October 28, 2016

#2218: Tseng Rice Noodle Spicy Braised Pork Flavor Flavor

Okay now this – this sounds good. I absolutely love a few things in this world. Curries, Korean BBQ, dim sum… Something new has been anything braised and Taiwanese. We’ve got a little restaurant nearby called Looking For Chai and their braised pork and braised beef is so good – tender and so full of flavor. Just a nice slab of it on a bed of rice and that’s all you need – well, that and a little milk tea. Let’s check out this spicy braised noodle!

Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, you can make it with soup or have it dry. Dried:  250 c.c  cook for 3 to 3.5 mins. Soup: 400 c.c   cook for 2.5 mins  to 3 mins   (Recommended).

One of the four servings in the package.

Here’s the back of the package (click to enlarge).

The rice noodle block.

A liquid sachet.

Soy sauce.

A paste sachet./

Thick and smells great!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, cabbage, fried fishcake, tofu skin and spring onion. The vermicelli came out very well with a good gauge and chew – nicely hydrated and not dry. The broth was a real one two punch  – a nice braised pork hit but then the Sichuan chilli pepper takes over and moves in saying ‘I live here and here is where I will stay.’ 4.0 out of 5.0 stars. EAN bar code 4713008550250.

Chinese Cuisine: Taiwanese Style

Eating noodles with Mr. Tseng.

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