Whenever I feel I need to eat more healthily, handmade noodle soup is my meal of choice at the hawker centers in Singapore. Of course, I should just skip carbs altogether and have a fish soup but I can't blame naive youthfulness. I now know what pushes my weight up or brings it down. That's a different discussion.
I didn't think it would be easy to make my own ban mian, or a type of handmade noodles. But it is.
This recipe serves 3-4 persons.
Ingredients
Noodles
2 cups plain flour or all purpose flour
1 tsp salt
1 egg
3/4 to 1 cup water
1 tbsp oil
Broth
3 cloves of garlic, chopped
1/4 cup of ikan billis (small dried fishes) - can skip this if you don't have it
Stock cube/powder/broth to taste
1 tablespoon oil
6 cups of water
Other stuff
Meatballs (minced meat seasoned with soya sauce and white pepper)
Bok choy or any other green vegetables good for soups.
1. Mix the noodle ingredients into a large container and knead. If the dough doesn't come together after 3 minutes or so, add a sprinkle of water.
2. Keep kneading for about 10 minutes until you get a stiff and not sticky dough.
3. Let it rest in the container covered with a damp towel while you prepare the rest of the ingredients, e.g. chop garlic, make meatballs, clean vegetables etc.
4. Divide the dough into 3 roughly equal balls.
5. Lightly flour a work surface and a rolling pin and roll each ball in turn until about 1mm or so flat. Don't worry about getting it paper thin because we're going to be very liberal with how we turn this into noodles.
6. Set each rolled dough, now like pizza bases, aside.
7. When you're ready to cook, heat the tablespoon of oil meant for the broth in a pan.
8. Stir fry garlic and ikan billis until fragrant, i.e. nice garlicky fishy smell.,
9. Add water and stock to the pan and bring to a boil.
10. Add other stuff, i.e. anything you want to add into the noodle soup as accompaniment.
11. Bring to boil.
12. Drape one of the rolled dough pizza-base like base of dough over your left wrist if you're a right-hander.
13. Stand next to the boiling pot of broth and start tearing the dough into roughly 1 inch square pieces and drop them into the boiling broth immediately. Stretch them a little as you tear to get thinner pieces of noodles.
14. Once all noodles are in, let it boil for another 3 minutes or so, or when all dough noodles are floating, and then off the fire.
15. Taste test the noodles and broth to make sure the texture and taste are to your liking.
16. Serve hot garnished with some spring onions.
I didn't think it would be easy to make my own ban mian, or a type of handmade noodles. But it is.
 |
| This morning's ban man had a great texture. |
This recipe serves 3-4 persons.
Ingredients
Noodles
2 cups plain flour or all purpose flour
1 tsp salt
1 egg
3/4 to 1 cup water
1 tbsp oil
Broth
3 cloves of garlic, chopped
1/4 cup of ikan billis (small dried fishes) - can skip this if you don't have it
Stock cube/powder/broth to taste
1 tablespoon oil
6 cups of water
Other stuff
Meatballs (minced meat seasoned with soya sauce and white pepper)
Bok choy or any other green vegetables good for soups.
1. Mix the noodle ingredients into a large container and knead. If the dough doesn't come together after 3 minutes or so, add a sprinkle of water.
2. Keep kneading for about 10 minutes until you get a stiff and not sticky dough.
3. Let it rest in the container covered with a damp towel while you prepare the rest of the ingredients, e.g. chop garlic, make meatballs, clean vegetables etc.
4. Divide the dough into 3 roughly equal balls.
5. Lightly flour a work surface and a rolling pin and roll each ball in turn until about 1mm or so flat. Don't worry about getting it paper thin because we're going to be very liberal with how we turn this into noodles.
6. Set each rolled dough, now like pizza bases, aside.
7. When you're ready to cook, heat the tablespoon of oil meant for the broth in a pan.
8. Stir fry garlic and ikan billis until fragrant, i.e. nice garlicky fishy smell.,
9. Add water and stock to the pan and bring to a boil.
10. Add other stuff, i.e. anything you want to add into the noodle soup as accompaniment.
11. Bring to boil.
12. Drape one of the rolled dough pizza-base like base of dough over your left wrist if you're a right-hander.
13. Stand next to the boiling pot of broth and start tearing the dough into roughly 1 inch square pieces and drop them into the boiling broth immediately. Stretch them a little as you tear to get thinner pieces of noodles.
14. Once all noodles are in, let it boil for another 3 minutes or so, or when all dough noodles are floating, and then off the fire.
15. Taste test the noodles and broth to make sure the texture and taste are to your liking.
16. Serve hot garnished with some spring onions.
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