GoGo noodles

Lucky me! that I have good friends that feed my noodle obsession. When I peruse the noodle isle, I am usually drawn to the Japanese and Korean noodles first and end up with a basket full before I even get to anything else. Fortunately for me I get all kinds of interesting noodles that I wouldn’t otherwise come upon if it weren’t for me peeps. This being one of them. I got a whole shlew of Filipino brand noodles for my birthday last year. The portion size is very snack appropriate. Included with the individually wrapped bean thread noodles were a packet of seasoning, packet of oil, dehydrated carrots and chicken bits. Well, all the ingredients went in the bowl along with hot water from my Zojirushi water dispenser, covered the bowl up and the wait began. I was pretty content with how the noodles came out, they were chewy and a little on the gelatinous side – perfect! The soup is a simple soup with a strong flavors of onion and carrots. The star was really the noodles though and wish the soup had more of a unique Filipino flavor.

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I’ve noticed more of a variety of Vietnamese instant noodles popping up. However, they are hard to find. These were given to me by a friend, otherwise, I’ve never seen these in the Asian grocery stores. Most of the Vietnamese noodle dishes are made with rice noodles as it’s used more often in their dishes. I was surprised by all the ingredients and fork that they were able to cram in this tiny cup. The soup had a distinct beef flavor. I think I tasted a hint of basil also but overall, the soup was too salty. I could have done without the oil packet or just added less too. As you can see, the portion size of these noodles are very small and barely enough to make a decent meal. I would not buy these for myself.

(1 votes, average: 1.00 out of 5)

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Woke up late Saturday morning and wanted something quick so I grabbed these noodles because it didn’t require a lot of effort or cooking time. When I emptied the seasoning packet I noticed the huge chunks of MSG. I smelled the bamboo as soon as I poured the hot water over the noodles and thought to myself that this flavor is going to be awful. Bamboo is not my favorite but I’ve started to acquire the taste for it as my palette has matured. The bean thread noodles were thicker and chewier than other noodles. The bamboo flavor was not as strong as it smelled. There are bits of artificial pork and lots of dehydrated green onions. I had that MSG tingle on my tongue when I was done with the soup. mmm mmm em es geeee.

(1 votes, average: 5.00 out of 5)

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After a shitty day at work, I was ecstatic to come home to one of my most favorite noodle dishes ever!! Anthony’s mother made Soto Ayam…mmmMMmm. It’s always such a special treat and is so delicious. Soto Ayam is an Indonesian chicken noodle soup that’s usually made with vermicelli rice noodles….but it’s so much better with bean thread (or cellophane) noodles. The reason why I love-love Soto Ayam so much is because it’s served with so many goodies. Soto Ayam is most often served with shredded chicken (but not tonight), hard boiled eggs (quail eggs are better!) slices of fried potatoes, fried shrimp chips and lots of veggies. The soup has an intense and savory flavor with a hint of sour because of the tomatoes, think of chicken soup on crack. Shredded cabbage and bean sprouts add texture and crunch. The fresh flavor of the basil and cilantro rounds out the dish. The fried potatoes and egg make this a hearty and substantial meal. A squeeze of fresh lemon is a must to add extra zing to the soup.


These are the bean thread noodles in it’s raw and cooked form. Oriental King seems to be the most popular brand in my neck of the woods. The wonderful thing about this noodle is that it absorbs the soup or sauce it’s in…at a rapid rate…so you have to eat fast! which shouldn’t be a problem…for me anyway. I also really enjoy the slippery, smooth texture, the chewiness, and the airiness of the noodles. Bean thread noodles are very easy to make: soak the noodles in hot water and give them a quick boil. The noodles are quite delicate, so be careful to not over cook or you’ll end up with a starchy pot of water.

Leave no noodle behind….I went from empty to full in 10 minutes.

(1 votes, average: 5.00 out of 5)

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