# Silver Needle Noodles 銀針粉

Cuisine: chinese · Time: 80 minutes · Servings: 4

## Ingredients

- 130 g Wheat starch
- 130 g Sweet potato starch
- 60 g Corn starch
- 400 ml Boiling hot water
- 4 g Salt
- 2 tsp Oil ( to be added to mixture)
- 1 tbsp Oil  (for coating after steaming)
- 1 tsp Light soy sauce
- ½ tsp Sugar
- 1 tsp Cornstarch
- 1 tsp Oil
- 200 g Cantonese barbeque pork
- 200 g Shrimp (, shelled and deveined)
- 2  Large eggs
- 100 g Cabbage (, shredded)
- 100 g Carrots (, shredded or julienned)
- 1  Medium onion (, thin sliced)
- 4  Shiitake mushrooms ((approx. 30g), thinly sliced)
- 1 stalk		 Green onion (, 5 cm pieces)
- 1 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- 2 tbsp Oil
- 2 tsp Oil

## Steps

1. Combine 130g wheat starch, 130g sweet potato starch, and 4g salt in a mixing bowl and mix well
2. Pour 400ml of water into a kettle and bring it to a boil
3. As soon as the water boils, pour into starch mixture and stir quickly.  It helps if someone can help you pour the water while you stir. If there is no one to help you, you can do 2 pours within 10 seconds apart so that the water stays very hot. Your mixture should look lumpy and a bit translucent. If it’s runny, then your water wasn’t hot enough and you’ll need to redo it…yikes!
4. Pour in 2 tsp oil and mix together
5. Cover with a lid or plate for 5 minutes.
6. During your wait time, line a steamer with steamer paper or parchment paper with some small holes cut into it
7. When the 5 minutes is up, touch the dough. If it’s still too hot for your hands to work with, then cover for another few minutes. But you shouldn’t wait for it to get too cool, it’ll be difficult to smooth out after it cools
8. Add the 30g of cornstarch onto the mixture.  Use your hands to incorporate the cornstarch into the dough. When the cornstarch has been incorporated, transfer the dough onto a flat surface
9. Knead the dough until it’s smooth. It should take approx. 2 minutes. Dough should still be warm, soft, malleable and non-sticky
10. Form into a ball and cut into 4 portions. Put the other 3 portions back into covered bowl
11. You can either pull a little bit of dough off and roll it into Silver Needle Noodle shape (approx. 5 cm long with pointed ends).  Or you can roll it out, cut them into strips and then roll.  The latter method will give you a more uniformed size I find that rolling it with your hand on a flat surface the easiest way
12. Put each finished noodle on the parchment paper in the steamer.  Try not to have them touch.  Repeat step 11 and 12 until all the dough is used
13. Steam on high heat for 6 minutes or until the noodles become a translucent colour If you’ve run out of space in your steamer, you can add a steamer stand in your steamer to make a second level
14. Let cool for a few minutes
15. Add 1 tbsp oil into a mixing bowl
16. Transfer the silver needle noodles from the steamer into the mixing bowl, mixing now and then so that the noodles are coated with oil and don’t stick together
17. They are now ready to be fried
18. Beat 2 eggs, fry and roughly chop (or slice in strips)
19. Pan-fry shrimp using 2 tsp oil.  Set aside
20. Slice barbeque pork, onions, shitake, green onions and carrots.  Set aside
21. Marinate shiitake mushrooms with 1 tsp light soy sauce, 1 tsp cornstarch and ½ tsp sugar.  Mix well, add 1 tsp oil and mix again.  Set aside
22. Heat wok on high heat
23. Add 2 tbsp oil
24. Add carrots and onions to the wok and fry for approx. 1 minute.  Move everything to one side
25. Add cabbage and fry for approx. 1 minute.  Move everything to one side.  Repeat for shiitake mushrooms and barbeque pork
26. Add 1 tbsp Shaoxing wine
27. Add silver needle noodles and stir fry for 1 minute
28. Add shrimp, egg, green onions, 1 tbsp fish sauce and 1 tbsp light soy sauce.  Stir-fry for 1 minute
29. Serve

---

Source: auntieemily — https://auntieemily.com/silver-needle-noodles/
Page: https://findfood.fun/vi/recipes/7383
Language: en (requested translation unavailable)