Since then, I’ve explored a few other options and here are some routes to plantain noodles, in three (3) steps.
This works with both ripe and unripe plantains
I like to cook my plantains in their skin for flavour retention.
To prep – wash the plantains, and leave them in their skins. Gently run a knife down one side, from top to bottom splitting the skin but not taking it off.
Cut each plantain into 3-4 pieces and put in a pan with water to boil.
Boil for 10 minutes or until tender. Drain off water and let cool till you can handle and take off the skins. Discard skins.
Put plantains in a bowl, then mash by
- using a fork in a pan
- pounding with a mortar and pestle
- using a food processor
Knead a bit to develop some elasticity in the dough and strengthen it so it doesn’t crumble when you make the ‘noodles’.
Making the noodles is the easy part.
With the plantain mash, you could do any of the following
- Use a potato ricer to form noodles – the easiest way to get instant plantain noodles. See how.
- Make balls and roll between cling film. Cut into shapes and let dry for a few minutes.
- Use tortilla press to flatten discs and shape as required by hand or through a pasta roller/ press. Cook as above
- Use a spiralizer
To cook, sautee in a pan with a sprinkling of water and top with sauce.
Enjoy in sweet or savoury recipes.
Below, a version with strawberry sauce and baby kiwis. Yum.
You can use in a salad, or to make a stir-fry.
How would you like to use it?