Having lived in both Hong Kong and Japan and spent many months in the Philippines, it surprises me that whilst Chinese and Japanese food is widely eaten in the UK, Filipino food has never really caught on. It’s a shame as Filipino culture really is centred around food and family and if you haven’t tried it then you really are missing out on a feast of culinary delights.
I’m going to write a separate blog post all about Philippine food but for now this is my favourite quick noodle dish that incorporates Chinese, Japanese and Filipino products beautifully and is amazing at using up leftover salad leaves and veg.
My cupboards are full of sauces, condiments and pickles from around the world. This noodle dish uses dried kelp and Japanese noodles called Demae Ramen made by Nissin and they have been my favourite noodles since I was about 10 years old. We had them for breakfast most days before school in Hong Kong and their chicken noodles remain my favourite breakfast and, when called for, most reliable hangover remedy to date! Spiced fermented coconut water is not for the feint hearted. The coconut water has been fermented with chillies, garlic, ginger, salt and sweet peppers to produce a potent sweet-spicy vinegar that is completely addictive (well for me anyway).
Just take a handful of dried kelp strands and add them to water that has had the noodle flavour sachet added and cook for a few minutes before adding your noodles. Chuck in any leftover bits of veg – broccoli, peas, cabbage, whatever is floating in the bottom of your fridge really. Cook for a minute then tip into a big bowl, cover with leftover salad, pour over your spiced fermented coconut water, some Chinese chillies preserved in oil and some dried garlic slivers and you have an amazing bowl of loveliness.