When I saw this in my Facebook feed I was really excited. I use Maya Kaimal simmer sauces constantly – I’ll take some chicken, bell pepper, and sweet onion and get that all going with a touch of oil then dump in the jar of sauce and let it simmer for quite awhile and have it with rice or mashed potatoes for dinner. I usually let it hang out with a black cardamom pod as well. This however is different. This is what you call ‘desi Chinese’ which is Chinese-Indian fusion. Let’s give it a try – it looks like the noodle is a Taiwanese dry noodle so I’m very excited for that as well!
Maya Kaimal Chinese Indian Noodles Sweet Chili Crisp – United States
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodle 5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
A block of Taiwanese dry noodle – classy!
A large sachet of liquid base.
A large sachet of dry ingredients.
Finished (click to enlarge). Added fried egg, crushed red pepper, sesame seed, and scallion. This is a master lesson. First, the broad Taiwanese noodle – the thin center is thicker and the sides and thin and scalloped, giving a nice chew and delicate aspects. The flavor is really great – garlic, peppery and extremely savory. The dry mix has the ‘crisp aspect’ – a little crunch and dehydrated garlic springs to life. Finally, the oiliness is just wonderful. This is a serious must try for anyone who likes things to put in their mouth and chew – from the mouthfeel to the finish, this is truly exemplary. 5.0 out of 5.0 stars. UPC bar code 810166380034.
Amazon – Here’s the Hakka version
Watch me cook on Instant Noodle Recipe Time!
