Different lands serve up different noodles

SURABAYA (JP): With noodles available everywhere, from roadside stalls to glitzy restaurants, it's obvious that everybody loves noodles.

And now the luxury Majapahit Mandarin hotel has brought together noodles from several countries: Fried Noodles from Singapore, Won Ton Noodles from Hong Kong, Fried Kwei Teow from Penang, Malaysia, Mandu Noodle Soup from Korea, Phad Thai from Thailand and Bakmi Goreng from Indonesia.

These noodle dishes are being served at the Noodle and Pasta Festival, which runs through Aug. 6. Also on offer is Penne Alexandria from Egypt, Orecchiette Pasta from Mexico, Angel Hair Pasta from Australia and Conchiglie Pasta from California.

A favorite among local guests is Phad Thai, stir fry noodles with beef, chicken, spring onions, bean sprouts and kailan (green vegetable). Like most Thai food, it has three flavors: sour, sweet and hot.

If you miss the festival, you can try one of the dishes by preparing it in your own kitchen.

Phad Thai.

Ingredients:

Noodles - 150 grams

Crushed garlic - 10 grams

Crushed cashew nuts - 20 grams

Paprika powder - 5 grams

Salt - 5 grams

Sugar - 5 grams

Vinegar - 5 grams

Scallions - 10 grams

Kailan vegetables - 20 grams (only the stalk)

Shrimps or chicken - 20 grams

Egg - 1

Cooking oil - 5 grams

Bean sprouts - 20 grams

MSG - 15 grams

Boil noodles. Stir fry garlic in hot oil, add egg and fry until dry. Add noodles, vinegar, sugar, paprika and salt. Stir fry until perfectly mixed. Add crushed cashew nuts, vegetables and other ingredients. Stir again. (Sirikit Syah)