Thursday, February 12, 2009
Wei Chuan Stewed Beef Noodle Soup
Question: Homemade? Or is this frozen or from a restaurant?
Who, & What?:
And this time, we really noticed that it even looked like a regular bowl of beef noodle soup. It didn't look at all like a microwaved something after the prep, which takes about 10 minutes for everything to cook.
However, a taste showed that this was good. It almost tasted like something from a restaurant! We just accidentally added a bit too much (more than 1/3 cup), and so it always ends up a bit watery. However, I suspect that if you just had about 1/6 of a cup total the flavors would be more intense.
The soup is slightly spicy and also beefy, but you can tailor it to your taste by adding more water or less water. If it works with water....I am suspecting it will also work with broth too, which might make this taste even better! With the soup comes the beef and vegetables which are at first frozen into one clump (noodles are on top, almost separate). The beef was tender, and had the "stewed" flavor that comes from beef noodle soup. And the vegetable tasted fresh, but not crisp though.
Lastly, the flat white noodles are also pretty good. They were slightly chewy, and there were plenty of them so you could get full.
Overall? A GREAT alternative if you are tired and lazy and want something that tastes great in under 10 minutes. Not 30, 10 minutes. After all, it tastes almost exactly like some restaurants that serve beef noodle soup, so that is some great work done!