Recipes
Homemade Chilled Beetroot Noodles with Almond Sauce
Homemade Chilled Beetroot Noodles with Almond Sauce
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Wash beets and remove stems and leaves, boil beets until soften about 20-30 minutes
Step 2
Peeled the skin off the beets
Step 3
place it back to the water and boil it for another 15-20 minutes to release more red color
Step 4
Reserve beet juice and refrigerated for an hour to cool
Step 5
In the mixer, add flour, salt, egg and 160ml beet juice
Step 6
In the mixer, add flour, salt, egg and 160ml beet juice
Step 7
When dough is form, place on a flat surface sprinkle with flour
Step 8
Knead until dough does not stick to the hands and wrap with the plastic then refrigerate and let it rest for 30 minutes
Step 9
Thin slice the beets, carrot and cucumber
Step 10
Peel the chinese yam, set in the water and cut it into slice. Set the topping on the side for later use
Step 11
Cut hard boil egg in half, set aside
Step 12
Divide dough into a 80g ball
Step 13
use a rolling pin to roll the dough into a thin sheet about 2mm thick or to your desire thickness
Step 14
In the pot, bring the water to boil add salt and oil and cook the noodles for about 3-4 minutes until the noodle is soft and transfer to the ice bath, drain and set aside
Step 15
For the sauce , place the almond and olive oil into a blender, and blend until smooth
Step 16
add the remaining ingredients and it blend until smooth
Step 17
Assemble the topping over the noodle
Step 18
drizzle with the sauce and serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Wash beets and remove stems and leaves, boil beets until soften about 20-30 minutes
Step 2
Peeled the skin off the beets
Step 3
place it back to the water and boil it for another 15-20 minutes to release more red color
Step 4
Reserve beet juice and refrigerated for an hour to cool
Step 5
In the mixer, add flour, salt, egg and 160ml beet juice
Step 6
In the mixer, add flour, salt, egg and 160ml beet juice
Step 7
When dough is form, place on a flat surface sprinkle with flour
Step 8
Knead until dough does not stick to the hands and wrap with the plastic then refrigerate and let it rest for 30 minutes
Step 9
Thin slice the beets, carrot and cucumber
Step 10
Peel the chinese yam, set in the water and cut it into slice. Set the topping on the side for later use
Step 11
Cut hard boil egg in half, set aside
Step 12
Divide dough into a 80g ball
Step 13
use a rolling pin to roll the dough into a thin sheet about 2mm thick or to your desire thickness
Step 14
In the pot, bring the water to boil add salt and oil and cook the noodles for about 3-4 minutes until the noodle is soft and transfer to the ice bath, drain and set aside
Step 15
For the sauce , place the almond and olive oil into a blender, and blend until smooth
Step 16
add the remaining ingredients and it blend until smooth
Step 17
Assemble the topping over the noodle
Step 18
drizzle with the sauce and serve