I planned to get an early start on Passover cooking, and blog about my grandmother’s recipe for soup noodles – once I’d made them, and taken a picture to post. But, yesterday, the day got away from me. I spent most of my time in front of my computer, writing.
Mid-afternoon, when I made myself a cup of tea, I started to think that I really should blog about the tea. (But I’ll include the soup noodle recipe too.) Two years ago, I bought a flavoured green tea called Happiness at a Japanese tea store in Los Angeles called Lupicia.
I try to include green tea in my diet for its health benefits, and this blend, with its fruit and flower flavours, is my favourite green tea.
I spent a long time in the store in L.A., sampling different products. It was a highlight of my trip! But online orders can only be shipped to the United States. Pity!
Today’s recipe, which has nothing to do with tea, is a way for me to get into Passover mode. Just so you know it’s authentic, the original recipe in my grandmother’s handwriting called for half a glass of water. It’s a little time-consuming, but not difficult. A reason to have chicken soup! Or vegetable broth. And leftover noodles, topped with pasta sauce, make an easy meal. Also, if you’re organized enough to make it ahead, it freezes well. 🙂
Passover Soup Noodles
2 tbsp. potato starch
1/2 c. lukewarm water
a pinch of salt
1. Dissolve potato starch in water, and let stand 10 minutes.
2. Beat eggs and salt well. Add starch mixture to eggs, and beat well.
3. Dab a paper towel with oil, and rub surface of frying pan. Pour enough batter to just cover bottom of pan.
4. Fry quickly over high heat (like a crepe). Remove from pan, onto a plate. Repeat process until all batter is used. Only replenish oil if necessary.
5. When cool, roll up crepes and slice approximately every 1/4″.