Eating silver noodles for the first time left me completely overwhelmed, I actually tried it with the minced pork sauce and it really delicious. These chewy and slippery noodles blended so well with the sauce that I almost overfed myself as I just couldn’t seem to get enough of it.
It was then when I began to understood the sudden craze for this dish. As of now it is the best form of Chinese noodle I have had and of course I had to learn how it was prepared and mastered it. I am going to share with you guys, what they are (for those of you that don’t know), how it is being prepared and more importantly ways to enjoy these amazing noodles.
What are Silver Noodles?
Silver noodle or pin rice noodle as it is sometimes called is short white transparent noodles made basically from rice flour. They are about 5cm long in length and 5mm in diameter.
The tips of this noodle are actually long and tapered like that of a rat’s tail hence it is most times called rat tail noodles or loh see fun in Cantonese, bee tai bak in Fujianese and in Hongkong and Taiwan it is most popularly known as silver pin noodle, while it is well known as rat tail noodle in Singapore and Malaysia. The noodle is usually available in the market in densely populated areas in China like Hongkong, Singapore, Malaysia, Taiwan, and Indonesia.
The noodles are made from the combination of rice flour (ground) from glutinous or non-glutinous rice and some amount of clean fresh and cool water. It is also most times combined with cornstarch so as to increase its thickness ensuring that there is no form of breaking during the process of cooking.
These fine noodles are then further made by shoving white rice and water homogenization through the small sized hole of a sieve and then into boiling water in the same form and manner as spätzle. The noodles are usually already made and then further prepared before serving.
The silver noodle is a good absorber of flavors and sauces and therefore blends pretty well with them. They are sumptuously stir-fried, scalded and cooked in a soup as a silver noodle soup. Initially, they do stick together but once cooked thoroughly they become very smooth and slippery.
Just like every other Chinese noodle, the silver noodle can be served for breakfast, lunch or dinner as the main dish or basically be used as a supplementing dish to a rice meal. You can get the silver noodle in various forms amongst numerous Chinese restaurants, roadside stall, and even hawkers. The clay pot Lao Shu Fen (clay pot is used because it ensures the warmth of the dish) is quite the most common and popular dish found in southeast Asia.
The noodle is not difficult to find as they are readily available (freshly made) at any Asian grocery store. It usually comes packaged in an approximately 425kg plastic bag. You can also get it produced in commercial quantity in a noodle vendor. It is rarely produced in small quantity at home for consumption due to its tiring, strenuous and tedious nature of preparation.
Eating the silver noodle with a spoon is usually advisable as the use of chopsticks might be a little bit challenging for newbies.
The Easiest Pin Rice Noodle Recipe
Preparing the rice pin noodles is not as difficult as it seems although some people say it can be tiring considering the fact that you are putting a lot of effort making or producing such a small quantity. But not worry I am going show you a less strenuous way of preparing the silver noodle. To make or produce these noodles the following ingredients are required;
- 2 cups of rice flour
- 2 cups of wheat starch
- 1 teaspoon of salt
- 2 cups of hot boiling water
- 2 teaspoon of canola oil
- All-purpose flour for dusting
First things first is to combine in a large bowl the following ingredients except for water; rice flour, wheat starch, and salt.
Then add your boiling water to the mixture and stir thoroughly until the water is properly soaked in and the texture is roughly thick paste-like. Allow to cool for some minutes and sprinkle a little quantity of flour on the working area and knead the mixture into soft dough.
Cut the dough 1/5-inch-long into 10 equal parts and roll into ½ inch thick rolls with your palm. This will probably make the hand-rolled noodle about 2 inches long. If you want them longer simply increase the thickness of the sliced dough.
Further, roll the piece of dough in between your hands allowing the middle to fatten up and the ends to taper. Place the rolled dough into a tray and dust gently with flour.
Place a pot of water over medium heat and add at least one teaspoon of oil. When the water has started to boil add in the already rolled dough and allow to cook to form noodles. Initially, the noodles will tend to sink in but once they float back to the surface remove as quickly as possible and rinse in cool fresh water and drain.
Your noodles are now ready.
If you are not using immediately, gently add in a little quantity of oil so the noodles don’t clump together and store in an airtight container in the refrigerator for a week or more.
There are practically so many dishes you eat the silver noodles with, one of which is the silver needle soup which basically involves marinating slice pork, ginger root, and mustard green after which you add your already soaked noodles.
There’s also the use of minced pork sauce which happens to be my favorite.
The silver noodles or pin rice noodles is going to be for a long time my favorite type of Chinese noodle, its smooth, slippery and chewy nature is something I am definitely not going to get tired of in a hurry. What about you?