Friday, October 26, 2007

Noddle Madness

I never talked about you in the past, though I know in the future you’ll be by my side. You kept the cold breeze of December warm and filled every summer heat, hotter. You drown me with every single sip. You load my heart with gladness, I always want to keep. You never fail to turn my sorrow into joy. You the noodle I always want and need even more.

Yeah. Noodles. Sounds like what? Some kind of TOE(term of endearment)? Huh! Nope. Literally, it means a thin strip of unleavened dough that has been rolled, dried and cooked in boiling water… I love eating noodles. It’s actually the only food (well, I call it a food) that I can eat repetitively. For the love of noodles, let me share you guys the different types of noodles enjoyed, ate and yet to be tasted!

Noodle madness… bowls and chopsticks ready?

Beef noodle soup. Noodles in beef soup, sometimes with a chunk of stewed beef.

Ban mian. Hokkien-style egg flat shape noodle soup.

Over the Bridge Noodles. A noodle that is served as a bowl of chicken stock with uncooked rice noodles, meat, raw eggs, and vegetables and flowers on the side that get added and cooked when one is ready to eat. Stock stays warm because of a layer of oil on top of the bowl.

Saimin. Soft wheat egg noodles in dashi broth. Toppings include baby bok choy, nori seaweed, fish cakes, Chinese roast pork, Portuguese sausage or SPAM.

Traditional Japanese noodles. Soup is served in a hot soy-dashi broth and garnished with chopped scallions. Popular toppings include tempura, tempura batter deep fried tofu.

Soba. Noodles with thin brown buckwheat noodles.

Udon. A thick wheat noodle served with various toppings, usually in a hot soy-dashi broth, or in a Japanese curry soup. A wheat noodles, served in a meat or chicken broth.

Ramen. A thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, pickled bamboo shoots, seaweed, or boiled egg.

Champon. Yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in

Okinawa soba. A thick wheat-flour noodle served in Okinawa, often served in a hot broth with steamed pork, fish cake slice, pickled ginger and koregusu. Akin to a cross between udon and ramen.

Janchi guksu. Noodles in a light seaweed broth, served with fresh condiments (usually kimchi, thinly sliced egg, green onions, and cucumbers)

Jjamppong. Spicy noodle soup of Chinese origin


Kalguksu. Hand-cut wheat noodles served in a seafood broth

Makguksu. Buckwheat noodles with chilled broth

Naengmyeon. Stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears.

Ramyeon. Served in food stalls, made of instant noodles with toppings added by stalls. It is typically spicy with chilli and kimchi added, amongst other ingredients.

Soto ayam. Spicy chicken soup with rice vermicelli. Served with hard-boiled eggs, slices of fried potatoes, celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) or "poya", a powder of mixed fried garlic with shrimp crackers or bitter Sambal (orange colored) are added.

Hae mee or "prawn noodles". Egg noodles served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns.

Curry laksa. Rice noodles in a coconut curry soup. Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes. Boiled egg may be added. Served with a dollop of sambal chilli paste and Vietnamese coriander.

Assam laksa. Rice noodles in a sour fish soup. Various toppings including shredded fish, cucumber, raw onion, pineapple, chilli and mint. There are regional variations throughout Malaysia.

Mohinga. Essentially rice noodles in a rich, spicy fish soup. Typical ingredients include fish or prawn sauce, salted fish, lemon grass, tender banana stems, ginger, garlic, pepper, onion, turmeric powder, rice flour, chickpea flour, chilli and cooking oil.

Oun no hkauk swè. Wheat noodles in a chicken and coconut broth . Garnished for added flavour with finely sliced shallots , crispy fried rice cracker, fish sauce , roasted chilli powder and a squeeze of lemon or lime.

Kya zan hinga. Glass noodles in a chicken consommé with mushrooms, bean curd skin, lily stems , shrimp, garlic , pepper and sometimes fish balls. For the addition of texture and flavour it can be garnished with coriander, sliced shallots , fish sauce , chilli powder and a squeeze of lime.

La Paz Batchoy. A noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.

Mami. A noodle s oup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk.

Thai noodle soups. The noodles are served in chicken stock, often topped with meat or fish balls and coriander leaves. The diner then adjusts the flavour by themselves using sugar, nam pla (fish sauce), dried chilli and chilli in vinegar provided at the table.

Ba mii naam. Egg wheat noodles in soup, often with minced pork.

Khao soi. Tice or wheat noodles in soup; a northern Thai dish

Kuitiaw naam. Rice noodles in soup

Gaeng Jued Wunsen. Glass noodles in soup

Phở. White rice noodles in clear beef broth with thin cuts of beef, garnished with ingredients such as green onions, white onions, coriander leaves, ngo gai ("saw leaf herb"), and mint. Basil, lemon or lime, bean sprouts, and chilli peppers are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce and fish sauce are also sometimes added.

Miến. Thin glass noodle made from powdered dzong (canna) leaves. It can be cooked with chicken and bamboo shoots (mien ga), eel (mien luon), or crab (mien cua).

Bun.Thin rice noodles that are used in many of the most popular noodle dishes in Vietnam. If the bun thread is thicker than the diameter of a chopstick, it should be called banh canh.

Bún bò Huế. Rice vermicelli with beef, lemon grass, and other ingredients

Bún riêu. Medium-thickness rice noodles with crab

Banh canh. A round, thick noodle, similar to Japanese Udon. However, it could be made of rice or tapioca starch. Banh canh ca is famous for its fish-based thread.

Mì. A wheat noodle and could be either white or yellow. It could be thick and short as in the case of Mi quang or thin and long such as Mi xa xiu

Hu tieu. Thin rice noodle.

love, now and always, 

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