Noodled Out from National Noodle Month

I’m sure I have been driving some of you insane with all the noodles pictures I’ve been posting for National Noodle Month. However, if there’s one thing to be taken away from all the noodle dishes I’ve posted, it’s that noodles are a very versatile ingredient.

Noodles in chicken broth with imitation crab, beef balls, tofu, and leafy greens

They come in all shapes and sizes, like ramen, rice noodles, vermicelli, lo mein, egg noodles, etc. You can pan fry it or put it into a soup. You can mix and match it with all sorts of meats like beef, chicken, sausages or seafood. Veggies can range from bean sprouts to leafy greens. Like white rice, it’s a carte blanche ready to be prepared with any ingredient you choose.

Crispy fried chow mein noodles with beef, onions, black bean, and Chinese broccoli

It’s also a comfort food. Some people like their fried chicken and others like macaroni and cheese, but it’s all about noodles for me.

Korean style ramen with baby scallops, spinach, and hot sausages in a spicy soup

Now that it’s starting to warm up, I’ll have to wait until next winter for more endless bowls of noodle soup. On the bright side, there’s always chow mein and other refreshing noodle dishes out there. Since the weather is getting warmer, that means BBQs, food trucks and festivals will be around the corner. I wonder what treasures I’ll find this year.



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