You may not have a blue lightsaber but these blue noodles might just scratch that intergalactic itch.
Ingredients
Babish Blue Noodles Ingredients:
(Adapted from recipe)
500 g boiling water
15 g blue butterfly pea tea flowers
450 g potato starch + more if needed, divided
50 g cool water
Blue Noodle Stir Fry Ingredients:
1 Tbsp soy sauce
2 Tbsp mirin
1 tsp white sugar
1 Tbsp sesame oil
2 cloves minced garlic
3 Tbsp neutral oil, divided
Babish Blue Noodles (see recipe above)
1 small or ½ medium white onion, sliced
4 oz shiitake mushrooms, stems removed + sliced
1 tsp kosher salt + more to taste
1 Tbsp toasted white sesame seeds
To taste freshly ground black pepper
To garnish: scallion greens, thinly sliced
Method
Babish Blue Noodles Method:
Combine the butterfly tea flowers and the boiling water in a small bowl. Allow the mixture to steep for 10 minutes. Strain the mixturing, reserving only the steeped water. Allow the steeped liquid to cool to room temperature.
Bring a large pot of water to a boil.
Meanwhile, combine 50 grams of potato starch and 50 grams of cool water in a medium bowl. Whisk to combine.
Reheat 175 grams of the steeped water to a boil over the stovetop or using a microwave. Carefully, pour the boiling water into the bowl and whisk until the mixture thickens, 30 seconds - 1 minute.
Add the remaining 400 grams of potato starch to the bowl, fold/knead to combine until a dough forms. Then add another 240 grams of the cooled (steeped) water and stir to combine using a whisk until a thick paste forms. If the final mixture is too loose (not thick enough to be piped) add more potato starch; if the mixture is too thick (too thick to be easily piped or dry) add more steeped water.
Once at the correct consistency, transfer the mixturing to a large ziplock bag or piping bag. Cut the tip off of the bag of choice, leaving a small hole about ⅙ - ¼ inch wide.
Prepare a large bowl of cold water and place it next to the pot of boiling water. This will be used to rinse the cooked noodles.
Reduce the heat on the pot of water to a bare simmer. Then, pipe 8 - 10 inch noodles in a circular motion into the simmering water. Make sure not to overcrowd the pot with too much noodle mixture. Allow the noodles to cook for 30 seconds or until they float to the surface of the water.
Using a slotted spoon or spider, transfer the cooked noodles to the cold water bath and repeat with the remaining batter.
Strain the noodles and reserve until ready to use.
Blue Noodle Stir Fry Method:
In a small bowl, combine the soy sauce, rice wine vinegar, sugar, and sesame oil. Whisk to combine and reserve.
Roughly cut the noodles into more manageable pieces (4-6 inches) using kitchen shears. Transfer the noodles to a medium bowl and toss with 2 tablespoons of the reserved sauce.
In a large high-sided skillet, preheat 1 tablespoon of neutral oil over medium high heat. Add the onions and cook until tender and just beginning to caramelize, about 3-5 minutes. Transfer the cooked onions to a large metal bowl.
In the same skillet, heat another tablespoon of neutral oil. Add the mushrooms and season with 1 teaspoon of kosher salt. Cook until the mushrooms have turned light brown and have released all of their moisture, about 3-5 minutes. Transfer the cooked mushrooms to the bowl with the onions.
Add the remaining tablespoon of oil to the skillet and allow it to preheat. Add the noodles and cook, while stirring, until slightly sticky, 2-3 minutes. Transfer the noodles to the large metal bowl.
Add the remaining sauce and sesame seeds to the bowl and toss to combine everything. Season the noodles to taste with more salt and freshly ground black pepper to taste.
Optionally, garnish with scallion greens.