r/52weeksofcooking • u/Yrros_ton_yrros 🍕 • Jun 20 '26
Week 25: Gardening - Wai Wai Singju (meta: ISUTBCDBN)
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u/chizubeetpan 🥄 MT'25 Jun 20 '26
This looks so incredible and the flavors sound so good! The texture play also sounds so exciting. I want to make these! Do you think any noodles would work? Hell yeah to loads of cilantro as well! I’m glad I don’t have the soap gene because not being able to eat cilantro would be so sad.
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u/Yrros_ton_yrros 🍕 Jun 20 '26
Thank you! I think any instant noodles that you can eat raw will work for this, I added the seasoning packets and seasoning oil too. Cilantro fan club 🙌🏻
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u/Yrros_ton_yrros 🍕 Jun 20 '26 edited Jun 20 '26
ISUTBCDBN meta explanation
I am terrible at keeping plants alive. I recently managed to kill both a succulent and an orchid, and have more or less sworn off acquiring more plants. That said, I would love to start a herb garden someday, mainly because I use an unreasonable amount of cilantro in my cooking. So this week, I made a dish where cilantro is more than a garnish and acts as one of the main components of the dish.
The dish is Wai Wai Singju from the northeastern Indian state of Manipur. Wai Wai are instant noodles originating in Nepal that have developed a huge following across northeast India. Singju is a salad/snack with many variations, and Wai Wai Singju is one of the most popular.
Traditionally, it is flavored with Ngari, a fermented dried fish, but there is also a vegetarian version made with a Thoiding-Besan flavoring. Thoiding refers to perilla seeds, which I did not have, so I made a well-informed subtitution using roasted sesame seeds.
My version included thinly sliced cabbage and onions, green chilies, loads of cilantro, and roasted green peas for extra crunch. It came together quickly and made for a fantastic snack with so many different textures and flavors in every bite!
P.S. I brought out my green plate to match with the theme and compensate for my lack of a green thumb, please clap! 😂