Noodles are a staple in Taiwanese cuisine. There are so many different types of noodles, and each one has its unique flavour and texture. In this blog post, we will be discussing how to make handmade blue noodles using Butterfly Pea Tea. This is a great way to add some colour and flavour to your meals! We will also talk about the importance of noodles in Taiwanese culture, and why it’s better to make them at home than buy them from a store. Finally, we will answer some common questions about noodles, such as “Can I use a pasta machine?” and “How do I store noodles?”

What is Butterfly Pea Tea?

Butterfly Pea Tea is a type of tea that is made from the dried leaves of the butterfly pea plant. It has a deep blue colour, and it is often used as a natural food colouring agent. When combined with noodles, it creates a beautiful and vibrant dish!

Why are noodles so important in Taiwan?

Noodles are a staple in Taiwanese cuisine. They are often eaten for breakfast, lunch, and dinner. Noodles are usually served with protein, vegetables, and a sauce or broth. There are countless different types of noodles, each with its own unique flavour and texture. In Taiwan, noodles are often eaten with chopsticks.

Why is it better to make noodles at home than buy them from a store?

When you make noodles at home, you have complete control over the ingredients and the cooking process. This allows you to create a dish that is tailored to your own preferences. store-bought noodles can be mass-produced and may contain preservatives or other additives. Furthermore, noodles that are made at home are often fresher and tastier than those that are bought from a store.

Can I use a pasta machine?

Yes, you can use a pasta machine to make noodles. However, it is not necessary. You can also make noodles by hand. To do this, you will need to roll out the dough thinly and then cut it into noodles using a knife or a pasta cutter.

How do I store noodles?

If you are not going to eat the noodles right away, you can store them in an airtight container in the fridge for up to three days. Alternatively, you can freeze the noodles for up to three months. When you are ready to eat them, simply cook the noodles according to your recipe. Do not thaw the noodles before cooking.

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Handmade Blue Noodles using Butterfly Pea Tea

This noodle recipe uses the Butterfly Pea Tea to give the noodles a nice blue colour. However you can replace the tea with water and use the same recipe to create normal noodles. These do take a little effort with the kneading but it is really worth it. You can also cut the noodles to whatever width you like.

Servings 4 servings

Prep Time 30

Cook Time 40

Total Time 1 10

Ingredients

Blue Tea

2 Butterfly Pea Tea Bags (Each bag contains 16 flowers)
120 ml Boiled Water (Only use 90ml)

Noodles

90 ml Blue tea (If you don't have tea, you could just use water, same as blue tea 45%)
200 g Plain flour(100%)
4 g Salt
Cornflour for dusting the dough

Instructions

Make the blue tea using 2 tea bags to 120ml water. Pour on the freshly boiled water and allow to steep for around 15 minutes, this will produce a really good blue colour.
Using a large mixing bowl, add the flour & salt and make a small well in the middle. Pour in 90ml of the blue tea.
Using chopsticks, mix the flour and tea until small flakes of dough form. Next start to use your hands to press all the flour together. If you cannot press all the mixture together because it’s too dry, add a little more tea. If the dough becomes too wet, add more flour. We are making a hard dough.
Once all the mixture has come together and all the flour has gone, cover with cling film (or a tea towel) then rest it for 30 minutes. After 30 minutes start to knead it for 15 minutes or until it becomes very smooth, the longer you knead the dough the chewier the noodles will become. As we are making a hard dough, you could could knead for 5 minutes, then rest for 10 minutes and repeat this 6 times. After kneading put it back into the bowl and rest it for one hour.
Once rested, dust a surface with some cornflour and turn out the dough. Dust the dough with cornflour too. Next using a rolling pin, roll the dough into a square shape. You can always roll the dough around the pin and roll, this will help you make the dough thinner. Try and get the same thickness all around.
After rolling, dust with some cornflower on to top and fold the dough into 3 as pictured. Then use a knife to cut it around 0.5cm.
Once you finish cutting, open it, and dust more cornflower, to make sure noodles will not stick together.
Use the noodles however you like, below I have created a simple sauce using: 1 Tbsp Sesame Oil 1 Tbsp Sesame Paste 1 Pinch of Salt and White Pepper 1 Tsp Grated Garlic 1 Green Onion Finely Chopped 1 Tbsp Light Soy Sauce 1 Tsp Sugar 2 Tbsp Boiled Water You can find how to make the soy braised soft boiled eggs here or you could use