#022 MYOJO Ippechian Yakisoba Japanese Style Noodles
If you are a fan of Nissin UFO Yakisoba, you’ll definitely like these noodles. As you can see, the instructions are printed in English and even better, there are pictures! I had so much fun making these noodles because I felt like I was making Yakisoba noodles from scratch.
After I carefully peeled back the cover exactly to the dotted line, I found 4 seasoning packets, one of which I had never seen before: mustard mayonnaise! Who would have thought that the secret ingredient to Yakisoba is mustard mayonnaise?? Yum. Another nice surprise was when I poured out the contents from the dry vegetable package to find such huge pieces.
So after the noodles and dry vegetables cook, there’s a nifty built in spout where you pour the water out without sacrificing a single noodle. Sooo cooool!!
BEFORE
AFTER – Not only were these noodles really fun to make, they tasted so good! The noodles were perfectly al dente and the mustard and mayo added an extra creaminess that I didn’t find with the Nissin UFO Yakisoba.
*Product of Japan
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HOME MADE: Kao Piak
Okay, don’t laugh but this was my attempt to make Laotian rice noodle soup. I realize now that the noodles are a wee bit thicker than it’s supposed to be….but considering that this was my second time making the noodles from scratch, I was happy that these turned out edible. The ingredients (rice flour, tapioca starch and boiling water) are simple but making the noodles are a challenge. Aside from not cutting the noodles the right size, I don’t think I kneaded the dough for as long as I should have because the texture was a little off. Despite the sub par noodles, the broth came out pretty tasty and was also simple to make. I started by adding a whole stew chicken to a pot of water. If you don’t have a stew chicken, you can use thigh meat. Then ginger, a stalk of lemongrass goes in the pot and some salt. A neat little trick that I learned is to pound the stalk of lemongrass to release the aromas and tie into a knot before you add to the stock. Bring the liquid to a boil and simmer for 2-3 hours. The longer the better. So simple but soo good.
#021 MYOJO Okinawa Soba
Don’t be fooled by the word soba, these are not buckwheat noodles. Okinawa soba is just the style of ramen from Okinawa! That’s all I know. The soup has a strong bonito & seaweed flavor and the noodles are different in that they are flatter, thicker and a bit chewier. I’m not sure why but I really like the wavy shape, it makes it extra slurpy and fun.
*Product of Japan
instant noodles, ramen noodles | Comments (4)Canned Ramen: Brand & Flavor in Japanese….TBD…
I’ve heard rumors about ramen in a can and never thought I would actually be able to try it anytime soon….UNTIL…Ayako was kind enough to bring me back a can on a recent trip to Japan. It’s been sitting on the dining room table for quite a while now. I guess I’ve been waiting for the right moment to pop it open…and so tonight…I guess it was time. The few words on the can that were in English declares that the ramen can be eaten hot or cold. I decided to eat them hot. My first impression when I poured the noodles into the pot was that it looked like rubber bands. And my first impression was right because it had the texture of rubber bands (if rubber bands were edible). Anthony researched and found that canned ramen is generally made from a type of yam used to make Konnyaku jelly. The reason that they use yam is so the noodles have a longer shelf life. This was a very interesting experience that I’m not sure is for everyone. The soup wasn’t bad, it tasted like chicken broth or canned Chinese shark fin’s soup if you can imagine that. There were 2 slivers of bamboo and a chunk of real chicken (that was dry). I have mixed emotions about canned ramen. It wasn’t as good and fun as I expected. Maybe I would feel different about it if I had eaten it after it rolled out of a vending machine piping hot.
*Product of Japan
instant noodles, ramen noodles | Comment (1)