Singapore Rice Noodles: Noodles+Curry+Wok=Delicious

These noodles did not originate in Singapore.
Or, at least, that is what I am told. They are Cantonese in origin, possibly from Hong Kong, and they were first very popular in European Chinese restaurants. They made it to the US sometime in the 1980’s and spread through the Chinese-American restaurants to the point where […]

Hunan Rice Noodles With Chicken and Salted Chilies

I found this recipe originally in Fuchsia Dunlop’s amazing Revolutionary Chinese Cookbook, which is the simply best book on the subject of Hunan cookery published in English. It uses salted chilies, a condiment which is ubiquitous to Hunan, but which is not available in stores here int he US; instead, Dunlop gives a simple recipe […]

Dried Rice Noodles 101

Dried rice noodles, also known as rice sticks in English and pai mi fen in Mandarin, are available in nearly any Asian market, and in many American grocery stores in either the international foods sections or the health food aisle. Widely used in China, Thailand, Vietnam, Singapore and Indonesia, dried rice noodles come in a […]

Two-Sides-Brown: Pan-Fried Noodle Pancake

This recipe is not often found on the typical American Chinese restaurants, and that is a shame, because it is a delicious dish, filled with textural and flavor contrasts.
I used to eat it at the Chinese restaurant where I worked, and I loved watching the chefs cook the pancakes; they used a large wok […]

Noodle Shop Secret for Springy Noodles: Pre-Steaming

If you have ever eaten good wheat-based soup noodles or pan-fried noodles at a Chinese restaurant or noodle shop, one thing that you cannot help but notice is the texture of them. In soup, they are always springy, flavorful and firm, never mushy or overcooked, and when they are pan fried, they are toothsome on […]