Rickshaw noodles..... the thought of those soft, succulent yellow strands stewed for hours in an anchovies, dried shrimp, full-bodied pork stock can send many a rickshaw noodle fan into a tizzy!
Believed to have originated from Henghua (Fujian province in China), it is a humble dish that found its way into the hearts of rickshaw riders in the 60s, hence its name. These men would squat on the wooden benches and hurriedly slurp their noodles before getting back on the road. Over the years, it has garnered an ardent following in many who grew up in the Chinatown area and beyond. It cost 2 cents per bowl back then.
As a child growing up in the late 70s, each bowl of this "feel-good" concoction would render me 40 cents poorer. I loved how the collagen-rich broth absorbed the flavours of all its ingredients, particularly the unique taste of yellow noodles. Definitely comfort food for the soul.
It is also a family tradition at my grandma's house where she would whip up a huge pot of these luscious strands to be savoured with freshly-made chilli padi sauce and lots of crispy shallots.....a piquant affair that leaves us with fire at the pit of our stomachs but otherwise very gastronomically satisfied.
During the school holidays, my kiddo & I attempted to recreate the rickshaw noodles and ended up having a fantastic time. Travelling back to my childhood and tasting a slice of the Hokkien culture, my son now enjoys and appreciates what his mum does! 
Posts
