There is a major difference when a Singaporean and a Hong Konger eats her noodles: Wonton Noodles, Fried Rice Noodles with Gravy (Hor Fun, 河粉), or Fried Rice Noodles in Egg Gravy (Wat Dan Hor).
Choice of sambal chili/garlic-chili/red chili in soy sauce/pickled green chili.
I am for Pickled Green Chili with Shredded Chicken Noodles,
with Fried Vermicelli,
with Wonton Noodles
Apparently, this is something unique to South Asia. I enjoy it because the sour, spice and that hint of sweetness are well-balanced and somehow, magically, the greasy feeling is gone. I even like pickled green chili with fried rice!
How to make Pickled Green Chili: Fresh green chilli, seeded and sliced; some white rice vinegar or distilled white vinegar; sugar, salt, water. Mix, then store in air-tight or vacuum-sealed container and refrigerate.
Which condiment do you like, with the noodles above ?
Tag: green chili, pickles