Noodles – we absolutely adore them. So many shapes – flat, round, skinny, short, hollow, twisted. So many types – buckwheat, rice flour, wheat flour, egg. So many textures – distressed, smooth, rough, hard, soft, ‘QQ’, opaque, translucent. So many ways to make them – hand-pulled, machine-pressed, hand-cut. So many names – mee pok, mee kiah, kway tiao, bee hoon, tang hoon, ramen, soba, udon, spaghetti, fettucine, tagiatelle, fusilli, phew.
Here we are at Noodle Tasting Session Number Too-many-to-remember and we are trying out a new noodle recipe (from our wonderful noodle supplier) that has a more opaque white look (vs our current translucent one) and a smoother texture.
We also tried it at various stages too. How it reacts when it is a fresh bowl and how it feels when the noodles have been soaking in for over 2, 3 and 4 minutes.
The new one is pretty good we must say. We might be giving it a go in the next few weeks.