The Noodle Thread

[Unrepented]

Yee Fu Mee is also good.

 

[Unrepented]

I learnt this from a very old and traditional steamboat shop in China.

Pig Bone Marrow only, add some gloves of garlic, slow boil until the soup is milky white. It makes a good soup base.

New soup add to left overs, the soup gets thicker and yummy.

Anyone can tell how to make a good soup stock? I would like to just put in the noodles, veg and fishballs. Never could get it right. I recall the older days when the fishball noodle stock was really nice.

 

[Forvendet]

Yee Fu Mee is also good.

What's that?

 

[Unrepented]

It is from cantonese crusine; dried deep fried noodles that you cook in a soup base. Can get this from Shop and Save noodle section, the noodles is golden brown. This noodle dont turn soggy, texture like soba.

You can get this dish from any local "chi char" stall in coffee shops.

What's that?

 

[Forvendet]

It is from cantonese crusine; dried deep fried noodles that you cook in a soup base. Can get this from Shop and Save noodle section, the noodles is golden brown. This noodle dont turn soggy, texture like soba.

You can get this dish from any local "chi char" stall in coffee shops.

Is the one commonly called yee mee?

 

[drifter]

Yes true, slurping laksa is dangerous for your shirt. However in Japan, breaking up strands of noodle seems to be taboo, whether when cooking or when eating. Whole strands certainly look nicer at serving. But for Japanese, not only at serving, but they don't break up the noodle even when eating. A whole strand must go into the mouth, not bitten off with the other half falling back to the bowl or spoon. They don't even use spoons, just chopsticks only. Slurp up the noodle first, then drink the soup from the bowl.

who said japanese dont use spoon when eating ramen ? they use spoon which is bigger then normal table spoon when serving their ramen . the reason behind the big spoon is for you to slurp more soup .

 

[drifter]

Japanese don't have so much noodle varieties like Chinese do. There're only ramen, ubon and soba. There's no such thing as dry Japanese noodle as in Chinese style, it's always served in soup. It's served dry only when served cold (soba and ramen) or fried (udon). All are quite easy and safe to slurp. I'm not sure about how the chef or restauranteur feels when one eats quitely, but slurping noodle seems to be a eating culture.

When I ate noodle dishes with my Japanese ex-GF, she would slurp loudly like a miss piggy though she's quite skinny. The noise comes naturally as when one slurps long strands, more air are sucked in producing that noise. I think it's not so much about the noise, it's about not breaking the noodle strand.

they have yaki udon ( fried udon ) and yaki soba ( fried soba )

yes , they only have udon , ramen and soba . but they are many different types of soba , udon and ramen noodles .

 

[Forvendet]

they have yaki udon ( fried udon ) and yaki soba ( fried soba )

I think Japanese yaki udon is fried like Chinese char kway teow, not really dry in the sense of Chinese dry or soup noodle. Chinese dry bak chor mee looks the worst oily. I think it beats char kway teow to the most oily.

 

[KNNBCCB]

just had my kway chap .
full of unwanted pig's stuffs

sedap !

 

[Ramseth]

they have yaki udon ( fried udon ) and yaki soba ( fried soba )

yes , they only have udon , ramen and soba . but they are many different types of soba , udon and ramen noodles .

I think Japanese yaki udon is fried like Chinese char kway teow, not really dry in the sense of Chinese dry or soup noodle. Chinese dry bak chor mee looks the worst oily. I think it beats char kway teow to the most oily.

Right on. Fried is not the same as dried. All traditional noodles in China and Japan were invented as soup dishes. It was much later that the Cantonese invented the boiled-and-dried versions that the Hokkiens and Teochews adapted to. Chinese also have fluid-dry versions that the Japanese don't have - noodles served in braised sauce, e.g. lor mee, beef noodle and from the Malays, mee rebus. Japanese do have their own boiled-and-dry version too, but nothing like Chinese dry versions - zaru soba, the cold buckwheat noodle. That's very good.