David Armstrong

  • Australia
  • Joined 5 months ago
These noodles in our Taiwanese Spicy Beef Noodle Soup.  This was so good!!
Noodles for our Taiwanese Spicy Beef Noodle Soup.  I used a hand operated pasta machine to roll and cut these noodles.
These taste great!  Mine aren't as green, probably because I used freeze-dried pandan leaf instead of pandan paste (approx 2tsp re-hydrated in a little water).
I prepared these using "00" flour, which produced a deliciously soft and springy noodle.
Prepared using white miso paste, instead of fermented bean paste, and anchovies instead of shrimp.

On the second night we had this, I prepared it with Nyona Cooking wheat noodles and fried shallots and shallot oil and it took it to a whole new level!
Mee Siam Goreng, but using anchovies instead of shrimp, fish (ling) instead of prawns and hoisin sauce instead of fermented soybean paste (couldn't source the paste).