Thank you very much K for both the recipes.Looks mouth watering. Oh I see this much soy sauce required. Thats why mine is taste less. Also the chille paste sounds easy so I will make it in bulk and store it. K do u mean to say this much chilles required to make 500 gms of noodles?
K I do get all sauces here , I am just confused which one to pick. THere are minimum 50 Chinese/hong kong/korean groceries near my home. I have also seen the dark sauce and the light one. I am going to buy dark and light now. When I go to the market I will try to take pic and post it here.
I also forgot to answer one of your questions. I do eat egg when its made without the smell. Do not enjoy too much of egg yolk. You know the sweet acchu murukku I do not like it because I get the egg smell in it. But I enjoy some cakes though there is egg in it because I do not get that smell. My husband is so fond of the chinese cakes here sold in a Chinese bakery here but I hate them because of the egg smell. So if I do not get the egg smell I do like all desserts with egg.
I get your point so instead of using those sauces in noodles I should use them in vegetable fry. Thanks K for the info. Not only I got recipe for the noodle also for the Mustard leaves. You are so sweet.
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