Chickpea starch noodles are tender, delicious and great way to use up leftover starch from making high protein chickpea tofu. You will love how easy to make, tender and delicious they are!
Video Tutorial for Chickpea Starch Noodles
Tutorial on noodles starts at 12:50.
How to Use Chickpea Starch Noodles
Chickpea starch noodles feel and taste very similar to fresh Cantonese-style rice noodles. They are tender and delicate but soak up any flavor you add easily. I like to:
- blanch them quickly to become tender,
- pan-fry with soy sauce and chili crisp (use a spatula to turn them or toss so they don’t break), or
- slip them into broth to make noodle soup
Printable Recipe for Chickpea Starch Noodles
Yield: 400g fresh noodles
Chickpea Starch Noodles
Chickpea starch noodles are tender and delicious much like Cantonese-style steamed rice noodles or mung bean noodles.
Ingredients
- 100g chickpea starch (leftover from making chickpea tofu)
- 100ml cold water
- 300ml hot water
Instructions
- Mix chickpea starch with cold water. Separately in a pot, bring hot water to a boil.
- Turn heat to medium, stir up the starch slurry again, and stir into the hot water. Continue cooking and stirring for two minutes until super thick, glossy and translucent.
- Quickly pour into a heat-safe container and chill completely.
- Afterwards, use a grater or vegetable peeler to slice noodles. Store in cold water up to 3 days before use.
- To cook, just drain and heat as you would fresh steamed rice noodles; treat them delicately.
