Sunday, September 26, 2010

Charcoal Noodle Topped with Acar


The other day, when I got a bottle of Acar from my mom, an odd conception popped up in my mind. I thought of a noodle dish that is topped with Acar. Does this sound appealing to you? I had no idea at all how will it turn out be. I just wanted a short-cut to prepare a simple dinner. So, I beared the risk to proceed with the idea.

As you can see, it turned out quite acceptable. I'm glad with it. Haha...Besides Acar, the charcoal noodle is garnished with fried beancurd strips, carrot strips and mint leaves. This is quite a healthy dish for our meatless dinner. 

I'm submitting this dish to Presto Pasta Night #183 which is hosted by Ruth from Once Upon A Feast.

Charcoal Noodle Topped with Acar
Serves 2

Ingredients:
Dried charcoal noodle, portion for 2
1 hard beancurd, cut into strips
half carrot, peeled and cut into strips
Acar for topping
cooking oil

Steps:
1. Bring a pot of water to a boil. Cook the charcoal noodle as per the packaging instruction. Drain and divide the portion into 2 bowls.
2. Heat some oil in a pan. Shallow fried the beancurd strips until golden brown. Dish out and set aside. With the remaining oil, sauté carrot strips for 30 seconds. Dish out and set aside.
3. Top the noodle with Acar, and garnish with beancurd strips, carrot strips and mint leaves.

28 comments:

Quinn said...

It looks like the Asian version of squid ink pasta! Acar and noodles, yum!

SimpleGirl said...

charcoal is the "in" thing now ya....is it the bamboo charcoal??

Mary said...

This sounds like such an interesting recipe. I love your recipe for Acar as well. I'm very fond of any dish that uses pickles. I hope you had a wonderful weekend. Blessings...Mary

Stella said...

Pretty dish! I've never seen charcoal noodles before. They look delicious though;)

tigerfish said...

Where did you get your Charcoal Noodles? very intriguing product!

Little Inbox said...

Quinn, thanks for dropping by.
I have yet to try squid ink pasta, so I have no idea how it tastes.
For this charcoal noodle, it's a organic stuff, and good for detoxification.

Simple, whatever charcoal is "in" now. Charcoal bread, charcoal cake, ....I got to check the packaging to find out if it is bamboo charcoal.

Little Inbox said...

Hi Mary, in fact, pickles are very appetizing. :) You too, have a nice day.

Stella, thanks.

tigerfish, I got the noodle from an organic stall quite some time ago. It's going to expire soon, so I just grabbed it for this noodle dish. :)

Stella said...

Hey Little Inbox, that's great to hear you are making homemade smoothies. If you haven't tried frozen mango in combination with organic fat free yogurt (1 to 1 ratio) with a bit of ginger, milk, & honey or agave, you really should try it. It's amazing! I think it is called 'lassi' in India. It's my favorite new sweet. My proportions are on my blog if you guys do want to try it;)

Little Inbox said...

Oh Stella, you are so kind to share with me the recipe. I'm not sure whether I can find organic fat free yogurt here in Malaysia. But I still can use the normal yogurt instead. I'll check out the details in you blog. Thank you so much.

Anncoo said...

Wonder where can I get those charcoal noodles. Look exactly like the pasta (made from squid ink)I tried in Italian restaurant.
Love your picture, so perfect!

MaryMoh said...

Charcoal noodles...wow! Never heard of. Wonder how it tastes like. Very interesting.

noobcook said...

I think acar goes well with anything! and your charcoal noodles looks so interesting!

daphne said...

How interesting with the Charcoal noodles! I wonder how did they make it? I have some acar in the fridge maybe I should try that out. LOL

Pei-Lin@Dodol and Mochi said...

Hey! Actually hor, I don't think the idea is odd ... It looks more like Malaysian take on traditional Chinese 涼麵 ... A bit like Mee Siam ar?

Btw, I haven't heard of charcoal noodle before. But I've got 竹炭粉 with me. Perhaps, when I get back to cooking and baking later, I'll try make black noodles with the powder. =)

pigpigscorner said...

Charcoal noodles?? Very interesting.

Mei Teng said...

Beautiful noodle dish. I have never had charcoal noodles though. Only charcoal bread.

mycookinghut said...

This looks fantastic! Never tried this kind of noodles before!

Cooking Gallery said...

This sounds interesting, but yet refreshing too! Thanks for sharing :)!

Little Inbox said...

Anncoo, I got it from the organic food corner in Jusco Penang.

MaryMoh, if you close you eyes while biting the noodle, it's just the normal noodle. Hehe, just it looks so different in color.

noobcook, thanks!

daphne, I guess they use the same concept like charcoal bread making. They add charcoal powder in the dough. That's what I think of. :)

Little Inbox said...

Pei-Lin, noodle making is pretty tiring. I tried twice. The first trial was making pan-meen and the 2nd trial was egg noodle.

pigpigcorner, that's the reason I bought a packet of it to try, hehe...

Mei Teng, charcoal bread tastes like white bread, and this charcoal noodle tastes like normal noodle too.

mycookinghut, give it a try if you come across any from the store.

Cooking Gallery, no problem. Enjoy!

xin said...

yeah it looks like squid ink spaghetti to me too. does it have any taste at all?

TasteHongKong said...

Unusual but interesting. How many colors in one bowl : )!

petite nyonya said...

this is my 1st time coming across charcoal noodle, and the idea of noodle with acar. how interesting! i thk good acar is always a wonderful accompaniment to anything.

p/s the plant you thought is mugwort is actually my carrot plants :)

Joanne said...

I've never heard of charcoal noodles OR Acar but how cool is this dish!

mysimplefood said...

This is such an interesting combination. I usually just eat Acar on its own and I have not had acar for a long time. Must make it myself soon.

Duckie said...

sounds interesting and looks nice =)

Ruth Daniels said...

What an intriguing dish. Thanks for sharing with Presto Pasta Night. So exotic and mysterious. I can't wait to taste it.

Claudia said...

Like squid ink noodles, I think it's all about the color. I'd like to find some here and give them a try. They look terrific.

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