QQ is an interesting term when it comes to noodles. Michelin defines it as “QQ is the bounciness associated with fresh handmade fishballs, glutinous rice balls, and certain types of noodles. The term originated from Taiwan, where Q sounds similar to the local word for “chewy”, but it’s evolved to mean a little more than that.”
The ‘little more than that’ is where English translation falls off the edge of the world. Kind of like bouncy chewy and the way it feels in the mouth. Kinda. Regardless, pork and pickled mustard stem sounds excellent today. Let’s check it out!
Sau Tao QQ Vermicelli Pork & Pickled Mustard Flavour – Hong Kong
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachets into bowl and fill to line with boiling water. Cover 3~4 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
An included fork.
A dry powder base sachet.
A wet sachet of sauce.
A wet sachet of pickled mustard stem.
Finished (click to enlarge). Added spring onion, chashu pork, black sesame seed, and chili flake. Vermicelli is thin and slippery – I do a couple crosscuts with a pair of kitchen scissors to make them more manageable. Texture was good on them. Broth definitely had a nice pork taste to it and the mustard was good. 3.5 out of 5.0 stars. EAN bar code 087303862460.
Watch me cook on Instant Noodle Recipe Time!