Vegan Bunny Elle

Chewy, bouncy, pillowy soft mochi rice noodles made with only two ingredients! Paired with a homemade sizzling chili oil sauce.

These cutesy little treats are gonna be your new fave for pumpkin season! All you need to made these button noodles are mashed pumpkin and glutinous rice flour, sometimes also labeled as sweet rice flour or sticky rice flour.

You can use storebought pumpkin puree of course, just make sure it’s pure pumpkin puree not pumpkin pie filling. And if you’d like to make your own, it couldn’t be easier! Preheat your oven to 375°F, wash and stab your pumpkin a few time sfor ventilation, and bake on a lined tray until fork tender and the skin peels off easily. The baking time depends heavily on the size your pumpkin, for small sugar pie pumpkin, for example, it could take as little as 45 minutes but for a large carving pumpkin, it can take two hours.

Two Ingredients Pumpkin Button Noodles

Chewy, bouncy, pillowy soft and only two ingredients!

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Ingredients Method Video

Ingredients

  

• 200 g mashed pumpkin
• 200 g glutinous rice flour
• Prepare an ice water bath

For the chili oil

• 2 scallions chopped
• 3-4 fat garlic cloves minced
• 1 tablespoon Sichuan pepper powder
• 1/2 tablespoon Gochugaru
• 1/2 teaspoon salt
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/3 cup high smoke point oil like avocado

Method

 

1. If making your own mashed pumpkin, add the pumpkin puree to the rice flour while it’s still hot; if using store-bought, heat up the puree first before adding in;
2. Knead and bring the dough together, it should form a soft dough but not too sticky, please note that due to the different moisture levels in different pumpkins, you might need to add more or use less flour, adjust the amount based on the consistency of your dough;
3. Divide the dough in two, cover one half with a moist kitchen towel while you work with one portion;
4. Shape the dough into bite size balls, then press in the center with your pinky to create the dent, continue until you finish all the dough;
5. Bring a large pot of water to boil, gently drop the button noodles in, take care not to crowd the pot and don’t let them touch each other in the pot or they’ll stick together;
6. Lower the heat to medium and let them cook until they float to the surface, then cook for another 5 minutes;
7. Drain the noodles and transfer them immediately to the ice bath, this chilling step will make them even bouncier;
8. If making the chili oil, heat the oil but keep it below smoke point, add all the ingredients to a bowl, slowly pour the heated oil over all the spices, enjoy the sizzle! Stir to combine everything;
9. Serve the noodles immediately with the sauce.

Video