Handmade Noodles with Fried Tofu Curd

We had leftover dough from dumplings again. Usually it gets wrapped and left in the fridge until someone remembers it, then it gets transformed into green onion pancakes or handmade noodles.

The way I’ve always learned to make noodles is rolling out the dough until very thin, generously flouring, folding several times, and finally cutting into thin strips. I decided to play with the dough today and stretched the dough until the strands became thinner and broader. The texture is slightly different but definitely not something you can experience using storebought noodles, even storebought “handmade” ones.

The fried tofu curds come in a package and can be bought from an Asian food market. The broth consists of the tofu, bok choy, sliced green onions and minced ginger. A very satisfying lunch. 🙂

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2 Comments (+add yours?)

  1. Lucy Chen
    Aug 14, 2010 @ 18:22:25

    i havent read in a while and i must say these look SUPER DUPER YUMMY YOU ALWAYS MAKE ME HUNGRY!

    Reply

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