Baijia A-kuan Sichuan Broad Noodle - Sour and Hot Flavour 70g

Product Information

I don’t think satisfying is enough to properly describe these noodles because they’re really so satisfying and really fragrant. GINGER AND SCALLION SAUCE I get them from a local asian store and they’re from these are Taiwanese Kuan Miao Noodles. The brand carries a lot of different noodles that come in different sizes. Here’s a simple recipe to follow to get the best of your Baijia Sichuan Broad Sesame Paste Flavour Noodles the Tuk Tuk way: You’ll want to prepare the sauce and leave it to simmer before cooking the noodles so you can immediately just add in the noodles in the sauce after cooking.

It’s really up to you! But I recommend using wheat noodles for their distinct bite and texture. If you’re gluten-free, you can of course use rice noodles.

THE AROMATICS AND MUSHROOMS FOR THE NOODLES

Vegetable Sachet: Kelp, Low Erucic AcId Rapeseed Oil, Chllli, Salt, Flavour Enhancer (E621), Preservative (E270), Flavour Enhancer (E635) COUNTRY OF ORIGIN What sets the A-Kuan Sichuan Broad Noodle apart is its unique blend of flavors. These noodles are not only bursting with heat but are also Halal and Vegetarian-friendly. Now everyone can indulge in the tantalizing taste experience this noodle dish has to offer!🌱✅ Unlike our recipe for Sichuan-style sour and spicy noodles, which features sweet potato glass noodles topped with a fried egg, this suanlamian noodle soup from Yunnan is made with wheat noodles. Not only does Michelle’s recipe produce a gorgeous bowl of noodles, it also includes an ingenious method of cooking the noodles and a bonus recipe for spiced pork tenderloin to be used as a noodle topping or served on its own as a cold (side) dish.~~Taylor In a separate large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and sliced mushrooms. Sauté for 3-4 minutes until the vegetables start to soften. (This is optional)

Introducing the fiery and robust A-Kuan Sichuan Broad Noodle - Spicy Hot Flavour by Baijia from China!🔥🍜 It’s a great mix of textures and it is quite a treat to have wonton noodles that are pan fried. It takes a bit of effort but is always worth it in the end,” Kwan says. Truer words could not be spoken. The idea of taking an already delicious food, a noodle, and pan-frying it until you have a mix of textures really makes this a special dish.According to the information provided by the manufacturer this product is Halal. The manufacturer guarantee the ingredients used in the product are also clean and safe to be consumed by Muslim consumers. Now let’s talk about the Sichuan dressing which makes this cold noodle dish outstanding. The ingredient list may look a little long, but each one contributes to the great taste in its own way. Here are what you need:

Now, this space is not their sole outlet and interestingly enough, is co-shared with Yaowarat Thai Kway Chap. Also, before the foodie nazis come for me, Ng Kuan Chilli Pan Mee serves up flat egg noodles in both soup and dry versions— KL-style! This way, the half cooked noodles can continue to cook in the sauce and absorb all the amazing flavours! COOKING THE NOODLES Light Soy sauce. If you aren’t tight on time, I highly recommend you make some Sichuan Spiced Sweet Soy Sauce (复制酱油) to replace regular soy sauce. It makes every noodle or dumpling dish outstanding. You can find the recipe in my post “ Six Dumpling Sauces” (in the “Notes” section of the recipe card) Sugar & salt. A little sugar is almost always added to Sichuan food. It balances the spiciness and increases the umami taste.I used these wide wheat noodles with a curly edge. The exact ones I use are called Kuan Miao sliced noodles. You can see the photo below.

I can see how diners would opt for this, be it for health or warmth. Even without the main starch, the contents would satiate any empty stomach. As for the soup, it was altogether just plain and normal. According to the information provide by the manufacturer this product is prepared without any products or byproducts of animal slaughter.

More Noodles

However, this post is not about small pot rice noodles. It is about xiaoguo mian, a way of cooking wheat noodles using the same method as little pot rice noodles. Although Yunnan is known for its rice noodles, wheat noodles are very popular in both restaurants and private households. Restaurants generally serve fresh wheat noodles, while at home we prefer dried noodles because of the longer duration time for storage. The ginger, scallions, and mushrooms were cooked down until lightly brown to release all the flavours before being simmered in a savoury sauce. One of the highlights of this recipe is using fresh tomatoes instead of adding only dark vinegar for the acidity. The natural acidic taste of the tomato in the broth creates multiple layers of sour flavors. The sourness is at a comfortable level that does not make a face frown from the acidity; the broth is very acidic, yet well balanced with a hint of sweetness. I topped off my noodles with more of my homemade ginger and scallion sauce that gave it another layer of texture and flavour and it was really SO GOOD. You can use other noodles of your choice like rice noodles, especially if you’re gluten-intolerant, but I find that wheat noodles work best for this recipe. Now let’s break down how to prepare these ginger and scallion noodles!