Sweet Potato Noodles

Name: Sweet Potato Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g squash powder; 200g All-purpose flour; 150g water; 1g salt; 1 Cucumber; 1 piece egg; 100g Green bean sprouts; 100g Purple cabbage; 100g Chives; 2 tablespoons Tahini; Some Cold water; Some Soy sauce; 5ml sesame oil; 5 capsules garlic

by He Xiaohe

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weather is hot in summer, and many people like to eat cold noodles and cold skin for dinner, which is refreshing without sweating.
My hometown is a big wheat province, so I eat the most pasta, and the variety is also very rich. Today I’m going to talk about a kind of cold noodles. I used to eat this cold noodle when I was a child, but I rarely eat it when I grow up.
That is the cold sweet potato noodles. The noodles made of sweet potato powder will have a slight sweetness of sweet potatoes. It is refreshing and appetizing when paired with a spicy garlic sauce. It is a summer favorite with shredded cucumber and leeks. Remember every I could eat a big bowl of cold sweet potato noodles when my mother made it.

Sweet Potato Noodles

1. This is sweet potato flour, black. It is hard to buy sweet potato noodles. Some supermarkets or markets will sell it. I don't have it here, so I used a wall breaker to make some fans. Slice the sweet potatoes, dry them, and grind them into a powder in a wall-breaking machine.

2. Add half of the flour and half of the sweet potato powder to the noodle maker and put the water in the water cup to make medium-thin round noodles using the noodle machine. If you use sweet potatoes, the gluten will be too low and the noodles will break easily, so add half of the wheat flour. The taste of sweet potato powder is still very strong.

3. When the noodle machine makes noodles, we prepare the side dishes, first to make the egg crust. Beat 2 eggs, do not add salt, use a frying pan without oil, spread into thin egg skins, cut into strips and set aside.

4. I prepared cucumber, mung bean sprouts, and purple cabbage. These are my favorite vegetables. They are delicious and refreshing with cold noodles. Mung bean sprouts need to be blanched, and the purple cabbage and cucumber can be shredded directly.

5. A good companion for cold noodles, leeks, I suggest that this must not be spared, cold noodles are the most suitable, wash and cut into sections for later use.

6. Prepare two kinds of sauces. Smash the garlic into garlic paste, add sesame oil, salt, balsamic vinegar, and sesame oil and stir to form garlic paste.
Add cold boiled water to the sesame sauce, let it out a little bit to make a smooth sauce, then add light soy sauce, salt and stir well to become sesame sauce. Both sauces are ready for use, I also prepared a low-fat salad dressing

7. Add water to the soup pot and bring to a boil. Add the noodles and boil again for about 1 minute.

8. Add the leek segments, the leek is easy to cook, put it in and turn off the heat immediately.

9. After the cooked sweet potato noodles are boiled for a while, transfer them to a deep dish, add shredded egg skins, shredded cucumbers and other side dishes, and then pour the sauce on them. If you mix them well, let’s eat them.

Tips:
1. Sweet potato flour is relatively low, so more than half of wheat flour should be added.
2. The sauce is prepared according to your family's taste. I have been eating cold noodles with garlic sauce since I was a child. It is delicious in summer, and eating some garlic in moderation can sterilize and reduce inflammation and prevent colds.
3. It is recommended not to omit cucumber shreds and leeks. Cold noodles are standard.