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Okay now this – this sounds good. I absolutely love a few things in this world. Curries, Korean BBQ, dim sum… Something new has been anything braised and Taiwanese. We’ve got a little restaurant nearby called Looking For Chai and their braised pork and braised beef is so good – tender and so full of flavor. Just a nice slab of it on a bed of rice and that’s all you need – well, that and a little milk tea. Let’s check out this spicy braised noodle!
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Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, you can make it with soup or have it dry. Dried: 250 c.c cook for 3 to 3.5 mins. Soup: 400 c.c cook for 2.5 mins to 3 mins (Recommended).
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One of the four servings in the package.
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Here’s the back of the package (click to enlarge).
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The rice noodle block.
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A liquid sachet.
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Soy sauce.
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A paste sachet./
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Thick and smells great!
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Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, cabbage, fried fishcake, tofu skin and spring onion. The vermicelli came out very well with a good gauge and chew – nicely hydrated and not dry. The broth was a real one two punch – a nice braised pork hit but then the Sichuan chilli pepper takes over and moves in saying ‘I live here and here is where I will stay.’ 4.0 out of 5.0 stars. EAN bar code 4713008550250.
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Eating noodles with Mr. Tseng.
The post #2218: Tseng Rice Noodle Spicy Braised Pork Flavor Flavor appeared first on The Ramen Rater.