SHOPPING LIST: Cooking Skills: Noodles 2, Chapter 8 (A World Noodle Table)

Whatever you choose from the earlier chapters: noodles in four types, stock, the broth and sauce ingredients, eggs with the British Lion mark, pork or chicken, tofu, vegetables, herbs, limes, chilli oil and the toppings from chapter 7. Freezer containers and labels, a pen and paper.

A four-bowl noodle table
[ ] 1 batch shoyu chicken ramen (Cooking Skills: Noodles 2, chapter 1), tare and broth made the day before
[ ] 1 batch quick chicken pho broth (Cooking Skills: Noodles 2, chapter 2)
[ ] 1 batch dan dan noodles sauce and pork (Cooking Skills: Noodles 2, chapter 5)
[ ] 1 batch bibim guksu sauce (Cooking Skills: Noodles 2, chapter 4), with cucumber and eggs
[ ] 1 batch toppings from chapter 7: marinated eggs, quick pickles and crispy shallots
[ ] 600 g noodles in four types, about 150 g per bowl
[ ] 1 batch herbs, limes, spring onions and chilli oil, to serve

A make-ahead plan
[ ] 1 pen, paper and the chapter running orders
[ ] 1 freezer containers and labels
[ ] 1 batch one broth or sauce to freeze (for example the ramen tare or the zhajiangmian sauce)
[ ] 1 noodles in the cupboard for the night itself

Your fusion bowl
[ ] 1 noodle: choose one from any chapter
[ ] 1 broth or sauce: choose one
[ ] 1 protein: choose one
[ ] 3 a soft, a sharp and a crisp topping
[ ] 1 a notebook and pen

For the experiments
[ ] Extra ramen and pho broth ingredients