I never liked pin noodles, which I found to be lacking in texture and taste. But well, those were the pin noodles of yesteryears. Nowadays, however, manufacturers have improved the recipe, making the noodles lighter and springier, and thus more pleasant to the palate.
Pin noodles absorb the flavour of cooking ingredients very well, and hence, there are endless ways of cooking it. At home, Mom usually blanches it and serves it in a soup, or sometimes she tosses it in shallot oil. Both of which I enjoyed a lot!
Pin noodles in soup
Slippery pin noodles, with mustard greens, shimeji mushrooms, fishcake slices and bits of char siew.
Dry-tossed pin noodles, served with prawns, pork and fishcake slices and some green vegetables.
The whole family loves it for breakfast, lunch or even dinner!
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