Noodles: ramen, soup, fried noodles, instant ramen, all noodleheads

Did they start of a king prawns before the reduction?

No, but I know exactly what you mean. These were already small and I put them in cold so they didn't shrivel up any smaller!

Edit: wait why I oughta…

Overcooked-on-the-outside-but-al-dented-in-the-middle kimchi flavour burning my mouth both ways as I try to get some food in between calls.

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For those days I’m craving some spice…

Which is practically every day at the moment!

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Tian Tian Market, Canning Town..
could I find quality Tonkotsu broth??

Maybe I’ll try again this weekend, unless anyone knows of a stockist in East London.

Maybe the Shoryu shop in Westfield Stratford, it’ll be $$$$ for sure.

I certainly won’t be making broth with pork neck bones from scratch.. 12 flipping hours on a rolling boil can >>>>

Aah, you got me. Picked this one up in Tesco. Your post gave me the munchies…

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New York Times review of noodle expert favourite instant noodles

https://www.nytimes.com/wirecutter/blog/best-instant-noodles/?smid=tw-nytimes&smtyp=cur

Good to see Chapagetti up there. I've recently been eating quite a bit of Samyang potato ramen . It's good stuff, decent noodles and flavourful sauce.

I like these types of noodles, very chewy and a mellow heat from the sichuan pepper.

Went noodle shopping and these looked interesting. The noodles looked like they were going to end up as a gooey clump after they were cooked, but the sauce loosened them up nicely. There’s a sachet of creamy sesame sauce, soy sauce and seasoning powder which is pretty much salt, sugar and msg.

I actually found them a little bit bland straight out the pack and incredibly salty. They woke up a bit with some chilli oil though and were quite nice.

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This week’s hot condiments. The Lao Gan Ma is properly tasty and the gochujang drizzle sauce is loaded with msg so it’s difficult to stop yourself having a little taste 😀

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There's a Tian Tian in Canary wharf, maybe it has different stock?

The fungus has been renamed to 'Jelly ear' or 'Wood ear'. Peculiar to Elder and very common in the UK.

The Chinese name translates as "wood ear". The pale frillier one is "cloud ear".

Noodles, brisket, spring onion, coriander, crispy onions with some extra chilli garlic hot sauce stirred through.

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my wife went on a mad mission and created her own version of the Laoganma no nasty extras just oil chill, peanuts, salt pepper, hasa different taste to loaganma but it rocks.

Late night snack. These are imported Korean ramen according to the back of the pack. The instructions called for 500ml of water but I didn’t want soup noodles, so I halved it. Noodle texture was not dissimilar to Super Noodles and the sauce was fiery and delicious. I did some stir fried broccoli and pork belly on the side to bulk it up to a full meal.

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Snap. Though I think mine hit the spot better. Proper hard hitting with a chilli oil and five spice flavour all over the place.
I had some pork shoulder I grilled and shitake mushrooms/carrot/marinated egg I threw in there.
Not very spicy but got mad flavour. New favourite.

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Cool, I saw those ones too. I’ll get some of them next time!

Thanks.
I was trying to indicate that the (common English language) name had been purposefully moved on from the former discriminatory name.

Yeah, was just pointing out that the Chinese name has always been wood ear, so it might be new in English but not elsewhere.

Really enjoying them. Gonna try them with some giant prawns next time.

Chapagetti status: finally tried.

Not bad. Nice noodles and included veg. Soup base is nice. I’m not going to chalk them up as my favourites though, mostly because I like a bit of chilli heat. I kept these child-friendly this time with some leftover cooked chicken wings and a handful of peas. Next time I’ll be doshing some chilli oil on them.

Sorry, late to reply here. I'm afraid I've never found a good source of fresh sechuan peppercorns in Glasgow.
But I admit that I prefer making a sweeter DanDan over the transcendental sechuan numbness as my young kids love the DanDan but can't handle that sort of heat.

Home made chilli oil really is the way to go. Tonnes of recipes on youtube, I make one thats really just a combo of different recipes I've copied over the years. You can really go over board with the heat with the diy route.

Trying some of these flat noodles. Pretty good, very slimy. Sauce was pretty good too. Added the usual like a load of kimchi.

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Late night snack needed so I thought I’d try these. I didn’t check the ingredients in advance; the noodles are sweet potato starch apparently but have an almost identical look and texture to those big multi-packs of mung bean vermicelli noodles you can get in Tesco. The overwhelming taste was aniseed coupled with salty and hot. I didn’t like it and dumped the soup after a few mouthfuls. That left me with a pile of gritty crud in the noodles that I assumed was Szechuan pepper, but I can’t see any in the ingredients. Didn’t like. Dumped the rest in the food waste.

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