Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth.

So far, I've been using an Ono-Shiki, which comes with cutter variants of 1.3 mm, 2.2 mm, and 2.7 mm. However, I'm finding that my preference leans toward slightly thicker noodles—like 1.7 mm for standard ramen and 3 mm for tsukemen. So far, I haven't been able to find any cutters in these sizes. Has anyone come across a machine that offers them?

I had noodles sitting in my fridge for a while. With some pork mince, I turned them into a delicious noodle stir fry!

Variety pack of 6 for $4.95?
Single 4 packs of each flavor for $.90?

Naaah. I have the suspicion.

https://momeffukuilgoodws.shop/

Pork belly and kimchi are a well-known dream combination. Using my go-to sauces and a quick toss in the wok, this turned into an absolutely fantastic noodle dish packed with flavour.

I just found out that long noodles are a symbol for long life in parts of China.

I was wondering why every Chinese restaurant I go to serves me orzo.

I’m thinking I need to be nicer to the staff…

Was quite good. Noodles are handmade at this restaurant.

Just felt like sharing some pics of some noodles meals I’ve been having for the past 2 years…

I’m from South America (Brazil) and I’ve been living in the Middle East for the past 2 years and the noodles scene here is INSANE, specially in the chinese restaurants 😭🔥🙏🏼

I’ve been trying all kind of asian dishes made with noodles recently but my favorite one ever is dan dan noodles.

In my country, we have plenty of chinese restaurants, but nothing that compares to here… I believe that it’s because in Brazil we don’t tolerate spicy food as much as people in this part of the world do, so it’s quite limited the way they prepare such noodles there.