Silver Needle Noodles 銀針粉

Silver Needle Noodles 銀針粉 ( yue : ngun tsum fun ) is pretty much prawn dumpling, or har gow, peel made into attic form. It wasn ’ deoxythymidine monophosphate constantly like that though. Silver Needle Noodles 銀針粉 is actually a Hakka dish that became democratic in yue cuisine a few hundred years ago. It was primitively made using cook rice and urine to make a paste. They would then shape them and boil them in soup. So the master was more like the slurred rice vermicelli 瀨粉 ( lai playfulness ) .
Because of its human body, its original name was “ scab dropping noodles 老鼠屎粄 ” ( lo shu ti boon ). Which was obviously not an appetizing name ! so then they took out the “ dropping 屎 ” and called it “ rat noodles 老鼠粄 ”. possibly a flimsy improvement from ahead. When it was first gear introduced in Hong Kong, people unfamiliar with it thought it was made with informer meat which was awful for commercial enterprise. sol, they changed the name to Silver Needle Noodles 銀針粉 because it besides looks like a acerate leaf. And it decidedly sounds more appetizing and civilized .
At some point, pale yellow starch substituted much of the rice spread to make the boodle more translucent and chewy. And immediately, for ease, texture and aesthetics, rice is normally out of the word picture. Although some people add still rice flour to it. But nowadays, the chief ingredient is pale yellow starch 澄麵 ( dung meen ) .
In my Silver Needle Noodles 銀針粉 recipe, I combine wheat starch, fresh potato starch and cornstarch to get a dough that ’ second easy to work with and has a chewy texture. I ’ ll picture you how to make this classic Hong Kong manner Silver Needle Noodles 銀針粉 from cancel. not many restaurants make this smasher anymore because it ’ south excessively parturiency intensive. But if you ’ ve ever reminisced of the erstwhile style Hong Kong flavours, give my recipe a hear. And for those who have never had it before but you love har gow skin, you decidedly need to try this dish !

Reading: Silver Needle Noodles 銀針粉 – Auntie Emily’s Kitchen

While you ‘re at it, why not make some Crystal Shrimp Dumplings 水晶蝦餃 excessively ? Or for a slight wrench, try my Crystal Scallop Dumplings 水晶帶子餃 .
Auntie Emilys Kitchen-Silver Needle Noodles

Table of Contents

The ingredients that I ’ ve chosen for this serve are the more traditional ones. But you can use any kernel and/or vegetable you ’ d like. The noodles should be able to hold it ’ s shape and texture even if you put it in soup. I ’ ve besides seen ready-made silver needle ( or pin ) noodles at the my local asian food grocery store. But if you ask me, fresh home-made ones have much better texture .

Approximate cost (CAD)

$10

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Prep Time

Cook Time

mins

Total Time

mins

Course

Dinner, Lunch, Main Course

Cuisine

Cantonese, Chinese

Servings

Calories

625

kcal

Ingredients

Ingredients for making Silver Needle Noodles from scratch:

130 deoxyguanosine monophosphate Wheat starch
130 g Sweet potato starch
60 g Corn starch
400 milliliter Boiling hot water
4 guanine salt
2 tsp vegetable oil to be added to mixture
1 tbsp oil for coating after steaming

Ingredients for shiitake marinade:

1 tsp Light soy sauce
½ tsp sugar
1 tsp cornstarch
1 tsp anoint

Ingredients for frying:

200 gigabyte yue barbecue pork barrel
200 gravitational constant shrimp , shelled and deveined
2 large eggs
100 gigabyte boodle , shredded
100 deoxyguanosine monophosphate Carrots , shredded or julienned
1 medium onion , thin sliced
4 Shiitake mushrooms ( approx. 30g ), thinly sliced
1 stalk green onion , 5 curium pieces
1 tbsp fish sauce
1

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tbsp Light soy sauce
1 tbsp Shaoxing wine
2 tbsp oil
2 tsp petroleum

Instructions

Instruction for making Silver Needle Noodles from scratch:

Combine 130g wheat starch, 130g sweet potato starch, and 4g salt in a mixing bowl and mix well
Pour 400ml of water into a kettle and bring it to a boil
As soon as the water boils, pour into starch mixture and stir quickly. It helps if someone can help you pour the water while you stir. If there is no one to help you, you can do 2 pours within 10 seconds apart so that the water stays very hot. Your mixture should look lumpy and a bit translucent. If it’s runny, then your water wasn’t hot enough and you’ll need to redo it…yikes!
Pour in 2 tsp anoint and mix together
Cover with a lid or plate for 5 minutes .
During your wait fourth dimension, line a steamer with steamer newspaper or parchment paper with some small holes cut into it
When the 5 minutes is up, touch the dough. If it ’ s however excessively hot for your hands to work with, then cover for another few minutes. But you shouldn ’ thymine expect for it to get excessively cool, it ’ ll be unmanageable to smooth out after it cools
Add the 30g of cornstarch onto the mix. Use your hands to incorporate the cornstarch into the boodle. When the cornstarch has been incorporated, transfer the boodle onto a flat surface
Knead the dough until it ’ south placid. It should take approx. 2 minutes. Dough should however be strong, soft, ductile and non-sticky
Form into a testis and cut into 4 portions. Put the other 3 portions back into covered bowl
You can either pull a little bit of dough off and roll it into Silver Needle Noodle shape (approx. 5 cm long with pointed ends). Or you can roll it out, cut them into strips and then roll. The latter method will give you a more uniformed size I find that rolling it with your hand on a flat surface the easiest way
Put each finished attic on the parchment paper in the steamer. Try not to have them reach. Repeat step 11 and 12 until all the dough is used
Steam on high heat for 6 minutes or until the noodles become a translucent colour If you’ve run out of space in your steamer, you can add a steamer stand in your steamer to make a second level
Let cool for a few minutes
Add 1 tbsp oil into a mix bowl
Transfer the silver needle noodles from the steamer into the shuffle bowl, mixing now and then therefore that the noodles are coated with anoint and don ’ metric ton adhere together
They are now ready to be fried

Instructions for frying Silver Needle Noodles:

Beat 2 eggs, fry and approximately chop ( or piece in strips )
Pan-fry shrimp using 2 tsp vegetable oil. Set aside
Slice barbecue pork, onions, shitake, green onions and carrots. Set away
Marinate shiitake mushrooms with 1 tsp light soy sauce sauce, 1 tsp cornstarch and ½ tsp sugar. Mix well, add 1 tsp anoint and mix again. Set digression
Heat wok on high heat
Add 2 tbsp vegetable oil
Add carrots and onions to the wok and fry for approx. 1 minute. Move everything to one side
Add cabbage and fry for approx. 1 minute. Move everything to one side. recur for shiitake mushrooms and barbecue pork barrel
Add 1 tbsp Shaoxing wine
Add silver medal needle noodles and stir child for 1 minute
Add shrimp, egg, green onions, 1 tbsp fish sauce and 1 tbsp light soy sauce sauce. Stir-fry for 1 minute
serve

Nutrition

Calories:

625

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Trans Fat:

Cholesterol:

208

Sodium:

1927

Potassium:

311

Fiber:

Sugar:

Vitamin A:

4351

Vitamin C:

Calcium:

125

Iron:

Keyword

BBQ Pork, Cabbage, Carrots, Eggs, Green Onions, Noodles, Onions, Shiitake Mushroom, Shrimp, Sweet Potato Starch, Wheat Starch

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Silver Needle Noodles 銀針粉 – Auntie Emily’s Kitchen