‘Noodle scientist’ Pippa Middlehurst on the joy of bowl food
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. I think having variety within the bowl is great ” We start by measuring flour, salt and water for the noodles, and this is where Pippa’s background in molecular biology comes into play. Later, Pippa admits when we came back to compare our finished noodles she “didn’t really know how long I’d been away” – that’s how zen she felt. “So my love for Chinese food began with Chinese restaurant food.” Her first dish “would have been like a chow mein – a classic like that, or Singapore vermicelli noodles”, she says. open image in gallery Prudence’s attempt at tantanmen with homemade ramen noodles In under an hour, I’ve come out with a bowl full of flavour – my partner described it as “fancy Pot Noodle”, which I thought somewhat undersold it.
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Pippa Middlehurst on ‘noodle science’, her new cookery school and finally knowing which soy sauce to buy
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