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What kind of noodle is this?

  • r

I don't have a better close-up but I'm trying to figure out what kind of noodle this is. They called it a "rolled noodle" but I'm not getting any hits on the interwebs with that description. It's basically a flat (probably rice) noodle that rolled up into a tube once it was cooked. This was a soup I had in Bangkok's Chinatown. Any idea what is it or called? I'd like to recreate this soup at home.

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  1. The photo doesn't help. If the "noodle" was chewy, are you sure it wasn't squid? Flat pieces of squid that are scored on one side curl up during cooking.

    1. Yes. Absolutely certain it wasn't squid. It wasn't that chewy but it was chewy for a noodle--like udon-chewy.

      1. Kao piak

        ETA: oops, no not kao piak if its flat and tubular. Kao piak is rolled, but its a solid cylinder with pointed ends.

        1. What type of restaurant was it - Chinese or Thai? And do you know the name of the dish?

          1. I was watching an old episode of The Layover last night where he was in Hong Kong or Taipei (watched both episodes back to back and don't remember which one this was in). He ate a soup dish where the "noodles" were made from rice starch, which was spread out on the side of a pan and cooked, then taken off and rolled up, which made a noodle like addition to the soup. I don't think he named it, but I'm wondering if that's what you ate?

            1. kuay jaab, my twitter sources say...that or rice flake (after cooking for long time so it rolls up).

              then i googled that name, and found this: "Yaowarat, Bangkok’s Chinatown, is one of the most famous areas of cuisine in town.

              While bird’s nest soup and Thai Chinese fare (served at places like T & K Seafood) are popular, it’s a porky noodle dish by the name of kuay jab nam sai (ก๋วยจั๊บน้ำใส) that is one of the dominating dishes on the streets." http://www.eatingthaifood.com/2012/09...

               
              2 Replies
              1. re: alkapal

                Good post, alkapal.

                "Kuay jab" is a Chinese rice noodle of "Chaozhou" (called "Taechew" in Thailand) origins. "Chaozhou" is called "Teochew" in Singapore and "Chiuchow" in Hong Kong and we call this noodle "kway chiap" here in Singapore - you can find it in dry form in most Asian supermarkets in the West.

                1. re: klyeoh

                  thanks. i enjoy following the trail...

                  here's more on the "hand rolled noodles" http://www.eatingthaifood.com/2012/06...

              2. Alkapal, that's it. Thanks! Klyeoh, is it just a type of rice noodle? I definitely can't find that here (Qatar) so I either need to make it myself or find a replacement.

                9 Replies
                1. re: ryhen

                  It is a type of rice noodle - differentiated by its shape and texture.

                  Try and look for this brand - Papa from Thailand (availabe globally), though I understand that getting this in Qatar may be a bit of a challenge:
                  http://instantie.blogspot.in/2012/11/...

                  1. re: klyeoh

                    those do look like fun noodles to have for soup.

                    one of my twitter people asked if they might be rice flake noodles -- before we knew the real answer. how does one use rice flake noodle? soups or stir fries? ETA: google is my friend Rice Flake Noodles (sen guay chap in Thai). http://www.templeofthai.com/food/nood...

                    another thiing i'm learning: the various spellings! kway/kua/guay jaab/ chap

                    1. re: alkapal

                      :-)

                      Yep, various spellings, but only *one* pronunciation by the Chinese and Thais: "Coo-way chee-up" :-D

                      This noodle soup dish happens to be my maternal grandfather's favourite food of all time. My maternal grandparents are Thai-Taechew, born in Bangkok's Yaowarat district, but moved to Singapore back in the 1930s. Although Singapore has its own version of the "kway chiap",the soup stock is different in Singapore - less peppery than the Thai version.

                      My favourite "kway chiap" is actually the version in Penang, where the Teochew-Chinese community came up with a version that's literally to-die for:
                      http://chowhound.chow.com/topics/8313...
                      http://chowhound.chow.com/topics/7657...

                      1. re: klyeoh

                        thank you! i am happy to know how to pronounce it properly, and will look for it on menus now!

                        ps, lovely photos. what was that shrimp and noodles stir fry dish? and is koay teow like drunken noodles or pad see yu? i see you describe it thusly: - "Char koay teow stall. One of the best on the island. Order a plate with duck's egg added, it's richer in taste and the "wok hei" of the fried rice noodles with prawns, Chinese sausages, sprouts and chives is mind-blowing"

                        if i am in a thai restaurant and i want to order my noodles with wok hei, how do i say it (in a nice, non-offensive way) and pronounce it properly? many thai places around here in dc metro do not put wok hei -- and that's what makes the noodles so awesome.

                        1. re: alkapal

                          I think the Thais don't really have the concept of "wok hei" (i.e. searing the noodles over very high heat, so one obtains a slightly charred fragrance) for their fried rice, noodles or any cooked dish.

                          "Pad see yu" is more like braised noodles to the Chinese - Penang-style "char koay teow" is more of a dry-ish stir-fry, with no gravy. In Singapore, we have our own "char koay teow", but with some water added in towards the end of the frying process for a more "gluggy" texture. Singapore "char koay teow" also incorporates sweet dark soysauce, whereas Penang "char koay teow" uses light soysauce. These noodles, although popular among the Chinese in both Singapore & Malaysia are of Teochew origins. The Teochews use "koay teow" or, as it's called in Cantonese "hor fun", whereas the Hokkiens/Fujianese (the largest Chinese dialect group in Singapore & Malaysia) specializes in yellow egg/wheat noodles, called "mee".

                          The dish below "Sar Hor Fun", another popular noodle dish in Penang, is very similar to Thai "pad see yu", but without the addition of "nam pla" fish sauce which seems to be de rigeur in Thai dishes. This pic was taken at Foo Heong, a 70-plus-years-old Cantonese restaurant in Penang.

                           
                          1. re: klyeoh

                            klyeoh, you're enticing me to make Malaysia my next vacation. Those dishes look amazing.

                            1. re: ryhen

                              ryhen, besides Bangkok, Ho Chi Minh City & Taipei, Penang is *THE* place to go for street food eating in the Asia-Pacific region.

                              BTW, if you ever go back to Yaowarat again (the Thai-Chinese will call the place "Samphaeng"), do try Kuaychiap Oun Pochana - the best I'd tried anywhere in Bangkok:
                              http://chowhound.chow.com/topics/8325...

                      2. re: alkapal

                        That's interesting. The rice flake noodle in your link looks like the noodle they used in this video of the soup I'm trying to recreate: http://en.foodtravel.tv/recfoodShow_D...

                        1. re: ryhen

                          holy smoke, those rice flake noodles turn into those "turned noodles"!