Making a bowl of Moodles, and theorizing about them along the way! :D
#Moodle Madness
cunning mesa
(Check back later. Recipe testing in progress...)
recipe notes (will be compiled into a more... usable form later)
cold spicy oatmilk noodles
bamboo shoots and tofu (puffs)
bamboo shoots - ready made
tofu - simmer with noodles
resembles kong-guksu - not from hk, but korea (made with soybean milk, not oat)
(alternative milks not commonly used as broth in hk cuisine, either processed further (tofu, bean curd) or drunken as beverage (soy bean milk my beloved)
oat used in place of soybean milk - oat milk more popular in western societies (some metaphors going on here)
(but metro vancouver does have a massive chinese population. does this imply they blew up richmond first) (where is soybean milk produced??????)
same goes for bamboo shoots? they're not very popular in hk. usually found in japanese ramen restaurants more than anything. (definitely some metaphors going on here)
for whoever's viewing my rambling, i very strongly prefer soybean milk to oat milk. 麥精 >>>>>鈣思寳 any day of the week
versed ember
What's your thoughts on broth flavor? I was thinking I'd make moodles soon and mocked up this idea:
boil the oat milk with lemongrass, onion, garlic, ginger, and szechuan peppercorn; filter and chill in the fridge. Season with soy sauce and MSG and finish with chili oil.
I'm going to do rice noodles since I have to eat gluten free (my partner has celiac) , and I'll probably add some tofu for protein. Haven't really worked with bamboo shoots before so not sure if I'll matchstick chop them, boil them with the soup, or do anything else. I can get fresh ones from a market near me...
cunning mesa
What's your thoughts on broth flavor? I was thinking I'd make moodles soon and m...
basing it off the korean recipe, and inspired by dan dan noodles (and street food noodles), my initial idea's mixing cold oat milk with sauces like miso and sesame/peanut paste, then putting noodles in the bowl, and topping with the tofu/bamboo shoots and drizzling chili oil over it
simplistic, not very process-heavy
i haven't used bamboo shoots before either but i'm used to what those ramen places use, which is processed a bit and cooked in soy sauce and mirin (?). so probably will use store bought for that
it's like pickled stuff. sure you could make your own, but hey, it's intensive, so just get it from the store. \o/
tofu will probably be just regular firm fried tofu
noodles... those can be whatever tbh (lmao)
i've got lao gan ma, so that's what i'll probably use, but some hk restaurants make their own chili oil. it's a different recipe, and it's amazing. but then again, it's the "could make but too intensive" problem
versed ember
I am deep in a lao gan ma addiction so that's absolutley what I'd be using lmao
cunning mesa
people have tobacco addictions. i had a tabasco addiction
at some point last year i briefly gained godly spice tolerance so i got spicier and spicier stuff, and got a jar of lao gan ma
cunning mesa
moodles are currently being made
exotic hare
MOODLE
stiff ledge
OOOO how is it??
cunning mesa
they're good!! still room to improve though
exotic hare
moodle 2 incoming....
lilac vector
who doesn't love a good sequel 😮
rare tulip
oooo! whats the differences?
cunning mesa
oooo! whats the differences?
- added diced cucumber
- chopped up the bamboo shoots cause they're pretty heavily seasoned
- mixed the chili oil, cucumber and shoots in a bowl before adding
- cut open the bean puffs and had them face up then added the oat milk so the puffs could absorb some of the oat
oh, and a teeny bit of vinegar in the topping mix
very glad that this is plant milk, because it won't curdle
rare tulip
looks delicious!! hows it taste?
cunning mesa
pretty good!
is it world-class? nah. but it's not supposed to be, just a simple bowl of moodle B)
barren ridge
This looks great, can't wait for the recipe so I can give this a go! You're doing the ALLMO's work 
.
versed ember
<@138418981223530497> how's your moodle progress going?
I'm going shopping today to get bamboo shoots :3
cunning mesa
not gonna lie, i think hot oat milk actually works better as broth than cold oat milk
stiff ledge
moodle...3? 👀
cunning mesa
inaccurate moodle 3, probably!
given that it'd be hot instead of cold.
maybe they're... ooodles. o for oat.
or loodles.
stiff ledge
do you have a draft of the recipe so far? i dont think i can eat it (allergic to tofu) but i think i have friends that would be interested 😄
cunning mesa
hmmm. i could write one out rq!
stiff ledge
Yay!
cunning mesa
`moodles (2)
noodles of choice (i use egg noodles, which are nicely pre-proportioned)
bamboo shoots (pre-seasoned)
tofu puffs
oat milk (cold)
soy sauce
green onion
chili oil
big bowl of ice water
- separate green and white parts of green onion. halve the white parts lengthwise (into long strips), and dice the green parts. (tiny circles)
- cut bamboo shoots (and cucumber) into similarly-sized sticks (inch-long?), mix in bowl with chili oil
- put white parts of green onion and a tablespoon or two of soy sauce into a pot with water (enough to cook your noodles and puffs)
- bring water to boil
- boil noodles and tofu puffs for recommended time
- put noodles into ice water
- strain
- place noodles into bowl
- cut tofu puffs in half, place the cut sides face up
- pour oat milk over puffs and noodles until noodles are barely covered
- spoon bamboo shoot-chili oil mixture over puffs and noodles
- garnish with green onion
- mix!
- hekki moodles`
stiff ledge
hekki moodles...
thank you!!
cunning mesa
i did actually dice the cucumbers and shoots for moodles 2, but i feel like most of them ended up sliding into the oat milk to be lost because they were too tiny. don't make them too tiny 😔
i wonder if it could be possible to use cellophane noodles... they soak up water great...
barren ridge
`moodles (2)
noodles of choice (i use egg noodles, which are nicely pre-proport...
I shall give this a go at the weekend and report back! How long did it take to make?
cunning mesa
not very long. definitely under half an hour
you might have best luck finding packs of pre-seasoned shoots at asian supermarkets
@versed ember did you get fresh ones? 🤔
also, as a pre-warning, the flavours don't really play nice, the oat flavour isn't very strong and your main sources of flavour'll probably be the shoots, chili, and onions
i think ada's recipe might solve that problem, but i have no idea how to cook with oat milk
cunning mesa
SHOW SHOW SHOW SHOW
versed ember
picture incoming lol I'm busy eating moodles haha
versed ember
cold broth noodles is very strange to me, but other than that I'm loving this
cunning mesa
woohoo!!
versed ember
versed ember
I made enough broth for one bowl, then my partner woke up and said "I want some!"
cunning mesa
pffthahahaha
versed ember
That was the only shoots I could get, I have to be careful because my partner is celiac, so if the package isn't labeled gluten free we can't trust it. And I wasn't able to find fresh shoots :<
but they go really well with the wide flat noodles
(I make so much Phở, these noodles are my favorite anyway)
recipe incoming
cunning mesa
imo fresh shoots are a pain anyway
you get better tasting and cheaper ones premade B)
versed ember
So your take was inspired by korean kong-guksu and dan dan noodles, mine's probably inspired more by Tom Kha and Phở. I need to do more chinese cuisine.
cunning mesa
ngl se asia does cold mixed noodles slightly better than we do 😔
rare tulip
i haven’t made them before, but outta curiosity how do yall reckon a cold soba-inspired moodle would go?
versed ember
Ada's take on Moodles
Broth:
- 250ml oat milk (~1c) I used Califa farm's barista blend.
- 125ml water (~1/2c)
- ~1g Szechuan pepper (~1/2 tsp)
- ~8g garlic (~two cloves)
- ~10g ginger (first knuckle of thumb sized)
- 1 lemongrass stalk, cleaned and crushed
- 1/2 star anise
bring to boil, simmer for five minutes. - Add 10ml (~1/2tbsp?) soy sauce, salt and msg to taste
strain and chill
Filling:
- Cut firm tofu into cubes, fry up with a little salt and pepper, chill
- Open and rinse bamboo shoots (if from a can, otherwise you're on your own)
- Boil noodle of choice (I used 10mm flat rice noodles), rinse with cold water to cool. You should aim to have your moodle broth chilled by the time the noodles are done, rice noodles don't hold so well once cooked.
Put it all in a bowl with some chili crisp on top! fresh green onions would be a great bonus.
Took me about a half hour total, with the broth crashing in the freezer while I got the rest ready.
I ended up needing more salt, and I intended to use some vegetable broth powder but forgot. Still had plenty of flavor, though I'd bump up the anise and szechuan pepeprcorns. One lemongrass stalk is a lot for that much liquid.
versed ember
Okay, the only problem is that I've finished my moodles but I desire more.
cunning mesa
Okay, the only problem is that I've finished my moodles but I desire more.
cold noodles are so slurpable
cunning mesa
i made hot moodles.
theyre visually the same as before so no pics, but hot oat milk feels tastier than cold for some reason.
versed ember
yeah I was kinda feeling like that might be the case too
cunning mesa
moodle unrelated, but i really want braised e-fu noodles now...