Oh my 😭 These noodles are perfect beyond words. #Sarawak noodles, in this case kampua mee or its more popular cousin kolok mee (same thing but with curly noodles) has a special place in the heart of most Sarawakians. Most notably their arteries because the dish is typically mixed with pork lard and #charsiew marinade to give the noodles extra flavour. It’s then usually served with slices of char siew pork, minced meat, fishballs occasionally, and topped with fried onions, spring onions, and a tonne of white pepper & #MSG 😝 I also first fell in love with #seitan when I tried a vegan kolok mee as a kid 🤭 The Chinese like to diss on the #halal variant of the dish for lacking lard, and hence apparently flavour, but Mama Vege seems to have hit the nail on the head by opting for a #toon (toona sinensis) based oil instead. The flavour is spot on! In picture 1, I actually did a mix of the noodles from the pack with some extra noodles I had lying about because when I had the noodles yesterday for dinner, seen in slide 2, it was just too amazing I actually cooked myself a second serving 😭😭😭😭👨⚕️🔫🙋♀️ Each pack comes with 2 layers? of noodles along with a pack of #soysauce and #toon oil. Ingredients on slide 5 check out as vegan, as per their website. Save for their #deathbyplastic packaging, I’d actually eat this every week if I could 😐🫀🛢🤫 #bestpicks #veganin2021
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I’ve never felt so basic in my entire life adding so many emojis to a post but honestly I’m just embracing my karen timeline.
The Chinese diss the halal variant of anything for being halal, period 🙄
