99 Noodles

The original Noodle 3 blog can be found  here . I adjusted the sauce recipe from last time. Last time, I thought the sauce was doing too much. So I simplified it to a 2:1:1 ratio of peanut butter to sesame oil to soy sauce. It was perfect. I topped it off with a cucumber (one lil pickling one), sesame seeds and Laoganma spicy chili crisp. This isn't the end of my journey with peanut sauce or Wu-Mu Silver Line Noodles (still have some left in the package).

Type: dried Size: 14 oz. Price: $2.29 Price per oz.: $0.16 Sauce (for about 200 g noodles): 2 tbsp creamy natural peanut butter 1 tbsp sesame oil 2 tsp white sugar 1 tbsp soy sauce 1 tbsp rice vinegar Lao Gan Ma spicy chili crisp to taste Vegetables: Cucumber Green onions I wanted to make this as a quick, easy meal after work. And this was perfect for that. The noodle package says to cook for 3 minutes and serve hot, cold or in soup. I wouldn't even cook for 3 minutes next time. They were very soft. They're a very thin noodle, so I think it's easy to overdo it. I looked at a lot of peanut sauce recipes online and combined what I saw. I think this sauce was doing too much. Next time I'd probably leave out the sugar and rice vinegar. (I'm also asking everyone I know for their peanut sauce recipes to try.) Lao Gan Ma spicy chili crisp is the perfect topping for these noodles. It provides a much needed heat and crunch. Disclaimer: I think most d

Type: dried Size: 8 oz. Price: $1.79 Price per oz.: $0.22 Sauce: 1 cup chicken broth 1 cup shiitake mushroom water 1 tbsp soy sauce 1 tbsp vegetarian oyster sauce (mushroom based) Vegetables: 2 heads baby bok choy 2ish cups broccoli 1/2-1 cup dried shiitake (pre-soaked) Meat: 4 turkey hot dogs I *very* loosely followed the recipe on the back of the bag, called Pancit Canton Guisado with Chicken Sausage. Original recipe: Ingredients: 1 tbsp vegetable oil 1/2 medium sized onion, chopped 1 tbsp minced garlic 2 pcs chicken sausage, thinly sliced 125 gms shrimp, peeled, discard head but retain tail 100 gms squid balls, cut into halves 1 pc carrot, julienned 1/2 cup dried shiitake mushrooms, pre-soaked and sliced thinly. Reserve mushroom water and add to chicken broth. 50 gms any of the ff: broccoli flower, chicharo, fresh beans, baguio beans, cut into 1 inch pieces. 1 cup chicken broth 1 tbsp soy sauce 1 tbsp oyster sauce 1 pack Excellent Flour Stick -bunch of chives

Type: fresh Size: 16 oz. Price: $2.59 Price per oz.: $0.16 Sauce: 1/2 cup soy sauce 1/4 cup rice wine 2 Tbsp brown sugar Vegetables: 3 heads baby bok choy 1 can baby corn 1 can water chestnuts Meat: 3 chicken thighs I followed the cooking instructions on the back of the package, which read: "In a small bowl, mix together the soy sauce, rice wine, salt and sugar, stirring to dissolve. Heat oil in skillet on medium heat. Fry meat and vegetables separately and place over noodles, and then pour sauce over everything. Cover and cook for 3-5 minutes and then remove lid and toss the mixture together until it is well combined. * For best result, warm up noodle before cooking with microwave 1-2 minutes at medium power." Here is my interpretation of those instructions: I began by cubing my chicken and cooking it with salt on the skillet. Then I added the chopped bok choy, corn (pre-cut) and water chestnuts (pre-cut). I cooked them until almost done. Then I remov