Knife Cut Noodles

I’ve talked about this a lot already. Knife cut noodles, and this is how I like to eat it. The easy, delicious and lazy way. I cook up the noodles and drain it. I heat up a little bit of oil and add chopped green onions to “pop” it. A real quick fry and then add the noodles back into the pan and add oyster sauce and sriracha, I sometimes add a bit of sweet soy sauce too and that’s it. Toss and serve. It’s like a quick and easy version of indomie (well the flavors of it).

Underwood Ranch Sriracha

Speaking of sriracha, Longs had Underwood Ranch sriracha on sale so I had to try it. You know all the drama with Underwood Ranch right? They used to supply peppers to Huy Fong Foods sriracha but they had a dispute so they no longer supply the peppers for Huy Fong and started making their own to sell. I tried it so you don’t have to. It’s not as good as the original, it’s very vinegary. Too vinegary. No thanks.

Chun Wah Kam Plate | $14.00
one or two choice starch & two choice entrees

Chun Wah Kam still offers up a whopper of a deal for a huge portion. My starches are the ginger chicken fried rice and the Hong Kong Chow Mein (vegetarian). I got the chicken mushroom zucchini stirfry and orange chicken. I would have gotten their veggie stirfry but they didn’t have it today. I am a fan of chicken mushroom zucchini but not of this one. It was a bit salty and the chicken was dry and hard, they either use chicken breast or cooked the heck out of the thigh meat. Sorry to say, Panda’s does that dish better. Their orange chicken is good though and I love their starches!