Stir Fried Tapioca Noodles

This is one of my favorite noodle dishes, and it's gluten-free too. These Stir-Fried Tapioca Noodles are popular throughout the Klang Valley area, which is in the central State of Selangor, Malaysia. Nevertheless, it's easy to prepare at home as well. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. 





Stir-Fried Tapioca Noodles

Ingredients

Dough
1/2 Cup Tapioca Flour
1/2 Cup Sweet Potato Flour
1/2 Cup Boiling Water
Additional Tapioca Flour for dusting

3 Pieces of Chinese/Napa Cabbage, sliced
1/2 Cup Chopped Chinese Celery
1 Tbsp Dried Shrimps, soaked and drain well
4 Large Shrimps, peeled
1/4 Cup Pork or Chicken Slices
2 Cloves Garlic, chopped
2 tsp Light Soy Sauce
1 1/2 Tbsp Dark/Caramel Soy Sauce
2 Tbsp Peanut Oil
Sea Salt, to taste

Method

Dough: Combine tapioca and sweet potato flour in a mixing bowl. Add the boiling water, mix well with chopsticks. Then gather the dough together with your hand. Place the dough on a flour surface, knead the dough until smooth for about 4 to 5 minutes. Add extra tapioca flour if the dough is too soft and sticky. Roll out the dough with a rolling pin, about 0.2cm thickness. Slice the dough into strips, about 2 1/2 cm wide, then cut the strips into segments, about 2 1/2 to 3 cm.

Bring a pot of water to a rolling boil, and add the tapioca slices. When all the tapioca slices have risen, remove with a slotted spoon or wire strainer and drop it into a bowl of cold water. Drain the tapioca noodles before using.

Please refer to the above video for the cooking process.