Updated: Jul 27, 2020
Everyone loves noodles. They are quick meals that resemble the perfect comfort meal and give you the satisfaction that you've eaten junk food.
There are many kinds of noddles and if you watch Ugly Delicious on Netflix you'll also know that every culture has their own version of noodles.
Yesterday I practically did a PHD on noodles but just as I was ready to publish, my while blog disappeared so I decided to dish out a series on noodles. Here is the number 1 noodle dish I can't live without.
Generally most oriental noodle recipes use a stock base (animal broth/vegetable stock) either as a soup or else to boil the noodles in. I usually boil my noodles in chicken stock and then use the starchy stock water to add in the curries if its left over. Ginger and garlic are great additions to this main stock. Some soups use spices (pepper, star anise, cinnamon, clove and bay leaf are the popular choices.) there's always chilli (as per taste) added, with some sort of oil and some sort of Meat and Vegetables (Carrots, Spring Onions, Cabbage) with Onions (red/white). Condiments do enhanced the flour of the soup, I love fish and soya sauce but many people add other sauces like oyster sauce, hoisin, schezwan sauce.
Thukpa: (Tibet): Growing up in Mussoorie exposed me to a lot more Tibetan culture that most average Indians would. There a staple of Tibetan momos with the warm thukpa still reminds me growing up those years at Woodstock when we would go to the buzz (bazaar) and visit Momo Tenzin's shot before clock tower.
Ingredient List (affiliate links) from products i love and use
This recipe is sourced from the third edition of The Landour Cook Book. Incase you're interested in the recipe.
In my noodle series, Thukpa is the No 1 Noodle Dish. Next time we will talk about Ramen Noodles.