noodles

Now we have two new so-called healthy products in the market. Vegetable Atta Noodles and Dal Atta Noodles. Mostly targeted at children. Now, are they really healthy like the advertisements proclaim? I thought I would check out how many vegetables the vegetable noodles contained. So I boiled some water and added the masala, and I found the following. I wasn’t surprised and not at all impressed.

The Whip are one hell of an electronic wonder band. I've been enjoying their latest album "X Marks Destination" for quite some time now and I got the chance to catch up with lead singer and guitarist Bruce from The...

(Chinese:豆花米线; Pinyin: dòu huā mǐ xiàn) Kunming is located in South-west China, where rice is the staple food, so Kunming folk love to eat foods made of rice. As a result, Mixian (rice noodles) have been popular in Kunming for centuries. If you go to Kunming, you shouldn’t miss tasting Douhua Mixian. Created by a military attaché’s [...]

I love pasta. Like, I would eat it every night if I could. But alas, pasta is high in calories—even the whole-wheat, high-fiber kinds—and I don't do pasta portion-control well. A 1/2-cup serving just isn't enough in my book, no matter how much I try to fill up with a side salad. So, when I first heard about Tofu Shirataki Noodles, I was elated. These noodles are made out of tofu, which is a ta

"This is one of my favorite easy-to-make Indian recipes. Although I try to make it the best as I can, my grandma is THE BEST at this... the smell of which reminds me of my school days! Please watch out for measurements.. may not be wholly American!"PREP TIME 5 MinCOOK TIME 15 MinREADY IN 20 MinINGREDIENTS * 14 ounces rice noodles * 1 teaspoon salt * 3 tablespoons vegetable oil

I was seriously wondering what to prepare with coconut. We mostly use coconut for korma. But we also make Coconut Milk Rice, Thengai Sadam and some sweets like Coconut Poli, Kozhkattai etc. Of course, we always have the quintessential Coconut Chutney and the Kobari Mudda always ready at hand. I wanted to make something exclusively for the AFAM, hosted by my dear friend Suganya. So that Coconut Pur

Today’s meal is not from Hong Kong but can be found in every cha chan tan: it’s Singaporean noodles. Singaporean noodles can be more or less spicy depending on the restaurant you order it in, but it’s usually eatable by everyone. Said in Cantonese, it sounds like “Seng tsao chao mae“: next time you sit [...]

OMG there is no freaking food in my house!I've probably already told you this...(Hey, wait a second...I can type!!! Someone must have cleaned out my keyboard!!! Wicked pissa!! )(Anyway...)So yeah, I've probably already mentioned, but we here at the If Not Now household are on the "We have no money" diet. We've just finished paying off all our debt (thank you Dave Ramsey!) and now we're saving for

Sea Cucumber Noodles With its nutritional composition, the product is a potential substitute for commercial noodles which is served either as a meal or part of a meal. Using the 9-point Hedonic Scale, organoleptic test showed that in terms of flavor, texture and firmness/dryness, the product is generally acceptable. It has a protein content of 24.98%, fat [...]

We start off with a remix from one of our many talents from Sweden - Dumb Dan. I can’t even rememeber the last time I actually wrote “Electro house” but now it’s time. This is great electro house! This release came with a bunch of other remixes as well so visit Beatport to check it [...]

Under the headings of quick, easy, and a good way to stretch a half pound of pork, I present my friend Heidi's Citrus Pork with Egg Noodles. I'll admit that I was skeptical at first, but it's surprisingly good and uses ingredients most of us can find all year round. Next time I think I'll add a teaspoon of grated orange peel or some sliced kumquat for an added citrus edge.

Our food referential here at the hong kong blog is growing! This week’s increment is all about Satay ao yuk gong tsai min (Satay beef with instant noodles). It’s not really a meal on its own, as it often comes along with toasts. Here in China, noodles are either fried or put in soup. Gong [...]

Beat magazine spoke with The Offspring guitarist Kevin 'Noodles' Wasserman to get the punk rock veteran's thoughts on today's youth. "I know a lot of kids and I think they're way better off than any of my generation was," he tells James Ridley. "I th

One thing I’ve never understood about restaurants is when people come in, grown-up people with jobs and tax breaks and car payments, sit down and order one meal for the two or three of them because “they’re not hungry.” You’re not hungry? Well, you came to a heck of a place for not being hungry! You [...]

Sesame noodles are one of my favorite quick meals, from beginning to end you can have them on the table in about 15 minutes. Coated in a creamy and sesame-nutty sauce, I've reduced the fat, used whole-grain noodles, and boosted the veggies to make this a healthy and guilt-free version. I am addicted to pasta of all varieties and can eat it by the plate-full. In order to curb my carb intake,

Sesame noodles are one of my favorite quick meals, from beginning to end you can have them on the table in about 15 minutes. Coated in a creamy and sesame-nutty sauce, I've reduced the fat, used whole-grain noodles, and boosted the veggies to make this a healthy and guilt-free version.I am addicted to pasta of all varieties and can eat it by the plate-full. In order to curb my carb intake, I've

WELCOME TO THE NORTHWEST VOL.1(HOSTED BY DJ NOODLES) 1. Illaj & mikey vegaz - baby im fli (prod by illaj) 2. Soul p - west coast blues feat tony ozier 3. T. soprano - i'm eatin 4. Lil syck - hater blockers feat. mikey vegaz 5. Slo poke - talk about us feat. leroy (prod by dj rpm) 6. 6ix - closet like the mall 7. Vocab - the man in the town (prod by dj rpm) 8. ...

DJ NOODLES - TAXFREE DOLLARS 01. Fix Your Face Radio Intro 02. Driving Down The Block - Mims 03. Can't U Tell - DJ Noodles ft. Pitbull, Red Cafe, Hot Rod, Trazz, Murphy Lee, Jay Rock 04. Tax Free Dollars - L.I. 05. All About Crime '08 (Noodles Mix) - Styles P & Sheek Louch 06. Re-Up Money (Noodles Mix) - Young Jeezy & Rick Ross 07. A Million Flows - Mims 08. Rubber Grip - Shee

Raw Mango or Ripe one? I was always plagued by this question and never could decide if I liked the raw one better or the ripe. I guess I just got to conclude that I love both the best! Come summer and every street you pass by, will be flooded with colour of yellow and orange of mangoes all over the place. Not to mention the bright green raw mangoes. My most favorite one in the raw mango is, of cou

For dinner a few nights ago, I made a Sesame Ginger sauce, since I haven't been able to eat completely solid foods, we served it over soba noodles, instead of rice and veggies which we usually prefer. I also added some adzuki beans to it. I wouldn't normally pair beans and noodles, as the beans sink to the bottom, but I've been needing protein. The sauce turned out really well, Brett raved about i

The material:feet (or meat tetelan)Accessories: noodles basahCol, the slice tipisRisol, the piece sedangtomatoes, the slice tipisthe celery leaves, the slice haluschilli sauce rawitThe broth spice: merica2 kemiri2 onion fangs putih4 onion fangs meraha thin slice of ginger, keprek1 sheet serehGaramthe broth instruction: 1.Boil feet (meat tetelan) with water as far as tender meat.2.Refine pepper, ca

Sirloin steak cooked and served over noodles with mushrooms, tomatoes, peppers, and bacon! 6 oz egg noodles, uncooked 4 piece raw bacon slices 1 lb top sirloin steak, lean, trimmed of all visible fat, cut into 1 inch cubes 2 onion, medium 2 large tomato (about 12 ounces) 1 medium fresh green bell peppers, seeded and cut into 1 inch pieces 1/4 [...]

Ingredients:½ lb. Boneless chicken breast.1 to 1 ½ lbs. Chicken back bones.1 Cup uncooked rice macaroni noodles.5 Cups water.1 Carrot, peeled and sliced.2 Tablespoons fish sauce.1 Tablespoon sugar.¼ Teaspoon salt.¼ Teaspoon black pepper.1 Yellow onion. Chopped.3 Stalks green onion. Chopped.A handful cilantro .Chopped.Preparation:Soaked rice macaroni noodles in warm water for 10 minutes, rinsed and drained.Put chicken bones, chicken breast and yellow onion in a soup pot. Boiled till chicken breast cooked.Removed chicken meat and bones from the stock, placed it in large plate to cool.Add rice macaroni noodles and carrot to the stock.While the noodles cooking, shredded chicken breast, picked and shredded any edible meat out from chicken bones.Keep shredded chicken meat but throw the chick

I usually cook something simple on Saturdays. No rice, soup and a few side dishes. Just one dish to settle dinner because I do major cleaning on Saturday.I don't want to spend time washing and cleaning the pots, pans and dishes. Plus, the stove will be throughly cleaned too so, yeah, I wouldn't want to clean it again. :PThis is one of the family's favourite Saturday dinners. It's similar to this dish except no spice is used here and it's much simpler.Ingredients:10 mid joint wings20 fresh Shitake mushrooms, sliced4 Hard boiled eggs1.5 litre Water or Chicken brothSalt to tasteInstant Noodle or Fresh Wanton NoodleSeasonings:1 tablespoon Oyster Sauce1 teaspoon Dark Soy SauceHow to do it:Blanch the wings.Add the wings & hard-boiled eggs into a pot of boiling water.Add in the seasonings and

Here's a very interesting Asian-inspired salad: shrimp, mango and cellophane noodles (also known as glass noodles or Chinese vermicelli). It's a light dish with a nice combination of flavors.Weight Watchers Shrimp and Mango Salad with Glass Noodles recipeMakes 4 servingsIngredients1 lb medium or large shrimp (cooked, peeled and deveined)4 ounces very thin glass noodles1 large mango, peeled and cut into 1/2-inch cubes (1 pound)3 scallions, thinly sliced crosswise1/4 cup coarsely chopped fresh basil1/3 cup rice vinegar2 tablespoons sugar1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)1 1/2 teaspoons saltPreparation1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.2. In a colander, drain well the noodles and rinse wit

Prep 20 minsCook 20 minsServes 4º 4 pkts instans noodles º 1 tbsp oil º 2-3 tbsps red curry paste º 370 g chicken fillet, cut into strips º 2 tbsps lime juice º Salt to taste ºSpice Mixº 6 shallots º 3 cloves garlic º 2 red chillies, seeded ºSauce Mixº 2 tbsps fish sauce º 1 tbsp grated palm sugar º 3 cups coconut milk (1.5 cups milk and water º 1 chicken stock cube ºCook the noodles according to the packet intructions. Drain and set asideFinely chop the spice mix ingredients, theb stir-fry with oil in a hot wok for another 2 minsAdd chicken. Mix well for 2 mins or until cooked. Add sauce mix and simmer over a low fir. Turn off fire before it begins to boil, and add lime juice and salt to tasteTo serve, spoon the gravy over the cooked noodles and garnish with mint leaves, i

Prep 20 minsCook 20 minsServes 4º 4 pkts instans noodles º 1 tbsp oil º 2-3 tbsps red curry paste º 370 g chicken fillet, cut into strips º 2 tbsps lime juice º Salt to taste ºSpice Mixº 6 shallots º 3 cloves garlic º 2 red chillies, seeded ºSauce Mixº 2 tbsps fish sauce º 1 tbsp grated palm sugar º 3 cups coconut milk (1.5 cups milk and water º 1 chicken stock cube ºCook the noodles according to the packet intructions. Drain and set asideFinely chop the spice mix ingredients, theb stir-fry with oil in a hot wok for another 2 minsAdd chicken. Mix well for 2 mins or until cooked. Add sauce mix and simmer over a low fir. Turn off fire before it begins to boil, and add lime juice and salt to tasteTo serve, spoon the gravy over the cooked noodles and garnish with mint leaves, i

This time, the cantonese name is easier to remember: yu dan ho (pmp). Usually served in cha chan tans, rice noodles in soup with fish balls is a nice meal everyone can eat. Optionally, you can add vinegar and/or chili sauce on it. Two shapes of fish balls can be seen: real balls or triangles [...]

This is my new favorite whole-in-the-wall. Lan Zhou Handmade Noodle Lan Zhou Handmade Noodle is relatively clean for a Chinatown dive, has a short and simple delicious menu, and stealth-like service. As soon as you order, it takes the chef (dressed like any guy you'd see on the street) less than two minutes to pull the dough into a few bowl of handmade (in front of your eyes) noodles. I tried to take pictures of this noodle magician, working his magic, but even as he slowed down for my benefit, I could not catch a good picture. I was seriously amazed.The first sign that you're in a ghetto, authentic noodle place is this set up of spicy oil, black vinegar, chili sauce, disposable utensils, and napkins. What made me incredibly happy was the plastic container full of pickled mustard greens (y

In the early 1990s the entry many multinationals into the country triggered the debate of the long term view many companies were willing to take in a developing economy. The often quoted example use to be that of Kellogg's Corn Flakes, and how the company had a 25 year plan wherein they were willing to invest in changing the eating habits of Indians.One company which has achieved a reasonable success in introducing a more or less alien food and succeeding is that of Maggi Noodles... To check out the success of the brand check out the following it has among the Kids, there is even a orkut community on Maggi Lovers.It is a far cry from the initial launch days when Maggi was distributed free in schools to promote trial , I am talking about 1980s during the launch period. The company made an a

Hey guys and gals! The Value Mart store in Storrz.com is offering Maggie Noodles which costs Rs.10 for just Re.1… But the rest of the items in the Value Mart Store can be shopped only by Bangaloreans… If you need to shop for other products you need to first select your city from the Drop [...]

Long before the chowmein conundrum congested our collective consciousness, the only smoodle of a noodle we could boast of in India was the simple sev and seviyan. The noodle have been slurped, gulped and twirled for centuries by cultures around the world but as for now, it won’t be wrong if I [...]

Serves 41/2 pound skinless, boneless chicken breasts3/4 pound dried linguine1/2 cup peanut oil2 cups finely chopped scallions2 tablespoons finely grated fresh ginger4 tablespoons soy sauce2 teaspoons Asian sesame oilTwo pinches sugarSalt and freshly ground pepper1/2 cup finely chopped cilantro leavesBring a saucepan of water to a boil. Add the chicken breasts and bring back to a boil. Remove from heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut into bite-sized pieces. Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until frag

Serves 42 gallons water1 pound rice stick noodles4 tablespoons canola oil8 ounces medium-size shrimp8 ounces chicken, julienned1 tablespoon garlic, chopped1 cup cabbage, julienned1/2 cup carrots, julienned2 medium tomatoes, diced1 bunch scallions, green parts, cut 2 inches long1/4 bunch cilantro, roughly chopped1 teaspoon sesame oil1/3 cup fried shallots1 lime, quarteredSingapore Sauce2 tablespoons white vinegar1/4 cup curry powder1 pinch turmeric (optional)1/4 cup lite soy1 cup vegetarian oyster sauce1/4 cup Sriricha chili sauce1/4 cup ketchupCombine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then

 Noodles impart a bit Italian relish to this exotic soup, but you can always add Chinese egg noodles. 1 pound chicken fillet, sliced in thin bands 2 pints chicken broth ½ cup cream 3 ½ ounces noodle 1 tbsp starch 3 tbsp milk 6 ounces corn salt, pepper at taste 1. Place chicken fillet, chicken broth and cream in a large pan. Bring to a [...]

            Not sure about everyone else but I like those Noodle places where it’s like around £3 per dish. I don’t mean the ones where it’s all that you can eat for a fiver, personally I find those kind of places pretty scanky, there’s cheap and then well I’m not sure really. I always find that the food in the ‘all ya can eat’ places has no real taste and the plates are just slightly bigger than Toast plates, or maybe there toast plates for fat bastards! And I really can’t be arsed to eat a couple of mouthfuls of what ever slop I have ordered then go for some more. Back to the Noodle bar then! Went out on Saturday to one in Greenwich, lovely food, a bit packed but that’s what you can expect for a Saturday night. 2 ma

So last Saturday night, the "crew" and I went to camp out at the Gamestop at Tysons Corner to wait for Smash Brothers Brawl. I don't know why we were there because no one bought a prepaid thing (Leo did, but he bought it online so they sent it to his house). Leo wanted to participate in the tournament but the stupid manager never told him that we had to sign up before hand. What is that? Stupid manager, if someone asks you a lot of questions about the tournament but you don't even let them know that you have to sign up, well that makes you a jerk! Here's a picture of how long the line was:Anyways on the Tuesday that just passed, Leo and I went to Noodles & Co. for the first time :). It didn't help that the guy kept on recommending us things off the Asian menu (there are three menus, A

I love noodle dishes; simply, easy and tasty, and I am forever in a quest to find the next best recipe for an easy meal. So, in spotting this recipe in February’s Food and Wine magazine, I immediately pulled it out, knowing it would be wonderful. I had everything I needed to make it and in [...]

I'm not talking about Chinese food. I'm talking about the pathetic state of my physique. It seems that the lack of time to exercise has finally taken it's toll. It's not surprising. I expected it. But now that spring and summer are fast approaching, reality is setting in.While other new fathers struggle to keep from gaining weight, I've got the opposite problem. I simply can't keep the weight on. It's been that way my entire life. Some people envy my skinny genetics, but I will tell you that gaining weight can be just as hard as trying to lose it. It's a huge challenge. Exhausting really.When I graduated high school I weighed a measly 140 lbs. While in college I worked extremely hard, mostly through intense and consistent weight lifting and expensive dietary supplements, to pack on some po

Vegetarian Hakka Noodles is a favorite indian-chinese dish for any Indian. Long before I came to the US and was exposed to a variety of pasta, hakka noodles were the only pasta I had ever seen, cooked and relished! My mom had taken indian-chinese cooking classes and she had really mastered the art of making delicious hakka noodles and veg manchurian, which me and my brother were really thankful for:) Thanks to her, I mastered the skill too, and as I grew older and started experimenting with sauces and spices myself, I started admiring asian sauces way more than before! One of our all-time favorites is the Schezwuan sauce; I guess I was more fascinated by the way this word was spelt and pronounced; some call it "schezwan", "schezwuan", or "szechuan" (the last one is the correct spelling, bu

Where else could you catch a massive cold, if not in wet and cold Britain? I was surprised to see how I survived from Jan to mid Feb from the clutches of cold and flu when colleagues in my office were walking around with a tissue stuck to their nostrils!! Just when it seemed like we are going to celebrate early springs with daffodils smiling at clear blue skies, the temperature plunged to -10

INGREDIENTS:wide rice noodles 300 gramschicken breast, cut into bite-size pieces 200 gramsholy basil leaves 1.5 cups crisp-fried holy basil leaves 1/2 cupshot chilies 15cloves garlic 10fish sauce 1.5 tbspsugar 1 tspblack soy sauce 1 tspvegetable oil 3 tbsp..PREPARATION:..1. Thoroughly toss the rice noodles with soy sauce.2. Coarsely pound chili and garlic together.3. Heat the oil in a wok over medium heat. When hot, fry the chili mixture until fragrant. Add the chicken and stir-fry until it turns white and is just cooked. Then add the rice noodles and stir well. Season with fish sauce and sugar Sprinkle in the holy basil leaves, and stir again.4. Transfer to a serving dish, garnish with crisp-fried basil leaves and chili strips. Serve hot.

INGREDIENTS:wide rice noodles 300 gramschicken breast, cut into bite-size pieces 200 gramsholy basil leaves 1.5 cups crisp-fried holy basil leaves 1/2 cupshot chilies 15cloves garlic 10fish sauce 1.5 tbspsugar 1 tspblack soy sauce 1 tspvegetable oil 3 tbsp..PREPARATION:..1. Thoroughly toss the rice noodles with soy sauce.2. Coarsely pound chili and garlic together.3. Heat the oil in a wok over medium heat. When hot, fry the chili mixture until fragrant. Add the chicken and stir-fry until it turns white and is just cooked. Then add the rice noodles and stir well. Season with fish sauce and sugar Sprinkle in the holy basil leaves, and stir again.4. Transfer to a serving dish, garnish with crisp-fried basil leaves and chili strips. Serve hot.

My pal Mike and I are taking a series of 6 cooking classes over the next 3 months at our public library. I actually registered not expecting much but was pleasantly surprised by our first class this week. The sessions are taught by Sarah Mentzer, a trained banquet and catering chef. She was entertaining and [...]

A very easy to prepare and extremely flavorful main dish recipe!The V-8 vegetable juice gives this dish a great taste, so use it (instead of plain tomato juice) if you have it on hand!Weight Watchers Ground Beef Noodles in Sour Cream recipeMakes 6 servingsIngredients3 cups noodles, uncooked1 lb ground beef1 (6 ounce) can mushroom stems and pieces1 cup onions, chopped2 tablespoons butter, melted1 cup sour cream2 teaspoons Worcestershire sauce3 cups V-8 vegetable juice (or tomato juice)2 teaspoons salt1 dash pepper1 teaspoon celery salt (optional)Preparation1. In a large frying pan or Dutch oven, saute the onions in butter until tender, then add meat and brown lightly.2. Place the noodles in a layer over meat.3. Combine the tomato juice with the seasonings, and pour over noodles.4. Bring to

Ricetake the rice bowl into one hand and the chopsticks into the other and lift it towards your mouth while eating. Do not pour soya sauce over white, cooked rice. SushiPour some soya sauce into a the small plate provided. It is considered bad manner to waste soya sauce, so try not to pour more sauce into your plate than you are actually going to be using. You do not need to add wasabi into your s

No, we’re not talking Chinese here. We’re talking about the NASDAQ 100 e-minis, also called noodles. E-minis were introduced with the rise of electronic trading and are now traded on the NASDAQ 100, S&P 500, Dow Jones, bond, currency and other markets. In our Futures Trading Secrets course, we recommend that our students trade the [...]

"Ask not what you can do for your country. Ask what's for lunch."Orson Welles FUSION FOOD...Noodles with Stir-fried veggies & chickenThis is my attempt to recreate some really delicious Pan Asian food we had the other day. I ended up with a 'confusion' of sorts; not quite authentic, even by my own meagre standards...but delicious nevertheless. We loved it, so did our young lad. Sadly my daughter didn't enjoy it too much. But for me as a mother, even 50% is passing with flying colours!! With both the kids developing strangely similar tastes one day, and then being poles apart the next, uncertainty at the dinner table is part of the game! I heave a sigh of relief the day they concur, and do a little jig!!!! Served on a bed of noodles.......When I read blog posts about the farmer's markets in the US etc, I know exactly what the feeling is. In North India, at this time of the year, the local bazaars are overflowing with fresh produce. Every little corner stall will offer coloured

At some wet markets or stalls in Malaysia, you will find hawkers selling fried noodles at an economy price ranging from RM1.00 to RM1.50 per plate / pack. These noodles usually sell well because of the pricing and simpleness in the ingredients used. The type of noodles used are the yellow noodles which are commonly available in the markets themselves. For home cooking, I have cooked this type of noodles once in a blue moon and the usual ingredients which I use are garlic, sliced fish cake, eggs and bean sprouts. Sometimes I do add in a little chinese green mustard leaves (sawi). It is pretty simple to cook though the preparation of the bean sprouts can be a little time consuming when removing the tail / root. This is my recipe for Economy Fried Noodles (more…) ShareThis

Not only is this Japanese restaurant extremely nice to look at, it also serves excellent food. The Susuru offers a variety of authentic delicious Japanese noodle soups on a regularly changing menu, as well as some side dishes they refer to as Japanese Tapas. We expecially like Edamame, a small snack consisting of young soy beans in sea salt, the Chicken Curry Udon, which is a very hip dish in Japan right now, and the Matcha Macchiato, which is hot milk with green tea powder. Read on for more infos, photos and a short video.(more…) Share This

How to Make Fish Noodles It is a nutritious snack item from minced fish. It contains 13.6% protein and a moisture content of below 10%. The most common forms of noodles are boiled, dried and canton style. Utensils/equipment:

One of them places, my cousin brought us to , was this restaurant in Richmond. Unfortunately for me, I have forgotten what this place is called, and in Richmond, you have many Pho houses on that particular street. We also walked into a few Vietnamese provision shops to look at the abundance of food stuff we can buy for cooking Asian Food.So, when we walked in, the restaurant was already quite full. Mind you it was about 12pm, not exactly lunch time, at least not for us. We were just doing brunch. The reason why I did not remember much of it was because I did not do the ordering nor did I pay much attention to its menu.My cousin ordered this mini fried popiah, which was quite tasty. To eat this fried spring roll, we were given a bowl of sweet chilli sauce , which tasted like less starchy Thai Chilli Sauce.As an additional side dish for our noodles, we were given this plate of beansprouts, and mint leaves (really reminds me of ULAM). We were to squeeze a bit of lemon onto the sala

One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a scrumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetable Lasagna will definitely bring an appealing taste to your palette!Ingredients4 long lasagna noodlesNonstick cooking spray1/2 cup chopped onion1 tspn dried oregano1 tspn dried basil1

A monthly event dedicated to food photography. CLICK is theme-based. Each month, entries will be invited based on a culinary ingredient or concept. This month’s theme is noodles. I tried my best to come up with something original yet photogenic as well. While I think the pasta came out much better than expected, my photos came out just average. The dish was good enough to talk bout so here’s the story. A few weeks ago at the local farmer’s market I picked up a butternut squash, just because. I really had no idea what I was going to do with it, but I knew it would keep for at least a month while I decided its fate. While I was thinking about what I could do for this month’s CLICK I came up with the idea to make a twist on butternut squash ravioli. The raviolis are usually filled with cooked squash puree that is mixed with a light cheese like ricotta and some select spices. They’re quickly cooked in some salted boiling water and then served with a light sa

I was watching the Food Channel which inspired me to make this dish with shitakes. Although this is nothing like the meal they were making, as it was a meat dish but the sauce was a dark brown shitake sauce. At the start of coming up with this, I did want to make the stock sauce made on the food channel to go over the tofu. However progressing along, I realised I could come up with some entirely different and more visibly presentable for us vegetarians. This meal also has the two accompaniements of Cabbage and Broccolini with Soy Sauce, which the recipe was posted for last week. A great book for inspiration with tofu is Kylie Kwong’s Simple Chinese Cooking. Serves: Two big serves! Ingredients: 125 grams firm tofu 1 tbs tofu 1 tbs dry sherry 1 sweetener pack or sugar 1 tsp salt 4-5 slices shitaki, soaked for at least an hour in 1/2 cup water 2 spring onions 1/4 tsp garlic mince 1/4 tsp ginger mince 1 tsp sesame oil 1 tsp rice wine vinegar pinch white pepper 2 serving thin n

I am getting close to the halfway point of NaBloPoMo, and so far I’ve only had one day when I really, really didn’t want to write and had to force myself. On the plus side, I’ve plumbed my depths for ideas about food from cookbook selection to memories; on the negative side I have written some lower quality entries than I would in an ordinary month. I have designated Tuesdays, during this marathon of blogging, as Random Dinner Snapshot days. Today’s dinner was from my brand new BonAppetit Cookbook which I won in a raffle. I made Chicken Paprikas, buttered noodles with poppy seeds, and Roasted brussel sprouts and cauliflower with orange. The paprikas is a dish with which I am well familiar, having come from a long line of Hungarian cooks. Although the recipe notes (and it is true that) the traditional recipe calls for sour cream and bacon fat, the dish has always been sour cream -free in my family, most likely because the Hungarians of my ancestry were Jewish

It’s time for another round of food review and this time, the focus is on the famous Pork Ball and Pork Sausage Noodles from San Jian Zhuang. This however, is not the San Jian Chuang which you find in shopping centres. Rather, this is the San Jian Zhuang which is found at many hawker stalls which display the name in Chinese, meaning “3 adjoining shops”. For this review, I went to the proprietor’s stall at Lot 3474, Main Street, Jinjang Utara, KL. Operating from a stall within a coffee shop in Jinjang next to Public Bank, Mr. Yap Yok Foo has been in the business of selling pork ball noodles for about 30 years after learning the trade from his late father. Word has it that his father learnt the skills from one Chan Fatt Kam, who in turn learned the skills from a mainland Chinese who came to Malaya before World War 2. The name San Jian Zhuang was said to have been the referral point to this famous pork ball noodles sold during the days of Chan Fatt Kam at Jalan Silang and hence

'It is the sweet, simple things of life which are the real ones after all.'Laura Ingalls WilderAm pushing my limits...Between dropping the kids off to school, and now returning to get them back (they come back early today grrrrrrrrr...), I cooked, imagined, clicked,downloaded & am now trying to post.It's been like this since yesterday. The hubby came back after working all night long ( he's an aircraft engineer), to receive a call an hour deep into slumber that there was a diverted flight with a medical emergency. So we all rushed madly in all directions...me to get the kids ready for school, and he to resurrect & hit the road in 10 minutes. The medical emergency had a happy ending with the birth of a really cute little baby girl inflight!! How sweet is that!!Must thank Jai & Bee of Jugalbandi for adding to the general excitement in life! Never thought I would spend sleepless nights trying to think up noodle art & baby girls. Yes, been there & done that too...PH

Hubby had a chat with my uncle recently and was told that the economy in Kuala Lumpur is going worse. People are cautious about spending their hard-earned money on daily expenses: food, groceries, and entertainment. Take Saroja Thevi and her family as an example. They used to include cereals and cheese in their grocery list but not any more. With the spiraling food prices, her school-going

Prices are rising and this time it’s noodles. It’s a never ending cycle. Goes to show how dependent we are on the world, no? It also looks like we are progressing to a stage where we eat faster than what the earth can grow. Wheat shortage leads to flour shortage and that further leads to rice and noodles shortage. I guess the price will never fall except in stock markets. Fuel prices soar leading to petrol price hikes. The calculation for the price of petrol can be complicated because different credit cards give discounts of up to 5% in addition to the station’s different discounts from 3% - 10% for the different premium petrol. I think this has slightly killed my pinning for a private car for now. It’s still relatively safe to take the public transport while it isn’t in some countries. Maybe we are bluffing ourselves with certain pay raises for some people. Interestingly, KL was warned not to raise the price of bread and flour. Here? It’s going to r

Want something a little different and quick but low in calories? This one’s the dinner to try. This serve for one is a delicious dish, no one will even know it’s healthy! Ingredients: 1 serve thin noodles eg. vermicelli or thin egg noodles, boiled seperately and cooled in water 1 tbs barbecue sauce 1 tbs soy sauce 1 tsp sesame oil 2 cloves garlic, chopped finely 1 spring onions, chopped finely 1 tsp chilli, chopped finely 1/2 carrot grated 0.25 wombok, cut roughly 1 vegetarian Schnitzel, defrosted (I use the Sanitarium version) 1/2 cup mushrooms, sliced thin 1/2 red capsicum, sliced thin white pepper salt 1 tsp mushroom seasoning 100 ml water Instructions: Place the garlic, spring onions and a pinch of salt into the pan, placing in the cabbage and capsicum, warming through. Once warmed through, place in the water on low till the vegetables have softened. Add the chilli, soy sauce, barbecue sauce and sesame oil, simmering until the ingredients have mixed. Drop in the c

Sometime in your life, admit it; you’ve cooked up a batch of pasta and dropped a few pats of butter on it, sprinkled it with parmesan cheese, maybe from a green can, and sat down to eat it sloppily, your lips shiny with butter while your tummy says ‘Mmmmm, thanks so much!’ as your brain screeches to a halt from the overwhelming way that life tends to be. This possibly was in your college days, where budgets were tight and sales prices eagerly scanned for the best deal to get you through to the next paycheck. We all did it in one way or another; Ramen noodles, chicken noodle or tomato soup with saltines, a loaf of bread and a jar of peanut butter that needed to last the whole week, macaroni and cheese in a box. Well, at least college was like that for me. Thankfully life isn’t that way anymore, and my food tastes are a lot more discriminating. Tomato soup is wonderful sprinkled with fresh basil, garlic croutons and a dusting of dry mustard, my mac and cheese is

Visiting Sydney has somehow opened my eyes, and I realized the real meaning of "multi-cultural" after visiting this city. My cousin's GF had some very good friends in Sydney, and while catching up with her friends, they also brought us to sample some very nice Indonesian style food.We met at a suburb called Kingsford. I was told that many Indonesians moved here and sort of formed a community in this part of town. As such if you go there, you will here a lot of indonesian spoken in this part of town.Ok, so we got seated down, and we were handed the Menu... whoa... in Indonesian wan, with English translations. Lovely. To tell you the truth, I don't really remember what we ordered,but one of them is this big piece of fish ball. Thats actually the size of a tennis ball. It tasted like keropok lekor. Even the chilli sauce was sweetishly spicy, very similar to the ones served with keropok lekor over here.This picture is very OOF. This bowl of noodles is filled with mushrooms, inte

This morning I went to the market to buy noodles — Mee Tai Mak(Lao Shu Mian) and Guo Tiao Mian. I wanted planned to cook for lunch and dinner. I bought bean sprouts, fish balls, chicken rolls and fish rolls and fish cakes. In the past, for twenty cents of bean sprouts, I need to spend quite a long time plucking the roots away. But today, twenty cents of bean sprouts are so little. For less than 10 minutes, I finished plucking all the bean sprouts. Lunch I cooked Mee Tai Mak. Clara loved the chicken rolls. I love to eat my own cooking. It tasted so much better than than outside food. There was not enough Mee Tai Mak and I ate Mian Xian. I ate Mian Xian with fried shallots. These are fried crispy shallots by my sister. They are the best! I only like these and those fried by my mother. No commercial shallots can be compared to home fried shallots!

Cook noodles according pack instructions. Cook in hot oil 100g sliced shiitake until soft. Add 3 spring onions (chopped in rings) and 2 tablespoons soy sauce. Stir fry this for about 5 minutes. Add 125g bean sprouts, 1 teaspoon sesame oil and the cooked and drained noodles. Just heat this dish a little bit more. Enjoy! SametasteEgg-Noodles with Mushrooms and Sugar SnapsChinese NoodlesNoodles with Mushrooms and Minced PorkBok Choy with NoodlesSticky Chicken

This wonderful dish has been inspired by Singapore Noodles in Nigella Express. There have been quite a few changes from Nigella’s own recipe including making the dish vegetarian. Next time, I’d make this dish spicy with some fresh chillies and add more crunch with some peanuts or almond flakes. Ingredients: 250 grams thin noodles, vermicelli preferred 40 grams dried fried onion 100ml Chinese Rice Wine Cooking 1 tbs sesame oil 1/4 chopped wombok cabbage 125 grams baby corn, sliced thin 4 button mushrooms, sliced thin 2 spring onions, sliced thin 2 tsps roasted curry powder 1 tsp minced ginger 1 tsp minced garlic 1 massel chicken style vegetable stock 1 cup water 40 mls soy sauce 75 grams bean sprouts chopped coriander for garnish dried fried onion for garnish Instructions: Cook the rice noodles according to packet and drain. Soak the fried onions in a cup with the rice wine. Place the cabbage, baby corn and spring onions in with the sesame oil and fry until the cabbag

Prepare the noodles following the pack instructions, drain and set apart. Make a sauce with the following ingredients: 150 ml water, 2 tablespoons soy sauce, 1 tablespoon tomato puree and 2 tablespoon sweet chili sauce. Stir well. Heat oil in a wok and stir fry a 500g Chinese vegetable mix (keep the bean sprouts apart). Stir fry for about 5 minutes. Add the bean sprouts, sauce, 1/2 tablespoon ginger powder and the noodles. Stir fry for another 2 minutes and serve! Enjoy! SametasteBabi Ketjap and Banana ChipsWrap SnacksTortilla Wraps with Ground Beef and Green BeansRice with Vegetables and Peanut SaucePeanut Soup

There’s a Vietnamese restaurant in Footscray that cooks pure vegetarian food. They have some real delicious meals such as wonton soup and rice noodles. Although this recipe is not the same, it’s got a nice flavour to it, similar to a chow mein feel for vegetarians. If you like a bit of warmth, some freshly cut chilli would go down nice with this as a garnish! Ingredients: 1/4 cabbage, roughly chopped salt white pepper 1 tsp ginger minced 1 tsp garlic minced 2 tbs dry sherry 4 button mushroom, sliced 125 grams oyster mushrooms 1 cup vegetarian chicken 2 tbs sesame oil 2 tbs soy sauce 0.5 cup water 1 packet rice noodles, cooked in microwave sesame seeds for garnish Instructions: Heat the cabbage in wok with the pinch salt, pepper, ginger and garlic. Once the cabbage has softened, pour half the water in and simmer the cabbage. Place the mushrooms in the wok and stir in the dry sherry. Pour the remaining water in and add the rice noodles (cooked previously in microwave).

Cook noodles according pack instructions. Make a sauce with following ingredients:2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon soy bean paste, 1 teaspoon brown sugar and 125 ml water. Stirr wel and set aside. Cook in hot oil 300g minced pork until it’s brown. Add 200g sliced mushrooms and 3 spring onions (chopped in rings). Stir fry until the mushrooms are soft. Add the sauce and stir dry for another 5 minutes. To bind the sauce add a mixture of 1 tablespoon cornflower and 1 tablespoon ricewine. Drain the noodles and add to the minced pork. Just heat a little more and serve! Enjoy! SametasteBok Choy with NoodlesEgg-Noodles with Mushrooms and Sugar SnapsWrap SnacksRice with Vegetables and Peanut SauceChinese Noodles

If you’ve had Peanut Noodles, or Sesame Noodles or any kind of nutty noodles, then it isn’t such a stretch to imagine this dish in your mind; toothsome noodles, salty peanut sauce, the tang of something spicy to kick up the flavor a little, some scallion, lime juice maybe, a toss of cilantro. It’s simple food. Sometimes simple is good; and when G. is gone for the evening and Mike and I can eat what we want, we love to turn to dishes like this one. This particular recipe, which goes by the somewhat silly name of Dan Dan Noodles was from Food and Wine magazine ages ago, and as soon as I saw the recipe I knew it would become one of my favorites. I love noodle dishes; love them better if they stray far, far from always being covered in thick red sauce such as that everywhere-and-always-dull pasta dish. Boring, but yes, admittedly good for a quick fix once in a while. I’m talkin’ Noodles. Lo Mein. Curry Noodles. Spicy noodles. Praise winning dishes. Slice up

Raw Materials: Seaweed Puree : 1 cup Flour : 3 cups Iodized Salt : 2 tsps Lye solution : 1 tsp Flour for dusting : ½ cup Seaweed Puree: Clean dried seaweed and wash thoroughly. Soak in water overnight and wash again and drain. Chop finely, blend with water and pass through a blender until it becomes a puree. Procedure: 1. Mix all dry ingredients, blend with the puree thoroughly 2. Dissolve

Along our way to SM Megamall from the Podium going through St. Francis Square in Ortigas, you will pass by this stall that is called Hong Kong Style Noodles. This stall was jampacked with locals and feasting on their very affordable stir fried noodles topped with either pork or beef siomai and a choice of soy, teriyaki, chili, sweet and sour and peanut sauces. This is a good way to fill your tummy in between meals. Price is really cheap. Accompanied with black gulaman at P9.00 is indeed satisfying and really affordable. Check it out!

INGREDIENTS :2-inch piece of tamarind pulppeanut or corn oil for deep-frying¼ pound dried rice stick noodles6 ounces medum shrimp, shelled and deveined1 whole boned chicken breast, cut into slices4 shallots, minced1 tablespoon minced garlic2 sm serrano chiles, finely minced1 lime, zest only3 ½ tablespoon tomato paste4 tablespoon sugar¼ cup nam pla3 tablespoon fresh lime juice4 green onions, trimmed, cut into 1-in lengths, and blanched3 tablespoon fresh cilantro leaves½ pound bean sprouts, tails removed for garnishFor Crispy Egg Lace:oil for deep-frying2 eggs, lightly beaten¼ teaspoon saltDIRECTIONS :Cover tamarind with ¾ cup hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect ½ cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375°F. In a large paper bag pull rice stick noodles apart into small batches. Add

INGREDIENTS :3-5 cloves of garlic minced1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs)1 tablespoon cornstarch/cornflour1 tablespoon rice wine1 tablespoon fish sauce3 tablespoons sweet dark soy sauce2 tablespoons oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1 teaspoon freshly ground black pepper1 tablespoon freshly ground ginger1 tablespoon chopped green onions1 tablespoon chopped shallots1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional).DIRECTIONS :Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the chicken in the marinade for about an hour.Marinaded chicken (above)8 ounces sen yai (wide rice noodles)1 tablespoon fish sauce1 tablespoon palm sugar2 tablespoons oyster suace2 tablespoons sweet dark soy sauce1 cup broccoli floretsHalf a cup of coconut milk (optional)Cook the

Cook in a hot wok with oil 100g sliced mushrooms with half a chili pepper (you can take a whole one but maybe it’s to much, but if you like it…). Cook this for about 5 minutes, or until the mushrooms are done. Add 3 finely chopped spring onions and 6 chopped baby bok choy. Stir fry this for about 2 minutes. Add 100g cashew nuts and add soy sauce to taste. Serve it with noodles. Enjoy!

We already successfully delivered the proof that Westerners can indeed cook curry. Today, we’ll even deliver one more! A very light and variable summer recipe for all curry lovers - consider it as kind of “base recipe”. Add other spices / vegetables / etc. to your hearts content!

We already successfully delivered the proof that Westerners can indeed cook curry. Today, we’ll even deliver one more! A very light and variable summer recipe for all curry lovers - consider it as kind of “base recipe”. Add other spices / vegetables / etc. to your hearts content!

Some of the best restaurants in Pune are successful because they satisfy the three following conditions—great food, low prices and proximity to a ladies hostel or college. As someone most of whose friends included hostelites, eating out was huge. And Fergusson College road with it's many cheap eats was a hot destination. In the early 90s a Chinese restaurant, China Garden, popped up on F.C. road that satisfied all of the above conditions and then some. Situated on the corner of that nameless street between Roopali and Vaishali that meets F.C. road at an angle it was a heaven sent for gourmands. The greatest part of this restaurant was that it's front part was a restaurant and the back half, a car garage. So you could feast on some spicy chicken lollipops as you waited for your car tune up. This tiny restaurant had a seating capacity of 8 tables, provided it wasn't raining. Then it was down to only 5. If you came in a car, the food would come to your car. My favourite dish at this

Cook the noodles according pack instructions. Fry in a hot wok, without oil, 300g shoarma, until the shoarma is ready. Add 1 chopped onion and 1 yellow and 1 green pepper (sliced). Stir fry for about 5 minutes. Meanwhile make a sauce with 250ml cream and 250ml creme fraiche, season it and add paprika powder to taste. Drain the noodles and add it with the shoarma. Put it in an oven dish and pour over the creme fraiche mixture. Place the oven dish in a preheated oven at 175C (fan) for about 15 minutes. Enjoy!

Before I start, I have to say this. I didn't actually made this dish. I just sort of made the soup. Sort of ... read on to understand.You see, I love to eat roasted duck (especially Peking Duck) but I'm also a stingy stay at home mum. I won't buy a S$30+ duck to enjoy on my own. So the other day when Bi Feng Tang 避风塘 was having a National Day Promotion on their Roasted Duck with Dang Gui 当归, my husband bought one whole duck home. Yummy!I deboned the duck but kept the bones to make soup. It so rich in flavours, it would be a waste to throw them away. This duck was roasted with Chinese Herbs and Spices stuffed in it, so it was rather aromatic.To make the soup, I simmered the bones, fats and some skin that was too tough to chew with 1.5 litre of water for 3 hours. During the last hour, I added six red dates and half an hour later, a handful of wolfberries. No seasonings was required here. Yeah, I cheated in making the soup. LOL But at least nothing is wasted. Well, maybe exc

ok, some history lesson, right now is about chinnese noodle. why someone invent such kind of food that is sooo good. The Chinese cuisine of 300 BC was not one of rice and fish and stir fries. That did not emerge until well over a millennium later. Instead the Chinese dined on rich stews of meat and vegetables accompanied by fluffy grains of millet that they had steamed over the stew. They had little use for the foreign cereal, wheat, which many centuries earlier had been brought to China by travelers from the west. For them, it was food for the miserably poor or as a last resort when stores were running low. For us, who relish wheat bread and pasta, and relegate tiny, round millet seeds to the birds, this seems strange. We have to remember, though, that the Chinese steamed or boiled wheat berries just like they steamed or boiled millet. Whereas this makes millet light and flavorful (it was the forerunner of polenta in Italy, after all, and is still worth trying), wheat berries

Still at Jalan Alor on that day... walao. Now I think back right, what I had that Saturday night. Ok, here's the blardy list:1) Wong Ah Wah Chicken Wings2) Loong Kee, Bacon Strips3) Restoran Sai Woo - although we ordered the wrong stuff4) And this one Ngau Kee Beef NoodlesBy this time Sayang had already stopped eating, although for myself, I wasn't done yet. Frankly, I didn't really eat much at Sai Woo. I thought, why waste the space, we should go try the Alor's Famous Beef noodles.This stall has not changed much since I got introduced to this place, some 10 years back. Still looks dirty, and is still by the roadside in the corner of the street right opposite of Corona Inn. But most importantly, their noodles still taste the same.For me the bowl of noodles were above average, although someone else might give it a 110%, eat until stick to wall situation. To me, these are nice, because not many people knows how to make beef noodles like Ngau Kee does.I ordered dry noodles

Cook the egg-noodles following the packinstructions, drain and set aside. Heat oil and 1 tablespoon sesame oil and fry 3 chopped spring onions  and a chopped garlic clove. When the spring onion is soft add 200g sliced mushrooms, 200g sugarsnaps and 1 tablespoon gingerpowder. Stirfry it for about 4 minutes. Meanwhile make the sauce by mixing the following ingredients: 300ml vegetable stock, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey and 1 tablespoon tomato puree, stir it well and add it to the vegetables. Bring it to the boil and then lower the heat and let it simmer for about 4 minutes. Add the egg-noodles, just heat it a little more and add some sesameseed and the dish is ready. Enjoy!

Ingredients1 kg (32 oz) kway teow (fresh flat rice noodles)4 tbsp chopped garlic18 oz bean sprouts6 oz Chinese mustard greens (chye sim)2 Chinese sausages, thinly sliced12 medium sized prawns, cooked and peeled5 eggs, beaten4 tbsp fish sauce5 - 6 tbsp sweet dark soya sauce3 tbsp sambal chilli paste (or Sambal Oelek)180 ml (6 oz) seafood stock300 g cooked squid sliced into 1/2 cm rings8 oz cup vegetable oil or lard MethodHeat a large wok until very hot. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. Push the ingredients to the side of the wok, forming a well in the centre. Add the rest of the oil or lard and heat it. Add the beaten egg and fry it together with the noodles. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into

Nissin Foods, makers of the ubiquitous Cup Noodles, is issuing a voluntary recall of some shrimp-flavored noodles. Nissin Foods recently discovered that some of the seafood-flavored powder (mmm…powered seafood…) contains cod and lobster, which some people are apparently allergic to. So if you have any seafood allergies, you may want to read all the facts before you eat that next bowl or cup of Nissin noodles with shrimp (also “Great Value,” “Thrifty Maid,” and “Jehling” instant noodles). Otherwise, move along! There’s nothing to see here! via that’s fit

Ramen noodles are cheap and for some people they are a mainstay in their diet. Like college students. I think they are awesome and my kids eat them alot for snacks . So I was happy when I found this site that has great ,easy and fun recipes that use ramen noodles.Click Here for the recipesDownload Our Free ToolbarEnter your search termsSubmit search form src="http://pagead2.googlesyndication.com/pagead/show_ads.js">

Me - "Hi, I was wondering if you could help me with some directions?"Store clerk - "Sure."Me - "Do you know how to get to this Thai restaurant with the sewing machines and lots of toys?"Store clerk - "Of course! Go down this road and you'll see it in a few blocks on the left."As I was asking for the directions, I noticed how absurd the words I was saying sounded. "Thai restaurant with the sewing machines and lots of toys" Surprisingly, the clerk knew exactly what I was talking about. And so, I was happy.Here I introduce to you, Cozy Noodles 'n Rice located at 3456 N Sheffield Ave, Chicago, IL:As you step inside, you see rows of dining tables and tons of vintage toys and signs on the walls.If you look closely at each table, it's actually an old Singer sewing machine. WOW!My Lunch at Cozy Noodles 'n Rice:Noodles Panang. A spicy panang curry with chopped carrots and bell peppers, pieces of chicken, and a delicious coconut taste. It's served with crispy rice noodles already inside the

I was a little bit bored of the food around my office and decided to head on to Sri Kembangan, town center. Decided to park my car near the market, just behind the main road, Jalan Besar (of Sri Kembangan) near the MCA Office. Directly opposite the MCA Office is the market itself and a coffeeshop that sells, Claypot Chicken Rice, and Pork Noodles. What caught my eye, was that sign , Spicy Pork Noodle.So I walked to that lady, and asked, whats spicy pork noodle ah ? She answered, Ma Lat Chee Yuk Fan... oh... ok I will have one bowl please....The bowl arrived in less than 5 minutes, apparently this place somehow do not attract the crowds because it is not on the main road, and yet it's not so difficult to find. The cili padi she put there really made me sweat buckets. Hahahaha... it was so bad, I finished one packet of tissue paper. A bit too hot, and next time I come back , will definitely ask her not to put so much Cili Padi. Taste wise, it tastes like any other Pork Noodles

Every time I go to my favorite Shanghai restaurant, I never fail to order their stir-fried golden yellow noodles. Each bite reminds me so much of stir-fried Hokkien / Cantonese noodles aka Hokkien Char Mee / Cantonese Tai Lok Meen, one of the more popular stir-fried noodle dishes in Malaysia. Bear in mind, this is not the regular soft and soggy lo mein yellow noodles or wonton egg noodles. Traditionally, stir-fried Hokkien noodles is cooked with specially prepared fresh thick yellow egg noodles and a combination of meats, seafood, vegetables, and a special ingredient, crispy pork cubes :) You can really taste the breath of wok as you slurp away the plump and springy fat yellow egg noodles drenched in rich thick black soy sauce and a mixture of one tiny bite of the crispylicious pork bits is enough to blow your tastebuds away. Stir-fried Shanghai noodles also employ a very similar type of noodles. However it is cooked with shredded pork, lard and napa cabbage with a less saucier version

Right off the Argyle station stop on the red-line of the Chicago CTA, we come across what is known as New Chinatown (well, it's more like Vietnamese-town, really). I love Vietnamese food. We were hungry, and there were so many Vietnamese restaurants on that street.But there,... at the corner of Argyle and Broadway, we see it's awning hovering above us...And so, here I present to you: My Lunch at Tank Noodles.Appetizer:Gỏi Cuốn [goy koon]- nounKnown in English as, summer rolls. The transparent looking layer is actually rice paper wrappers. Inside the roll, there's rice vermicelli noodles, lettuce, cilantro, bean sprouts, mints, scallions, and possibly others (depending on the restaurant I suppose or the person rolling it) and of course slices of shrimps!!! These summer rolls are often served with a peanut sauce mixture!LOOKY: mouth watering (above average)TASTY: i want seconds! (above average)Remarks: Summer rolls are one of my personal favorites of Vietnamese cuisine. The servi

A bull, a giant mixer and loads of sunshine are the noodle recipe of choice for an Indonesian family that has discarded machines for this traditional, and time-consuming, process. The Ferry family in Trimurti village in Bantul district, south of the ancient city of Yogyakarta, has been making "mi lethek" or "dirty noodles" this way for over 60 years. Yasir Ferry, the 40-year-old who now heads the business, says any method except the bull and the stone mixing bowl yields poor quality dough. "We have now found the right way to mix the dough," he said. "We once tried it with a machine, but we found that it didn't give us the best results, because the noodles kept breaking." Mi lethek, which is made from cassava flour, is a favourite in this part of Indonesia, and gets its name from its speckled appearance. Noodles, and rice, are Indonesia's staple foods. Annual per capita consumption of instant noodles among the 220 million population is 57 packets, lower than Korea at 70