Over 5,000 Instant Ramen Noodle Reviews Since 2002
This is a Shaanxi cold noodle. So, what’s that? Well, it’s from a region of China. It’s really quite good, but a bit of trouble to cook. But I’m going to cook it. You can always watch me battle with it in the episode of Instant Noodle Recipe Time at the bottom of this post. You can also subscribe to my YouTube channel as I have a new episode of the show every single day. Anyways, let’s give it a try!
Here’s the first of a trio from Fu Chung – a spicy Sichuan variety with vinegar. No doubt this includes Sichuan pepper. Now, it’s not like a fleshy chili pepper – it’s a peppercorn. Here’s a little about Sichuan pepper flavor from Wikipedia –
Recently, I had the chance to try Kiki’s aged variety and liked it quite a bit. I really don’t know much about vinegar to be honest. Here’s a little about it from Wikipedia –
I saw something about a Thai chili sauce mentioned on my favorite hot sauce group on facebook recently. It got me wondering if it would be something that could be an alternative to the standard big bottle of Sriracha that I usually go for. I tracked down the company and asked if they could possibly send a sample – a few days later, it arrived!
Baijia with rice noodles eh? Sounds different – hope it’s better than all the others I’ve tried!
Okay here’s some that I’ve been sitting on for a while. So these are to be served cool – so we’ll see if they’re any good.
