Nippy Noodles

Bamboo noodles originated in China in the early 1900’s in the Guang Zhao province. Making noodles in this old-fashioned way requires a lot of skill and patience. At Nippy Noodles they mix premium flour and omega eggs without the addition of any other liquid or preservatives.

By Alexa P.

Photography by Alexa

Posted on Tue, June 23, 2009 - 1:48:27 PM

1 Comments

Upon hearing the term bamboo noodles I was instantly intrigued. I always thought noodles were made by mixing ingredients by hand and then running them through a machine to press and cut. After all, these days everything is done with some kind of machine. So when I saw on Anthony Bourdain’s No Reservations (it was fun seeing him attempt it!) that the traditional Chinese way of making noodles involved a large bamboo, and that there was a place that did this not too far from my home, I just had to try it out!

Nippy's noodles have perfect bouncy consistency with a fresh egg aroma. The bamboo is used to flatten the noodles and work the dough. This is done by physically sitting on the bamboo and bouncing the dough along with it. After this process the noodles are cut by hand and then prepared (either dry or with a soup). The noodles here are made fresh daily and there are no leftovers by the end of the day.

We tried out the wantan noodles with mushrooms as well as with stewed chicken. On the side we went crazy with a bunch of porky dishes…a combination platter with barbecue pork slices and crispy deep fried pork slices…stewed pork ribs…and to balance out the porkiness a fish paste and prawn dumplings.

The highlight in this store is the noodle and let me tell you right now that it is absolutely sublime. There is a bounce when you bite down and the noodles don’t clump together. They are thin and light and have a good overall texture. Honestly, you could just order a bowl of these noodles, pour in a few spoonfuls of soup, mix it up with the light soy sauce that is already in the bowl, add some chillies, and you would have a very nice meatless meal.

"Noodles here are sublime"

But of course I did have to try out the other dishes to get a better idea of the place so we went ahead and ordered all the meaty sides that were recommended to us. Just take note that you have to be a pork fan to enjoy most of the side dishes.

The barbecue pork slices are thin and not too fatty and go well with the noodles. The skin on the crispy fried pork is uber crunchy and tasty revealing a tender fatty meat beneath. I especially enjoyed the stewed pork ribs as the meat is fall-off-the-bone tender and covered in a thick fragrant sauce. The fried fish paste prawn dumplings are a little tasteless in comparison to the other dishes and so I focused most of my energy on the meat.

If you get to this noodle shop early you might just be lucky enough to see them make the noodles with the bamboo method as there is a window area that allows you to look into the kitchen where the noodles are prepared. Either way, experiencing this springy delight is a must.

Opening Times: 11am – 10pm Mon – Sat, Sun and Public Holidays 9am – 10pm
Cost of a meal for 4 people: RM50

Pros: Perfectly made wantan noodles (bamboo noodles)

Cons: Not many other choices if you don’t eat pork

Address: No. 25, Jalan Kuchai Maju 7, Kuchai Entrepreneurs Park, Off Jalan Kuchai Lama, Kuala Lumpur

Telephone: 03- 7982 1781

suryasta
December 30, 2009 2:42PM GMT

I Personally prefer fattier pork, as when its hot the fat melts into the dish and gives it more of a fragrance, you could try that next time.

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