We are back at the Spice Route at The Imperial New Delhi and it is time for Chef Veena Arora’s marvels. If you have read our earlier posts, this Indian origin Thai chef has been cooking some delectable Pan Asian food for more than two decades now. Although she does a Summer and Winter menu every year, we take a look at her Noodle Symphony this year. The Noodle Symphony consists of different Noodles, each of which has got a distinct taste and texture. Here are three of my favorite noodle preparations from the Noodle Symphony.
What we tried out at the Noodle Symphony?
SEN KROB: Wok fried crispy noodle with carrot, baby spinach and colorful bell peppers in Thai light soya sauce. The noodles are fashioned out of spring roll sheets and it is the crunchy texture along with the simple flavours that makes it one of the winners.
KIEOW TIEOW NAAM: A clear soup flavoured with cinnamon and served with flat broad rice noodle and sliced chicken, chinese cabbage, beansprout and scallion garnish with crushed peanut, chilli flakes and sugar. The melange of subtle flavours of heat, sweetness and sour makes this noodle soup one of my favourites.
KIEOW TIEOW KHEOW WAAN: This Thai rice noodle wok is fried with green curry paste, bamboo shoot and white pumpkin garnished with crispy basil. The silky rice noodle combined with the earthy green curry is something to admire.
The Noodle Symphony festival is going to be on till 31st August and it is something that you must try out along with other dishes that I have told you about in the previous post. Chef Veena Arora also shared with us a recipe for Mee Goreng, a Malaysian noodle recipe that will have a plethora of flavours exploding on your palate.
Check out the video here
