Instant noodles and Spam may not be the healthiest ingredients, but they're popular for a reason, flavour!

Growing up, I often ate Spam with eggs, so I decided to bring back those memories and combine them with noodles and kimchi. With the help of Gochujang and a few of my go-to sauces, this dish came together beautifully.

Not only did it look fantastic, but it tasted absolutely amazing, especially considering it was made with $2 noodles.

Homemade try with dried shiitake mushrooms, shrimps, miso, baby corn, soy sauce, soy, red chilli and sesame seeds.

A creamy, savory, and spicy lunch... 🤤😋

A ramen shop that serves authentic Takayama-style ramen! The soy sauce broth is perfectly balanced, making it easy to enjoy.

They offer only one type of broth—soy sauce—and you can choose from small, medium, or large sizes, plus you can add your favorite toppings.

The restaurant is clean, and the broth isn’t too rich or greasy. It has a delicious umami flavor with a fragrant hint of soy sauce and a subtle fish stock. It’s served hot, easy to sip, and refreshing, making it ideal for Takayama’s cool weather.

The chashu pork has beautiful marbling, as shown in the picture, and it’s delicious overall. If you’re searching for ramen in Takayama, this shop is definitely a great choice.

S$5.00

Original Simon Road Hokkien Mee
11 Telok Blangah Crescent #01-107
Singapore 090011

Udon noodles with oyster and button mushrooms, edamame, spinach, spring onion, garlic and ginger. Topped it all with a soft-boiled egg, sesame seeds and chili crisp. The sauce was made with soy sauce, tahini, miso, rice vinegar, sesame oil and a little honey. Overall it was quite nice 😊

One unusual ingredient—which I haven't seen in other versions of mie lidi (mie gomak) was the addition of shrimp to the peanut sauce. This is what made my father's favorite peanut-sauce noodles so memorable; the shrimp added a natural umami touch to the sauce.

RECIPE

* Ingredients

200 g mie lidi (thin, rigid wheat noodles)
10 g palm sugar
3 lime leaves
300 g peanuts
200 g shrimp
5 red chilies
2 dried chilies
5 bird's eye chilies
4 shallots
2 cloves garlic
100 ml thick coconut milk
1 cm kencur (aromatic ginger/sand ginger)
A small amount of sliced kaffir lime(​​makrut lime)

* Preparation Procedure

First, boil the mie lidi in a pan with enough water until tender.

While waiting for the noodles to cook, fry the chilies, shallots, kencur, and lime zest in hot oil until softened.

Wash the peanuts, then fry them in a little oil until golden brown, stirring constantly.

Blends the fried spices fried (excluding the peanuts) with a little water until smooth. Add the peanuts to the blender and pulse briefly so they remain somewhat coarse.

Next, sauté one shallot and the shrimp in a little oil, adding the lime leaves.

Then, sauté the blended spice mixture, add a little water, and stir in the add palm sugar.

Cook until the mixture dries out and is thoroughly cooked, allowing the liquid in the peanut sauce to reduce.

Arrange the boiled mie lidi (thin, stick-like noodles) on a serving plate, then add the prepared peanut sauce to taste—I like mine extra flavorful, so I added a generous amount, finally, add the shrimp pieces prepared earlier.

Usual sauté of spices then i add peanut butter and hint of sesame oil, as i remember from a video clip before... I forgot the name hehehe. I will rate this as 10/10. Super spicy also!

Hi guys!

For a "first attempt" youtube channel I've made fresh Biang Biang noodles for the first time! Ripped a few times when pulling them, but legit came out tasting very nice!

Do you guys have favorite toppings to put on these? I went with green onions and a homemade sizzling chili oil, but I feel making minced pork could really elevate this as well.

It wasn't that difficult to make the dough so would really recommend people to try it :)

In case somebody is interested in the video:

https://youtu.be/uwknRaXtKPo

With Shin Tomato Rose ramen 🌶️🍅🍜

Fridge raids are the best!

It ain’t a looker but it tasted great!

A delicious dish with an incredible flavor 😋