Although I'm not a big fan of noodles, I find myself making some once in a while. Ginger pork with soba and dashi for lunch last week, and thinly sliced pieces of simmered beef gravy in my dad's aged masterstock for dinner tonight. My dad reckons the beef noodles need a few pieces of zha choi in them. Yeah, it needs a bit of a kick.
There seems to be a little debate about how long this batch of masterstock has been sitting in our fridge; from several months (dad) to a couple of years (mum). I just know it's been in there for a pretty long time and it's finally reduced itself down to two litres. Hopefully, I'll see what goes in it when my dad makes the next batch. Aside from simmering various meats in it, that's where all the flavours begin, my mum once said.
Here's my previous oodles of noodles post. Maybe I'll collect all of them into a collage one day.
