Tagliatelle di riso piccanti e agrodolci - 酸辣河粉

Ingredienti

• 120 g [1 cup] rice flour
• 40 g [1/3 cup] tapioca starch
• 315 g water
• a pinch of salt
• neutral oil for greasing
• 2 1/2 tablespoons soy sauce (or gluten-free)
• 1 teaspoon toasted sesame oil
• 3 garlic clove (finely minced)
• 1 tablespoon Chenkiang vinegar
• 1 teaspoon sugar
• 1/4 teaspoon mushrooms seasoning
• dash of ground pepper
• 3 tablespoons hot water
• cucumber slices
• chopped cilantro
• toasted sesame seeds
• chile oil with sediment (used Lao Gan Ma)
• 1/4 cup toasted peanuts

Preparazione

1. 1

   Combine rice flour, tapioca starch, and a pinch of salt in a large bowl.

2. 2

   Gradually pour in the water and whisk continously until the mixture turns into a thin batter.

3. 3

   Prepare a wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used ¼ sheet baking pan).

4. 4

   Fill the wok with water and bring it to a rolling boil.

5. 5

   Lightly grease the bottom of a baking pan or plate and add in about ⅓ cup batter. (Don't over grease the baking pan or the batter will separate from the pan).

6. 6

   Tilt or shake the pan a little so the batter covers the bottom of the pan. (Be sure to stir the batter before each steam.)

7. 7

   Transfer the pan to the wok and let it fit snuggly or float on the boiling water.

8. 8

   Cover the pan with a lid and steam for 2-3 minutes.

9. 9

   When ready, uncover and place the pan on a cold water bath.

10. 10

    Brush the top of the noodle sheet with oil.

11. 11

    Using a spatula, lift the edges to loosen up the noodles. [You may store the noodles at this point].

12. 12

    To make the sauce, whisk together the sauce ingredients in a bowl until the sugar has dissolved.

13. 13

    To serve, cut noodles into your desired width and place them in a bowl.

14. 14

    Pour the sauce over, top with cucumber slices, sesame seeds, chile oil, toasted sesame seeds, and cilantro. Mix everything up and serve at room temperature or cold.