Noodle Dish

Thailand

A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red curry paste. The broth is served with flat egg noodles and a choice of meat, which usually includes chicken, beef, and pork. It is topped with a handful of crisp fried noodles and chopped cilantro. The dish is commonly served alongside a variety of condiments such as fresh lime, pickled cabbage, shallots, and chilis. Even though the dish originated in the north of the country, it is still not totally clear how and when this famous noodle soup was created. The most probable theory claims that khao soi is a fusion dish which originated under the influence of Chinese Muslims, traveling from the Yunnan region through Myanmar, Thailand, and Laos. It is also believed that the soup is a variety of an old Myanmarese coconut soup made with rice noodles, which were also primarily used in khao soi and were later replaced with the more traditional egg noodles. Regardless of its confusing origin, today this flavorful soup is a genuine product of Northern Thailand, found in numerous eateries and restaurants across the region, representing an irreplaceable dish among the locals and a favorite among the tourists. Khao soi is also popular in the neighboring Laos. However, the Lao version employs other ingredients and is somewhat different than the Thai counterpart.

Khao soi

Myanmar

Khow suey is a Burmese one-pot dish consisting of coconut-milk-based curry, noodles, and an array of toppings such as hard-boiled eggs, potato sticks, fried garlic, leeks, and spring onions. Both the dish and the toppings are traditionally served in bowls. It is believed that khow suey spread from Burma to East India during World War II.

Khow suey

Japan

Kijoyu udon is a traditional dish made with udon noodles. This simple dish consists of only two ingredients - udon noodles and dashi soy sauce. The noodles are boiled until done, rinsed, drained, and chilled, then served in a bowl with the condiments of your choice. Dashi soy sauce is then poured onto the noodles and the dish is ready to be enjoyed. The condiments should be as simple as possible, such as grated radish, sudachi citrus fruit, and scallions.

Kijoyu udon

Philippines

Kinalas is a traditional dish originating from the Bicol area. It's made with a combination of noodles, spices, pork or beef brains, and scraped meat from pork or beef head. This noodle soup is served in a shrimpy, garlicky brown gravy consisting of dried shrimps, vinegar, garlic, shallots, soy sauce, and fish sauce. Kinalas is often garnished with spring onions, fried garlic, or chili peppers, but some people like to add a hard-boiled egg on top. The dish is always served hot, and its name is derived after the Bicolano word kalas, meaning to remove the meat from the bones.

Kinalas

Kishimen is the name for a type of Japanese flat noodles with rough and crinkled edges. It is most commonly found in the Nagoya area. These long, soft, and thick noodles are usually served in a white (salt) or red (soy sauce) broth, sometimes with a bit of sweet sake added for extra flavor. The dish usually includes ingredients such as deep-fried bean curd, steamed fish paste, and spinach, while bonito flakes are typically sprinkled on top before serving. In Japan, many people enjoy kishimen at crowded platforms while waiting for their train to arrive.

Kishimen

Kitakata ramen is characterized by thick, flat, curly noodles in a rich soy sauce-based broth that is typically flavored with niboshi (sardines) and tonkotsu (pork bones). Soy sauce and niboshi are used in this ramen style because they have been produced in Kitakata for centuries, and the quality of both niboshi and soy sauce is quite high. After the noodles have been added to the broth, the dish is topped with spring onions, thinly sliced roasted pork known as chashu, naruto (groundfish), and fermented bamboo shoots. Interestingly, Kitakata has the highest per-capita number of ramen shops in Japan. In February, there is the town&rsquo;s annual Ramen Festa, where renowned ramen artisans showcase their ramen skills.

Kitakata ramen

A favorite in the Kanto region, kitsune soba is a dish consisting of thick buckwheat noodles topped with chewy pieces of aburaage &ndash; the deep-fried tofu slices. Served in a flavorful broth consisting of mirin, soy sauce, and dashi stock, the noodles are often accompanied by rice cakes, various vegetables, diced tofu, or sliced green onions. The name kitsune means fox in Japanese, deriving from the ancient belief that these wild creatures delight in the consumption of deep-fried aburaage.

Kitsune soba

Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage. The name of the dish is translated as fox udon, following the old folk tale which suggests that foxes are great admirers of deep-fried aburaage. Even though the origin of this dish is vague, it is believed that it originated in the 19th-century Osaka, from where it spread throughout Japan and became one of the most common dishes served in traditional Japanese udon restaurants.

Kitsune udon

Malaysia

Kolo mee is a traditional dish hailing from Sarawak. This simple dish consists of egg noodles that are tossed in sauce and topped or served with sliced barbecued pork (char siu), minced pork, and fried onions. In hawker stalls, the dish is often made with lard. Kolo mee can be additionally enriched with fish balls, wontons, and vegetables such as choy sum (a leafy vegetable). It's believed that the dish was created under the influence of Chinese cuisine, and today it's served for breakfast, lunch, and dinner in Sarawak, especially in Kuching.

Kolo mee

Kongguksu is a Korean summer classic that combines noodles and a cold, soy milk broth. Traditionally, the broth is made from scratch by cooking and pur&eacute;eing soybeans, occasionally with the addition of sesame seeds or different nuts. The dish is usually prepared with somyeon noodles, and it is finished off with the addition of different toppings such as finely sliced cucumbers or tomatoes. Occasionally, ice cubes can be added to chill the soup.

Kongguksu

Roughly translated as boat noodle soup, this Thai dish was initially sold from boats that navigated through Bangkok canals. The base is made with different types of noodles that are doused in a flavorsome beef broth, while the toppings usually include beef or pork, meatballs, bean sprouts, morning glory, and pork&rsquo;s liver. Traditionally, the dish is finished off with the addition of animal blood, which provides thickness and imparts a distinctive flavor. Nowadays, boat noodles can be enjoyed in restaurants and various street stalls, but locals and tourists alike flock to the so-called boat noodle alley, where most vendors specialize in the preparation of this dish.

Kuai-tiao ruea

Although it was originally invented as a variation of Kurume ramen, over the years, Kumamoto ramen has developed into its unique style. It is characterized by thick and strong noodles which are served in a rich tonkotsu broth made with pork bones. The broth is not as oily as the one found in Hakata ramen, making this ramen suitable for those who aren't used to strong-tasting broths. This ramen is also known for the inclusion of fried garlic chips and sesame oil, both complementing the noodles extremely well.

Kumamoto ramen

Kyay oh is a popular Burmese dish consisting of vermicelli noodles, eggs, and meatballs in a broth made with chicken, fish, or pork. The dish is usually not made at home, as there are a lot of restaurants serving it - usually at very high prices. Traditionally, kyay oh is served in a copper pot.

Kyay oh

Laksa is a spicy noodle soup from the Malay Peninsula and the Straits, and the name covers two families that share little beyond noodles and chilli. Curry laksa, the one most of the world means, is a coconut-milk broth built on a fried paste of dried chilli, shallot, garlic, galangal, lemongrass, turmeric and dried shrimp, poured over thick rice noodles or a mix of rice and yellow wheat noodles, with tofu puffs, prawns, cockles, fish cake, bean sprouts and half a boiled egg, finished with a spoon of sambal and a few leaves of daun kesum, the Vietnamese coriander that gives the dish its smell. Asam laksa, from Penang, has no coconut at all: a sour, cloudy broth of flaked mackerel, tamarind, torch ginger flower and mint, over thick round noodles, topped with cucumber, pineapple, onion and a spoon of black prawn paste. Singapore's Katong laksa cuts the noodles short so the whole bowl is eaten with a spoon, and Sarawak laksa adds a dark, roasted paste and omelette strips.

Curry laksa stands or falls on the paste and the stock. The paste is fried slowly in oil until it splits and darkens, which takes longer than most kitchens allow, and the stock underneath is prawn shells and chicken bones simmered together; coconut milk goes in last and is never boiled hard, or it splits into oil and curd. The noodles are blanched separately and set in the bowl, the toppings arranged on top, and the hot broth ladled over so the tofu puffs soak it up like sponges. Asam laksa takes the opposite path: the fish is poached, flaked and returned to the strained broth, the souring agents are added in stages, and the soup is reduced until it is thick with fish. Both are street and hawker dishes, cooked in a single pot that goes all day and served from a stall that often makes nothing else.

Judge a curry laksa by the broth first: it should be orange-red, rich but not greasy, with a clear layer of chilli oil at the edge, taste of dried shrimp and spice before coconut, and leave a slow heat. The noodles should be slippery and separate, the prawns just cooked, the tofu puffs swollen with soup, and the kesum leaves fresh. Mark down a broth that is pale and tastes mainly of coconut, a thin or watery soup, oil pooled on top from a split coconut milk, rubbery prawns, cold toppings dropped into hot soup, and a bowl where the sambal has been stirred in for you so the heat cannot be adjusted. For asam laksa the test is sourness and fish: it should be sharp, fishy in a clean way and thick with flakes, and a sweet or thin version has been toned down for tourists.

Laksa

Traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces. The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal. Laksam is traditionally enjoyed as a warm, hearty breakfast.

Laksam

Lam mee is a traditional dish of Nyonya people. It's made by cooking yellow rice noodles in a gravy made from the stock of prawns and chicken or pork ribs. The gravy is the real star of this dish, with a great mix of seafood flavors from the prawns and sweetness coming from the pork ribs. Once prepared, the dish is topped with prawns, pork ribs, chives, shallots, and shredded eggs. The standard accompaniment for lam mee is sambal belacan, a condiment consisting of lime juice, salt, sugar, and red chili peppers. In Penang, this dish is typically served for birthdays as it symbolizes longevity.

Lam mee

China

Lanzhou lamian is a Chinese noodle dish known for its hand-pulled noodles, originating from Lanzhou, the capital of Gansu Province in northwest China. "Lamian" translates to "pulled noodles", as the dough is stretched and folded repeatedly by hand to create long, thin noodles with a perfect chewy texture. This technique not only aligns the gluten but also enhances the texture of the noodles. The resulting noodles are cooked in a rich beef broth that is clear and flavorful, without the use of soy sauce, allowing the natural flavors of the ingredients to shine through. Lanzhou lamian is often served with thinly sliced beef and various toppings, and is traditionally garnished with fresh cilantro, chili oil, and slices of white radish, adhering to a visual principle of the "five colors": clear broth, white radish, green cilantro, red chili oil, and yellow noodles. This dish has gained immense popularity across China and is often recognized as one of the country's top noodle dishes. The origins of Lanzhou lamian date back to the Tang Dynasty, with its modern form believed to have been popularized in the early 19th century by a Hui Muslim vendor named Ma Baozi. Today, it is commonly found in numerous noodle shops throughout China, particularly those owned by Hui families who serve halal food.

Lanzhou lamian

Laping is a street food dish that is popular in Tibet and China. It utilizes mung bean noodles as the key ingredient, which are enriched with various ingredients such as coriander, garlic, green onion sauce, or red chili peppers. Apart from these ingredients, the noodles are always served with a soy sauce gravy. Laping is traditionally prepared and consumed during summer, and it is typically served cold.

Laping

Liangfen is a popular northern Chinese dish that is also often consumed in Sichuan and Qinghai, consisting of slices or strips of starch jelly tossed in a savory, spicy sauce that is topped with various garnishes. The jelly is predominantly made from mung bean starch, but pea starch, sweet potato starch, and wheat starch are also common in recipes. As far as the sauce goes, typically it will include soy sauce, vinegar, minced garlic, ginger, sesame paste, and chili oil, while peanuts, daikon radish, and strips of carrot are also often employed. The dish is served cold, mostly in summer, but it can also be stir-fried. What makes liangfen such a favorite is the balance of textures and flavors; the mildness and smoothness of the cold jelly is the perfect antidote to the spicy sauce and garnishings. Apart from the traditional version, there is also chuan bei liangfen from Sichuan, jidou liangfen from the Yunnan province made with chickpeas, and the recently invented, numbingly spicy shangxin liangfen from Chengdu and Chongqing. Although liangfen is Chinese, similar types of dishes can be found throughout Asia, namely in Korea, Japan, and Tibet.

Liang fen

Liangpi is a noodle dish that originated in China's Shaanxi province. To prepare the dish, noodles that are made from either wheat flour, rice flour, or a combination of both are dressed with soy sauce, chili oil, and vinegar, while typical garnishing includes thinly sliced strips of cucumber, bean sprouts, and cilantro. The meaning of the name when translated is cold skin, referring to the chewy, thick, and translucent texture and appearance of the noodles, while their genesis, according to a folk tale, happened during the Qing Dynasty. Depending on what ingredients are used, several variations of the dish exist; liangpi from the city of Hanzhong is prepared with steamed garlic and hot chili oil, maijang liangpi is named after the black sesame paste that's used in the sauce, and shan xin gan mianpi is garnished with wheat gluten, mashed garlic, and bean sprouts in a sauce made with vinegar, chili oil, and salt. Liangpi is eaten cold, often as a snack, all year round.

Laksa (1)1 review

Laksa 1 review