My first creation for our cloud kitchen project was spicy beef noodles in soup. We used premade noodles from a reputable brand and they turned out well. My pet peeve is imperfect egg noodles, to me, their texture is more important than even Italian pasta – it makes or breaks the dish. Feast your eyes on this, and please remember to give points for the authentic light blue melamine noodle bowl and 7.5 baht Chinese spoon (yes, thicker than the 5 baht ones and thinner than the 10 baht ones).
Looks delicious! I’m curious as to how you made that amazing-looking broth. Was it an involved process?
I always start with bone broth for noodle soups. Looking at online recipes, this one was closest, but I added more chilis and Thai seasonings: https://tasty.co/recipe/taiwanese-beef-noodle-soup
Noted for future reference. Thanks!