Latest news with #noodles
Yahoo
2 days ago
- General
- Yahoo
Number 10 Noodle House: Old-school bak chor mee & fishball noodles from $2.50 at this 20-year-old stall
These days (2025, to be exact), spotting a S$2.50 bowl of noodles at a hawker centre or kopitiam is is almost as likely as me winning the Toto jackpot. But stroll past Number 10 Noodle House at Circuit Road Market & Food Centre, and you might do a double take. Its signboard looks like it hitched a ride here from the 1990s, back when food was affordable and wallets were happier. However, don't be misled. Besides the S$2.50 option, there are S$3 and S$4 versions on the menu, which are still budget-friendly by today's standards. Do take note of the 'fine line' that's drawn across the Lor Mee — it's no longer available. The stall is a 3-person show: an elderly uncle handling orders and final touches, an aunty doing the cooking, and a middle-aged gentleman in charge of the mise en place. Operations are already up and running by 6am, and they are done for the day by noon. Friendly as they were, the trio were camera-shy when asked for a photo. They shared with me that the stall has been running for around 20 years. As for the $2.50 option? It's their way of looking out for the senior folks around the neighbourhood, many of whom have smaller appetites and lighter pockets. What I tried at Number 10 Noodle House I started with the S$2.50 Mushroom Minced Meat Noodle with lao shu fen as my choice of carbs. Resting on top were clusters of minced pork, a golden-brown fried wanton, 2 meatballs, and some mushrooms. Sure, the portion might hit the spot for an elderly diner — but for others, it might feel more like a warm-up act than the main show. The braised mushrooms were earthy and delightfully seasoned without being overly savoury, injecting a punch of flavour to every spoonful of noodles. Speaking of noodles, the spicy seasoning possessed that unmistakable old-school charm — the kind that's become a rare find in Singapore these days. I had my suspicions it contained ketchup (not exactly my favourite), but it was done so well, it actually won me over. Fei Zai Pork Rib Prawn Noodles: Tasty bowls of pork rib prawn noodles sell out by 11am My late grandma would purchase wanton skins and deep-fry her homemade dumplings for dinner — something I dearly miss. The version here was an exact replica, filled with flavourful minced meat and chives. It stirred up a wave of memories with every crunchy bite. Next, we moved on to the $2.50 Fishball Minced Meat Noodle. The humble bowl had my choice of mee pok, fishcake slices, a couple of meatballs, a solo fishball, and bak chor bits. The noodles still had some bite to it, and I was glad that the off-putting alkaline taste wasn't so bad here. The broth wasn't exactly rave-worthy, and once again, those subtle hints of the mee pok's alkaline twang made an appearance. The ingredients were fairly decent, with the fishball still possessing a slightly bouncy texture that I adore. The meatball was the showstopper of the bowl — soft and packed full of flavour! Final thoughts Though I highly suspect that most netizens will criticise that the S$2.50 portion isn't enough to fill a grown adult (or student) — and honestly, fair enough. But at least stalls like Number 10 Noodle House are still keeping prices below the market rate. That matters, especially in an estate like Circuit Road, where the elderly population is noticeably high. So go ahead, pay the humble and friendly trio a visit, and soak in the nostalgia as you slurp up some old-fashioned goodness. Expected damage: S$2.50 – S$4 per pax He He Fish: This kopitiam stall serves steamed farm-to-table red tilapia & seabass sets from $6.50 The post Number 10 Noodle House: Old-school bak chor mee & fishball noodles from $2.50 at this 20-year-old stall appeared first on
NHK
26-06-2025
- NHK
Tourists catch break from the heat with 'flowing noodles' (vertical video)
It's the ideal antidote to Japan's oppressive summer heat: At Kibune in northern Kyoto, visitors cool off with a riverside meal of nagashi-somen ― noodles that come flowing down a bamboo chute in chilled water.
Times
26-06-2025
- Entertainment
- Times
The Real Wan, Glasgow, restaurant review — mind-blowing noodles
Scottish Press Awards food and drink writer of the year, 2023, 2024 and 2025 We go to restaurants to be cooked for, invariably by a stranger. A truth so self-evident as to be redundant, and yet this is what I find myself thinking as I capture, with my chopsticks, the first clump of — how does the Real Wan put it? — 'mind-blowing homemade geda chunky noodles served in a sizzling garlicky chilli sauce with chilli and garlic aubergine'. They really are mind-blowing. Tingly with Sichuan pepper, garlicky enough to perfume tonight's sleep, as hot as you'd hope a dish that mentions chilli twice will be. And new to me. I've never come across geda noodles — a street snack from Shaanxi province in which the dough is kneaded into irregular knots — and hope to again, asap, because they're so good; lusciously thick, resulting in the singular gummy pleasure that comes from sinking your teeth into freshly made noodles. What a soothing and highly specific bowl of noodles. It tastes, in the way restaurant food so rarely tastes, like it's just been made by a home cook who really wants to feed her guests. • Read more restaurant reviews and recipes from our food experts Which is exactly what the Real Wan is: the passion project of the home cook turned restaurateur Lea Wu Hassan, who in 2020 — a frankly terrifying time to start up a business — decided to bring the southwestern Chinese food of her heritage to the people of Glasgow. Lucky Glasgow. The passion runs in both directions. The Real Wan, which recently reopened after a long, obstacle-ridden hiatus in a second, bigger location in Mount Florida, is fiercely loved by its fans, who are as varied as the local community making up this part of Scotland's most diverse city. One of them is my dining companion, Candice. Unfortunately, for reasons I swear are not my fault, I arrive half an hour late, which means time is pressured (we have an hour before the table has to be turned over). So Candice has ordered us three small dishes, all of them flawless. Hand-shredded cucumbers with Guizhou-style marinade are fresh, vinegary and more gentle than other smacked cucumbers I've encountered. Tofu sheets are sliced into ribbons and turned about in a punchy garlic paste and Guiyang sauce of dried red chillies. And another first: dumplings made not from wheat but rice, skins translucent and silken, stuffed with slightly sweet sticky rice and umami-rich salted duck yolk. Candice says the Real Wan is the only restaurant in Scotland where she's seen them on the menu. The space (which is BYOB) is snug, cheerful and heavily perfumed with the mouthwatering scent of garlic, chilli oil and Shaoxing wine sizzling against smoking, well-seasoned woks. I love the small touches — the paper lanterns, mismatched crockery and porcelain dumplings on which the chopsticks rest. Lea is in the kitchen with a micro-team of two. At no point does she come out: this is a head chef too involved with the fast work of cooking to be a combination of paferrying dishes to diners. Service is fast and friendly enough, but could be more engaged. At 7pm we're kicked off our table, which is fair enough considering the next (lucky) diners have arrived, but curtly handled nonetheless. • The 14 best restaurants in Glasgow — our critic's choice There are 'big wans' (larger dishes for sharing), 'wee wans' (small plates), something you don't often see in Chinese restaurants, and Lea's legendary dumplings. Which are the best I've eaten in Scotland. Pan-fried dumplings stuffed with Sichuan pepper prawn come stuck to a crisp, lace-thin tempura pancake, pleasingly described as a skirt. No, I've never come across that before either. It's also unusual to see vegan fillings. Pork ribs are cooked according to a recipe by Lea's aunt — coated in Chinese caramel and flash fried in black vinegar. Glossy, sweet, tangy, insanely good. Rice cakes with pickled veg, fiery dried red chillies and garlic are made with glutinous rice flour for that irresistible buoyant, bouncy chew, and are tubular-shaped. Again, unexpected! Candice says their cylindrical shape is closer to Korean rice cakes. How exciting to eat so many novel dishes, each one distinct, regionally specific and deeply personal to Lea and the stories she so generously shares through her exquisite plates of food. Southwestern Chinese cuisine encompasses five regions — Chongqing, Sichuan, Guizhou, Yunnan and Xizang. Much of Lea's food seems to zero in on Guizhou — known for its spicy, sour and mouthwatering flavour profile. Also Sichuan — land of the floral, numbing peppercorn and home to such traditional (and now endlessly TikTokable) dishes as mapo tofu, dandan noodles and kung pao chicken, though none of these feature on Lea's menu. Because the Real Wan is a restaurant unlike any other — the product of a single unique mind. In Edinburgh the comparison that comes closest to its harmonious home-from-home café vibe is Pomelo. A truer one is Ranjit's Kitchen, also located in Glasgow's multiracial southside. It, too, has an Asian (in this case Punjabi) female home cook at the helm, and young white hipsters serving out front. These restaurants are radical, inclusive spaces centring the historically unsung (and unpaid) wisdom of female home cooks of colour. They are reconfiguring the way people live and eat together in our cities, through the turning out of plate after plate of beautiful food cooked straight from the heart. The Real Wan, 10 Clincart Road, Glasgow G42 9DJ, Follow @chitgrrlwriter on InstagramFollow @Chitgrrl on Bluesky
Telegraph
23-06-2025
- General
- Telegraph
Crunchy stir-fried vegetables with noodles and peanut rayu
Rayu is a Japanese chilli-infused sesame oil, and White Mausu makes a delicious peanut version (available from full of garlic, sesame seeds and roasted peanuts (strangely enough, it's made in Dublin). It's important to keep the vegetables crispy in this dish. Overview Prep time 10 mins Cook time 10 mins Serves 2 Ingredients For the sauce 1½ tbsp peanut butter (smooth or crunchy, it doesn't matter) 2½ tbsp light soy sauce 2 tbsp dry or medium sherry For the vegetables and noodles 150g dried egg noodles 1 tbsp sunflower or groundnut oil 150g carrots, peeled then cut into matchsticks ½ large red pepper, seeds removed, sliced into strips 3 heads of baby pak choi, quartered 100g sugar snap peas, halved lengthways 2 garlic cloves, finely chopped ½ tsp grated fresh ginger juice of 1 lime, plus wedges to serve 3-4 tbsp peanut rayu 2 spring onions, trimmed and sliced on the diagonal 1 tbsp toasted sesame seeds
Malay Mail
20-06-2025
- Entertainment
- Malay Mail
Hong Kong's On Lee Noodle Soup has finally landed in Pavilion KL
KUALA LUMPUR, June 20 — The wait is over, you can now head to Pavilion KL to taste Hong Kong's On Lee Noodle Soup's offerings. It's a boon for those who cannot fly to Hong Kong and make their way to Shau Kei Wan and Central, where this 50 years-plus fish ball noodle soup has been holding court. At the heart of this noodle house is their repertoire of house-made fish balls, cuttlefish balls, beef balls, shrimp balls and fish cake. Currently shrimp balls are off the menu as the team is meticulously making sure it's up to their standards before it's released as soon as possible. "Stir" thick egg noodles is tossed with soy sauce sourced from Hong Kong and topped with a lovely stewed beef brisket and tendon, together with their fish balls and fish cake made in-house. — Picture by Lee Khang Yi Using eel to craft their fish balls, it's a softer bite and lighter flavour versus the local variant that favours the use of saito fish. Similarly, the fried fish cake has a gentler bounce. For a crunchier bite, the cuttlefish balls will be a better choice, where one gets tiny pieces of water chestnuts inside. The beef balls here have a very bouncy, springy texture, a change from the ones served here that tend to miss the mark on bounciness. What's exceptional is the beef brisket, beautifully stewed low and slow till it pulls apart easily, with an unusual caramelised dark crust. Even the long piece of tendon is cooked to a lovely, gelatinous texture. The cuttlefish balls and beef balls are prepared by the restaurant and served in a wonderful broth made with beef, pork bones, dried shrimps and fish. — Picture by Lee Khang Yi There's also a sliced beef brisket with a different flavour profile compared to the stewed version. On the menu, there is also beef cheek, which has yet to be released to be paired with shrimp balls and noodles. In Hong Kong, their menu features other beef cuts like skirt steak, short ribs and outside skirt. Their egg noodles, a choice of thin or thick, are sourced locally. There's also rice noodles. Order your noodles with soup or 'stir' (as stated on the menu), which actually means dry noodles stirred with the soy sauce sourced from Hong Kong. All of their offerings use one main broth, a wonderful rendition, boiled with a mixture of beef, pork bones, dried shrimps and even fish. Cuttlefish balls (left) have a bouncy texture with crunchy diced water chestnut while the beef balls (right) have a super bouncy texture. — Pictures by Lee Khang Yi What was most interesting was there wasn't any dreaded thirst after drinking the broth, something that plagued me when I was in Hong Kong. Another friend who visited later in the day also had the same experience, signalling a lighter hand in salt and any other additives here. With the soup noodles and a choice of thin egg noodles, the alkaline taste from the lye water used to make the egg noodles comes out stronger though. One can be like the Hong Kong folks and add a dash of red vinegar found on the table, as that not overly sharp vinegar helps to balance out the alkaline flavour. There's also their own cooked chilli oil that looks different from the bright red ones we usually find, where the spicy notes seem more muted. There are also sandwiches, toast and French Toast to snack on. — Picture by Lee Khang Yi Once you add it to the broth with the beef brisket noodles, it's reminiscent of the Taiwanese beef noodle soup. With the 'stir' version, the dry thick noodles are a better choice if you're sensitive to the alkaline taste, as it's served with a bowl of the broth on the side. Aside from noodles, you can snack on sandwiches with fillings like ham, egg, Spam, corned beef and cheese. It's RM12 for one choice of filling and RM14 for double fillings. In Hong Kong, a signature is their fluffy toast with butter, or one where it's drizzled with condensed milk (RM10) or other toppings. Instead, I sampled the French Toast (RM10) which is served with butter—golden on the outside but fluffy inside. The kitchen is supervised by the chef from Hong Kong together with the help of a local chef. — Picture by Lee Khang Yi You can add either condensed milk or honey, adjusting it to your sweetness tolerance, which I prefer rather than those totally drenched and overly sweet versions There's also a peanut butter version for RM5 extra. Prices are also fair and comparable to that at the Hong Kong shop. A comparison of the Shau Kei Wan shop's menu indicates prices for the noodles are relatively similar, for example the Fish Ball Noodles are HK$50 and in KL's menu, it is listed as RM22. Here, there's a 10 per cent service tax levy. Their classic noodles range from RM22 to RM24 for the noodles paired with a choice of fish balls, fish cakes, cuttlefish balls and the soon to be released shrimp balls. For the beef noodles, it's RM24 to RM28, depending on whether you select beef balls, beef brisket or sliced beef brisket. Their signature noodles series is where you combine the beef brisket or beef cheek with an assortment of toppings that include their prawn-pork stuffed wontons, ranging from RM32 to RM38. You can also curate your own combinations too, whether it's just two or three items with their choice of noodles. Currently the restaurant is in its soft opening stage and their grand opening is scheduled to be held later in mid-July. On Lee Noodle Soup, Lot C4-06-01, Level 4 Connection, Pavilion KL, 168, Jalan Bukit Bintang, Kuala Lumpur. Open daily: 10am to 10pm. Instagram: @ • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
