Noodles
7 recipes
Kumamoto Ramen: Tonkotsu Broth with Dark Ma-yu (熊本ラーメン)
A one-serving Kumamoto-style ramen built from a named concentrated tonkotsu soup, boiling water, Chinese noodles, ready-made toppings and a final drizzle of ma-yu. Includes every assembly step, boiled bean sprouts, handling notes for store-bought soft-boiled seasoned egg, and the regional background of Kumamoto ramen.
Jajangmyeon: Korean-Chinese Black-Sauce Noodles with Pork and Diced Vegetables (짜장면)
How to make jajangmyeon (짜장면), the Korean-Chinese noodle dish of thick wheat noodles under a glossy black chunjang sauce with pork belly, cabbage, onion, zucchini and potato. Covers choosing chunjang and fresh noodles, the order of removing and returning the pork and cabbage, rinsing the noodles, thickening the sauce with cornstarch, and the dish's background in Incheon.
Chongqing Noodles (Chongqing Xiaomian, 重庆小面): Red Oil and Sichuan Pepper Mixed in the Bowl
How to make Chongqing noodles (xiaomian, 重庆小面) from cook Elaine's China Sichuan Food recipe card: the seasoning goes straight into the serving bowl, is loosened with noodle-cooking water, then topped with noodles, bok choy, peanuts, scallion, coriander and zha cai. Also covers Chongqing's breakfast noodle culture, choosing noodles, chili oil and zha cai, the card's unresolved yield, and fixes for a bowl that isn't quite right.
KL Hokkien Mee: Kuala Lumpur-Style Noodles Braised in a Dark Caramel Sauce
How to make KL Hokkien mee, the Kuala Lumpur version of the dish: render pork fatback into lard, brown pork belly with garlic, prawns and wombok, then braise thick yellow Hokkien noodles in a dark sauce of chicken stock, cooking caramel and soy sauce. Served with sambal belacan and lime. Includes how it differs from Penang's soup-style hae mee and what the recipe leaves open.
Zhajiangmian: Beijing Fried Sauce Noodles with Pork Belly and Two Bean Pastes (炸酱面)
How to make Beijing-style zhajiangmian (炸酱面), thick wheat noodles tossed with a dark pork belly sauce built on ground bean sauce and tianmianjiang, topped with julienned cucumber and carrot. Covers the aromatic oil, rendering the pork, how far to reduce the sauce, why the sauce makes more than the noodles need, how to choose the pastes, pork safety and storage, and how it differs from Korean jajangmyeon.
Mee Rebus Recipe: Singapore's Sweet and Savory Hawker Noodles with Sweet Potato Gravy
Singapore hawker mee rebus as a home recipe thickened with sweet potato. How to balance sourness and heat for yellow noodles, substitutes for dried shrimp and tamarind, regional differences, storage and plating, with amounts and visual cues that keep you from getting lost.
Lo Mein: Chinese Noodles Tossed in Sauce with Chicken and Greens
How to make Chinese lo mein at home with chicken, bok choy and bean sprouts: choosing noodles, using dark soy and oyster sauce, how it differs from chow mein, plus fixes for common mistakes, storage and what to serve alongside.