Rich and Nutty Perilla Seed Hand-Pulled Noodles
Rich and Nutty Perilla Seed Hand-Pulled Noodles
Easy Homemade Chewy Perilla Seed Hand-Pulled Noodles: Deep Nutty Flavor & Rich Taste!
Introducing a perilla seed hand-pulled noodle recipe that boasts a deep, rich perilla flavor and a wonderfully chewy noodle texture. Making the dough yourself results in an even chewier bite, enhancing the overall enjoyment. On busy days, you can also use store-bought potato noodles for a quick yet delicious perilla seed noodle soup. Experience restaurant-quality taste right in your own kitchen with this recipe!
Noodle Dough Ingredients- 150g whole wheat flour
- 1 tsp salt
- Pinch of black pepper
- 80ml water
Perilla Seed Noodle Soup Ingredients- 1L water
- 5 Tbsp perilla seed powder
- 1 Tbsp glutinous rice flour
- 1 Tbsp anchovy sauce
- 1/2 Tbsp salt
- Pinch of black pepper
- 1/2 onion, thinly sliced
- 1 piece dried kelp (for broth)
- A little shredded seaweed (for garnish)
- A little sesame seeds (for garnish)
- 1/2 squid, cleaned and sliced (optional)
- 1L water
- 5 Tbsp perilla seed powder
- 1 Tbsp glutinous rice flour
- 1 Tbsp anchovy sauce
- 1/2 Tbsp salt
- Pinch of black pepper
- 1/2 onion, thinly sliced
- 1 piece dried kelp (for broth)
- A little shredded seaweed (for garnish)
- A little sesame seeds (for garnish)
- 1/2 squid, cleaned and sliced (optional)
Cooking Instructions
Step 1
First, let’s make the noodle dough. In a bowl, combine 150g of whole wheat flour, 1 tsp of salt, and a pinch of black pepper. Gradually add 80ml of water while mixing until a cohesive dough forms with no dry flour visible. Knead the dough until smooth, then cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period will make the noodles extra chewy.
Step 2
Now, let’s prepare the delicious broth. In a pot, add 1L of water and 1 piece of dried kelp. Bring it to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let it steep for 30 minutes to infuse the broth. This simple method yields a deep and refreshing kelp broth. Be careful not to boil the kelp for too long, as it can sometimes impart a bitter taste.
Step 3
While the broth is steeping, let’s prepare the perilla seed mixture that will enrich the soup. Remove the kelp from the broth. Add 5 Tbsp of perilla seed powder and 1 Tbsp of glutinous rice flour to the pot. Adding glutinous rice flour will give the soup a thicker and smoother consistency.
Step 4
To prevent lumps, scoop out about 2 ladlefuls of the steeped kelp broth and mix it thoroughly with the perilla seed powder and glutinous rice flour until smooth. Ensure there are no clumps.
Step 5
Pour the smoothly mixed perilla seed mixture back into the pot with the remaining kelp broth. Stir well to combine all the ingredients.
Step 6
It’s time to add the noodles! Once the broth is boiling again, gently tear off pieces of the rested noodle dough and drop them into the boiling broth. Avoid adding too many at once to prevent them from sticking together. After adding all the dough pieces, season with 1 Tbsp of anchovy sauce and 1/2 Tbsp of salt. Adjust the salt to your preference.
Step 7
When the noodles float to the surface and are cooked, add the thinly sliced half onion. The onion will add a touch of sweetness and freshness to the soup. Let it simmer for about 10 minutes until the noodles are fully cooked.
Step 8
For an optional touch, if you enjoy seafood, you can add half a cleaned and sliced squid to enhance the flavor. This will make the broth even more refreshing and add umami.
Step 9
If you added squid, continue to simmer for about 5 more minutes until the squid is cooked through. Ensure all ingredients are well-cooked.
Step 10
Finally, ladle the perilla seed noodles into a serving bowl. Garnish with a sprinkle of shredded seaweed and sesame seeds. A dash of black pepper can add a nice aroma. Enjoy your warm and nutty perilla seed noodles!
