Oh my ๐ญ 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. Itโs 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 ๐ I also first fell in love with #seitan when I tried a vegan kolok mee as a kid ๐คญ 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 ๐ญ๐ญ๐ญ๐ญ๐จโโ๏ธ๐ซ๐โโ๏ธ 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, Iโd actually eat this every week if I could ๐๐ซ๐ข๐คซ #bestpicks #veganin2021