Tag: noodles

Critically Panned

Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong. Yakisoba pan has been a konbini staple since the 1950s, keeping hungry salary men full and fed ever since. Perhaps if convenience stores in the US could embrace the pasta sandwich, we would all be a bit better off.

Making The Case For Yakisoba Pan

Few other grab-and-go meals can beat that affordability, longevity, and satisfaction. Wrap these sandwiches up for school lunch, travel snacks, late night munchies; you name it. They’re every bit as comforting at any temperature or time of day. Typically, the noodles nestled inside are more like ramen noodles made primarily with white flour, but buckwheat soba makes more sense to me, given the name and added nutrition. Even if you splurge on the highest quality—which you should, given how much each component counts—you’ll still be able to feed an army on a budget.

Fun On A Bun

Think about it merely as yakisoba, AKA stir-fried soba noodles, packaged in an edible container. If you’d consider pairing garlic bread with spaghetti and meatballs, you’re already there. The soft hoagie roll yields easily to the earthy wheat noodles within, seasoned simply with soy sauce and sesame oil. Typically, there’s little more than a bit of pickled ginger for garnish on top, but I prefer to add some veggies for more texture and flavor. Any old frozen vegetable mix will do; the last thing I want to do is make this into a whole production. Yakisoba pan is simple, first and foremost. Add whatever you want and leave out what you don’t.

Newsworthy Noodles

Can we start a new movement that embraces bread as the vehicle for more foods? Yes, even MORE than we currently regard as acceptable, of which I’m aware there’s an extensive list. The fact of the matter is, there’s nothing that doesn’t work well as a sandwich, soba noodles included.

Continue reading “Critically Panned” →

Hannah (BitterSweet)4 Comments

Uncommon Ramen

Traditionalists may claim that true ramen can only be made with fish, pork, or chicken, but JINYA Ramen Bar is out there proving them all wrong. For an omnivore restaurant that otherwise sticks pretty close to the classics, they have a stunning array of fully vegan options, each one every bit as thoughtfully curated, cooked, and composed. Shattering the notion that plant-based will only be second best, these full-on flavor bombs are honestly the best bowls of ramen I’ve had in years.

First up, the Flying Vegan Harvest. Starting with thick, chewy noodles at the heart of this bowl, my dining partner in crime questioned suspiciously, “Are you sure these aren’t egg noodles?” If not for having “VEGAN” right in the title, I might be more concerned, too. They swim languidly in a savory miso broth crowned by umami Impossible meat and silky tofu cubes. Charred broccolini, bean sprouts, and corn complete the meal with veggies even haters will crave, all tied together with crispy garlic and touch of chili oil. If you, like me, want a little bit of everything, this is the one to get.

In the mood for something both comforting and invigorating? The Spicy Creamy Vegan Ramen is your new bowlmate. A hearty vegetable broth mixed with soymilk creates a velvety soup to support tofu, green onions, spinach, crispy onions, and garlic chips. Spiked with chili oil for a gentle a touch of heat, it’s easy to slurp right to the bottom of the bowl.

Here’s the thing though: My favorite part of this dinner wasn’t even the ramen. If you start with the Impossible Gyoza, good luck finding anything else that can compare. Stuffed with juicy, well-seasoned Impossible meat, it mimics the texture and flavor of traditional pork gyoza like nothing I’ve had before. One bite brought me right back to Japan, ducking into a tiny street stall to snag a few dumplings before catching the train. This dish is the best way to use Impossible meat right.

On that note, there are also Impossible Buns; pillow-y steamed buns wrapped around sweet Impossible meat patties, drizzled with vegan mayo and flanked by cucumbers and avocado. While mine was a bit cold, I can see it being wholly satisfying when served hot.

Finally, big shout-out to their Tempura Brussels Sprouts, since conventional tempura is typically off the menu for anyone avoiding eggs. Light and crispy tempura batter encases perfectly cooked Brussels sprouts, seasoned with a touch of truffle oil and salt. It’s simple and simply perfect, ideal for a happy hour pairing or quick snack.

With over 60 locations and still growing, JINYA Ramen is out there holding vegan options to the same high standard as their conventional counterparts, and succeeding with flying colors.

Hannah (BitterSweet)8 Comments

Have Your Cake Noodle And Eat It, Too

Jewish Christmas is by far my favorite of all the winter holidays. Though it may not be marked on the calendar as such, I’d argue that it’s every bit as legitimate as all the “national holidays” that social media loves to celebrate. Notably absent is the expectation of exchanging gifts, spending all day in the kitchen creating an elaborate meal, or time with the extended family with questionable political views. Quite the contrary; you’re fully expected to spend a good chunk of the day sitting in silence, enjoying the darkness of a movie theater, where you can (hopefully) avoid most people, then treat yourself to the finest American Chinese cuisine that your nearest hole in the wall takeout spot can provide.

Usually, I’ll have my order figured out long before the credits roll. Who am I kidding, I usually have my dinner game plan set before breakfast. The day can change and my mood may shift, but the craving remains the same. It seems like there are more people than ever seeking solitude at the movies, which means my social battery is still exhausted by that single outing. Returning to the safety of my home, I’m much happier to slip back in front of the stove to craft my own homage to Chinese takeout.

Moreover, for anyone that appreciates the art of crispy cake noodles, you’ll know that they’re best when eaten right away, making them a poor candidate for extended transport. For best results, you’ve gotta eat them right away, which means taking matters into your own hands. Luckily, that’s much easier than it may seem, thanks to the beloved air fryer.

What Are Cake Noodles?

Backing up a step, cake noodles may also be called noodle cakes, fried noodle cakes, or pan-fried noodle cakes, depending on the actual preparation and how literal the menu writer wants to be. They’re found in various permutations across numerous Asian cuisines, and have a notable following especially in Hawaii. Rather than a typical stir fry that creates charred chewy stands of individual noodles, the entire portion of noodles stays together in one large clump and is cooked to a crunchy finish. Any combination of protein and vegetables will then be cooked separately and plated right on top. The noodles begin to soften as the sauce they’re topped with begins to soak in, which makes them such an ephemeral, short-lived entree.

What Are The Best Type Of Noodles?

All noodles are beautiful, but if we’re talking about crispy cake noodles, wheat-based chow mein is the gold standard. Technically, any noodle can become a cake noodle, but very thick options like udon won’t become crispy all the way through, and gluten-free noodles may not stick together properly. There’s no harm in experimenting, though; even if you don’t make a cake noodle, you’ll still make something entirely delicious.

Why Use An Air Fryer?

We all know by now that air fryers are really just glorified countertop ovens, but that doesn’t make them any less convenient. In this case, their quick cooking capabilities and high temperatures create a perfect crunchy crust across your entire noodle cake, fully enclosed so there’s no temptation to stir and break them up. This preparation is especially well-suited to basket-style models for their round shape, popping perfectly circular noodle disks every time.

What makes cake noodles so special is their textural contrasts. Golden-brown, fried noodles, crispy and delicate on the outside yet tender on the inside, shine when plated with a savory medley of vegetables, succulent tofu, and a rich, flavorful sauce that coats every strand.

These little crispy marvels serve as a reminder of the simplicity and pleasure of Jewish Christmas. No need for complicated recipes, extravagant dishes, or expensive takeout – just a hearty, satisfying meal that warms the soul. It’s a culinary embrace that brings us comfort and joy during this quiet celebration. Even if you’re celebrating a more conventional Christmas this year, you might want to consider a round-two taking this approach the following day.

Continue reading “Have Your Cake Noodle And Eat It, Too” →

Hannah (BitterSweet)11 Comments

Charred Noodles for Char Kway Teow

Sizzling, hissing, and popping violently, char kway teow is a dish that truly does speak for itself. If you don’t hear it first, you’ll definitely smell it; heady plumes of smoke carry the intoxicating aroma of caramelized soy sauce through the air for at least a dozen city blocks. Though one of a million noodles, it’s the fine details that set this one apart as a worthy headliner on any Malaysian menu.

A Brief History of Char Kway Teow

Originating from Chinese cuisine, particularly Teochew and Hokkien traditions, the dish’s name itself is rooted in Hokkien language, with “char” signifying stir-frying, “kway” representing rice cakes, and “teow” meaning flat. As Chinese immigrants settled in Southeast Asia, including Malaysia and Singapore, they brought their culinary heritage with them.

Over time, these traditions merged with local ingredients and tastes, resulting in the evolution of char kway teow. It became a popular street food, served in hawker stalls across the region due to its affordability, hearty nature, and bold flavors. Though the exact date and place of its creation remains uncertain, char kway teow has established itself as an iconic and beloved Southeast Asian dish, celebrated for its unique flavor as much as its cultural significance.

Key Characteristics

Many other suspiciously similar stir fries share numerous elements with char kway teow. While undoubtedly delicious in their own rights, none can compare with this singular culinary feat. The essential factors that define the dish include:

  • Flat Rice Noodles: The star of the show, these wide, silky rice noodles provide a chewy foundation for the dish. They’re similar to pad thai noodles but wider. These noodles are known for their chewy texture and ability to absorb the flavors of the sauce.
  • Dark Soy Sauce: The primary seasoning for char kway teow is dark soy sauce, which gives the dish its signature dark color and a slightly sweet and savory flavor. The dark soy sauce used in char kway teow is thicker and richer than regular soy sauce, clinging better to the other ingredients as well.
  • High Heat Cooking: Char kway teow is traditionally cooked in a hot wok over high heat, which imparts a smoky “wok hei” flavor to the dish. This cooking technique adds depth and complexity like nothing else. This is the absolute most important part of the whole concept. Without that char, those subtly blackened edges and smoky finish, it’s just another bowl of generic noodles.

How It’s Made

Truth be told, technique is even more important than specific ingredients in this case. Intense heat ripples through the whole kitchen when the wok is set on full blast, smoldering and searing anything in seconds. Replicating the flavor and texture that creates through any other means is impossible, which is why it’s so hard to master at home. Few consumer stoves can get hot enough, and even if they do, most people don’t want to commit to setting off their smoke alarms for a weekday dinner. It’s such a popular street food for the same reason; open air markets pair better with live fire cooking than enclosed spaces.

Pungent garlic, soy sauce, and sometimes chili paste season those blistered noodles in a literal flash in the pan. Traditional recipes may include prawns, sausages, or other meat, but vegetarian versions are just as common, omitting or replacing the protein with fried tofu. Vegetables are used sparingly, leaning heavily on bean sprouts to add a fresh, crunchy contrast to the savory medley.

(Side note: I can’t help myself and tend to go overboard with zucchini, mushrooms, bok choy, and anything else that happens to be in the fridge, as seen here. In this case, do as I say, not as I do!)

Never A Bad Time For Noodles

Unlike the standard American diet that normalizes only certain dishes as “breakfast foods,” savvy Malay people will happily enjoy noodles throughout the day. Whether as a hearty breakfast, a quick lunch, or a comforting dinner, it never fails to satisfy. You’ll find char kway teow everywhere, on the menus of street stalls, hawker centers, and even upscale restaurants, as a testament to its enduring popularity.

Like any noteworthy noodles, char kway teow is more than just a dish; it’s a testament to the vibrant tapestry of Southeast Asian culinary traditions. With its broad appeal, dynamic flavors, and endless possibilities for adaptation, it’s a safe bet for a winning meal.

Hannah (BitterSweet)12 Comments

Noodles You Should Know: Liangfen

Jiggly, wiggly JELL-O is a staple of early American desserts, persisting to this day as a favorite of the young, the old, and the boozy reveler alike. Most associate it with sweet desserts, packaged in all sorts of fruity flavors, but it hasn’t always been that way. In fact, gelatin was traditionally a savory ingredient, featuring prominently in some questionable gelled salads, or for the upper class, aspics instead. Of course, there’s so much more to it than that, especially when you consider different plant-based gelling agents. Thus, whenever I see “Sichuan green bean jello” on a menu, I’ll always jump at the chance to place my order.

Better known as liangfen, it’s not actually made from JELL-O or any animal-based gelatin at all. More accurately, it’s typically made from the starch of either mung beans or green peas. It may come as a surprise when it arrives at the table in bright white, blocky rectangular lengths, stained red with chili oil, boasting a hint of green color only from scallions or celery leaves on top.

What are Liangfen, AKA Cold Jelly Noodles?

Slippery, with a short bite that’s much softer than a chewy wheat-based noodle, they’re very easy to eat, provided you can gently coax them onto your chopsticks. It can be tricky to pick up more than one strand at a time, especially if they’re slicked with a richly umami sauce. Consider them the tofu of noodles, being almost completely flavorless before soaking in a deeply flavorful sauce. Mala Sichuan peppercorns, black vinegar, pungent chopped garlic, toasted sesame seed, and red hot oil sizzling with chilies are all essential for this dish.

Make Your Own Liangfen

As a naturally, “accidentally” vegan noodle, there are plenty of excellent recipes online that need no modification. It’s incredibly easy to make and fully customizable to your tastes, in case you’d prefer a sauce with less heat or more acid.

Where Do Liangfen Come From?

Served cold, the contrasting heat of the spices is what makes it so addicting. Especially on hot summer days, it’s incredibly refreshing while making you sweat at the same time. Fittingly, the name liangfen translates to “cold starch” or “cool noodle” in English. Born some time within the Qing Dynasty (1644-1912,) it began life as a humble street food in the Sichuan province, spreading quickly to proper eateries and even fine dining restaurants.

Eat Liangfen For Your Health!

For the health-conscious, there’s a lot to love about this sleek, silky treat, too. Low in calories and fat, it’s also rich in fiber and quality carbohydrates, promoting digestive health and providing a sustainable source of plant-based energy. Since these noodles are made of starch instead of wheat, they’re gluten-free and free of all major allergens.

Upon first bite, the unique gelatinous texture, seeming to melt in your mouth, grabbing your attention as something far outside the realm of western culinary creations. The interplay of flavors is a symphony of sensations; the tangy vinegar dances with the umami soy sauce, while the chili oil adds a crescendo of heat. Altogether, it’s an extraordinary noodle that should be a prominent guest at your table, too.

Hannah (BitterSweet)7 Comments

Can You Hakka It?

Long before the rise (and fall) of so-called “fusion” cuisine, Hakka noodles managed to carve out a special place for themselves in Indo-Chinese culture. Seen only on some northern Indian menus, these noodles have transcended geopolitical boundaries to become a beloved staple by people of all walks of life.

The Origins of Hakka Noodles

Hakka noodles trace their roots back to the Hakka people, also referred to as the Hakka Han or Hakka Chinese. Unlike other Chinese communities, the Hakka Han don’t all come from one single region in China. The name Hakka means “guest families” in Cantonese. Made up of migrants fleeing the wars and upheaval during the Qing dynasty, they gradually dispersed and settled across the Indian subcontinent.

The city of Kolkata (formerly Calcutta) in India became the new home to many of these displaced refugees and over time, their vibrant fusion of Chinese techniques and Indian flavors were adopted as iconic, beloved street food dishes in India and beyond.

What Makes Hakka Noodles Special

Hakka noodles stand out from their other noodle brethren due to their distinctive texture and flavor. Made from a dense wheat flour dough, the strands are thin and long, with a remarkably resilient, springy, and chewy bite.

Sweet soy sauce is the primary flavor, leaning in on aromatic garlic and ginger, rather than the potent spices that create dazzling Indian curries. Due to their lack of overt heat, some consider Hakka noodles to be something relegated to the kid’s menu, but to let only youngsters relish this simple pleasure would be a true shame. They serve as a blank canvas, readily absorbing the flavors of any ingredients you throw at them.

Serving Suggestions for Hakka Noodles

Thanks to the long history of vegetarianism in India, paired with the expense and scarcity of meat, most recipes are naturally plant-based. Any vegetables available are fair game, but the most common additions include:

  • Bell peppers
  • Cabbage
  • Shredded carrots
  • Scallions
  • Bean sprouts

If such a mild approach sounds dull to you, you’re not alone. That’s why you’d very likely find fiery condiments table side to add to taste, such as:

Hakka Noodles; Always A Welcome Guest

To this day, you can often find Hakka noodles being prepared on sizzling street-side carts in India, where skilled vendors effortlessly toss the noodles in giant woks, creating an enticing aroma that lures passersby. The art of making Hakka noodles is still being passed down through generations, preserving the original spirit and pride that goes into every plate.

Hannah (BitterSweet)3 Comments