Since I've started eating, (nay - worshipping), carbs again, I've rediscovered how much I adore noodles. There's something so satisfyingly meaty about them, a mouth feel that you also get with pasta. I think I could happily eat a plate of noodles simply fried unadorned with only some sesame oil and hot sauce drizzled over. If they are those fresh Chinese type you find in the refrigerated section next to the veg, maybe even completely naked would be fine. Soups that I prepare regularly from Thai or Japanese sachets, such as Tom Yum, Tom Ka or an assortment of the different misos are delicious and healthy enough for lunch with a few slivers of onion or celery and maybe some greens, but add a handful of noodles and you have a feast.
For this I used rice noodles, often used in Thai cooking. They are stiff and almost transparent when you buy them and require soaking in hot water to soften. I find that they are never quite soft enough with water that is only hot, so I recommend pouring boiling water over them or even simmering in a pan of boiling water over medium heat until soft. Drain and then use as required.
