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Jan 23, 2013 12:57 PM

Noodles, noodles, noodles: Oh, how I love noodles.....

Okay, so clearly I love noodles. All noodles; I can't be more specific. So, tell me what interesting things you do with them?

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  1. I love noodles in just about every form. Angel hair pasta with a light sauce and some seafood, or egg noodles in a hearty russian style stroganoff, and I could go on...
    But my absolute favorite noodle dish is yum woon sen. Recipes can vary, but I like to use this one, using lime juice in place of lemon. It's light in the summer, but if you like it spicy, it can warm you up as a nice winter lunch.

    4 Replies
    1. re: alliegator

      This couldn't be more timely, alliegator!! It so happens I have a package of mung bean noodles that have nowhere to go, except that now they do!! Do you follow this exactly, or vary, and what seafood, if any, do you use?

      1. re: mamachef

        I do have to say that I'm an eyeballer, so I'm not sure how exact I am, but I think I keep it pretty close. Maybe a little less sugar.
        I use medium sized shrimp, and if I dont have pickled garlic, I'll just use a little bit of fresh, finely minced garlic. I'll garnish with cilantro leaves.
        I'm glad your mung bean noodles found a home! I hope you'll report back afterwards and let me know how it goes.

    2. well noodles is a pretty big category, care to break it down at all?

      I love egg noodles with stew, soba noodles in soup, vermicelli in bun, spaghetti with marinara, angel hair with shrimp…. but I also love all those noodles in other things as well.

      then there is cavatelli, rigatoni, lasagna, buckwheat…

      6 Replies
      1. re: foodieX2

        I specifically kept it broad so I could hear about the whole spectrum, from culture to culture and tribe to tribe, but I would very much like to know about the vermicelli in bun, or anything else you find particularly delicious or unusual. I'm not giving grades, and I'd love to hear anything you have to contribute. :)

        1. re: mamachef

          Vietnamese bun is one of my faves. I have made it myself on occasion but I can not get the beef quite like my local vietnamese restaurant so when the craving hits me that where I head.

          1. re: foodieX2

            I have to try this. This is a weekend project, but so delicious sounding!!

            1. re: mamachef

              Oh it is SO good. Please post back!

              1. re: foodieX2

                The ingredients did me in; I can taste these. I love days when I have time to do the meditative chopping zen of it all - best day there is.

            2. re: foodieX2

              +1- it's like sushi for me, so much more enjoyable when at a restaurant.

        2. right now I am eating noodles in pho. But I have to keep eating and then get back to work, so no details at this time. Slurp!

          1 Reply
          1. I was talking on another thread about my favorite noodle dish: plump cornstarch noodles moistened with creamy prawn sauce and garnished with crispy pork belly, grilled shrimp, smoked fish, scallions, garlic chips, chicharon, chopped egg and lemon wedges. Between the slippery noodles, crunchy pork cracklings and juicy shrimp it is a riot of textures and an absolute delight to eat.

            8 Replies
            1. re: JungMann

              Gott in Himmel, JungMann. Do you make this? How does one do this? Where do you buy it? Talk to me, this is amazing-sounding stuff.

              1. re: mamachef

                Yes, please explain! Screw the yum woon sen, I want this stuff!

                1. re: mamachef

                  It's called pancit palabok. It's often the piece de resistance at many a Filipino restaurants and it's popular enough that I've seen a number of Asian markets carrying the powdered palabok sauce. Personally I prefer the traditional recipe for the sauce which is little more than shrimp stock seasoned with annatto water and fish sauce and thickened with cornstarch. The step that sets palabok apart, though, is that after the shells and heads are strained from the stock, they are pressed through a sieve to extract the fat in the heads, which maximizes flavor and makes the sauce slightly rich. The gravy can also be made with lobster stock in lieu of shrimp stock, which is equally delicious.

                  1. re: JungMann

                    I've been stuffing my face w/ lechon for years, and I can have this too?
                    Word. I'm there. Now I know what to get.
                    The best gumbo I EVER had, I believe the cook employed that method for obtaining the fat. There is no richness like that, and no sub.

                    1. re: mamachef

                      That's how I make my gumbo, too. The benefit of having a Louisiana uncle and a Filipina aunt.

                    2. re: JungMann

                      Have you ever considered a [very mobile] food truck?

                      1. re: sr44

                        It'd need to be pretty speedy to get the scent of fish sauce and garlic chips off me after 6 hours serving in a small truck!

                  2. I love them all, but except for vermicelli in soup, or crushed and browned in butter for a pilaf, it's the wide ones I love the best, from fettucine to pappardelle to homemade egg noodles. But this is a gamut that starts at LOVE and runs up past ADORATION. Northern Chinese pulled noodles and knife-cut noodles, Pad Thai and Dan Dan Mian, tuna-noodle casserole, chicken and noodles … if it weren't for my doctor's lectures (and my understanding that he knows what he's talking about!) I'd happily suck in some sort of noodle or noodle relative three times a day. I just wish I could like the whole-wheat ones, but whenever a new version is recommended ("You can't tell the difference!") it's another disappointment. So I'll just keep slurping down the white ones …

                    2 Replies
                    1. re: Will Owen

                      I'm pretty much the same way, Will. I could happily snarf any of these any day. I hear ya on the whole-wheat noodles. To my palate, they're rough-tasting and a counterintuitive foil for especially delicate sauces, and I can't eat them, or I should say I don't enjoy them. The one exception I've found is Asian buckwheat noodles of any kind; those I do like.

                      1. re: Will Owen

                        Oh man, Will, you're so spot-on about the whole wheat noodles. Please, Lord, deliver me from having to eat those for some reason. Amen.