We;ve had some nice sunny days already this spring here in Washington. Had a day that got close to 80 degrees! Was really nice. The review today is on a noodle dish that is served cold. Cold noodles are enjoyed throughout Asia, but it’s really something that isn’t commonly seen in the United States. Let’s have a look at this unique variety.
Here’s the back of the package (click image to enlarge). Not sure if it contains meat or fish. To prepare, take a microwave safe vessel and put the noodle block in it. Add 2cm of water. Microwave for 2 minutes, 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Add the contents of a sauce sachet and serve cold.
The noodle pouch. There are two of these.
The liquid sauce sachet.
Has a lemon and soy scent.
Finished (click image to enlarge). Added kizami shoga (pickled ginger), green onion and shrimp. The noodles are just right. What I really liked about them is that they didn’t get dry or stick to eachother; they retained the moisture in a good way and didn’t get mushy. The sauce has a rich soy and lemon taste which was not only tasting but made for a refreshing dish. 4.75 out of 5.0 stars.UPC bar code 4901959100406.
A concert by famous Koto player Fuyuki Enokido, given at Manchester Metropolitan University.
