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Soy Bean Noodles- Do You Cook with Them?

opinionatedchef Apr 1, 2012 06:26 PM

(I am not talking about the Japanese yam flour and tofu noodles.) I am talking about 'linguini-like' noodles made out of, and looking like, tofu. I have a year old cryovac package and a newly bought pkg and figure it's time for me to try them out! Not much found from googling. How do you like to use them? Do they break up easily or can they hold their strands intact and be plated to look like a nest of pasta? If they don't break up, i thought it might be fun to deep fry some(like shallot frisees) or use them as a stuffing for inari pockets.... Do I need to blanch them first? maybe marinade?Thnx much for your help!

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  1. ipsedixit RE: opinionatedchef Apr 1, 2012 08:39 PM

    Combine with julienned carrots and celery, and marinate some sesame oil, salt and pepper, and minced garlic. Serve chilled.

    1. ninrn RE: opinionatedchef Apr 1, 2012 10:12 PM

      Are your noodles made of yuba, the skin that forms on the top of soy milk when they make tofu? If so, you can find lots of recipes if you do an internet search for yuba or 'bean curd skin'. Fresh yuba only takes a minute or so to cook, and it can be eaten raw, or blanched and/or marinaded for a salad. If you deep fry it, it tends to get leathery rather than crisp. Dry yuba has to be reconstituted in water first, and I wouldn't eat it without cooking it a bit first, especially if it's been sitting around for a while.

      Here's a recipe from Saveur: http://www.saveur.com/article/Recipes...

      1 Reply
      1. re: ninrn
        opinionatedchef RE: ninrn Apr 1, 2012 10:53 PM

        no not yuba. they look just like beige tofu julienned into linguini -like pasta.

      2. Chemicalkinetics RE: opinionatedchef Apr 1, 2012 11:50 PM

        "How do you like to use them? "

        You can do many things with them. You can stir fry them. You can heat them up in a broth and then serve. There are many different ways to use them.

        "Do they break up easily"

        They don't usually break up easily, but you did freeze them, so they may break up easier.

        "Do I need to blanch them first? maybe marinade?"

        You can definitely blanch them. You can also marinade them if that is what you want.

        http://nutritioneer.net/2010/03/nutri...

        3 Replies
        1. re: Chemicalkinetics
          JungMann RE: Chemicalkinetics Apr 2, 2012 08:25 AM

          I think dou gan si tastes better if you cook it first. Straight out of the package for a cold salad, the noodles are a little bit on the dry and mealy side, although that could also just be because the brand I buy isn't that great.

          1. re: JungMann
            Chemicalkinetics RE: JungMann Apr 2, 2012 08:33 AM

            "Straight out of the package for a cold salad, the noodles are a little bit on the dry and mealy side"

            I agree with you 100%. I suppose one can use it without cooking if the "dou gan si" is made fresh and we bought it from a stand. You know, like those stores which sell tofu fresh daily.

            For packages, I agree with you.

            1. re: Chemicalkinetics
              JungMann RE: Chemicalkinetics Apr 2, 2012 08:39 AM

              I have never checked to see if they sell dou gan si at the fresh tofu stalls. I'll have to check the next time I'm there.

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