soy flour question involving noodles

[julirama723]

Hey,

For Christmas, I was thinking about taking my grandmother's chicken noodle soup recipe and modifying it (and I just know she's rolling over in her grave right now) by how the noodles are made.

Obviously, the recipe calls for white flour, egg, salt, and pepper. What flours would be an acceptable substitute? I am on Rung 6, so I was thinking soy flour...would that be a horrid idea? Yes I know soy flour has a strong taste, but I'm thinking with the pepper in the noodles and after they boil in the stock, it would disappear somewhat...

Any ideas? Post them even if they're only suitable for higher rungs/LM and not OWL...I'll be getting there someday!

[not2late]

Re: soy flour question involving noodles

I make "egg" noodles this way. Beat an egg, add a pinch of onion powder. Pour onto an oiled microwave safe plate. Zap for 2-3 minutes until the egg is set. Cool slightly, then remove from the plate. Roll and slice into "noodles".

If your heart is absolutely set on doughy type noodles, you can try subbing a protein powder (unflavored of course!) for the flour.

[HeidiE]

Re: soy flour question involving noodles

I used squid as noodles when I was doing induction it was really good don't laugh!!!

[jimmie 48]

Re: soy flour question involving noodles

juli, if you try that with soy flour, let me know how it comes out.

[HeidiE]

Re: soy flour question involving noodles

I wonder if you just added a spoon of glutin if that would make the noodles stick together better ..I think the soy would be gritty actually

[not2late]

Re: soy flour question involving noodles

Oh yeah, I forgot. If you have an Asian store near by you might want to look for "Bean Curd" sheets. They are made from the foam that rises to top of the liquid during the soy milk making process.

Anyhow, they come in dried and fresh forms. Get the fresh sheets (usually in the refrigerator section). Remove them from the package, and slice them into noodles.

Shiritake noodles work well too. But they definitely do NOT have an egg noodle/pasta texture.

[julirama723]

Re: soy flour question involving noodles

Thanks for your input, guys! I'm still debating if it's worth trying...I might make a small batch just to see if it'll work before I go through the effort of making stock, etc.

I live in a smallllllllllll town and so my only option is going to be soy flour and gluten...no asian markets or squid anywhere close by!

[Adena]

Re: soy flour question involving noodles

No squid? Gee, what a suprise, Julie.