What kind of noodles exactly?

Hi Jenni!

Emerald's recipe calls for fresh Chinese wheat noodles. These are starting to be available in standard supermarkets but are way easier to find in Chinese or other Asian markets. They will be in the refrigerated aisle and will cook far quicker than dried pasta/noodles. These are not to be confused with fresh Chinese alkaline style noodles (they usually have a yellow hue and are a bit bouncier), these should be white.

If you can't find them, you could buy them online frozen. Worst case you could use any dried noodle (even instant ramen!), I would just urge that you cook them until just al dente.

Hope this helps!

- Justin from the Hotline team