Fried noodles with carrot, red cabbage and tofu | The New Vegan

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The seductive south-east Asian classic noodles, bursting with flavour and scrumptious chewiness

The sight, smell or even the mention of certain foods sets off a Pavlovian response in me. Say laksa, saag or hot lime pickle, and my gums will start to twitch, my legs spasm and nothing else matters until said food is on my plate.

Currently, the object of my affections are these life-giving noodles, a recreation of a plate of utter joy and deliciousness I had sitting under fluorescent lighting at a street stall in Tekka market, Singapore. They were spicy, fried and loud with flavour: they were also addictive.

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