Homemade Red Lentil and Yellow Split Pea Noodles

These pre-cooked noodles, made from vegan ingredients, resemble egg pasta and "Hokkien" noodles. The recipe follows the technique for rice flour sheets used in Dim Sum rice rolls. For further details, check out Ellen Leong Blonder's Dim Sum book. Borax powder, available from oriental stores, makes the noodle glossier, more elastic and less sticky. Borax powder can be omitted by using more tapioca starch and oil. Recipe follows.

Basic Recipe
2 tablespoon yellow split pea flour (subtitute with mung bean, also known as green pea flour, or chickpea)
2 tablespoon red lentil, finely milled
2 tablespoon tapioca starch
8 tablespoon rice flour
1/4 teaspoon salt, optional
1/4 teaspoon borax powder, optional
1 tablespoon olive oil
3/4 cup water
1/2 cup boiling water

Combine dry ingredients. Add 3/4 cup water and oil. Stir to a smooth batter. Add the boiling water and stir to a thickened consistency which coats the back of a spoon.

Oil a square 15 cm baking dish. Pour in 4 tablespoon of batter. Steam, or microwave with a cover for 3-4 minutes until cooked, when the red lentil changes to yellow.

Cool the dish immediately in a cold water bath. Peel off the cooled noodle sheet. Cut to desire shape with a pasta maker or a knife.

The noodles can be served with a soup, however, do not boil the noodle in the soup. Instead heat the noodles in a microwave or by pouring hot water over the noodles in a strainer.



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