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Carrot Button Noodles

Catherine
These Carrot Button Noodles are chewy with a sweet, carrot flavour, tossed in a garlic, soy noodle sauce.
5 from 3 votes
Prep Time 2 hours 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 2 people

Ingredients
  

Carrot Button Noodles

  • 3 medium carrots 250g, 0.55lb
  • 1 ⅓ cup potato starch 225g
  • 3 tbsp water

Garlic Soy Noodle Sauce

  • 1 stalk green onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tsp sesame oil
  • ½ tsp granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp sesame seeds garnish

Instructions
 

  • Peel, chop, and boil carrots with ½ tsp salt.
  • Blend carrots with 3 tbsp of water until smooth.
  • Transfer carrot purée into bowl with potato starch, mix and kneed until smooth dough is formed.
  • Grab 1/2 tsp of dough, wet your palm, squishing the dough around in your hands. Slowly and gently roll the dough into a sphere, then indent the ball with your pinky, all the way down.
  • Transfer the raw button noodles into a pot of water at a rolling boil, add ½ tsp of salt, and let it cook for 4-5 mins until soft and chewy.
  • Optional: Transfer cooked noodles into cold water for 10 seconds for extra chewiness.
  • Transfer button noodles into bowl and add Garlic Soy Noodle Sauce ingredients.
  • Heat 2 tbsp of oil on high heat until bubbles form around chopstick. Carefully pour hot oil onto the noodle toppings. Mix, garnish with sesame seeds, and enjoy!

Video

Notes

This recipe makes 104 Carrot Button Noodles (yes, to be exact).
The noodles can be refrigerated for up to 3 days and can be warmed up in the microwave for 1-2 minutes.
Keywords carrot, garlic soy sauce, gnocchi, noodles