NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Sunday, November 7, 2010
Sometimes home-made ad hoc noodle deliciousness cannot be topped (or can be topped, as it were). Such as was the case the other night when Ju Ju, pressed for time, threw the above bowl together for me. Vacuum-packed fresh noodles from Korea (which she's favored lately) were cooked and served in her standard pork neckbone soup broth with a few pickled vegetables and a mere kiss of Lao Ganma. It was amply topped with duck meat stripped from a Chinatown roast duck, and a couple of 荷包蛋 (fried eggs to you).
Where Slurped: At home.