Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Lotus Root
The edible rhizome of the lotus plant — crunchy, slightly sweet, and beautifully patterned with a lacy interior.
Pro Tip: Soak slices in vinegar water to keep them bright and white while prepping — then flash-fry for a chip-like crunch!
How to Use It:
- Stir-fry with soy sauce + garlic
- Add to soups, hot pot, or braises
- Pickle for a tangy, crunchy snack
1. Spicy Stir-Fried Lotus Root with Garlic & Chili Oil
Vibe: Crunchy, spicy, and slightly sweet with that signature lotus snap. Perfect side dish, or a main when you want something bold but veggie-forward.
🛒 Ingredients:
1 pack sliced lotus root (frozen or pre-cooked is fine—just thaw if frozen)
1 tbsp neutral oil
2 cloves garlic, sliced
1 tbsp soy sauce
1 tsp sugar
1–2 tsp chili oil or chili crisp
1/2 tsp rice vinegar (optional)
Optional: sliced scallions, sesame seeds
👩🍳 Instructions:
Heat oil in a pan, sauté garlic until golden.
Add lotus root slices and stir-fry 3–5 minutes until heated through and slightly golden.
Add soy sauce, sugar, and chili oil. Stir to coat.
Splash with a bit of vinegar at the end to balance it out.
Garnish with scallions or sesame seeds if you want to show off.
🌶️ Why it works: The lotus root stays crisp, soaking up that garlicky-spicy glaze. It’s addictive and pairs perfectly with rice or noodles.
2. Lotus Root Tempura with Ponzu Dipping Sauce
Vibe: Crispy outside, tender-crunch inside, and super aesthetic. A light, elegant snack or app that feels fancy but is super easy.
🛒 Ingredients:
Sliced lotus root (about 1/4-inch thick)
1/2 cup tempura batter mix (or flour + cornstarch blend)
Cold water or sparkling water
Neutral oil for frying
Store-bought ponzu sauce (for dipping)
Optional: shredded nori or chili flakes for topping
👩🍳 Instructions:
Heat oil in a small pot or skillet for frying (about 350°F).
Mix tempura batter with cold water (should be thin, not gloopy).
Dip lotus root slices into batter and fry until golden and crisp, 2–3 minutes per side.
Drain on paper towels, sprinkle with salt or nori flakes.
Serve hot with ponzu on the side for dipping.
🍤 Why it slaps: The airy batter + crisp lotus + tangy ponzu = tempura dreams. It’s light, fun, and always gets compliments.