– This episode isbrought to you by Cash App. When personal finance connects you to both your funds andthe stuff that matters, that's money and that's Cash App. You know what else is money? The color blue found in nature. Things that are liquids, butalso solids, but also liquids. And of course blue noodles. That's money, that's Cash App.
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– Hey, what's up guys? Welcome back to Binging with Babish. For this week, we're taking a look at the blue noodles fromEndor, I mean, Andor, in an admittedly very,very fast appearance, but it's one of several canonicalblue foods in Star Wars, probably because blue isfound so rarely in nature. So blue foods take ona space-like quality. Here's one of the rareexamples used in food coloring,.
Blue Butterfly Pea flowers which the official StarWars: Galaxy's Edge Cookbook calls for to makeGormaanda's Glowblue noodles. The recipe is as follows,four cups of water, brought to a summer with a sachet of blue butterfly pea flowers. Now these have varied, mildfloral grassy quality to them so hopefully they won'tinterfere with other flavors. Next up, the recipe calls for eight ounces.
Of rice noodles, added to thenow very, very blue water. We're gonna allow those tocook to a state of completion. In the meantime, in a small sauce pan, we're adding half a cup each heavy cream and unsalted butter and onecrushed clove of garlic. This mixture we'regonna bring to a simmer. Then once simmering,we take it off the heat and add one and a half cupsof grated Parmesan cheese, tiny whisking as we go.
Once the noodles are cookedand the sauce is mixed, prepared, whatever the stuff is, we're just gonna pour itright over the blue noodles in a big old bowl. And since it's justboiled cream and butter, with some cheese mixed in,it's pretty loose and splashy. I think they were going for like a quickie Alfredo vibe here. And then to up the alienlook, it calls to garnish.
With quartered tricolored cherry tomatoes and mini mozzarella pearls. And there you have itGormaanda's Glowblue Noodles from the Star Wars:Galaxy's Edge Cookbook, which, while it might look like it's from a galaxy far, far away, I'm not super confidentis gonna taste awesome. So let's twirl some up and seewhat we're dealing with here. And as I suspected,.
It's pretty much just a cheater's Alfredo, albeit a much looser one,with bits of raw garlic thrown in there for good measure. It's certainly not inedibleor even horribly bad, it's just not great. Once it cools and the sauce thickens up, it saves it a little bit. But this is of course, just an easy way for families and kids toenjoy some space noodles.
For our version, I'm thinkingthe most viable noodle to emblue is gonna be apotato starch glass noodle. So I'm gonna start by steeping some of these blue butterflypea flowers in some hot water. Set that aside. And then in a large bowl,much larger than this, we're gonna start assembling our noodles. Now, normally the way this is done is to make a slurry out ofsome potato starch and water.
And then to that slurry,you add some boiling water. In this case, our bluebutterfly pea water, which needs to be freshly boiling because you want the waterto gelatinize the starches in the starch so that now as you add more potato starch to adjust into a dough, hopefully this doesn't happen and you end up with non-newtonian fluid. Which, while it makes asuper fun science project.
That you can pour like a liquidand then slap like a solid, it doesn't so much make for great noodles. Because without those gelatinized starches the noodles have nothingto hold them together. So when it comes time topipe them into boiling water, instead of forming delicious edible worms it just kind of disappears. I don't know why you're still going, Andy, this clearly isn't working.
You're still gonna keep going, huh? All right, that's your choice. While you're doing that, I'm gonna try a more reliable recipe from YouTuber East Meets Kitchen. Combining at first, 50grams each cool water and potato starch, mix that into a slurry. And then add 200 to 250 grams of freshly boiling bluebutterfly pea flower tea,.
Which when whisked, should form a thick, gloopy, key word gelatinous, mixture. This indicates that ourstarches have been gelatinized and we can add the remaining 400 to 500 grams of potato starch. I say 400 to 500 because you're gonna need to adjust as necessary to get the mixture into an extremely thick,but pipeable consistency. Adding more water orcorn starch as necessary.
To get the right texture. This can be a little labor intensive, but no more than any otherpasta dough, I'd say. Once you get it about as thick as you can get it sothat it's still pourable, we're placing it in apiping bag, sniping the tip, and piping it directly intosome barely boiling water, where hopefully it won'timmediately disappear. and instead form long, spooky blue noodles.
That are done as soon asthey float, about 30 seconds. They don't stick to each other at all, which is awesome, soyou don't have to worry about overlapping. And after their super quick cook time, they're getting scooped out and placed into a cool water bath. And that's all there is to it. The dough might be a littletricky to get together,.
But this is every bit as fun as it looks. And not only does ityield a robust blue noodle it's a pretty awesome noodle. It tastes good, barely anybutterfly pea flower taste, and all that whipping and whisking works in tiny little air bubbles that glitter like a toy from the 90's. And they're just about as slurpable as it is possible for a noodle to be.
Now, the best recipe I canthink of for glass noodles that also won't ruin their color is a sort of Japchae. In a small bowl, I'm combiningone tablespoon soy sauce, two tablespoons miren, ateaspoon of white sugar, a tablespoon sesame oil, andtwo cloves of minced garlic. We're gonna add halfthe sauce during cooking and save the other half for plating. Now over on the stove top in stages,.
In a carbon steel pan, we're gonna heat small amounts of vegetable oil and use it to saute halfa small sliced onion until lightly caramelized andsoft, about 3 to 5 minutes. Followed by four ounces ofsliced shiitake mushrooms cooked to a golden brown crisp. We're adding both the onions and mushrooms to a large tossing bowl. Then finally, over on the stove top,.
We're gonna saute our blue noodles in a little bit of oil over high heat, just enough to heat them through and maybe darken them a tiny, tiny bit. Then we're adding half our sauce and letting it just getkissed by the flame. Don't want all thatgarlic and sugar to burn. So after about 20 seconds,it's going straight into the bowl, where it'sgonna get tossed together.
With the rest of the sauce,the cooked vegetables and a tablespoon of toasted sesame seeds. Give this guy a spirited tossing, plate up and get ready to slurp. As you can see, the blue noodles have not been too negatively affected by the cooking process. They might not look asfantastical as the other noodles, but I have a feeling they're gonna taste.
A whole lot better,especially when garnished with thinly slicedchives and sesame seeds. So let's give it a try, andit's really, really good. It's Japchae, but it's alsoblue, which is awesome. The only problem I'm running into is that the noodles are way too long, so maybe give those a snip ifyou wanna try this yourself. Thanks again to Cash App. That's money, that's Cash App.
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