Saturday, May 16, 2009

Rickshaw Noodles from Singapore

Rickshaw Noodles and Chwee Kueh

This was a bowl of "rickshaw noodles," which apparently got its name from the fact that it fueled rickshaw riders back in the day. I was hoping that it'd be really different...and it was, but not necessarily in a good way, as it was pretty darned goopy and mushy, including those limp veggies. Sure, the shallots and dried shrimp gave it some added flavor, but I won't go for it again. I'll just stick to the much more delightful chwee kueh from Jian Bo Shui Kueh, which is where I got this bowl of noodles from too.


The Perpetually HungryGirl said...

But it's meant to be like this. :P I've never had rickshaw noodles outside because my mom can cook them. She uses normal noodles we call "sek mee", which are thinner than the noodles in your bowl. Maybe it just tastes gross when the noodles are that fat. But you gotta eat a bowl of rickshaw noodles when the noodles are overcooked, when the veggies are all soft. :D

Anonymous said...

hey where did u have that rickshaw noodles? it sure bring back lotsa memories.. i have been looking for this noodle in SG.. does anyone know the recipe?

Anonymous said...

Yes, I am in my 40s and I still remember vividly that it tasted like what you described back in the time when I was a kid and squated at one of the street hawker at Pekin Street.