Perfect summer dish. These cold noodles soak up a spicy, flavorful sauce that will transport your taste buds to new heights of satisfaction.
Ingredients
Directions
- 1
Take water in a large pot and add the potato or mung bean starch, mix it well before you start cooking.
- 2
Once it’s mixed well turn the heat on to medium and cook the mixture for 7-8 minutes while stirring it continuously.
- 3
Once it’s thick and sticky turn the heat off and transfer the mixture to a mould and tap the mould to settle down the mixture.
- 4
Cover and let it cool down for about 8-9 hours or overnight.
- 5
Once set, firm but jiggly then un mould.
- 6
You can grate laphing noodle with a large grater or cut into thick noodle with knife.
- 7
Take all the ingredients for the chilli oil (except oil) in a bowl.
- 8
Heat the oil in a pan for 2 minutes and pour over carefully.
- 9
Now take 1-2 Tbsps of the Chilli oil in a bowl add rest of the ingredients for the Soy Chilli Broth, and add the garlic infused water (strain out the garlic we just need the water).
- 10
Mix all the ingredients, add laphing mix gently.
- 11
Let the noodle soak the flavour before you serve.
