Source: Radio New Zealand
As a staple food in many Asian countries, noodles are a daily food for billions of people.
Each culture has developed its own style of noodle and noodle dishes, so a visit to the noodle aisle – or, often, aisles – of an Asian supermarket can be confounding: egg, rice, thick, thin, flat, round – what are they all? How should they be used? And how important is it, really, to use the right one?
“Very important,” says Muthuvelu Supramaniam. The Malaysia-born chef and his wife, Vanitha, are the original owners of beloved Wellington restaurant Kanama Kopi Kadai, and now of Macha, Jom Tapau, and recently-opened breakfast joint Jom Sarapan.
In a laksa, a medium-thick yellow egg noodle known as mee is best, according to chef Muthuvelu Supramaniam.
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