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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:

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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

Rocket_GD

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…

Rocket_GD

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.