Yesterday, I tried making bread with Mom’s Dry Noodle brand instant noodles from Taiwan. I figured I’d continue the theme with MAMA – maternal instant noodle time over here I suppose. But anyways, this one is a completely different kind of deal. Let’s give it a go and see what kind of results we end up with.
MAMA Tom Yum Shrimp Instant Noodles Bread Experiment
Here’s the whole shbang – from beginning to end – and only just over 3 minutes – watch it, love it.
- 1 noodle block from MAMA Tom Yum Shrimp
- 4 sets of sachets from MAMA Tom Yum Shrimp
- 2 cups flour
- 1 1/4 tsp yeast
- 3/4 cup water
- chopped or torn up Thai basil
- 5 shrimp, diced
- 1 tsp sugar
Put in water, sachet contents, basil, and sugar. Add 1 cup flour. Add in shrimp and noodles (cut the noodles a bit with kitchen scissors). Add second cup flour. Add yeast on top. I used BASIC and DARK crust on our bread machine. Took 3 hours. It stuck a little so I used a bit of cooking spray (PAM) to loosen it up and the dougball freed up with using just a little bit.
Finished (click to enlarge). Added shrimp on top, fresh flowering Thai basil from our garden, and Huy Fong chili garlic sauce.. The cake of this bread was very dense but nice and moist – bits of shrimp here and there were still moist as well, and the coarsely chopped basil I put in was nice. The crust was where a good amount of the seasoned oil ended up – really had an especially nice flavor and a good crispness to it – almost as though the crust was slightly fried. All in all, a very tasty bit of bread.