Black Rice Noodles, Organic (180 G)

Processing of Black Rice Noodles Using Sprouted Karuppu Kavuni Flour

Ingredients Composition

• Sprouted Karuppu Kavuni (Black Rice) Flour – 65%
• Sprouted Emmer Wheat Flour – 30%
• Cluster Beans Powder – 5%
• Cold-Pressed Coconut Oil – As required
• Rock Salt Powder – As required
• Water – RO treated

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Processing Steps

1. Selection & Cleaning of Grains

• Karuppu Kavuni rice and emmer wheat grains are cleaned to remove dust, husk, and stones.
• The grains are washed with RO-treated water to ensure purity.

2. Sprouting Process

• Soaking: The cleaned grains are soaked in RO-treated water for 10–12 hours.
• Germination: The soaked grains are incubated at 25–30°C, 75% humidity for 24–48 hours to sprout.
• Drying: The sprouted grains are dried at <50°C to retain nutrients and improve digestibility.

3. Milling & Blending

• The dried sprouted grains are stone-ground or hammer-milled into a fine flour (mesh size: 100–150 microns).
• The flours are blended in a 65:30:5 ratio with cluster beans powder to enhance elasticity and improve the noodle structure.

4. Dough Preparation

• The blended flour is mixed with rock salt powder, cold-pressed coconut oil, and RO-treated water to form a smooth, firm dough.
• The dough is kneaded thoroughly and allowed to rest for 30 minutes for hydration and gluten activation.

5. Extrusion & Noodle Formation

• The dough is fed into a cold extrusion machine and passed through a thin perforated die to form noodles.
• The extruded noodles are cut into desired lengths (15–20 cm).

6. Steaming & Pre-Drying

• The noodles are steam-cooked for 3–5 minutes to enhance elasticity.
• They are then air-dried for 30 minutes to remove excess surface moisture.

7. Drying & Shelf Stability

• The noodles are dried in a tray dryer at 45–50°C until the moisture content is <10% to ensure a long shelf life.

8. Packing & Storage

• The dried black rice noodles are packed in moisture-resistant biodegradable pouches or vacuum-sealed to prevent rancidity.
• Stored in a cool, dry place with a shelf life of 6–8 months.

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Uses of Sprouted Black Rice Noodles

✅ Rich in Antioxidants – High anthocyanin content supports cellular health.
✅ Gluten-Friendly – Lower gluten content than traditional wheat noodles.
✅ Improves Gut Health – Sprouting enhances fiber digestibility.
✅ Diabetes-Friendly – Low glycemic index for sustained energy release.
✅ Heart-Healthy – Cold-pressed coconut oil supports good cholesterol levels.
✅ Weight Management – High satiety due to fiber and protein content.

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Recipes Using Black Rice Noodles

1️⃣ Black Rice Noodles with Coconut Milk Sauce

🔹 Ingredients:

• 1 cup sprouted black rice noodles
• 1/2 cup thick coconut milk
• 1 tsp ginger-garlic paste
• 1 small onion (chopped)
• 1/2 tsp black pepper
• 1/4 tsp turmeric powder
• 1 tbsp cold-pressed coconut oil
• Salt to taste

🔹 Method:
1️⃣ Boil black rice noodles in hot water for 2 minutes. Drain and set aside.
2️⃣ Heat coconut oil, sauté onions, ginger-garlic paste, turmeric, and black pepper.
3️⃣ Add coconut milk and let it simmer for 2 minutes.
4️⃣ Toss in the noodles and mix well.
5️⃣ Serve warm with a garnish of coriander leaves.

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2️⃣ Spicy Karuppu Kavuni Noodles Stir-Fry

🔹 Ingredients:

• 1 cup sprouted black rice noodles
• 1/2 cup mixed vegetables (carrots, bell peppers, beans)
• 1 tsp soy sauce
• 1 tsp black sesame seeds
• 1 tsp chili flakes
• 1/2 tsp rock salt
• 1 tbsp sesame oil

🔹 Method:
1️⃣ Boil the black rice noodles for 2 minutes and rinse under cold water.
2️⃣ Heat sesame oil, sauté vegetables until slightly crisp.
3️⃣ Add soy sauce, chili flakes, and salt, mix well.
4️⃣ Toss in the noodles and stir-fry for 2 minutes.
5️⃣ Sprinkle with black sesame seeds before serving.

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3️⃣ Black Rice Noodles Soup (Asian-Inspired)

🔹 Ingredients:

• 1 cup sprouted black rice noodles
• 2 cups vegetable broth
• 1/2 tsp ginger paste
• 1/2 tsp rock salt
• 1/4 tsp black pepper
• 1 tsp coconut oil
• 1 tbsp chopped spring onions

🔹 Method:
1️⃣ Heat coconut oil, sauté ginger paste for 1 minute.
2️⃣ Add vegetable broth, salt, and pepper, bring to a boil.
3️⃣ Add black rice noodles, cook for 2 minutes.
4️⃣ Garnish with spring onions and serve warm.

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