I'm obviously not referring to cooking instant noodles - been there, done that. *Chey* I am referring to vermicelli, Hong Kong-style noodles. If I remember correctly, I think it's called min. It actually looks a little like the bee hoon we use in laksa.
Well, this thing about min - If you cook it for too long, it turns soggy; it has to be cooked to, well, if I can borrow the Italian word, al dente. So, the amount of water and the time you boil the min is crucial. And after cooking it repeatedly for a few times, I think I can make a decent bowl of min. Now, I have to experiment with different ingredients. I wonder if it will taste good with chicken wings or even beef. So far, I only know it tastes pretty good with tofu and golden mushrooms. Do I hear anybody salivating yet?
Later...
Well, this thing about min - If you cook it for too long, it turns soggy; it has to be cooked to, well, if I can borrow the Italian word, al dente. So, the amount of water and the time you boil the min is crucial. And after cooking it repeatedly for a few times, I think I can make a decent bowl of min. Now, I have to experiment with different ingredients. I wonder if it will taste good with chicken wings or even beef. So far, I only know it tastes pretty good with tofu and golden mushrooms. Do I hear anybody salivating yet?
Later...
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