieve and add a pinch of salt.

In a bowl, combine the chili oil with peanut butter, light soy sauce, black vinegar, sugar, and grated fresh garlic to make the sauce.

Slice the cooked rice noodle rolls into thirds and arrange them on a plate.

Drizzle the peanut sauce generously over the noodles and add extra chili oil for flavor.

Garnish with chopped spring onions and roasted peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens