On my the list of comfort foods, this one sits pretty much at the top of the list. It’s soupy, gingery, and boozy. And when you’re sick or feeling down, being able to slurp down these noodles makes you quite literally warm inside. Which also makes it perfect for the cooler, rainier days ahead.
Even though it’s not something my mother cooked, I still associate it with home-food. And like many of those types of dishes in Australia, very few restaurants actually serve it. I only know of one restaurant that makes this, but since the munchkin was born, it’s not been as easy as it used to be to head there on a whim for dinner, and we’re not in their delivery catchment area.
There was nothing for it. I would have to try to reproduce it myself.
Surprisingly (or not), I can’t even find a recipe for this online. Surprising, because I figured this was common home-style food. Unsurprising, because home-style food execution will vary from home to home, let alone region. I found a few similar things, but none of the specific variation I know.
Fair warning, this recipe is a little rough, so add more or less of the items to suit your tastes. I personally would go hard on the ginger and Chinese cooking wine, but that’s just me. I’ve also seen substitutions for mee sua or wheat vermicelli, but I don’t think the texture ends up quite right. If you really can’t find it (Asian grocers), Japanese somen is probably the closest.