T / Noodles

So spicy I cried a river... But instill loved it!

Memory fail. But this had been chunks. Different from what I normally eat ;) Did you know: Longevity noodles are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water).Longevity noodles are usually consumed for birthdays

Hu Tieu Xao Ngot Trung Va Rau Cai. Stiry fried flat rice noodles with sweet soy sauce, egg and Chinese Broccoli.

The dish had been known in ancient Siam in various forms for centuries. The variant of noodle was brought to the ancient Thai capital of Ayuthaya by Vietnamese traders. However, it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. AND did you know: It is listed at number 5 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011

The actual Udon that was part of the Tempura I just posted. Kūkai, a Buddhist priest, traveled to China around the beginning of the 9th century to study. Sanuki Province claimed to have been the first to adopt udon from Kūkai

Tempura! Vegies! Crunchy! Tempura was introduced to Japan in the mid-sixteenth century by Portuguese Jesuits,during the same period that panko and such dishes as tonkatsu were also introduced from Portugal

Chicken stock soup scattered with shallots lazily float in the fresh hot soup.You can have this soup in the actual noodle dish (we ordered the dry version).

Simple and addictive dish - one of our usuals as well. Did you know: The literal meaning is "fried (with) soy sauce" and it is very similar to the char kway teow of Singapore and Malaysia.

The cheaper dish and nicer than mine. But not that great. Prices don't seem to match the food quality

Always a goodie!