One of the waning few I dragged back from Taiwan with me from my 2017 trip! This is a fascinating variety – it’s one that has a soup and a noodle. Wait, how? What?
Wei Lih Hell Spicy Dry Noodle With Soup – Taiwan
Yep – two different bowls! How does that work, though?
Detail of the lid (click to enlarge). Unsure whether or not it contains beef. To prepare, Add noodles and boiling water to line of first bowl. Cover for 3 minutes. Drain off water into second bowl. Add silver sachet content in to bowl with water. Mix. Add paste sachet contents into bowl with noodles. finally, mix noodles and enjoy!
The noodle block.
A thick liquid.
Dark paste.
The soup base sachet.
Powder and herbs.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Chinese sausage and scallions. The noodles has a nice gauge and a tad bit of sponginess. This is easily overlooked however, as the flavor on the noodle is very good. A spicy taste with a nice heat level and tastiness. The broth has a lt of bits floating around which add to it. Alone, they’re a kind of humdrum set, however paired they work excellent – you have a bite of the spicy noodles, then have a little slurp of soup. Aptly turns into a back and forth which seems natural. 4.0 out of 5.0 stars. EAN bar code 6710199037591.
Watch me prepare this variety!
