Fiesta noodles
There is a Chinese restaurant along Shaw Boulevard in Mandaluyong City, with a branch along Banawe Street in Quezon City, that we used to frequent before we moved to the suburbs. Not so accessible anymore so I really miss the food. It was my husband who introduced us to the place. His department used to hold business lunches at the Mandaluyong branch which was very near their old office building. After one of those lunches, he decided to order a “take-out”. He called me up to say don’t bother cooking dinner as he was bringing home something really good. That was the first time the kids and I tried “Fiesta Noodles”. We were frequent customers in both branches after that.
Having tried the noodle dish so many times before, I had a very good idea of how it should be prepared. But I never tried until last night.
The restaurant recipe uses broccoli leaves. Since they are not always available, I had to settle for pechay (Chinese cabbage or pei tsai). The original recipe also included another meat topping–a very spicy braised pork. It always stood out because red food coloring was used on the meat. The reddish tint as well as the spiciness would find their way into the noodles. I thought about replicating the dish in exactly the same manner but I had no idea how the spicy pork was prepared. Of course, I could have experimented but I figured, why bother, the kids wouldn’t touch them anyway. Perhaps, I should have bothered because my husband asked where the spicy pork was. At any rate, the moment we started eating, he forgot all about the spicy pork. The siomai (dumplings), beef, chicken and my special asado sauce more than made up for it.
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4 Responses to “Fiesta noodles”
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[...] First, it had to be near the Cubao area where my mother-in-law, and a sister-in-law and her family, lives and would be coming from. Second, it had to be near the Ortigas area where another sister-in-law works and would be coming from. The obvious choice was somewhere in the Ortigas complex. But the date agreed upon was December 29th. Malls were still crowded and any restaurant near malls meant we would have to go through some terrible traffic jams and parking headaches. I suggested Han Pao, a Chinese restaurant along Shaw Boulevard. Not a showy restaurant, nothing fancy, just good Chinese grub. The ‘noodle feast’ that my family loves so much (I called my home cooked version Fiesta Noodles) is a Han Pao specialty. [...]
[...] First, it had to be near the Cubao area where my mother-in-law, and a sister-in-law and her family, lives and would be coming from. Second, it had to be near the Ortigas area where another sister-in-law works and would be coming from. The obvious choice was somewhere in the Ortigas complex. But the date agreed upon was December 29th. Malls were still crowded and any restaurant near malls meant we would have to go through some terrible traffic jams and parking headaches. I suggested Han Pao, a Chinese restaurant along Shaw Boulevard. Not a showy restaurant, nothing fancy, just good Chinese grub. The ‘noodle feast’ that my family loves so much (I called my home cooked version Fiesta Noodles) is a Han Pao specialty. [...]
Connie,
I’m planning to serve these dish on my 2nd child’s christening here in the UK… do i have to double or triple the amount of all the ingredients for the beef asado if I’m going to make 700g or even 1.1k? I’ve serve these noodles of yours to my wife for mother’s day. And guess what, she loved it. she just got a bit jealous of you though because I told her that you are charming and pretty. And when I showed her your pic, she agreed.
shane, to retain a good ratio between noodles and toppings, yes, you’ll have to at least double. Regards to the wife and please tell her I’m “harmless” hehehehe