Bright Yellow Turmeric Udon Noodles. Great recipe for Bright Yellow Turmeric Udon Noodles. If there's turmeric rice, turmeric udon should work too! And that's how I came up with this The room will be filled with the smell of turmeric while you're making this, so you are forewarned.
Turmeric, also known as Curcuma Longa, tumeric, haldi, polvo de turmeric, is an orange/yellow colored spice that has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years. Traditionally called "Indian saffron" or "yellow root" because it comes from the root of the Curcuma Longa plant. Japanese Kare Udon to Warm Your Tummy This comfort dish, popular amongst Japanese people, is probably not as well-known as sushi or ramen but it is definitely loved by many. You can have Bright Yellow Turmeric Udon Noodles using 11 ingredients and 27 steps. Here is how you achieve it.
Ingredients of Bright Yellow Turmeric Udon Noodles
- Prepare 400 grams of All-purpose flour.
- It’s 20 grams of Salt.
- You need 180 ml of Water.
- It’s 5 grams of Turmeric.
- It’s of Equipment and tools.
- It’s 1 large of wooden board (kneading board).
- Prepare 1 of Long round wooden pole (rolling pin).
- It’s 1 of pair Plastic gloves.
- Prepare 2 of Plastic bag.
- Prepare 2 of Garbage bag.
- You need 1 of Katakuriko (for dusting).
Check the bright yellow vs. light brown noodles, compare. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. I make curry udon often, but this is a bit different from what I typically make.
Bright Yellow Turmeric Udon Noodles instructions
- Mix the flour and turmeric together. Dissolve the salt in water to prepare a 10% salt water..
- Add the salt water to the flour little by little, cutting it in using a wooden spatula..
- When the mixture looks like coarse crumbs, it's done..
- Put on plastic gloves and knead and press the dough together into a ball. Keep kneading and pressing down hard on it..
- This is how it looks when it comes together. The dough ball may have lots of cracks on the surface at this stage, but as long as it's all together it's fine..
- Put the dough ball in a plastic bag and close the bag up. Leave to rest at room temperature for 30 to 1 hour (1st rest time)..
- Transfer the rested dough to a garbage bag, and step on it while putting your weight into it. Garbage bags rip easily so I recommend using a double layer..
- Fold the flattened out dough and step on it again. Repeat this for a total of about 6 times..
- Finally, fold the flattened out dough into a round ball again (It doesn't have to be perfectly round)..
- Transfer the dough to a plastic bag, and leave to rest for another 1-2 hours (2nd rest time). Or, rest it in the refrigerator for 24 hours..
- While the dough rests for a 2nd time, make the board, rolling pin and dusting flour ready..
- Step on the rested dough ball lightly to flatten it and make it easier to roll out..
- Dust the kneading board with flour and put the flattened dough ball on it. Dust the dough too..
- Roll the dough out a bit with the rolling pin..
- Roll the dough onto the rolling pin, and press and roll with both hands as if you were rolling out clay from the middle to the edges..
- Change the direction of the dough, roll it on the rolling pin again and roll out..
- The dough will get thinner and bigger..
- When it's about as thick as your ear lobe, dust the surface with flour..
- Fold the dough 4 to 6 times so that it's easier to cut..
- Here is how it looks folded 6 times..
- Dust a cutting board and a knife with plenty of flour, and cut the dough evenly..
- Grab the ends of the noodles and pick them up and then put them done again. Repeat this to coat the noodles with flour..
- Here is how a hank of noodles looks before boiling..
- Boil the noodles in plenty of hot water for 8-10 minutes. (The cooking time varies depending on how thick the dough and noodles are. For rather thick noodles, it takes 12-15 minutes.).
- When the noodles are cooked, drain them into a colander and cool and rinse them in lots of cold water to finish Use them in your favorite udon dishes..
- These noodles are perfect in curry udon..
- Divide up any noodles you won't be eating right away into individual portions (120-150 g), wrap with plastic wrap and freeze. The noodles will keep fine for about a month..
For this version I made the soup much thinner than usual, yet it was packed with wonderful flavors. One of the toppings I chose was this turmeric cauliflower. Vegan Singapore Udon Noodles Oil-Free, Plant-Based, Asian Stir-Fry Recipe from Plants-Rule Jump to Recipe Print Recipe Vegan Singapore Udon Noodles. Classic Singapore Noodles is like a combination of curry and stir-fry. Subtle heat combines with acid and sweetness.