Pork and KimChi Noodle Stir Fry

It was last month that we photographed an assignment that involved way too many quinoa recipes. How many exactly? Let’s just say that we were blinded by quinoa grains and couldn’t stomach another bite of anything whole grain. It was an assignment that could have benefited our personal health, unlike some chocolate and cocktail shoots we’ve been working on lately. But after the 8th recipe test and shot, we were hankering to go back to shooting and eating chocolate.

Don’t get us wrong cause we adore our healthy grains and lunches, but there’s times when the body need to hold-off on the fiber and chew on something a little more……dangerous.

Something bold. Something really flavorful with a kick of heat that jump-starts our fiber filled … brains. Adding to that dangerous dish, a little bit of ferment and delicious stink of kimchi would do the trick. Oh kimchi, the ubiquitous and famous Korean spicy fermented cabbage. It’s a side dish that has its lovers and haters. For us, we love it so much that we make it homemade. Homemade? Yes, but that’s another post.

So, let’s reminisce back to that fiber-filled quinoa shoot day. As lunch time was approaching, the whole team agreed that we were craving something crazy bold and loaded with flavor. With only about 30 minutes available for a break, we whipped out some packages of ramen noodles that we always have on hand for emergency soup fixes at the studio and boiled those for our bed of noodles. Boiled, without the seasoning packet, of course.

Next, we had some leftover ground pork and a bottle of homemade kimchi in the studio fridge. It all stared to make sense as we stared at the table full of quinoa recipes. Pork and noodle stir fry was the only way to go and get our sanity back. And within 30 minutes, we had a huge…..we mean…HUGE…pan of the most yummy stir fried pork and kimchi noodles that one could cook in 10 minutes.

Raise your hand if you like pork, if you enjoy noodles and if you love kimchi. If you’ve say yes to all three, then this noodle dish is for you. You’ll love it! And as for all the rest of the quinoa dishes that we made? They all got donated to our hungry UPS, Fed-Ex and US Postal Service delivery guys. They deserved it!

enjoy,

diane and todd

Yield: Serves 4

Total Time: 30 min

For this recipe, the noodles we used were from packaged ramen. You can use any Asian noodle that you like, but the package ramen noodles worked great and cooked al-dente. But remember to discard the seasoning packets.

1/2 pound (or about 2 ramen packages) dried Asian noodles, cooked al dente2 tablespoons oil1 pound ground pork1/2 medium onion, finely diced3 cloves garlic, minced1/4 cup water2 Tablespoons fish sauce2 teaspoons sugar2 cups kim chi1/2 cup green onions, plus additional for garnishCook noodles to package instructions. Rinse, drain and set aside.Heat a large skillet over medium-high heat. Add the oil, and then stir in the pork, onions, and garlic. Cook until the pork is browned and cooked though, 5-8 minutes.Reduce heat to medium. Stir in the water, fish sauce, and sugar. Stir in the noodles and cook until the noodles are heated through, 1-2 minutes.Fold in kim chi and green onions, cook for an additional minute to warm kim chi. Plate, garnish with additional green onions and serve warm.

View the original article here

Pan Mee (Hakka Flat Noodle Soup)

Pan Mee (??) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables. Pan Mee is also known as Mee Hoon Kuih (???), which is commonly prepared at home.

I will be honest, before I develop this Pan Mee recipe here, I have had Pan Mee once. Yes, once, some twenty years ago while I was visiting Kuala Lumpur. While I was growing up in Penang, Pan Mee was never sold in the hawker centers or street food stalls, so it has never been in my culinary dictionary.

Anyway, what prompted me to develop a recipe for Pan Mee? Well, it all started with a HUGE bunch of mani cai (???), or cekur manis/sayur manis in Malay. Mani cai, my favorite vegetable and a key ingredient of Pan Mee, is not available in the United States. The vegetable is not grown here and thus it’s one of those things that I could never get in the US. My friend Eddie grows his own plant, and gave me a big batch of his harvest. I promised him I would make Pan Mee.

I reached out to my friend Anna and she taught me how to make pan mee. It was a success and Anna, who used to live in Pan Mee paradise of KL, gave me her thumbs up. I invited a couple friends over to my house to taste my Pan Mee and they all gave me their rave reviews. I, for one, who have never been a fan of Pan Mee, is now a converted fan. I finally understand why so many people love Pan Mee. It is a Hakka comfort food in a bowl—nothing flashy or glamorous about this dish, but it is tasty and very satisfying.

If you are of Hakka descent and far away from Malaysia, I hope my Pan Mee recipe could bring the tastes of home to wherever you are. Happy cooking!

(Click Page 2 for the Pan Mee Recipe)

Pages: 1 2

View the original article here

15-Minute Soba Noodle Soup

I love all sorts of noodles but if I have to choose one of my favorite noodles, it would probably be Japanese soba, or buckwheat noodles. There are many reasons why I love soba: the slippery and smooth texture and the subtle taste of the buckwheat flour. Served cold as zaru soba (cold soba) or hot with a broth, soba never fails to satisfy my palate. Another thing that I love about soba is the convenience of preparing the noodles. Soba usually comes in individual serving bundles, so there is no prep work of measuring, soaking, and rinsing involved. All I have to do is peel off the paper wrapper that binds the noodles together, and off they go into a pot of boiling water, and in a few minutes, the soba noodles are ready to be served.

On warm summer days, I love a serving of cold soba with dipping sauce, which is simple yet utterly delicious. On cold winter days when I need some warmth, I adore a steaming hot bowl of soba noodle soup with all the trimmings: vegetables, mushrooms, shrimp, and topped with some seaweed strips and a generous dash of togarashi, or Japanese spices.

This is my 15-minute soba noodle soup recipe, ones that I have made over and over again, but never fails to delight me. This is also a perfect lunch dish for busy mothers or work-from-home professionals. Making a healthy, nutritious, and no-fuss quick lunch is possible with multi-tasking. While you boil the soba noodles, you can prepare the broth using instant Mizkan (Bonito Flavored) Soup Base, which is a magical condiment that everyone should have in the kitchen. Add the ingredients you have  in the fridge, and when the noodles are done, scoop them out, drain, and ladle the broth over. It’s that simple!

Try this recipe and I am sure soba noodles will become a staple in your pantry soon!

(Click Page 2 for the 15 Minute Soba Noodle Soup Recipe)

Pages: 1 2

View the original article here

Chinese Chicken Noodle Soup

Happy New Year!

What’s your new year’s resolutions for 2013? For me, health is the most important thing and it ranks the highest on my resolution list this year. As I grow older, I realize just how important health is. It’s something that we always take it for granted but it’s also someting that we can’t afford to lose. Wise people always say that health is wealth, and it is so true. So, for this year, I resolve to eat better, healthier, and always keep my physical well-being in check.

To kick off 2013, I am sharing with you my Chinese chicken noodle soup recipe, which is utterly healthy, delicious, and easy to make. For the Chinese, noodles means longevity, so it’s good to eat something that signifies great health at the start of the year. I have always liked the regular chicken noodle soup, but the Chinese chicken noodle soup is comfort food for me. It’s extremely hearty, especially during the cold winter months.

My favorite part of this Chinese chicken noodle soup is the garlic oil, which infuses the chicken broth with the deep aroma of the fried garlic. For the vegetables, I love baby bok choy for its crisp and leafy texture. As most people do not have a homemade chicken broth, canned chicken broth works just fine.

I wish all my readers a very healthy and happy 2013 and may the new year bring you inspirations, love, and well-being!

(Click Page 2 for the Chinese Chicken Noodle Soup Recipe)

Pages: 1 2

View the original article here

Coconut Lime Noodle Soup

Even though Southern California enjoys warmth and eternal sunshine most of the year, it’s beginning to get colder, especially in the mornings and nights. In colder days, I love preparing myself a piping hot noodle soup or rice dishes. The warmth from cooking in the kitchen and the noodles or rice never fail to warm me up.

One of the recipes that I have meant to try is this coconut lime noodle soup. Its taste is very similar to tom kha gai or Thai chicken and coconut soup. I always love a serving of tom kha gai and with noodles, it makes a perfect and filling meal, especially for lunch.

There are all sorts of Asian noodles available in the market, fresh or dried. For this recipe, it’s best served with rice noodles. The dried and packaged rice noodles or rice sticks look almost like spaghetti, except that they look white-ish in color instead of pale yellow. Rice sticks are usually broader compared to rice vermicelli, which are thin rice noodles. If you live close to an Asian market, you can also get plain fresh (wheat) noodles, and they are available in Chinese, Taiwanese, or Korean food stores. Japanese udon will work great, too. Ultimately, the noodles you choose is your personal preference, I am sure you will enjoy the final dish nonetheless.

For the protein, I chose thin slices of chicken breast and also shrimp for this coconut lime noodle soup. The creamy, savory, and slightly sour soup was utterly delicious and appetizing. More importantly, it’s really easy to make and absolutely delightful. It’s gratifying to have a bowl of this coconut lime noodles, especially when you are feeling the chills from outside.

I am going to make this noodle dish again tomorrow, for my friend who will be visiting. I am just so excited at the thought that I will be eating this delicious noodle dish again very soon!

(Click Page 2 for the Coconut Lime Noodle Soup Recipe)

Pages: 1 2

View the original article here

Sichuan-Style Chicken Noodle Soup

What a crazy two weeks. Here in the Northeast, many areas are still recovering from Hurricane Sandy. and now we’ve been hit with a Nor’easter. Right now it’s snowing and raining at the same time, which makes me want to just stay inside and make something extra-comforting, like chicken noodle soup.

I first experimented with making Sichuan-style chicken noodle soup 3 years ago. And it’s no less of a favorite comfort food dish now. 

Rather than the American version flavored with bay leaf and thyme, I decided to make a Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper. (There will be a mild tingle from the peppercorn, to jazz things up.) The best part: you can shred leftover roast chicken, itself a cost-saver, and add it to the soup at the last minute. The simmering anise and cinnamon will make your kitchen smell wondering. And slurping the steamy chicken noodle soup will get you through these chilly wintry days.

________________________________

Sichuan-Style Chicken Noodle Soup

Serves 2

6 to 8 dried shiitake mushrooms1/4 pound leftover roasted chicken4 cups chicken stock1 tablespoon peanut or vegetable oil2 scallions, white and green parts separated, thinly sliced2 tablespoons soy sauce1 tablespoon rice wine1 stick cinnamon1 whole star anise1 small dried tangerine peel1 teaspoon ground Sichuan pepper1/4 teaspoon freshly ground black pepper8 ounces dried Chinese egg noodlesSoak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Remove and discard the stems, thinly slice the caps, and set aside.Shred the leftover roast chicken. Set it aside in a small bowl.In a medium-sized pot, add the vegetable oil and sauté the scallions whites and mushrooms over medium heat. Add the chicken stock, soy sauce, rice wine, cinnamon, star anise, optional tangerine peel, Sichuan pepper, and black pepper. Bring to a boil. Lower the heat and simmer for 5 minutes.In a separate pot, bring the water for noodles to boil. Add the egg noodles and cook according to package instructions. Cook until almost al dente. Transfer to soup pot to cook for another minute. (At this point you can add the shredded chicken into the soup, or warm the chicken in oven or microwave and then pile chicken on top of noodles.) Divide into individual bowls, top with the scallion greens, and serve.Recipe first published March 5, 2009. Updated November 7, 2012.

________________________________

You might also like:

________________________________More chicken noodle soup recipes:Tagged as: Chicken, Chinese, Noodles, Recipes, Sichuan, Soup

View the original article here

Shrimp and Avocado Noodle Salad with Creamy Ginger Vinaigrette

Our road trip back yesterday from San Francisco was slightly longer than usual, but the beautiful route along the 101 was worth the extra 2 hour drive.  It’s not often that we get to see a mix of California’s gorgeous oak woodland interior and stunning rolling coastline, so the 10 hour drive was visually fabulous. If you ever get a chance to road trip our home state of California, please add Route Highway 1 PCH and 101 on your list. You will not be disappointed.

We spent the last 4 days in San Francisco for a video shoot with Blue Bottle Coffee along with a visit with family. It seems like we’ve been making this trip quite a bit this year, so for our drive home we wanted to mix things up to see more of our beloved state. Gosh, California is just so beautiful in Spring and we’re smitten with it beyond words.

some iPhone images from San Francisco

view of the city from Bay Bridge

cherries in season at the Castro Farmers Market 

The Richmond Bridge in the distance,  Marin County 

Along our drive home we talked about Sierra, the garden, our next travel work trip and what we were going to share on our next post. Then we remembered the avocado shrimp noodle salad! Oh yes, can’t forget that amazing avocado shrimp noodle salad. We had shared an image of this dish about 10 days ago on our Facebook page and wanted to make sure we were able to test the recipe a few more times before we posted.

For our last food photography & styling workshop, the kind folks at The California Avocado Commission were so generous and sent us some avocados to photograph and style with. And with the leftovers, we were able to have a feast of avocados to eat for our Cinco De Mayo party!

Even after the workshop, we had a few gorgeous avocados left over and decided to use those for lunch in our noodle salad. So here it is, one of our favorite lunches to feast on. It’s a fresh and satisfying noodle salad with creamy avocado and grilled shrimp. The creamy ginger vinaigrette binds everything together so well and toss it up a bit to blend the avocado in with the noodles, you have yourself a winning noodle salad.

This noodle salad is wonderful when it’s cold and with all the amazing warm weather we’ve been having, consider it the perfect picnic dish. Hoping your weather is warming up and sunshine is filling your days!

hugs,

diane and todd

P.S. many of you have asked us about attending our food photography/styling workshops at our studio. We plan on adding two more dates this Summer and will be announcing them soon. In the meantime, you can sign up on the waiting list and get a pre-notification of dates before we officially announce. Sign up for waiting list here at Eventbrite. 

Yield: 2 Servings

Total Time: 10 min

6-8 oz dried Asian Noodles *See Note 1Creamy Ginger Dressing *recipe follows1/2 lb Shrimp, shelled & deveined1 Avocado, dicedGrape Seed or Canola OilSea Saltfresh cracked Black PepperCilantro, Thai Basil, or other herb of choice for garnish, chopped or torn1/4 cup of olive oil or grape seed oil (we prefer grape seed oil because it's lighter and neutral tasting for this dressing)1 teaspoons of sesame seed oil2 heaping teaspoons of minced ginger (about a 1" knob)1 teaspoon of mayo1 tablespoons rice vinegar3 teaspoons of soy sauce1/2 teaspoon sugar2 teaspoons of lime or lemon juice1 teaspoon of minced cilantro, extra sprigs for garnishCook noodles to package directions then rinse and cool under cold water.Make the dressing: Combine all ingredients together well. Set aside.Heat a medium saute pan over medium-high heat.Lightly oil pan and cook shrimp about 30 seconds on each side or until cooked through. Season with salt and pepper.Starting with 2/3 the amount of dressing, toss noodles, shrimp, avocados, and dressing together. Taste for seasoning preference and add more dressing if necessary.Garnish with fresh herbs and serve.

Note 1: Usually we'll use a rice noodle such as the Vietnamese bun or pho noodle or a quality ramen or somen noodle. Use whichever type of noodles you prefer most.

View the original article here

Phnom Penh Noodle Soup

Phnom Penh Noodle Soup pictures (1 of 2)

Many years ago, I visited Cambodia and fell in love with the country, its people, architecture (think Angkor Wat!), the exotic and absolutely delicious cuisine. I am so glad that my Malaysian friend Leemei Tan at My Cooking Hut has recently released a cookbook “Lemongrass and Ginger” and there is a Phnom Penh Noodle Soup recipe in the book. (Phnom Penh is the capital of Cambodia.)

Asian cooking is one of the fastest-growing cookery trends in the world—and from Chinese to Thai, Indian to Malaysian, the diverse tastes, textures and aromas of Asia can be sampled in this beautiful new cookbook.

There are 7 chapters in the book that cover recipes from all over Asia—Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and India & Sri Lanka. Besides, there are 3 sections in the book that will come in handy. They are “Basic Recipes,” “Basic Techniques” and “Glossary.”

The cookbook is available now in the US, UK, and Australia. To pick up a copy of the cookbook, click here.

(Click Page 2 for the Phnom Penh Noodle Soup Recipe)

Pages: 1 2

var Scribol;if(typeof Scribol=='undefined'){Scribol={}; Scribol.frames=[];Scribol.site='http://scribol.com/';Scribol.is_preview=false;}Scribol.frames.push('775964');

View the original article here

Miracle Noodle Shirataki Rice, 8-Ounce Packages (Pack of 6)

Miracle Rice is made of the same ingredients as Miracle Noodle Shirataki but shaped into small rice pearls. Having a calorie free rice substitute opens up new delicious possibilities in your low calorie, healthy cooking!

Price: $17.04

Click here to buy from Amazon

'Asian Noodle Soup' Wall Decal - Removable Graphic

WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won't damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the 'ADD TO CART' button. Our graphics are offered in a variety of sizes and prices.

WallMonkeys are intended for indoor use only.

Printed on-demand in the United States Your order will ship within 3 business days, often sooner. Some orders require the full 3 days to allow dark colors and inks to fully dry prior to shipping. Quality is worth waiting an extra day for!

Removable and will not leave a mark on your walls.

'Fotolia' trademark will be removed when printed.

Our catalog of over 10 million images is perfect for virtually any use: school projects, trade shows, teachers classrooms, colleges, nurseries, college dorms, event planners, and corporations of all size.

Price:

Click here to buy from Amazon

Rockin’ Ramen Chef: Noodle Soup Making Video

Rockin’ Ramen Chef: Noodle Soup Making Video - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
Author & Teacher

Send a messageMy Publications

Asian Tofu
Release date: Feb. 28, 2012
available for pre-order

Asian Market Shopper
mobile app is here!
"Never Be Lost in an Asian Grocery Again"
-- L. Andriani, Oprah.com

Asian Dumplings
Reviews & Press Release
Enhanced e-book with how-to videos now available!

Into the Vietnamese Kitchen
Reviews & Press Release
E-book released on 6/1/11!

Recent PostsRockin’ Ramen Chef: Noodle Soup Making VideoNavigating Food Safety in Chinese IngredientsPandan Chiffon Cake RecipeTasting Texas Part 2: Houston’s Big Little SaigonTasting Texas 1.5: Bread and Butter Pickles RecipeAsian Market Shopper Winners + New Asian Cuisine GiveawayTasting Texas Part 1: BBQ and Tex-MexGiveaway: Asian Market Shopper appSodium Benzoate in Fish SauceCool New Tool: Asian Market Shopper AppAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

« Navigating Food Safety in Chinese Ingredients |Main

July 04, 2011Rockin’ Ramen Chef: Noodle Soup Making Video

Most ramen noodle soup shops that I’ve patronized make up their bowls in an enclosed kitchen. Rarely do you get to see what goes on. Last week, however, I fueled up at Hakata Ramen Shisengumi in Gardena and got to experience a master in action. Gardena is a suburb south of Los Angeles that has a large Asian, particularly Japanese, population.

Hakata refers to a city northwest of Kyushu that’s famous for tonkotsu ramen. Characterized by a milky rich broth, tonkotsu (not the same as tonkatsu – the fried cutlets coated in panko) ramen is very popular these days. As the name indicates, Hakata Ramen specializes in that type of ramen noodle preparation.

Though it was a sleepy Sunday, there was a wait for a table and we were left standing outside watching Japanese food TV programming. It looked like promotional footage of the Shisengumi restaurant group’s fare. Shisengumi is a Japan-based restaurant company that has a number of niche spots in California. Hakata Ramen is their small noodle shop. It’s professionally run and conveniently located but not super obvious corporate like TGI Friday’s or Chili’s. There’s a homey edge and plus, they’re in the back of a strip mall.

The menu is small and you can dial-in your ramen preferences with regard to the chewiness of the noodles, fattiness (richness) of the broth, and saltiness. Each party fills out this order sheet for the kitchen and the wait person reviews it with you before submitting your order:

My husband and I selected “normal” for everything to get a Hakata benchmark. Our orders took about 15 minutes to arrive but we didn’t care as the entertainment in the open kitchen was fabulous: 

It was fascinating to watch the chef’s well-practiced moves. There were many little lessons for professional and home cooks alike. For example:

Broth: There are tall containers of concentrated broth that sit next to the simmering stockpots. The chef periodically tastes the broths in the two simmering – sometimes boiling pots – and adds more concentrated broth as needed. He sometimes adds some from one stock pot to the other. He strains the broth into each bowl to ensure that no weird solids get into a customer’s bowl.

Seasoning: As needed, the chef adds an extra ladle of savoriness (lots of soy sauce, I imagine) to a bowl before adding the broth and noodles.

Noodles: He uses fresh noodles and pulls them from a box. We were sitting right in front of the box of noodles. Hakata Ramen uses thin ramen noodles. More importantly, watch the chef as he shakes and whips the noodles in the noodle ladle. That ladle is among the MOST important tools in a noodle chef’s batter of equipment. Watch him as he deftly whips the ladles around to shake off excess moisture. I wouldn’t do that in my own kitchen but wouldn’t it be fun to whip your pho noodles around like that?

Stirring the noodles: Because noodles clump up in the bowl, the chef moves them around and lets them soak in the broth before adding the toppings. That’s why when the bowl arrives, you stir up the noodles and they are not a heavy mass sitting at the bottom of the bowl. That’s a marvelous trick!

Additions: The seasoned egg was cut with a wire connected to the counter. All the other ingredients were sliced and mis en placed. The chef worked like a well-oiled machine. That’s what you want to do at home when making Asian noodle soups! Be prepared with the various components then fill up the bowls in an assembly line fashion.

How did the ramen taste? It was good but not the best bowl of tonkotsu ramen that I’ve had. (Daikokuya makes excellent tonkotsu ramen!) The broth wasn’t as fatty as I liked and the noodles were a little too soft. But I’d like to return and try Hakata Ramen again. Next time, I’ll order firmer noodles and a richer broth. There is a spicy miso mixture too that I’m curious about too.

The fact that you can fine tune your ramen preference is terrific because you learn about the spectrum of flavors and texture that ramen can have. But that lesson doesn’t mean that you have to repeated make batches yourself! At Hakata Ramen, it’s as if you work with the kitchen to devise a “have-it-your-way” kind of ramen experience.

Finally, there’s a happy hour at Hakata Ramen -- $1 pints and $5 pitchers of draft Budweiser beer, which tastes much better than it reads. Now if only I didn’t have to drive about 6 hours from Northern California to get there.

Have you got a favorite spot for tonkotsu ramen? Do tell... 

Related VWK links:

Beef Pho Noodle Soup RecipeChicken Pho Noodle Soup RecipePosted in Asian cooking videos, Asian Food Culture, Cooking Tips & Tools | Permalink

Reblog (0) | | Digg This | |

Comments

You can follow this conversation by subscribing to the comment feed for this post.

Well, I live near Hakata so yes, I have a favorite tonkotsu ramen spot. I wasn't aware that you could even get ramen back home other than the instant stuff. Let alone Hakata ramen! If you can find Nagahama ramen, it's supposed to be the best of Hakata style ramen.

Posted by:David Ockey |July 05, 2011 at 07:20 PM

David: We've got a ramen craze in certain places in the U.S. But you have access to the real deal. What a lucky man! Thanks for the tip on looking for Nagahama ramen to signal the best rendition of Hakata-style ramen.

Posted by:Andrea Nguyen |July 05, 2011 at 08:42 PM

Nidaime Tsujita makes incredible tasting tsukemen when they were last in town at the Mitsuwa marketplace. They are suppose to be opening up a local branch (from Japan) in LA on Sawtelle this spring, but their plans may have slowed a bit due to a host of different factors. Their tsukemen blows ramen out of the water. I have dreams of slurping down those noodles every once in a while. Can't wait til they open!!

Posted by:anh |July 06, 2011 at 12:08 PM

There is a Mitsuwa Marketplace in Arlington Hgts, IL - northwest of Chicago. Satouka Ramen there is marvelous and I do love the toroniku shio ramen on a cool day!

Posted by:Carmie |July 07, 2011 at 12:25 PM

Verify your Comment Previewing your CommentPosted by:  | 

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Post a comment Comment below or sign in with TypePad Facebook Twitter and more... You are currently signed in as (nobody). Sign Out (URLs automatically linked.)

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Name is required to post a comment

Please enter a valid email address

Invalid URL

Be Connected Get news via RSS or email
 Get updates in Facebook
 Follow me on Twitter
Search VWK

EventsRADIO INTERVIEW
Everyday Food
July 5, 12:15pm EST
Join Sandy and me to talk Asian marinades & sauces!

Share Shots#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;}#flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;}#flickr_icon_td {padding:0 5px 0 0 !important;}.flickr_badge_image {text-align:center !important;}.flickr_badge_image img {border: 0px solid black !important;}#flickr_badge_uber_wrapper {width:150px;}#flickr_www {display:block; text-align:center; padding:0 10px 0 10px !important; font: 11px Arial, Helvetica, Sans serif !important; color:#3993ff !important;}#flickr_badge_uber_wrapper a:hover,#flickr_badge_uber_wrapper a:link,#flickr_badge_uber_wrapper a:active,#flickr_badge_uber_wrapper a:visited {text-decoration:none !important; background:inherit !important;color:#3993ff;}#flickr_badge_wrapper {background-color:#ffffff;border: solid 1px #000000}#flickr_badge_source {padding:0 !important; font: 11px Arial, Helvetica, Sans serif !important; color:#666666 !important;}www.flickr.comMore in Viet World Kitchen pool. Add yours!RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesHandy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravelViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2011/07/tonkotsu-ramen-chef-noodle-soup-making-video.html", c5: "", c6: "", c15: ""});

View the original article here

Dr. McDougall's Right Foods Vegan Hot & Sour Noodle Soup, 1.9-Ounce Cups (Pack of 6)

Dr Mcdougall'S 6X 1.9 Oz Organic Hot & Sour Big Soup Cup Tasty Hot & Sour Soup With Organic Noodles. This Is A Favorite.: (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)

Price: $11.20

Click here to buy from Amazon

Dr. McDougall's Right Foods Asian Entree, Spicy Szechuan Noodle, 2-Ounce Packages (Pack of 6)

Asian Entrée, Spicy Szechuan Noodle.

Price: $11.94

Click here to buy from Amazon

Miracle Noodle Shirataki Angel Hair Noodles 10 Pack

Nutrition Facts
Serving Size: 3 oz
Servings Per Container: 2.3
Amount Per Serving
Calories 0 Calories from Fat 0
Total Fat 0g 0%
Protein 0g 0%
Protein <1g 0%
Sugar 0g 0%
Carbohydrate <1g - only fiber
Zero Net Carbs, Zero Calories, Zero Glycemic Index
Ingredients: Water, glucomannan (soluble fiber), calcium additive.

No soy, gluten, or wheat!
Kosher

Price:

Click here to buy from Amazon