This week I make my own buckwheat noodles. To make it light and bouncy, I used a combination of buckwheat (1/2), rice flour (1/4) and tapioca starch (1/4).

Ingredients

For the dough

• 1 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/2 cup rice flour
• a little more rice flour, for dusting
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 tsp salt
• 1 tsp caster sugar

Others

• some vegetable oil (for boiling the noodles)
• 1 tbsp sesame oil
• 2 tsp soy sauce (use gluten free soy sauce for a gluten free option)
• 1 tbsp sesame seed, toasted
• 10g shallot / spring onion (green part only)

Method

• Mix all the ingredients for dough and knead them into a smooth ball; rest for 5 minutes covered with a cling wrap
• Roll the dough out to a rectangle shape thick sheet; cut the sheet into 4 flat pieces; dust each sheet with plenty of rice flour on both side; run each sheet through a pasta machine; dust the pressed sheet with more rice flour; cut the sheet into stripes / noodles.The noodles are quite delicate and need to be handled with care.
• Bring a large pot of water to boil; add plenty of vegetable oil; add noodles; turn the heat down to medium; cook the noodles until ready, stir with a pair of chopsticks occasionally, approximately 1 minute; run the noodles, in a colander, under the tap gently to cool the noodles; drain well; add sesame oil and soy sauce, stir with chopsticks gently; add sesame seed; stir with chopsticks gently.
• To serve, garnish with a little sliced spring onion (green part only) and a little more sesame seeds if desired.

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