Oodles of noodles Speedy, satisfying and slurpingly good, noodles hit the spot when you crave comfort food with Asian favours, says Jennifer Joyce Photographs STUART OVENDEN
Whether you pour over fragrant stock, swirl them into curry, or stir-fry with garlic and soy, noodles soak up all the savoury rich favours they’re paired with. From fat, chewy udon to silky thin ramen, each type is prized for its unique character. Last year saw the rise in popularity of more and more Asian cuisines, particularly Japanese, Korean and Vietnamese. Ramen bars are popping up all over the country, and Japan is no longer loved just for its sushi. It’s also easier to buy a wide variety of noodles, so you can try the recipes yourself at home. When it comes to eating them, let’s be honest, there isn’t an elegant way to do it – just hunch over the bowl, get your face close to inhale the aromas, and tuck in. My tip? A spoon and a pair of chopsticks used together helps to slurp them up as quickly and as neatly as possible.
Chiang Mai curried noodles (Khaio soi gai) 82
bbcgoodfood.com
March 2015
