RECIPE DEVELOPED BY: NOODLES - Soybean...
1
Soy Yogurt made by the Association Pala Wassokoti in Namaacha, Mozambique Photo Credit: Edison Rwodzi SOURCE: ALIMENTOS DE CALIDAD = FUTURO VITAL (“QUALITY FOOD = VITAL FUTURE”) FROM THE KITCHEN OF BIBIANA AMALIA FERRARI NOODLES Ingredients: 500 g flour 250 g okara Water Salt Preparation Knead, adding water to make a soft dough. Let it rest 15 minutes. Then roll out and cut. RECIPE DEVELOPED BY: Follow Us: Facebook @ Soybean Innovation Lab Twitter @tropicalsoylab soybeaninnovationlab.illinois.edu
Transcript of RECIPE DEVELOPED BY: NOODLES - Soybean...
![Page 1: RECIPE DEVELOPED BY: NOODLES - Soybean …soybeaninnovationlab.illinois.edu/.../files/Noodles.pdf · NOODLES Ingredients: 500 g flour 250 g okara Water Salt Preparation Knead, adding](https://reader033.fdocuments.in/reader033/viewer/2022051508/5ac668d77f8b9aae1b8ea2d5/html5/thumbnails/1.jpg)
Soy Yogurt made by the Association Pala Wassokoti in Namaacha, Mozambique
Photo Credit: Edison Rwodzi
SOURCE:
ALIMENTOS DE CALIDAD = FUTURO
VITAL (“QUALITY FOOD = VITAL
FUTURE”)
FROM THE KITCHEN OF BIBIANA AMALIA FERRARI
NOODLES
Ingredients: 500 g flour 250 g okara Water Salt Preparation Knead, adding water to make a soft dough. Let it rest 15 minutes. Then roll out and cut.
RECIPE DEVELOPED BY:
Follow Us:Facebook @ Soybean Innovation Lab
Twitter @tropicalsoylabsoybeaninnovationlab.illinois.edu