Ingredients
Scale
- 400 grams carrots, peeled and sliced into rounds
- 220 grams glutinous rice flour, plus up to 30 grams more if needed
- 2 garlic cloves, finely minced
- 2 scallions, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon neutral oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice vinegar or Chinese black vinegar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon toasted sesame oil, optional
Instructions
- Place the sliced carrots in a medium saucepan and cover with water. Bring to a boil and cook for 10 to 12 minutes, until completely fork-tender. Drain very well.
- Blend or mash the carrots while still hot. Transfer to a bowl and stir in 220 grams glutinous rice flour. When cool enough to handle, knead briefly until a soft, smooth dough forms. Add more flour one tablespoon at a time only if the dough is very sticky.
- Pinch off roughly 2-teaspoon pieces and roll into balls. Press a fingertip deeply into the center of each ball without pushing through.
- Bring a fresh pot of water to a rolling boil. Cook the buttons in batches. When they float, continue cooking for about 30 seconds, then remove with a slotted spoon.
- Place the garlic, scallions, red pepper flakes, sesame seeds, and optional sesame oil in a heatproof bowl. Heat the neutral oil until shimmering and carefully pour it over the aromatics.
- Stir in the tamari and vinegar. Add the hot carrot button noodles and toss until evenly coated. Serve immediately.
Notes
- Mix the flour into the carrot puree while the carrots are still warm for the smoothest dough.
- If the dough is crumbly, add hot water 1 teaspoon at a time. If sticky, add glutinous rice flour 1 tablespoon at a time.
- Use glutinous rice flour and tamari labeled gluten-free when gluten cross-contact matters.
- Nutrition is estimated for two servings using 220 grams glutinous rice flour and 1 tablespoon neutral oil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boil and Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan