Cold pale starch noodles doused in chilli oil, garlic and sesame sauce — the Tibetan street food that has become one of the most popular snacks in Gangtok.
Ingredients
For the starch noodles:
1/2 cup rice starch or mung bean starch dissolved in 2 cups cold water
For the sauce:
2 tbsp chilli oil (home-made or store-bought)
2 garlic cloves — finely minced
1 tbsp soy sauce
1 tsp black vinegar or rice vinegar
1 tsp sesame oil
1/2 tsp sugar
2 tbsp water
For topping:
1 tbsp sesame seeds — toasted
2 spring onions — finely chopped
Fresh coriander
Method
Prepare starch noodle sheet: dissolve starch in cold water.
Pour into a non-stick pan over medium heat, stirring constantly until the mixture turns from white to translucent and thickens to a smooth gel — about 3 to 4 minutes.
Pour immediately onto a lightly oiled flat plate. Spread to 5 mm thickness. Cool completely then refrigerate 20 minutes until fully set.
Cut the set sheet into strips 2 cm wide.
Make the sauce: whisk chilli oil, minced garlic, soy sauce, vinegar, sesame oil, sugar and water until combined.
Arrange cold noodle strips in a bowl. Pour sauce generously over the top.
Top with toasted sesame, spring onion and coriander.