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.

igCorcaigh

Some soba noodles from Ichigo Ichie in Cork. Handmade buckwheat noodles with a lovely springy yet firm texture. Excellent.

igCorcaigh

Starting my day with a "healthy" dose of Nissin Black Garlic Oil Tonkotsu instant ramen. 🍜

I'm never sure about how much water to add to instant noodles.

Should they be served in a soupy broth, or do I add just enough water for the noodles to absorb and eat them like pasta? I'm thinking the former?

The Continental Op

With instant noodles its just enough water to make them like pasta for me. 300ml which seems to be the amount that most require is just a little too much so I use a little less.

Dave_The_Sheep

I prefer soupy broth. My partner is more a pasta with sauce consistency.

the beer revolu

Always soupy for me! Probably about 500ml of water.

The Continental Op

https://www.boards.ie/discussion/comment/122244871#Comment_122244871

Ohhhh far to wet for me. I will do them with a lot of water but only with a packet soup. Chicken soup and instant noodles sort of works but lunch time food isn't a time for gourmet eating;-)

Yeah Right

Instant Noodles:

Koka are the best of the ones you can find regularly in Irish supermarkets, not mad on the cheapo ones in Tesco/Aldi/Lidl etc. Even SuperNoodles aren't great, I hate the way they go mushy. Noodles need to be al dente or I won't go near them.

In order of preference for Koka's flavours, I go curry, mushroom, chicken, beef, Tom yum, stir fried. The Asian shops are great for trying out different flavours and styles. I got a packet from one of the shops on Parnell Street that had 5 separate little sachets of oil and veg and chilli powder and flavouring. There are a few that you'll learn to avoid, but many that you'll love. The 'spicy beef' flavour are usually pretty good in most brands, I think the ones I used to get are called "Mr Kon" Those "Shim Ramyun" ones from Ryath's post above are deadly. Nissin are great also, but try out any of them you can get.

Instant Extras:

I always add chilli flakes, most times a splash of chinese curry paste (Goldfish brand), and the odd time sesame seeds depending on what type I'm having. An egg is a good addition, poached is good but mixed throughout like Chinese soups is better. even a boiled egg chopped in half works great. Scallions are top drawer, as are bean sprouts if you can get them for that extra crunch. Raw prawns cook well in either the pot or the microwave. You can add almost anything you want, really, I've often put the end of a cooked chicken, spag bol or lasagne in with them to bulk it up. Those packets of microwaveable rice are great also. 99% of the time I eat mine with toast, great for soaking up the soup if it's a little too watery.

I also used to make instant noodles with a bit less water than normal, take them off the heat 30 seconds before they're done and bang the whole pot into a wok or frying pan. Beat an egg and add it to the pan and you get a lovely dish.

Cooking Noodles:

There's only one player in town. I spotted this logo on a box in more than one takeaway over the years and only figured out I could order them myself online relatively recently. "Lucky Boat" are the brand that they use, especially the thin ones that most people seem to prefer.

https://www.amazon.co.uk/Lucky-Noodles-Restaurant-Quality-Stir-Fry/dp/B08SBRYPHX?ref_=ast_sto_dp&th=1&psc=1

the beer revolu

Nissin black garlic noodles here for lunch too. Lots of fresh chives and a little kimchi added.

I measured the water this time - just over 400ml. The packet calls for 500ml.

If using much less water, I'd image that the flavour packets would be too much for me. As it is, I don't always put the full powder pack in, anyway.

Anyway, soup noodles FTW!

Busman Paddy Lasty

Shin Ramyun with diced housekeeper cut that I smoked last week. Poached egg in the broth. 9

the beer revolu

Nissin beef flavour noodles with chives, spinach leaves and an egg yolk yesterday. With lots of broth!

John_Rambo

https://www.boards.ie/discussion/comment/122245405#Comment_122245405

You're right, I've worked in a few Asian restaurants and Lucky Boat is the one they always go for for the likes of Chow Mein.

They tend to cook a load of it for just under the recommended time, then they douse it with lots of cooking oil and straight in to the fridge, then use handfuls of it in to the really really hot wok as required…

Gary_dunne

I find the noodles on Koka to be very similar to the cheap Aldi/Lidl ones in their texture, far too thin and far too easy to overcook. Their flavours are certainly better though.

By far the best instant noodles I've had are the SAMYANG Buldak Hot Chicken Ramen (if you don't mind a bit of spice). The noodles are actually thick and have a bite to them.

Yeah Right

https://www.boards.ie/discussion/comment/122444229#Comment_122444229

The cheapo ones are much more inferior to Koka, I find. And don't get me started on Super noodles, literally turn into a bowl-shaped mushy mess.

Gary_dunne

https://www.boards.ie/discussion/comment/122444309#Comment_122444309

They are better but for €1.20 a pack at their cheapest I think it's definitely worth the extra 80c or so for the likes of SAMYANG ones as I find the noodles so much better and actually close enough to actual Ramen noodles.

John_Rambo

OK to post noodle bar recommendations here?

Best in Dublin (in my opinion) is Aobaba. Unfortunately news is out and it's gone a bit more pricey but the noodle dishes are amazing. Mostly Vietnamese style pho bowls. Incredibly filling, slivers of meat, fish and veg, spicy as you like it… HOWEVER this is a classic street food joint so don't expects sumptuous surroundings. It's fairly tacky and bright. If you want somewhere more comfortable try Pho Ta on Crow St. in Temple Bar. Prices are actually around the same as Aobaba, but the food isn't as good (it's still really good).

Gary_dunne

https://www.boards.ie/discussion/comment/122445171#Comment_122445171

Aobaba, one of my favourite restaurants in Dublin, style is definitely like a proper Vietnamese restaurant that you'd see in Hanoi. Have often made trips into town just to get a Báhn Mí!

Haven't been in a while since moving house, do they take card now or is it still cash only?

igCorcaigh

Absolutely OK to post noodle bar recommendations here!

Thank you for the input @John_Rambo.

John_Rambo

https://www.boards.ie/discussion/comment/122445250#Comment_122445250

Yep, it's a classic Hanoi food bar. Cash only! and it's not as cheap as it used to be Gary_dunne. When it opened first I used to feed myself and my son for €12!!

One of my favourites is the Spicy Huế, my wife loves the Bun Cha and the kids go nuts for the grilled pork. I have never been able to finish the Special Spicy Huế it and I've gone in STARVING on a few occasions, like almost fainting starving.

igCorcaigh

Early morning instant Chapagetti noodles, with ham, tomato, cucumber.

I nearly forgot to add the "vegetable oil", don't forget that (it's seasoned, or contains sesame oil? tasty).

the beer revolu

https://www.boards.ie/discussion/comment/122957657#Comment_122957657

You did forget the water! Wheres the soup?

igCorcaigh

https://www.boards.ie/discussion/comment/122957786#Comment_122957786

There's some soup under there, but I added more :)

Dial Hard

I made the mistake of reading this while hungover. I used to live near a really good Vietnamese noodle place in Firhouse. I would MURDER their grilled chicken spicy hue right now.

God I miss that place.

The Continental Op

I'm developing my own noodle lunch "recipe"

Started off with plain Lidl or Aldi quick/instant noodles done in the microwave. Very quickly decided I like them "dry" with little or no soup.

Initially I added Lidl's Delux Ground Red Chilli Peppers to add a bit of heat and flavour.

Todays iteration was instant noodles with two Chillies, fresh mini peppers (one red one orange), two shallots cut into rings and a few spring onions that were lying in the bottom of the fridge. That lot was topped with a generous amount of Korean Sause.

What I do is chuck the noodles, flavouring, and water into a microwave bowl. Then almost everything is cut up with scissors and dropped in. I often use half a bunch of spring onions and they cut up great with scissors but needed a knife today for the shallots.

Now what I have found is that you can cook rather than just reheat in the microwave if you turn it right down and leave the noodles in for a much longer time. I do 8-10 minutes at 360 Watts stir then another 2 mins at full power.

Two chillies will be too hot for most people even one might be over the top.

Any ideas of any other veg I can add in?

Should have added a picture but too keen to get stuck in and have lunch.

igCorcaigh

https://www.boards.ie/discussion/comment/122976826#Comment_122976826

Shiitake mushrooms, if you like them. I use dried or canned.

The Continental Op

https://www.boards.ie/discussion/comment/122977588#Comment_122977588

Sounds a great idea but I don't think I'll bother with Shiitake mushrooms with all the chillies I put in? Will start with whatever's in the fridge normally chestnut mushrooms and upgrade if they add to the taste.

Hodors Appletart

Shredded carrot, diced red pepper, bok choi

The Continental Op

https://www.boards.ie/discussion/comment/122977676#Comment_122977676

Just trying the mushrooms now. 100% will use again. Not sure on the carrot above but will give it a go next time.

igCorcaigh

https://www.boards.ie/discussion/comment/123058332#Comment_123058332

Carrots work well, if they are sliced really thinly.

awec

https://www.boards.ie/discussion/comment/122161196#Comment_122161196

I was considering ordering this brand from the Asian Supermarket, are they good?

Is that the spicy flavour (the normal spicy, not the insane spicy ones they do) ?

Hodors Appletart

https://www.boards.ie/discussion/comment/123059713#Comment_123059713

I peel the carrot, then continue to use the peeler to make "ribbons" of carrot, works well

Ryath

https://www.boards.ie/discussion/comment/123061449#Comment_123061449

Yes the Gormet Spicey is the normal one. They are on the spicier side, most people I'd say would find it on the slightly too hot side unless you like spice but I wouldn't put in on the insane side. You can always put in a bit less of the soup mix and work up.

Haven't actually tried the super spicy one but I'd say it's in the on the too hot for most! The Black Shin is the tastiest and doesn't have quite the same heat, is definitely more balanced in flavour. The normal Gourmet Spicey is still really good and a lot cheaper.

I was up in Asia Market a while back and they did have more available than on the website so have tried out a good few more. Do like the Nissin Black Garlic but would still favour Nongshim. Samyang noodles are good but most varieties are on the spicey side. Do like the Nongshim Kimchi version for a change.

https://www.asiamarket.ie/nongshim-black-shin-noodle-130g.html

https://www.asiamarket.ie/nongshim-shin-ramyun-noodle-120g.html

Must try out Ottogi they seem well recommended.

https://www.asiamarket.ie/brands/ottogi-jin-ramen-mild-120g.html

Did some ramens over the last while, shop bought stock with chicken and air fryer pork belly pieces to try out. They were good enough but felt they were missing something. Pork belly was best had some of the left overs with Nongshim Black the next day and definitely added to it. (Did time the eggs better with the chicken though!)

Must try out some proper recipes from scratch. Problem is nobody else in the house is terribly adventurous so the instant versions are handy when it's just myself. I'm not as inclined to put in all the prep in when it's only for me. On the other hand I do get sick of their limited palates and at times just want to knock myself up something different and throw them a frozen pizza!

Adding some freshly fried meat and some frozen veg to some instant noodles can certainly add a lot when you just want a quick meal for one.

Hodors Appletart

What's in your broth there?

I sometimes make up a broth using Chicken Stock, Mae Ploy Red Curry Paste and a tbsp of Peanut Butter with some Soy Sauce and Rice Vinegar in the mix.

I love using lefotver roast pork or thinly sliced rare beef with a load veg, especially bok choi which I also think I see in your bowl.

Ryath

https://www.boards.ie/discussion/comment/123066242#Comment_123066242

One is Itsu chicken ramen broth. That wasn't great wouldn't buy again at the price. Other was just a miso soup mix. That wasn't too bad.

Often just use some chicken stock with garlic, chilli, ginger and some soy sauce. Bok choy in there alright. Did over cook it a bit though!