Noodle 2: Excellent Flour Stick Pancit Canton

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, cut into 1 inch strips

-calamansi, cut into halves for condiment

-salt and pepper to taste

Procedure:

1. Heat oil over medium-high heat in wok or large skillet. Sauté garlic and onions until fragrant.

2. Add sliced sausages and shrimps and cook until the shrimps turn orange in color.

3. Add squid balls, salt and pepper, and mix well.

4. Add chicken broth and bring to boil. Add carrots, green beans and mushrooms and continue cooking for 2 minutes.

5. Remove all solid parts from pan and set aside.

6. Add noodles, mixing gently to prevent them from breaking.

7. Add soy sauce, oyster sauce and chives. Cook until liquid is absorbed and noodles are done, about 6-8 minutes.

8. Return all solid parts into the pan and mix well with the noodles.

9. Transfer into a serving platter. Serve with calamansi and fish sauce on the side.

I followed the procedure with the meat and vegetables substitutions listed above. The way I made it is very mushroom-forward, so this recipe is great for mushroom lovers.

Leftovers stored well.

Excellent has other recipes on their website: https://www.excellent.ph/recipe.html

Noodle 9: Lucky K.T. Co., Inc. Steamed Chowmein

Type: fresh Size: 14 oz. Price: $2.19 Price per oz.: $0.16 For this noodle, I adapted Joshua Weismann's The Cheapest Noodle Dish Ever (Chicken Chow Mein). Alterations: Instead of hoisin sauce or oyster sauce, I used mushroom based vegetarian oyster sauce. Instead of fresh garlic, I used jarred (the fresh garlic I bought had sprouted significantly in the few days since I bought it.) Instead of chicken, I used tofu. Instead of celery and bean sprouts, I doubled the carrots and green onions. This was just alright. I don't think it was enough sauce, and the noodles were very very dry. I would try this again with different brand noodles and I'd use 1.5x sauce (hopefully with fresh garlic!) I think the fault mostly lies with the noodles. Luckily, I made the full package of noodles (had leftovers for lunch for a week), and now I don't need to find a way to use them again.

Noodle 5: Qiao We Birthday Noodles

Type: dried Size: 16.7 oz. Price: $2.98 sale (regular price: $3.99) Price per oz.: $0.18 (regular price: $0.24) Sauce: 1/2 cup soy sauce 1/4 cup rice wine 2 Tbsp brown sugar Vegetables: 1 small yellow onion Broccoli 2 heads bok choy Green onion I saw birthday noodles in the noodle aisle and knew I had to pick them up for my birthday. I didn't have the time to look up a traditional longevity noodle recipe on my birthday, so I used the same sauce as Noodle 1 . I used 3 bundles of noodles, which was about half of the package. The main cooking instructions on the noodle package called for a 3 minute cook time. Otherwise, it was all up to me. First, I cooked the onions in a bit of oil. Then I added the bok choy and broccoli. I removed those from the heat. Then I cooked the noodles in boiling water, drained them, and added them to the vegetables. I added the sauce and let it cook down. Then served! The sauce turned out milder than the first time, which was nice w

Noodle 3: Round 2

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).

99 Noodles

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