|Unfortunately, this photo doesn't do justice|
to just how lovely they look.
I've never made or even eaten black rice noodles before, so I just made up my own recipe. Basically, I just boiled the noodles, drained them, rinsed them with cold water, and set them aside.
Next, I steam-fried various veggies I had on hand in white wine until they were tender-crisp. Then I added a sauce to the veggies. If you have a stir-fry sauce you like, you could use that. Or you can make your own. For the sauce, I mixed:
- Water (You could substitute broth)
- Soy sauce
- Mirin (Rice cooking wine, optional)
- Minced garlic & ginger
- Raw evaporated cane juice (Any sweetener you like is fine)
- Sesame oil (just a teeny-weenie-tiny bit for flavor since I'm trying cook oil-free. However, the Asian side of me is having a hard time giving up sesame oil)
- Cornstarch (This thickens the sauce)
- Gochujang (Korean hot pepper paste. I added less than teaspoon -- just for a little zip. You could use a little cayenne or just leave it out entirely)
Once the sauce came to a boil and cleared, I added the noodles and mixed it all together. You could garnish with chopped scallion or basil or cilantro.
Overall, I really liked these noodles. I have a couple bundles left, so noodle soup may be on the menu tonight. Then it will be back to the store for some more!
Have you ever made/eaten black rice noodles? What's your favorite way to cook them?