Recipe and photo contributed by:
Culinova Consulting
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Forget store-bought noodles! This recipe shows you how to create fresh gluten-free noodles from scratch using chickpea flour. The noodles have a lovely chewy texture and a subtle savoury flavour from the nutritional yeast and spices. Pair the noodles with a simple homemade tomato sauce for a dish that is light, fresh, and surprisingly filling. While the prep takes a little time, the hands-on process is fun—and the result is a healthy and delicious meal for one!
Preparation time: 55 minutes (including cooling time)
Cooking time: 30 minutes
Serves 1
Ingredients
Chickpea Noodles
60 g chickpea flour
275 mL water
1 tablespoon nutritional yeast
1 tablespoon apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon turmeric powder
Pinch of salt
Tomato Sauce
500 g tomatoes
4 cloves garlic, finely minced
Fresh basil
Olive oil
Pinch of salt
Method
Sauce
- Sauté the garlic in olive oil over medium heat for 2–3 minutes until fragrant.
- Meanwhile, blend the tomatoes (with skin on) in a food processor until smooth.
- Pour the blended tomatoes into the pan with the garlic. Simmer for 20–25 minutes, stirring occasionally, until the sauce thickens.
- Stir in chopped basil leaves and a pinch of salt. Set aside.
Noodles
- Blend all noodle ingredients in a food processor until smooth.
- Pour the mixture into a pan over medium heat. Cook for 2–3 minutes, stirring occasionally, until it starts to thicken and get lumpy. Stir vigorously. Then reduce heat to medium-low, and cook for another 2 minutes, stirring often until the consistency becomes like thick custard.
- Transfer the hot mixture onto a sheet of baking paper. Use a flat spatula to spread it into a very thin rectangle.
- Let cool for about 20 minutes. Once set, use a sharp knife to cut into noodle strips or desired shapes.
- Combine the freshly cut noodles with the tomato sauce, and serve warm.
