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Spicy Yuba "Noodles"

 

Spicy yuba “noodles” in a teal low bowl with small lip.

I noticed an inkling of interest about this dish when I posted this photograph on Instagram so I thought I’d include the recipe here for those who want to try it. It’s adapted from the Asian Tofu cookbook by Andrea Nguyen printed in 2012.

I’ve shortened the recipe to work with the yuba (tofu skin) you can find from Phoenix Bean Tofu. I got mine from their stand at Green City Market. I will note that you should make this with thin soy sauce, which is different from the generic soy sauce that you get from an American grocery store. You can find the thin soy at Asian grocery stores (look on the back for the English label).


Spicy Yuba “Noodles”

8oz fresh yuba
1-1/2 tsp sugar
1 tbsp sake
2 tbsp thin soy sauce
1 tbsp unseasoned Japanese rice vinegar
1 tsp sesame oil
1 to 1-1/2 tbsp Chile Oil, with or without chili flakes (I used LaYu)
1 tbsp canola oil
3 tbsp thinly sliced green onion, green parts only

  1. Separate the sheets of yuba the best you can and stack. Slice into 1/2” strips along the long side of the sheet. Rolling the sheet makes this easy. Loosen the threads with your hands so they resemble noodles.

  2. In a medium bowl, mix the sugar, sake, soy sauce, vinegar, sesame oil, and chili oil. Stir the sugar in until it’s dissolved and set next to the stove.

  3. Heat a large non-stick skillet on medium-high heat and add half the noodles to sear, undisturbed for 10-15 seconds at a time. Cook for 1-2 minutes until they’re soft and slightly stuck to themselves. Transfer into the bowl with the sauce and repeat with the remaining oil and noodles.

  4. Once all the noodles are in the bowl, mix them with the sauce and then return them to the skillet for about 2 minutes, stirring until the liquid is nearly evaporated. Stir in the green onion and stir to distribute.

  5. Let the noodles cool for about 5 minutes before eating. They’re good hot, cold, or at room temperature.

 
Danielle ChutinthranondComment