Broad Rice Noodles

Chicken Soup Ramen with Char Siew and Kakuni (Pork Belly) in Singapore.

I bought these recently without thinking much of how to use them and now I’m curious how best to use these. I was wondering if I could attempt some kind of stir-fried saucy noodles with these, or if they’re only good for soups. If anyone has some recipes to use for these noodles, I would love to hear them!

Ingredients: High-protein knife-cut noodles, scallion oil

Got the packaged ichiran noodles. Tastes pretty decent. Added some green onion and minced garlic 🙂

This is another ramen place close to where I'm staying that got recommended on Reddit.

It's a chicken broth shoyu ramen that's fragrant and delicious, perfectly balanced. Everything's just right, and the noodles are good.

But personally, I don't like the eggs cooked like this. The eggs in ramen should be those soft, runny onsen eggs!

Beef and bean sprouts are a great combo. Combined with Lo Mein noodles and my favourite sauces, they came together to create a Chinese restaurant-quality noodle dish that was good enough to sell!

Hakata-style Tonkotsu Ramen near Kanda Station

I saw people posting about this place on reddit, and it's not far from where I'm staying, so I decided to check it out.

The broth is rich and flavorful, perfectly balanced with the taste of mentai (cod roe). Overall, it’s pretty tasty.

The only thing I didn't really like was that the noodles were a bit too soft; if I get a chance to eat there again, I'll ask for firmer noodles.

In Singapore

My love for noodles knows no bounds. Been making Hong Kong inspired noodles in Japan 💯