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Has Achieved Nirvana |
I love noodles in any form. I grew up eating the many versions common in Italian cuisine: marinara, meat sauce, carbonara, etc. Also Jewish noodle kugel. Recently I've had a chance to sample Filipino pancit and what's become a new favorite, Korean jap chae. A new Filipina friend is a wonderful cook. She makes a version of jap chae that's very similar to this recipe. Hers includes some ground beef and also a bit of chili pepper (not sure what kind), just enough to make it interesting but not hot (not that I have anything against really spicy food; some dishes just do better with a subtle touch). https://www.yummly.com/recipe/...lass-Noodles-1455943
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Has Achieved Nirvana |
I love Pancit! It's the only reason I still go to the Catholic Church carnival up the street in October. They always have a booth that serves Pancit and it's the only place I can find it around here.
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| Has Achieved Nirvana |
Tita Helen was cooking today. I had pancit for lunch. 
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| Foregoing Practicing to Post Minor Deity  |
WTG, your Korean recipe sounds great! (I am a noodle hound too.) There's a Filipino store near here with a wide assortment of glass noodles, and it's easy to find the other ingredients too. Probably olive oil is not the best oil for this (high heat wok cooking). I'd use some other neutral oil that handles heat well.
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| Has Achieved Nirvana |
If you make pancit, be sure to buy bihon noodles. Tita Helen uses these:  Another Filipino friend, Lito, was trained as a chef in the Philippines. He uses these; I think they're more flavorful in the pancit than the ones Helen uses:  There are a zillion types and brands of noodles. I found this out when Lito sent me out to buy noodles for pancit. I came back with four different kinds, none of which were the correct one. We got online and he pointed me to the Super Q Golden Bihon, and also told me Helen uses the other brand. I don't know which noodles Helen uses for the jap chae. They are quite a bit thicker than the bihon noodles used for pancit. I'll try to find out next time I see her or Lito. Here's another japchae recipe: https://kimchimari.com/japchae/ Looks like the glass noodles for jap chae are called Dangmyeon noodles, and they are made from sweet potatoes! 
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| Has Achieved Nirvana |
My new favorite noodle thing is Pho. We've had the restaurants around here forever but I only recently tried it. The broth is unreal and now I'm hooked. Here's a recipe: Pho- Vietnamese beef noodle soup Here's a vegetarian version for Joe: Pho with mushrooms
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| Has Achieved Nirvana |
Korean noodles (japchae) in the Instant Pot. Hot diggity!!! Can't wait to try making them. Recipe: https://www.epicurious.com/rec.../instant-pot-japchae Background discussion: https://www.epicurious.com/exp...d1f18cb542b4_cral2-2
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| Unrepentant Dork Gadfly  |
We have made japchae a few times and it’s delicious. We don’t love the sweet potato noodles. The texture isn’t appealing for us, so we just do a substitute and use rice noodles.
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| Has Achieved Nirvana |
Singapore Noodles.
https://getpocket.com/explore/item/singapore-noodles
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Beatification Candidate |
We've been hooked on good Pho for years.... the broth - yum! We have a Chinese noodle place across the street that pulls noodles in house. Great texture!
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