The korean owned chinese place I go to for jjampong makes it really well and make their own hand pulled noodles in house. It's really interesting watching them do it. I tried to make my own hand pulled noodles before and it was an epic failure so I usually just use udon noodles when I make it at home. The ones I used last night were brick noodles from a package but they were marketed as jjampong noodles. They were pretty good but not as good as the udon or hand pulled. I've actually managed to get the recipe pretty spot on to the restaurant I go to. Never actually written it down but I kinda just taste and build as I go til I get it right. The "wok hei" flavor is the most important part. High high high heat so you get those little burnt edges on the raw ingredients. Very important.ShowMeDaSauce said:
My wife and I hit the new seafood city in Mississauga on the the way back from Toronto a couple of weekends ago. I felt like Godzilla in downtown Tokyo, looking out across a sea of a thousand plus Filipinos was surreal.Edmick said:I guess I'll drop this here since there are noodles but I found a nice authentic filipino joint today for lunch. Noodles, chicken adobo, whole fried fish (eat the skin and all), mung bean stew and beef giniling. I wish I could have tried everything. The second pic is only half what they offer. When you're the only white boy in the whole place and everyone else is filipino, you know it's a legit spot
this dipping sauce is so good and quick and easy to whip up 
wait, that's not noodles... is that "Mexican rice?" you are correct, I am using leftovers from last night, and this will be served as an appetizer with my noodles 
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