An apron, glasses, and a sunny demeanor. Yes, this is Uncle Fun. Fun? Foon? I’m guessing it’s pronounced Foon. When I opened this, the aroma was definitely nice. But what was difficult was the cooking part. I found a new way to image translate, but it was through google, so very confusing. Boiling noodles in cold water seems a little strange to me, but they’ve got some mad tech in China, yo… I hope I can figure out how the heck to cook this stuff… UPDATE – big thanks to Kyle K. over at Mom’s Dry Noodle for huge help in cooking instructions!
Uncle Fun Hai Nan Fen – China
Detail of the import sticker (click to enlarge).
Detail of the packaging (click to enlarge). Unsure if it contains meat – check for yourself. To prepare, cook the vermicelli with boiled water for 8 mins. Drain it. Pour another 130ml of water into the pot to mix it with the sauce and slow cook and keep stirring. Once it turns thick, the sauce is ready to go. Combine and enjoy!
The package of noodles. This is easy – they are long noodles.
A wet sachet.
I think these are what I found to be called ‘lanter peppers.’ They kind of look like habaneros – maybe scotch bonnets?
Some kind of pickled vegetable.
Not a clue but it’s liquid.
I suspect this is pork.
Tofu skin? Fried wonton topping?
Finished (click to enlarge). Added spring onion and sesame seeds. Well, this is one big plate of not pretty. The noodles are slippery and soft which was fine. The flavors keep changing up – lots of different sachets brought different texture and elements which were nice and not-so-nice. A fascinating thing to be sure. 2.75 out of 5.0 stars. EAN bar code 6973012308836.
Watch me cook on Instant Noodle Recipe Time!