Noodle 3: Wu-Mu Silver Line Noodle

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 dishes are improved with the addition of Lao Gan Ma.

I preferred the cucumbers and Anfernee preferred the green onions. Good thing about this meal is that next time we can both add only what we want.

No leftovers! I only used about half of the package, so I'll be using these noodles again soon.

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 1: Twin Marquis Yakisoba Noodle

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...

Noodle 8: Round 2

For the first post about this noodle, click here . I adapted this recipe . Let me just get this out of the way: this was bad. It was so bad that I rinsed off the noodles and ate them with soba broth instead. It was inedible. That being said, I would possibly try this again with alterations. I think the issue was the lime and cayenne did not work well with the other flavors. If I were to do this again, I would eliminate the cayenne altogether and add hot sauce after tasting. More likely I will go searching for another miso recipe. I made significant adaptations on the original recipe. I made these noodles after a very long day of meal prepping, so I did not measure carefully or use the exact ingredients asked. I used white miso because that is what they had at my grocery store and I usually prefer less salty flavors. Instead of fresh ginger, I used ginger powder. This is a common adaptation for me because I find fresh ginger very overpowering and not to my t...

99 Noodles

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