Comments on: Noodle Quest 2010: Entry 1 http://kateflaim.com/2010/04/noodle-quest-2010-entry-1/ Food, writing and design Mon, 30 Jan 2012 19:20:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Xander http://kateflaim.com/2010/04/noodle-quest-2010-entry-1/comment-page-1/#comment-5018 Xander Sun, 16 May 2010 21:29:53 +0000 http://kateflaim.com/?p=1186#comment-5018 I think my favorite spot for Chinese style noodles is Malaysia-- though I've yet to find a really good recipe to help replicate the flavors I enjoyed there. I think part of the trick is using kecap manis for the thick, dark soy flavor, incredibly hot heat (their woks were often surrounded by flames from the stove), and a good combination of different meaty textures, like pork and shrimp together. -X I think my favorite spot for Chinese style noodles is Malaysia– though I’ve yet to find a really good recipe to help replicate the flavors I enjoyed there. I think part of the trick is using kecap manis for the thick, dark soy flavor, incredibly hot heat (their woks were often surrounded by flames from the stove), and a good combination of different meaty textures, like pork and shrimp together. -X

]]> By: Brooke http://kateflaim.com/2010/04/noodle-quest-2010-entry-1/comment-page-1/#comment-4672 Brooke Tue, 27 Apr 2010 17:42:26 +0000 http://kateflaim.com/?p=1186#comment-4672 I absolutely love this recipe and make it quite a bit: http://www.yumsugar.com/Easy-Hoisin-Beef-Edamame-Noodle-Recipe-7502927 However, I use soba or udon noodles and add in more veggies (snap peas, more peppers, etc.) and not as much chili/garlic sauce (per M's preferences). I absolutely love this recipe and make it quite a bit: http://www.yumsugar.com/Easy-Hoisin-Beef-Edamame-Noodle-Recipe-7502927

However, I use soba or udon noodles and add in more veggies (snap peas, more peppers, etc.) and not as much chili/garlic sauce (per M’s preferences).

]]> By: Lauren http://kateflaim.com/2010/04/noodle-quest-2010-entry-1/comment-page-1/#comment-4670 Lauren Tue, 27 Apr 2010 15:45:06 +0000 http://kateflaim.com/?p=1186#comment-4670 I have been dying to go to Blue Ginger! I interviewed Ming a couple of years ago for the magazine I worked at--sweetest guy. And his food was amazing. I also love his little PBS show. When we spoke he was in the process of renovating the bar/lounge area. He promised I would melt over the 'bings', a traditional Chinese street food he'd be serving, ...ah, you've inspired me. I am making it to Blue Ginger this year, hell or high water! I have been dying to go to Blue Ginger! I interviewed Ming a couple of years ago for the magazine I worked at–sweetest guy. And his food was amazing. I also love his little PBS show. When we spoke he was in the process of renovating the bar/lounge area. He promised I would melt over the ‘bings’, a traditional Chinese street food he’d be serving, …ah, you’ve inspired me. I am making it to Blue Ginger this year, hell or high water!

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