This kind of instant noodle is preservative-free.
The meat's importance goes far beyond prices at the corner noodle stand.
When I got out of the jacuzzi, I was limp as a noodle.
Consumers of chicken noodle, they love it and they know it and they have a strong bond with it.
A frond of fin, she says, is "a translucent, tasteless bit of noodle" and shark's fin soup "one of the greatest scams of all time".
I arrived in Southeast Asia expecting a bounty of noodle soups and spring rolls, but once I entered the lands once occupied by the French and Dutch, my culinary expectations were turned around.
Would you like chowder or chicken noodle?
Those who follow Asia’s FTA mania refer to this as the “noodle bowl”.
Add salt to taste, place mungbean noodle in pan, cook until boil, remove from heat. Sprinkle with shred leek. Serve.
He moved up to a noodle restaurant and then met the boss of Union Development, who came to his shop searching for northern Chinese food.
One strand: To make the single-strand noodle, the chef first prepares the dough by rolling out a thin log that is then laid flat in a spiral (it somewhat resembles a lollipop).
Today we have chicken noodle, tomato and clam chowder.
If we found you have eaten another type of instant noodle, our products will be sold to you without flavouring.
According to the survey released recently, Master Kong holds a dominant position in China's instant noodle market, with nearly 70 percent of pot noodles sold in the country by this brand.
The only personal touch was an instant noodle poster taped over the front door for privacy.
Their wives and children would have already forced the buckwheat dough through the noodle-maker and swept the mat on the kang, and were now waiting for them.
The technics of producing sauce for shallot meat silk Fried noodle was introduced.
Lasagna(flat pasta noodle with meat sauce)
"Need a tailor?", see stores jam-packed with shoppers, and breathe in the enticing smells of steamy noodle shops that remain open late every night.
To cook it, the chef takes one end and “whips” the dough log up and down in a wok filled with boiling water. The action stretches the noodle out.
