Rainbow-Hued 'Boov' Noodles with Crunchy Veggie Dust
These 'Boov' noodles celebrate color and unexpected textures, much like a voyage to a new place. Hand-pulled noodles, dyed with natural ingredients, are tossed in a savory sauce and topped with an umami-rich crunchy 'dust' of fried garlic, shallots, and chili, making for a truly engaging culinary adventure.
Directions
- 1
In a large bowl, combine flour and salt. Gradually add 1/2 cup warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes, until smooth and elastic. Divide into three equal portions.
- 2
Knead turmeric powder into one portion with a few drops of water until evenly yellow. Repeat with beet powder for a pink portion. Leave the third portion plain. Cover and let rest for 30 minutes.
- 3
Roll each dough portion into a long, thin rope (about 1/2 inch thick). Gently stretch and slap the ropes against a clean surface, or use a pasta maker, to create long, thin hand-pulled noodles. Aim for about 1/4 inch width.
- 4
While the noodles are resting, prepare the crunchy veggie dust: Heat 1/4 inch of vegetable oil in a small pan over medium heat. Fry sliced garlic and shallots until golden brown and crispy. Drain on paper towels and season with a pinch of salt and red pepper flakes if using. Reserve the flavored oil.
- 5
Bring a large pot of salted water to a rolling boil. Cook the noodles in separate batches (by color) for 2-3 minutes, or until al dente. Drain well.
- 6
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, and 1 tablespoon of the reserved frying oil.
- 7
Add the cooked noodles to the sauce and toss gently until evenly coated. Arrange the colorful noodles on serving plates.
- 8
Garnish generously with the crunchy garlic and shallot dust, and fresh cilantro. Serve warm.