Noodles

Noodles

Noodles are a staple food in many cultures. They are made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles.
Manish Gayan
Manish Gayan

As served super hot, don’t burn up your mouth in a hurry to eat it 😁. I love seafood and I love noodles, the this combo never disappoints. All the ingredients in the dish perfectly blended with each other, the only thing was that I felt it was a little blunt. To make up for it, mixed some chillies and condiments and it turned out to be pretty good.

Flaming Hot Tonkotsu Ramen from Kanshoku Ramen with added ajitama egg. Essentially Korean ramyun noodles which have undergone a Japanese stylistic makeover and a decidedly non-Japanese incendiary flavour blast. Flamethirsty folks from all levels of gutsy on the safety spectrum will enjoy this – the lily-livered slow-sippers will appreciate the comfortable level of heat from small spoonfuls of the broth which unfortunately decreases in spice level once your mouth is acclimatized, while the bold and brave can enjoy searingly painful pleasure with bigger gulps. Elsewhere, the chashu is lean, soft and sweet whilst the whole ajitama egg is delightfully molten inside, which goes to show that sometimes keeping your secret gem hidden may be a better idea than publicly displaying everything underneath for the sake of visual appreciation and praise.

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