Oodles of noodles: a noodle thread

igCorcaigh

I'm creating a thread about noodles, as they do come up for discussion at times on other Food threads.

Discuss favourite brands, the wild array of noodle types available, and recommended sources, dried or instant noodle varieties, recipes etc.

Speaking of threads, I tend to prefer the thinner type for Chinese food, but not unwilling to have a fat udon from time to time (no laughing at the back).

This one is my go-to for Chinese style egg and shrimp noodle, Sau Tau brand:

igCorcaigh

I've just cooked this noodle, my first time with it.

It's a pure wheat flour noodle, so doesn't hold much flavour, but very thin and cooks in 3 minutes. From Jia Jia in Cork.

After cooking (one portion):

the beer revolu

I'm really enjoying the mung bean thread noodles (Jia Jia, also) at the moment. They are kind of like rice vermicelli but with more bite. I really like the texture.

For instant noodles, I like the Nissin range. Love their huge range flavours and, in my experience, they're all good!

igCorcaigh

These ones @the beer revolu? I'm not a huge fan of rice noodles, as they lack any kind of texture.

the beer revolu

https://www.boards.ie/discussion/comment/122132136#Comment_122132136

I get these ones (less packaging) but I'd say they are much the same.

The texture is way better than rice noodles - they have a springy bite.

the beer revolu

Top Tip for instant noodles : crack an egg into the bowl for a more substantial snack.

Currently eating Nissin spicey sesame oil flavour noodles with an egg and lots of wild leek, wild garlic and chives.

rje66

What are peoples thoughts on the straight to wok noodles. I use them, but find them flavourless. Mostly used to bulk up a dish. Are there better options???

igCorcaigh

https://www.boards.ie/discussion/comment/122134723#Comment_122134723

I like them. Very handy and a nice texture; they don't clump. I tend to use the thick udon type ones, the odd time.

I think with noodles, the flavour comes more from the sauce, so it's mostly about texture for me.

igCorcaigh

https://www.boards.ie/discussion/comment/122132581#Comment_122132581

I like the black garlic Nissin, must try more varieties.

When it comes to those instant noodle packs, I wish you could just buy the seasoning/soup mix on its own, the noodles themselves are mostly the same, and not cheap sometimes!

Hodors Appletart

you could make up a spice mix, and just use msg as the base.

I love making a pot of noodles and adding either a small tin of Kimchi (or some home made) and some leftover meat from the sunday roast

Gary_dunne

https://www.boards.ie/discussion/comment/122134723#Comment_122134723

I use them quite often as they're handy however they are very oily so tend to give them a quick soak in hot water to remove some of the oil.

Demonique

Im more familiar with the slithery variety of noodle lol

Her name's Bubblegum

The Continental Op

Got these in the middle at Aldi 69c

imo a fairly standard cheap instant noodle but the flavourings are a bit different and are quite tasty. You get the normal sachet of flavour plus a sachet of what I can best describe as oily flavoured onion with burnt bits. Sounds awful but it adds the little extra that makes it taste less instant ;-)

Ryath

https://www.boards.ie/discussion/comment/122132581#Comment_122132581

It really does make a meal of it. Used to poach or fry them separately. I've just started poaching it with the noodles in microwave in work when I need emergency rations! Got a Sistema microwave bowl that is perfect for one portion. Nong Shim really makes a tasty broth. Way better than others I've had. Haven't tried Nissin yet though.

Think I'll put in a bulk order from Asia market for a selection.

the beer revolu

I just stir the egg in so it just becomes part of the broth.

The Continental Op

OK leading question ;-) How do you eat noodles? I have to admit to using what I call the spaghetti technique and use a fork twirled into the bowl of the spoon wind them up and avoid excessive noodle hang.

the beer revolu

Chopsticks, always. There is no better tool for noodles, imo.

igCorcaigh

Scoop and slurp. Could never get the chopsticks technique.