use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef ...
Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide ...
Roughly chop 10g (⅓oz) of fresh coriander and mix it and the ground white ... and drain the noodles, reserving the cooking liquid. Divide the noodles between four large soup noodle bowls.
So when I made Kelli’s ground beef and broccoli noodles (the noodles definitely help!), they happily devoured it and asked for seconds. As for me, I loved this little break from our usual pasta ...
I’ve always found the concept of soup-style bak chor mee so wonderfully unique. You know, that soupy variant of our local favourite minced meat noodles championed by the renowned Bedok 85 BCM stalls.
I ordered the Tripe Beef Noodles (RM10). The bed of noodles was doused in a minced meat mixture, and served with you mai cai. There was a separate bowl of beef slices, tripe, stomach and beef balls ...