For those of you who think that the whole 'Mr Noodles' tag is a mere affectation, I assure you that nothing could be further from the truth; I really am a noodle obsessive. For example, when I bumped into fellow blogger, Catty, yesterday, I was laden down with shopping. If I was a normal person then I might've banged on about the discounts on the clothes I bought. But no, like a crazy man, I showed off my big bag of noodles (BTW – I'm convinced Catty's boyfriend thinks I'm a total nut-job).
The reason for my excitement was that inside my big bag of noodles was an instant noodle that I hadn't previously seen before: QQ Vermicelli 粉絲 by Sau Tao, a renowned Hong Kong noodle manufacturer. My normal instant soup noodle of choice is Nissin Ramen but I thought I'd try these glass noodles aka mung bean vermicelli (fensi 粉絲).
Cooking these noodles is a matter of following the instructions on the packet and I combined them with some pak choi 白菜, homemade fish balls 魚蛋 (homemade as in my Dad made them), and a garnish of spring onions. This was a great combination that complemented the scallop seafood flavour soup base.
But what about the noodles? And are they QQ* enough? They were good, and whilst I like mung bean vermicelli, I prefer Nissin Ramen and Sau Tao's Noodle King range. I'm also not sure why these noodles have been branded as 'QQ', if anything ramen and san mein (生麵) are more QQ.
QQ Vermicelli (粉絲) by Sau Tao is available at SeeWoo supermarket on Lisle St in London's Chinatown. They cost 55p per packet and come in a variety of flavours.
* = QQ is a slang term that I've come across in Hong Kong and Singapore (I'm not sure whether the term is used in mainland China
The term QQ started in Taiwan Q sounds the same as chewy in the minnan language. These are great standby meals especially with the homemade fish balls. Happy new year my friend.
ReplyDelete3HT - thanks for the clarification, which I have now included in the original post. I'm not sure whether QQ is used in China though, any idea? Happy New Year too!
ReplyDeleteHave you ever tried instant noodles by Sapporo Ichiban? those were my insta-meal of choice in uni, and occasionally I see them sold in Chinatown. I'd love to know if my preference for them is solely down to nostalgia.
ReplyDeleteHappy New Year!!
ReplyDeleteI learnt about the term QQ when watching Taiwanese shows and movies. Always thought that it originated from there. I love glass noodles and think QQ comes from when you bite into the glass noddles and it springs back.
Your pic is making me crave for a good homestyle noodle soup!
Oooh, they look good for a change in noodle. How does your dad make his fish balls?
ReplyDeleteA-in-L - it's funny that you mention that, as I'm reading the Momofuku book at the moment and David Chang mentions that Sapporo Ichiban were his first noodle love. I must pick up a packet, if I see them in Chinatown.
ReplyDeleteKay - I guess trashy Taiwanese soaps do have their uses!
Lizzie - they do make a nice change and one of my New Year resolutions is to try new and different types of noodles. On the fish balls, I'm afraid the details are hazy, as I just usually gratefully receive the finished product! I think he turns fish into a paste that he then pounds. The fish balls are then deep-fried. well something like that, I've not actually seen him make them for going on 20 years!
Oh, mung bean noodles - now that's something that i have never (knowingly) tried, I'll be keeping an eye out. I love trying new noodles, although I have yet to find ones that top my favourite ubon or green tea soba versions...
ReplyDeleteGworm - I reckon you must have (unknowingly) eaten mung bean vermicelli. The more common English name is glass noodles and they're used a lot in Thai dishes, especially salads.
ReplyDeleteThe 'springy' textture immediately came to mind when I saw the title of your post. Yep, QQ (or kiu kiu) is indeed used to descibe a noodle's springy texture back in Singapore and I think Malaysia as well. Well, from the looks of it, it wasn't 'QQ' at all?
ReplyDeleteI am jealous of the fishballs... Love your description of proudly showing off your noodles to Catty!
ReplyDeleteDavid Chang, eh? Now I feel proud of my taste in instant noodles. : ) I hadn't realized there was a Momofuku cookbook out. How is it?
ReplyDelete:D I too like Nissin Ramen and also the Thai Mama brand. And Shin Ramyun.
ReplyDeleteHappy new year!
LChow - exactly, I just can't understand why you would brand 'fensi' as QQ.
ReplyDeleteGChick - and rightly so, never mind the noodles, the fishballs are where its at!
A-in-L - the Momofuku book is amazing. I've not cooked anything from it yet, but it's actually the story about how David Chang came to be a chef that I've found inspiring.
Su-Lin - I'm making 2011 the year of the noodle! I think I'm gonna have to do a noodle round-up with your and A-in-L's fave instant noodles. in particular, I've heard good things about Shin Ramyun.
Ooh...I really like Shin Ramyun too...especially the spicy version. And I always buy heaps of the Shoyu flavour from Nissin Ramen! They sure taste better than Maggi Instant Noodles.
ReplyDeleteKay - imho, XO sauce seafood flavour Nissin Ramen is the daddy of instant noodles!
ReplyDeleteOh, I love 粉絲!! I have never tried this brand, but I think I need to pick some up! :) Thanks for sharing!
ReplyDeleteI too have a mania for instant noodles, with a slight difficulty that I am vegetarian, it is not always easy to discover the ingredients. Koka was my first love back in the 1990s and still is a favourite, many of the meat/fish flavours are artificial and so I can eat them. Indo Mie and Nong Shim are also good plus some Ichiban but almost no Nissin (UFO are fantastic but hard to get). My wife, also vegetarian likes glass noodles and she has just finished our last pot of YouMe noodles which I think no longer exist. Would appreciate any info on any veggie suitable glass noodles, I occasionally get to London so need mail order or shops within 50 miles of Bristol
ReplyDeleteNoodleManiac
Noodle Maniac - glad to hear you're a noodle fan, too. Have you tried Wai Yee Hong in Bristol - they might stock the noodles you're after. http://www.waiyeehong.com/
ReplyDelete