Handmade Carrot Noodle

Homemade noodles without preservatives, easy and fun to make.
Homemade pork bone stock, lean sliced meat, fish balls, lots of vegetable flavoured further with a bit of sesame oil, fish sauce, white pepper.


Wrap your well-kneaded dough in a freezer bag, let it chill in the fridge overnight. Next day, you will find the dough is so easy to manage thus making rolling effortless.
You can also make lots to store in the freezer.  All you do is, sprinkle them with flour,  make smaller portions in each bag. Anytime you need it, cook it straight away without having to thaw.


(Makes 5 to 6 serves)

Ingredients
Carrot juice 
Carrots 500g
Water  200g
Salt  1/4 tsp


Carrot dough
Carrot extracted juice from the above   260g
Plain flour  600g
Salt  1/4 tsp


Methods
Extract juice from 500g carrots, discard the pulp, measure 260g and pour the juice into a bowl of 200g water. Stir in 1/4 tsp salt, mix it well. Set aside.
Pour all ingredients from the carrot dough into the stand mixer, knead the dough until it become smooth and glossy.
Wrap and let it rest for 30 minutes ( I stored it in the fridge overnight).

rested dough overnight in the fridge makes rolling quite effortless now.
Roll it out very thinly. Sprinkle lots of flour all over the top to avoid sticking.

fold into half, sprinkle more flour over the top...

fold for the third time, sprinkle more flour,
slice each about 0.2 to 0.3 mm in width.

sprinkle with quite a bit of flour on top to help separating them.

pull and stretch, throw in lots of flour between
(do it gently)

another way to stretch and pull

It has to be bubbling hot boiling water to start the cooking.
When it boils, add one small bowl of tap water, cover the lid and continue to bring it to boil.
Repeat the process, until 3 bowls of water added, it is done.

the texture is surprisingly good

Recipe from here