I forgot all about this! And I’ve been craving soba.
SCALLION GINGER NOODLES redux
Lots of scallions (maybe 3 cups or a bit more? 2 bunches), freshly grated ginger (about 1/4 cup, it was very potent so I stopped there), salt, sugar, splash of soy and sesame oil, and some veg bouillon powder today too. Finished with a bit of butter.
Noodles today were chow mein noodles, which are very skinny (like capellini, and even easier to overcook).
We ate this for dinner with leftover beef bulgogi, which is neither here nor there as a culturally coherent meal but was still delicious 
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Okay, finally got around to this (a little late). Zaru soba with okra, ikura, nori, carrots and pickles (both from my garden), silken tofu and scallions. Very nice hot weather dish.
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I made Khao Soi for dinner tonight. How could I possibly forget to share this lovely noodle soup dish on this thread?!
She gives some ideas for shortcuts if you don’t want to make your own curry paste for this soup, but it is absolutely worth making the paste if you have the time. I added about a tablespoon of Thai shrimp paste to the curry paste ingredients (similar to the recipe on The Woks of Life).
I promise there are noodles underneath all this!
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Alvin’s take (first video) on Liang Mian is probably closest to mine, but these are all great and easy.
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I had a little time to kill before meeting some people for dinner in Sunset Park, Brooklyn, so I did what I often do when I’m in an unfamiliar neighborhood. I went into a grocery store to see if there was anything new to me. There was!
The thinnest noodles I’d every seen. For refined children! Or maybe made from refined children, tough to say. I mixed them with ginger scallion sauce. Or I tried, anyway. They’re so damn thin that they were hard to separate. Seen here with some of the ingredients I threw together the other day, only in a slightly different configuration.
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Kitsune udon - “fox” udon. Udon noodles (frozen Shirakiku brand Sanukiya udon) in dashi made with kombu and katsuobushi, with inari age/marinated tofu pouches.
Followed this recipe: https://www.justonecookbook.com/kitsune-udon/
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Those delicious looking dandan noodles are @BierMonk ’s but for the zhajiangmian I usually use Fuchsia Dunlop’s recipe from Every Grain of Rice which can also be found online here https://www.seriouseats.com/fuchsia-dunlops-zhajiang-noodles-zha-jiang-mian-recipe
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I used to refer to a Recipe but have made them and a few other spicy Chinese Noodle Dishes so often that it is kind of second nature now.
Originally I used Fuchsia Dunlop’s Dandan Mein. Then to the Yibin Ranmian 燃面 Recipe. Cold Sesame Noodles work in every now and again.
After making them all for a while and using other recipes you get a feeling for it and can play around (successfully 
)
I do not make Zhajiangmian so no guidance there other than that the Chinese Cooking Demystified Folks are usually right on.
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Dan dan noodles are one of my all-time favorite things. I had a great rendition recently at a hole-in-the-wall hand-pulled noodle place in Vancouver, BC, called Happy Noodle House. Maybe the best I’ve ever had - certainly better than anything I’ve had in in NYC/Flushing.
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CURRY NOODLE SOUP
There are many versions of this, but the one I am usually aiming for in flavor is the one a local Vietnamese restaurant serves.
The base is red curry paste bloomed in coconut cream/milk, ginger and garlic, sometimes lemongrass (if I’m using curry powder or spices instead of paste), and broth or bouillon (chicken or veg). Vegetable add-ins of choice, chicken or other protein, and finished with fish sauce (or Maggi if veg), jaggery (in place of palm sugar), and lime juice. Cilantro too if I have it. Noodles vary – the restaurant version uses rice vermicelli, but I prefer wheat noodles.
This time I used flat noodles that needed using up, leftover chicken thighs cooked with some of the base to flavor it, spinach, onions, and mushrooms. Kept half the soup vegetarian and shredded the chicken into the other half.
This recipe is pretty similar, but I like using bone-in chicken to make a stock first (or using previously made bone broth instead of commercial stock).
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Nominations for next quarter are underway
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Reminds me of one of my favorites, Khao Soi Thai (ข้าวซอย)
Yellow Coconut Curry Broth with Chicken, Pickled Mustard Greens and Egg Noodles. Topped with fried Noodles.
(not my Photo)
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I started out thinking I’d make Khow suey (the Indo-Burmese version, though I’m happy eating any version!) but got lazy about the toppings (which add so much that it’s not the same if I copped out on them)
Posting a photo of an ad hoc pancit (Filipino noodle dish).
Great for using up leftover bits and bobs. Cook your proteins and reserve. Cook your noodles and reserve. Stir fry your aromatics and your veggies. Add a bit of “whatever” sauce. Dump the proteins and the noodles back in and toss a minute or two until everything is warmed through. Cover and rest a minute or two. Serve.
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