Asians have an obsession with noodles. Well, Italians have their pasta, don’t they?
The Japanese have delicious soba, ramen and udon of all consistencies, though their accompanying soups and flavourings are usually similarly centred around miso. The Chinese have long been eating a variety of noodles – ingredients, consistencies, broths and accompaniments differ, sometimes rather widely, from region to region. No doubt influenced by China, there are various popular noodle dishes in Malaysia, Singapore and Indonesia too. Mee Siam (rice vermicelli), Mee Rebus (thick yellow Chinese noodle), Laksa (either thick yellow Chinese noodle, or thick rice vermicelli) and Mee Goreng spring to mind immediately. Of course, there are also variations from Thailand and Vietnam, now ever so popular here in Australia and other parts of the world.
Well, I love noodles. I am a noodle freak. I confess. It’s not a secret anyway. And being Aspie, that further underlines the intensity of the obsession for sameness. As I have already reiterated too many times in this blog, I could eat the same thing, with almost imperceptible variations, over and over again. The ‘stop’ switch only happens when something goes wrong in the cycle – a kitchen accident, an unpleasant sensory association (smell and texture), food poisoning (sometimes mild) and / or a bout of over eating that causes nausea! (Yes, we do go over the top indeed!) It is helpful to be Aspie when on a tight food budget, another recurrent and oft repeated thought here. But by now, if you are a reader or fan of my humble blog, you’d be used to repetition. That’s what it’s about. Well part of it anyway.
So, here are the oodles of noodles that I have been indulging in lately. I love the invention of so-called ‘instant’ noodles. Of course, they are not at all instant, since it does take about 2 minutes to 3 to cook them, depending on whether you like al dente or soft-mushy. I like everything al dente. Soft mushy is associated in my mind with sickness and having so many ulcers that I can eat nothing else but slush.
The first two pics were made from ‘instant’ noodles, which are actually adulterated versions of the Japanese Ramen. The reddish-brown blobs in the middle are sambal chilli paste, and I like it with some lime juice. The bottom pic is a sort of “char kway teow” variation. I used dark soy sauce, but not as sweet as the type they use in the hawker centres in Singapore and Malaysia. Of course, I didn’t have cockles, so I just used bacon (what else is cheap and plentiful and lasts a long time in the fridge?). Tomatoes were $5 for 3 punnets so how could I resist?