Handmade Coconut Noodles
I’ve never decorated for the holidays. I suppose living in a constant state of transition has something to do with it – after moving our stuff from our second-to-last apartment to our last apartment bit-by-bit in Peter’s station wagon, I vowed I would pare down our stuff as much as possible.
Then I saw how friends living in similarly transitory states got into the holiday spirit by decorating. Why not?
Of course, being as cheap as I am, I bought decorations AFTER Christmas. I didn’t want to wait until next year to put them up, so …
(That’s our resident Fu dog, Mahler, on the right. Wearing a jaunty tweed hat, of course.)
(This ornament was a gift from Peter’s brother Dave. Thanks, DAVE.)
What, doesn’t everyone set up Christmas decorations AFTER Christmas?
Before we left Illinois for the holidays, I felt inspired to make my own noodles using one of the specialty flours I bought from Beachy’s. Peter came across a recipe for coconut noodles in his gigantic set of cooking books (a.k.a. Modernist Cuisine, the heaviest gift we’ve gotten in a long time) that I knew I had to try.
Rolling out the noodles (alternatively, you could hand-cut your noodles Peking University-style):
We ended up having to change the proportions of liquid to flour quite a bit to make the recipe work (see below).
Peter whipped up a sweet chili sauce to complement the coconut flavor of the noodles, then topped the noodles with chicken and peas. Alternatively, you can try a peanut sauce over the noodles for a delicious flavor combination.
The coconut flavor was perfect: not too strong, but flavorful enough to taste. I’m looking forward to making these noodles again with the rest of my coconut flour.
Handmade Coconut Noodles
Prep Time: 2 hours
Cook Time: 1 minute
Keywords: entree vegetarian coconut flour
- 1 1/4 cups all purpose flour
- 5 egg yolks, blended
- 1/2 cup water
- 3/8 cup coconut flour
- 1/4 cup canola oil
- 1 Tablespoon wheat gluten
- 1 tsp salt
Combine flour, water, egg, oil, gluten, and salt in the bowl of a stand mixer, Mix with dough hook attachment for 8 minutes (alternatively, you can knead by hand for 8 minutes). The dough should be smooth and elastic.
Place dough in zip-top bag or wrap tightly in plastic wrap. Refrigerate for at least one hour.
Divide dough into four pieces and press flat. Roll dough through a pasta roller into 2mm-thick sheets. Lay on floured cutting board or tray. Refrigerate pasta sheets for 30-45 minutes (optional). They will dry slightly.
Cut sheets into spaghetti-like noodles, either with a pasta cutter or by hand. Dust noodles with flour to prevent them from sticking to each other.
Bring a large pot of water to a boil and add a pinch of salt if desired. Boil noodles for 30-60 seconds, depending on the thickness of the noodle and desired firmness. Drain pasta, toss with sauce, and serve immediately.
Q: What are your favorite type of noodles?
P.S. A preview of Wednesday’s post:
Oooh…those coconut noodles sound so good! I’m a big fan of coconut anything. I’d have to say that my fave noodles are vermicelli. It’s a consistency thing with me! Cute decorations, too! 🙂
Your decorations are super cute, Jessie! As far as I’m concerned, it’s still holiday season and decorations are more than welcome 😉 I have never tried making homemade noodles, but it looks kind of fun!
I wish we could leave Christmas decorations up all the time. They’re just so pretty and fun. Coconut noodles sound super interesting!
Well, I plan on leaving our decorations up for a while … 😉
I bought some ornaments after Christmas as well. . . I didn’t put them up though.
wow! I cant’ believe you made your own noodles- looks great!
Hi there! The whole reason I need to cook with coconut flour is my husband has Celiacs and can’t have gluten – do you know if something can be substituted for the gluten? Can I use Xanthum or Guar gum (in a lessor amount)?
Recipes for noodles with coconut flour are few and far between – yours seems to be the most promising and I am craving my Grandmother’s Chicken and dumplings (which are really noodles not dumplings!)
Hi Sherri, thanks for stopping by! This recipe isn’t the best for your husband, as the base is all purpose flour in addition to the gluten. It’s difficult to replace the gluten in noodles since it gives them texture and elasticity. However, you might try this recipe replacing the AP flour with a gluten-free blend and the gluten with xanthan gum. If you do, let me know how it turns out!
Thanks for your quick response. My mind automatically was thinking “all purpose Gluten Free flour” I was not even thinking regular flour it is so far off my radar!
I hope to give it a try soon.
I found the secret is potato starch or sweet potato starch as the best substitute for gluten flours. Spongy and amazing udon like noodles