You can call it coincidence or simply great minds think alike. I just purchased Hexa's Volcano Chili Powder and I got a request for this recipe on the same day! My kids have been wanting me to face this hot and spicy challenge. Perhaps they love watching me suffer.
Anyway, if you know me well enuff, you will know that I prefer my noodles fresh and my pasta dried. And if you are asking why I prefer dried pasta over fresh ones, that will be another topic for another day.
Hmmm... Perhaps that's the same reason why I prefer my noodles freshly made. Fresh noodles tend to have that chewy al dente or QQ (Chinese terms) texture which I love; the same goes for the dried pasta preference.
Anyway, if you do not wanna go thru' the hassle of making your own noodles, you can use dried noodles, ramen noodles or even dried pasta. I'm not gonna judge. This is in fact your bowl of Volcano Noodles.
Ingredients:
(Serve 2)
Handmade Noodles:
Unbleached All Purpose Flour, 250g
Sea Salt, 1/2 TSP
Baking Soda, 1/2 TSP
Water, 80g
High Quality Olive Oil, For Greasing
Sauce:
Chili Flakes / Szechaun Mala Rempah Preferably Hexa, 10g
Sesame Seeds, 1 TSP
Black Sesame Seeds, 1 TSP
Mustard / Grapeseed / Peanut Oil, 20g
Ginger Crushed, 1/2"
Garlic Crushed, 1 Clove
Veg Stock Homemade, 50g
Light Soy Sauce, 2 TBSP
Toasted Sesame Oil, 1 TBSP
Sesame Paste / Tahini, 1 TBSP
Granulated Sugar, Pinch
Sea Salt, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Black Vinegar, 1 TBSP
Volcano Chili Powder Preferably Hexa, 1 TBSP Adjust To Preference
To Serve:
Nori Flakes, Pinch
Soy Eggs Homemade, 2
Equipment:
Cast Iron Skillet / Sauce Pot
Directions:
Please visit my "Soy Eggs" for the recipe.
Prepare the noodles.
Combine flour, salt and baking soda in a large mixing bowl.
While mixing, add in the water gradually until it comes into a dough.
Knead until everything is fully incorporated.
The dough should be smooth and not sticky.
*If it is too dry, add more water, 1 TSP at a time. If it is too wet, add more flour, 1 TSP at a time.*
Grease the dough with olive oil.
Cover it with cling film and set aside for 2 hrs.
While the dough is resting, prepare the sauce.
Mix together the chili flakes or rempah (if using) and sesame seeds in a mixing bowl and set it aside.
In a skillet or pot over medium heat, add oil.
Once the oil is heated up, add in the garlic and ginger.
Saute until aromatic.
Remove from heat until the garlic and ginger start to brown.
Drain into the chili mixture and discard the residue.
Mix to combine well.
Add in the rest of the ingredients.
Mix until well combined.
Taste and adjust for seasonings and spiciness.
Cooking the noodles.
Divide the dough into 2.
Cover the remaining dough while working with 1.
Roll the dough into a rectangle on a lightly floured working surface.
Continue rolling until the dough is translucent.
Flour the rolled dough generously with flour to prevent it from sticking.
Fold the dough into an envelope width.
Slice as evenly as you can into stripes.
Don't worry, it doesn't have to be perfect.
Dust the noodles with more flour and set aside while working on the remaining dough.
Heat up a pot of water over medium heat.
Once bubbles start to form, drop in a handful of noodles.
Cook until the noodles float to the surface.
Cook for another min, drain and transfer onto serving bowls.
Repeat the process for the remaining noodles.
Divide the sauce equally over the bowls of noodles.
Garnish with some nori flakes.
Toss and mix until the noodles are coated with the sauce.
Serve immediately with soy eggs.
Challenge accepted...
Done and I'm dying of spiciness...