Of all the
carbohydrates in the world - oats, rice, bread, noodles.... Can you guess what
my favourite carb is? It starts with an N and ends with oodles. Yep, oodles of
noodles!! Whether it be slippery translucent rice noodles, chewy wheaten egg
noodles or thin squiggly vermicelli, nothing tickles my tastebuds more than a
big bowl of noodles. Pure bliss for me is slurping away at a pile of noodles,
never failing to get a little bit of sauce or soup on my shirt every time in
the midst of all my enjoyment. They are my absolute favourite comfort food. Of
all time. Full stop.
If the title exists,
I am a noodlie. Among my favourites are beef brisket noodle soup (with tendon,
of course), Pho, vermicelli salads and Tsukemen. Tsukemen is a type of dipping
noodle, similar to ramen but served cold with a small bowl of soup of the side.
This style of ramen is typically eaten in the warmer months in Japan as it is
more refreshing and less heavy than traditional ramen, which is why I love it
so much. To eat Tsukemen, you take a few strands of noodle, dip them into the
soup and slurp them up. This way the noodles stay al dente and you can
appreciate their wonderfully chewy texture, as well as control the amount of
soup you get in each mouthful. All the deliciousness of ramen, but without
feeling too hot or heavy afterwards!
- Wednesday, July 09, 2014
- 5 Comments
