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Himalayan Buckwheat Noodles

Himalayan Buckwheat Noodles are a delightful dish blending the earthy taste of buckwheat with a touch of olive oil and salt, perfect for a light yet satisfying meal.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
40 min
Cost
Cost
Low
Calories
280
Protein
8g
Sugar
1g
NEW

Himalayan Buckwheat Noodles

Introduction to Himalayan Buckwheat Noodles

Himalayan Buckwheat Noodles, also known as "Phapar Ko Roti" in Nepal, is an ancient dish that traces back to the mountainous regions of the Himalayas. These noodles are cherished for their earthy flavor and nutritional benefits. Buckwheat, despite its name, is not a type of wheat and is naturally gluten-free, making it an excellent option for those with dietary restrictions.

The History of Buckwheat in the Himalayas

Buckwheat was introduced to the Himalayan regions centuries ago, where it thrived due to the cool climate and the high altitude. Traditionally, the local communities relied heavily on buckwheat during the colder months when rice and other grains were scarce. Over time, buckwheat became embedded in the cultural fabric, leading to various recipes featuring this resilient seed.

Ingredients for Himalayan Buckwheat Noodles

To prepare these delightful noodles, you will need the following ingredients:

Preparing the Noodle Dough

Step 1: Mixing the Ingredients

In a large mixing bowl, combine buckwheat flour and salt. If you are using an egg, crack it into a separate bowl and whisk it gently. Create a well in the center of the flour and pour in the water, olive oil, and the whisked egg (if using). Stir the mixture with a spoon until it forms a shaggy dough.

Step 2: Kneading the Dough

Transfer the dough onto a clean surface dusted with a small amount of buckwheat flour. Knead the dough for about 10 minutes or until it's smooth and elastic. If the dough feels too sticky, sprinkle a little more buckwheat flour as needed.

Step 3: Resting the Dough

Wrap the dough in a piece of cloth or plastic wrap. Allow it to rest at room temperature for at least 30 minutes. This resting period helps the dough relax, making it easier to roll out and shape into noodles.

Rolling and Cutting the Noodles

Step 1: Rolling the Dough

After the dough has rested, divide it into two or three portions to make it easier to handle. Roll one portion into a thin sheet, about 1/8-inch thick. Keep the remaining dough covered to prevent it from drying out.

Step 2: Cutting the Noodles

Dust the rolled-out dough with buckwheat flour and fold it in thirds, like folding a letter. Use a sharp knife to cut the dough into thin strips, approximately 1/4-inch wide. Unfurl the strips into individual noodles and set them aside on a floured surface.

Step 3: Drying the Noodles (Optional)

If you're not planning to cook the noodles immediately, you can let them dry in a single layer on a baking sheet for about 1-2 hours. Once dried, they can be stored in a jar or a bag for later use.

Cooking the Buckwheat Noodles

Step 1: Boiling the Noodles

In a large pot, bring water to a rolling boil. Add a pinch of salt for flavor. Gently add the buckwheat noodles to the boiling water. Stir occasionally to prevent them from sticking. Cook for about 4-6 minutes or until they are tender but still firm to the bite. Use a cooking timer to ensure accurate timing.

Step 2: Draining and Rinsing

Once the noodles are cooked, drain them into a colander and rinse under cold water to stop the cooking process and remove excess starch. This will also keep them from becoming gummy.

Serving Suggestions for Himalayan Buckwheat Noodles

Enjoying the Noodles

Himalayan Buckwheat Noodles are best enjoyed with a variety of accompaniments. Here are some serving suggestions:

  • Sautéed Vegetables: Sauté a mix of seasonal vegetables in olive oil with a dash of soy sauce for added flavor.
  • Herbal Broth: Serve the noodles in a warm, herbal broth made from vegetable or chicken stock, seasoned with ginger and garlic.
  • Chutney or Sauce: Accompany the noodles with a spicy chutney or sauce made from tomatoes, chili, and garlic.

Pairing with Traditional Sides

To embrace the authentic Himalayan experience, pair your noodles with dal (lentil soup) and pickled radish, staples of the region. This combination provides a balanced meal rich in nutrients and flavor.

Storage Instructions

Store any leftover cooked noodles in an airtight container in the refrigerator. Consume within 2-3 days. Reheat them carefully in a skillet over medium heat, adding a splash of water or broth to loosen them if necessary.

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