Added: Derick Favreau - Date: 26.02.2022 18:22 - Views: 15696 - Clicks: 9143
I love noodles. This will undoubtedly be the first of many, many blog posts that feature noodles — for which I make no apologies. Just seeing the Chinese character for noodles makes me happy — I have very fond memories of walking through the streets of Kowloon with a constant grin on my face because everywhere I went, I saw the character for noodles. In my student days, one of my friends came round to my house and was being nosey looking at what was in my food cupboards like you do. Anyway, back to my love of noodles — I love how versatile they can be: From adding a textural crunch as a base to a stir-fry, to the soothing and healing properties when served with a broth.
I like all forms of noodles — instant ramen , fresh and dried ho-fun, str-fry noodles, rice vermicelli , knife-shaved noodles, glass noodles.. So many forms and all very delicious! I should point out that I currently have a BIG smile of my face from thinking of different types of noodles whilst typing out that last sentence.
I remember how the Generation Game always used to have them attempting hand-pulled noodles usually failing miserably. I love how Japan voted the Cup Noodle as the best invention of the Twentieth Century because of their love of the humble ramen noodle. Many times, we would rustle up a bowl of instant noodles with the broth and it was a meal within itself. There were of course times we added ingredients to it — Vegetables, meat or sometimes an egg, but I generally found that adding ingredients detracted thus ruined the base simplicity and deliciousness of instant noodles, so why do it?
There are so many different variations that I love the fact that there are whole aisles dedicated to instant noodles of all kinds in Chinese supermarkets. I can remember the moment clearly: Raw slithers of sliced beef were perched on top of the noodles, sliced so thin that the heat of the broth cooked the beef as it was ladled over, so the beef was VERY fresh.
The broth itself was intensely rich with a hint of spice and salty tang to it plus the added beefiness from the cooked meat. The dish was served with a side of raw beansprouts, coriander, mint, sweet basil, sliced chilli and lime segments which my sister instructed me to add to the bowl of noodles and broth and season to my taste, so the ly described broth now had an added zing from the lime juice and a kick from the chilli.
It was such a revelation to me; the flavours were so fresh and so different to what I was accustomed to when it came to noodles in broth, yet somehow still very familiar. I loved how something so very simple could be personalised and finished off at the table, and how the flavours could reinvigorate you so much. There are so many noodle dishes that I enjoy — Whether they be stir-fried or in a broth of some sort.
The dishes are generally simple and very easy to make, even easier to eat! You are commenting using your WordPress. You are commenting using your Google . You are commenting using your Twitter . You are commenting using your Facebook . Notify me of new comments via . Notify me of new posts via . Share this: Twitter Facebook Print .
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Noodlelicious (Berseh Food Centre)