Taiwanese Summer Squash Fava Bean Cold Noodles // The Sound of Cooking Video // Taiwanese Noodles

Here’s a spring and summer version of Taiwanese cold noodles using what I had on hand (tahini for the sauce since I'm out of sesame paste and peanut butter). Fresh whole wheat noodles have the perfect texture with a light crunch from thinly sliced summer squash. Fava beans add a mild nutty flavor, while scallions and cilantro brighten up this dish. 🌱 Turn the volume on to hear the sounds of cooking and engage in your senses. Timestamp links below to jump to each step. For a quick weeknight meal, use store-bought dried udon noodles to make this 35-minute recipe. 🍉 Check out the PRINTABLE FULL RECIPE with step-by-step photos here: https://healthyfeels.com/summer-squash-fava-bean-cold-noodles/ 🍉 Subscribe for upcoming and more Healthy Feels animations ▶︎ https://www.youtube.com/channel/UCSgd3AVPotyN6VzBS6_8SNw?sub_confirmation=1 LET’S CONNECT: ✨For more recipes and videos: https://healthyfeels.com/ Instagram: https://www.instagram.com/thesoundofcooking/ Pinterest: https://www.pinterest.com/thesoundofcooking/ Facebook: https://www.facebook.com/healthyfeelslovely/ Twitter: https://twitter.com/soundofcooking AUTHOR NAME: Cindy Chou // HealthyFeels SERVINGS: 4 PREP TIME: 50 minutes COOK TIME: 5 minutes TOTAL TIME: 55 minutes INGREDIENTS: Noodles: 120 grams whole wheat flour (about 1 cup) 80 grams all purpose flour (about ½ cup + 3 tablespoons) ⅛ teaspoon salt, kosher 90 grams room temperature water (6 tablespoons) Extra flour for dusting Vegetables: 12 ounces fava bean pods (about 20 pods) 1 quart of water for boiling 1 cup ice for ice water bath 05:28 // 3 small summer squash, cut in half lengthwise and cut into ¼ inch thick slices 06:51 // 1 medium persian cucumber, julienned / matchstick cut 07:48 // 2 scallions, green tops only, thinly sliced on a bias 08:17 // 5 sprigs of fresh cilantro, roughly sliced (the stems are quite good too, but you can choose to use the top parts only) Dressing (Yields 1 cup): 08:39 // 1 clove garlic, minced 9:39 // 1 teaspoon grated turmeric (can substitute with ginger) ½ cup tahini, mixed well 1 teaspoon honey or sugar 2 tablespoons warm water 1 tablespoon rice vinegar or champagne vinegar 3 tablespoons low sodium soy sauce DIRECTIONS: 00:08 1. Noodles - In a medium mixing bowl, mix dry ingredients (whole wheat flour, all purpose flour, and salt) together with a whisk. Create a well in the center and add water. Mix dry ingredients with the water using your hands or a fork. Knead dough in the bowl until dough comes together. Transfer dough to a flat surface lightly dusted with flour and knead until flour is well incorporated. Cover the dough in plastic wrap and allow to rest at room temperature for 30 minutes. While the dough is resting, prepare toppings and sauce. 02:59 2. Fava Beans - Open fava bean pods by breaking the tip, removing the string, and opening the pod down the seam with your thumb. Take out fava beans and set aside. Bring 1 quart of water to boil. While water is boiling, prepare ice water bath in a medium mixing bowl. Blanch and shock fava beans by placing in boiling water until they turn brighter green (about 3 minutes), strain, and place in ice water. Remove thin, outer skin on cooked fava beans. 08:39 3. Sauce - Combine minced garlic, grated turmeric, tahini, honey, warm water, vinegar, and soy sauce into a small food processor. Blend until smooth. 11:01 4. Making Noodles - Cut dough in half and cover one half with plastic wrap. Roll out one half at a time on a lightly floured surface until ⅛ - ¼ inch thick. Lightly flour the top surface of the rolled out dough and gently fold the dough widthwise 3 times. Slice into ½ inch wide pieces along the length of the dough. Roll out each piece into strands of noodles. Repeat for the other half of dough. 12:52 5. Bring 2 quarts of water to boil in a medium pot. Cook fresh noodles for 2-3 minutes, depending on desired texture. Keep the water on a gentle boil so the noodles don’t break apart. Strain and toss with prepared sauce while the noodles are still warm. 14:01 6. Combine the prepared vegetables with dressed noodles. Mix and serve warm, at room temperature, or cold later on. NOTES: The fresh noodles can be kept in the refrigerator in an airtight container for up to 2 days. Make sure to dust the noodles with flour before storing to prevent sticking. Prepared vegetables and sauce can be stored separately in the refrigerator for an easy meal. Just cook the noodles, mix with sauce, and combine with toppings when ready to eat. *** CATEGORY: Lunch, Dinner CUISINE: Taiwanese Cuisine, Seasonal Cuisine *** Healthy Feels is a brand under Ouen Studios, LLC. Video: Copyright 2019 Ouen Studios, LLC #coldnoodles #coldnoodlerecipe #taiwanese #taiwanesecoldnoodles #noodlerecipe #freshnoodles #wholewheatnoodles #cookingvideo #refreshingdish #colorfulfood #eattherainbow #healthyrecipe #healthyeating #healthyfeels #healthyfeelslovely #thesoundofcooking #asmrcooking #cookingsounds