BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

BLUE NOODLES INSPIRED BY ANDOR

cook:

1 h 20 min

Picture for Blue Noodles inspired by Andor

868,577 views  You may not have a blue lightsaber but these blue noodles might just scratch that intergalactic itch.

4 servings

US

original

metric

INGREDIENTS

For the Babish Blue Noodles

For the Babish Blue Noodles

boiling water

500 g boiling water

blue butterfly pea tea flowers

15 g blue butterfly pea tea flowers

Steeped water

Steeped water

potato starch + more if needed, divided

450 g potato starch + more if needed, divided

cool water

50 g cool water

For the Blue Noodle Stir Fry

For the Blue Noodle Stir Fry

soy sauce

1 tbsp soy sauce

mirin

2 tbsp mirin

white sugar

1 tsp white sugar

sesame oil

1 tbsp sesame oil

minced garlic

2 cloves minced garlic

neutral oil, divided

3 tbsp neutral oil, divided

Babish Blue Noodles (see recipe above)

Babish Blue Noodles (see recipe above)

small or 1/2 medium white onion, sliced

1 small or 1/2 medium white onion, sliced

shiitake mushrooms, stems removed + sliced

4 oz shiitake mushrooms, stems removed + sliced

kosher salt + more to taste

1 tsp kosher salt + more to taste

toasted white sesame seeds

1 tbsp toasted white sesame seeds

To taste freshly ground black pepper

To taste freshly ground black pepper

To garnish: scallion greens, thinly sliced

To garnish: scallion greens, thinly sliced

DIRECTIONS

1.

For the Babish Blue Noodles

1.

Combine the butterfly tea flowers and the boiling water in a small bowl. Allow the mixture to steep for 10 minutes. Strain the mixturing, reserving only the steeped water. Allow the steeped liquid to cool to room temperature.

boiling water

500 g boiling water

blue butterfly pea tea flowers

15 g blue butterfly pea tea flowers

2.

Bring a large pot of water to a boil.

3.

Meanwhile, combine potato starch and cool water in a medium bowl. Whisk to combine.

potato starch + more if needed, divided

50 g potato starch + more if needed, divided

cool water

50 g cool water

4.

Reheat the steeped water to a boil over the stovetop or using a microwave. Carefully, pour the boiling water into the bowl and whisk until the mixture thickens, 30 seconds - 1 minute.

Steeped water

175 g Steeped water

5.

Add the remaining potato starch to the bowl, fold/knead to combine until a dough forms. Then add the cooled (steeped) water and stir to combine using a whisk until a thick paste forms. If the final mixture is too loose (not thick enough to be piped) add more potato starch; if the mixture is too thick (too thick to be easily piped or dry) add more steeped water.

potato starch + more if needed, divided

400 g potato starch + more if needed, divided

Steeped water

240 g Steeped water

6.

Once at the correct consistency, transfer the mixturing to a large ziplock bag or piping bag. Cut the tip off of the bag of choice, leaving a small hole about ⅙ - ¼ inch wide.

7.

Prepare a large bowl of cold water and place it next to the pot of boiling water. This will be used to rinse the cooked noodles.

8.

Reduce the heat on the pot of water to a bare simmer. Then, pipe 8 - 10 inch noodles in a circular motion into the simmering water. Make sure not to overcrowd the pot with too much noodle mixture. Allow the noodles to cook for 30 seconds or until they float to the surface of the water.

9.

Using a slotted spoon or spider, transfer the cooked noodles to the cold water bath and repeat with the remaining batter.

10.

Strain the noodles and reserve until ready to use.

11.

For the Blue Noodle Stir Fry

1.

In a small bowl, combine the soy sauce, rice wine vinegar, sugar, and sesame oil. Whisk to combine and reserve.

soy sauce

1 tbsp soy sauce

mirin

2 tbsp mirin

white sugar

1 tsp white sugar

sesame oil

1 tbsp sesame oil

2.

Roughly cut the noodles into more manageable pieces (4-6 inches) using kitchen shears. Transfer the noodles to a medium bowl and toss with 2 tablespoons of the reserved sauce.

3.

In a large high-sided skillet, preheat 1 tablespoon of neutral oil over medium high heat. Add the onions and cook until tender and just beginning to caramelize, about 3-5 minutes. Transfer the cooked onions to a large metal bowl.

neutral oil, divided

3 tbsp neutral oil, divided

small or 1/2 medium white onion, sliced

1 small or 1/2 medium white onion, sliced

4.

In the same skillet, heat another tablespoon of neutral oil. Add the mushrooms and season with kosher salt. Cook until the mushrooms have turned light brown and have released all of their moisture, about 3-5 minutes. Transfer the cooked mushrooms to the bowl with the onions.

neutral oil, divided

3 tbsp neutral oil, divided

shiitake mushrooms, stems removed + sliced

4 oz shiitake mushrooms, stems removed + sliced

kosher salt + more to taste

1 tsp kosher salt + more to taste

5.

Add the remaining tablespoon of oil to the skillet and allow it to preheat. Add the noodles and cook, while stirring, until slightly sticky, 2-3 minutes. Transfer the noodles to the large metal bowl.

Babish Blue Noodles (see recipe above)

Babish Blue Noodles (see recipe above)

6.

Add the remaining sauce and sesame seeds to the bowl and toss to combine everything. Season the noodles to taste with more salt and freshly ground black pepper to taste.

toasted white sesame seeds

1 tbsp toasted white sesame seeds

To taste freshly ground black pepper

To taste freshly ground black pepper

7.

Optionally, garnish with scallion greens.

To garnish: scallion greens, thinly sliced

To garnish: scallion greens, thinly sliced

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.