Tag Archive for Noodles

Eat: Hot-Weather Comfort Food

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Source: NY Times Food

Cold pork noodles dressed in vinegar, from the East Village by way of Yunnan.

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Navigating New York’s New Wave of Asian Chain Restaurants

Source: Grub Street NY

A guide to the long lines, often-kooky concepts, and oodles of noodles.

Ikinari Steak
90 E. 10th St. | Low-budget beefsteak. |
Established: Tokyo, 2013; over 100 branches in Japan. | Best known for: No seats: quick turnover (and presumably all that money saved on chair upkeep) equals discounted rib eyes, sirloins, …

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Pete Wells: Flavors Cross Borders at Little Tong Noodle Shop

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Source: NY Times Food

2 stars | A new Yunnanese restaurant in the East Village uses rice noodles as the neutral backdrop for contrasting tastes from all over Southeast Asia.

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City Kitchen: Light Noodles, Deep Flavor

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Source: NY Times Food

Vietnamese rice noodle bowls are festooned with lemongrass-scented shrimp, a sweet-and-spicy sauce and piles of fresh herbs.

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Two Great New Noodle Shops Shine a Light on the Seldom-Seen Yunnanese Rice Variety

Source: Grub Street NY

New York’s noodle slurpers have long descended on the East Village block of First Avenue between 10th and 11th Streets, where any night of the week, you’ll see them pacing the sidewalk outside David Chang’s pioneering Momofuku Noodle Bar. These folks have been joined, recently, by starchy-food aficionados …

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Hungry City: The Sound and Fury of Handmade Dough at Very Fresh Noodles

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Source: NY Times Food

A northwestern China specialty is drawing crowds, sometimes demanding, to a stall in Chelsea Market.

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Pete Wells: TsuruTonTan, a Japanese Chain That Knows Its Noodles

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Source: NY Times Food

1 star | Specialists in long, slippery udon noodles are rare in New York. A new one, off Union Square, makes its own.

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12 Impressive New Noodle Dishes That Will at Least Make You Feel a Little Better

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Source: Grub Street NY

Winter is right around the corner, both literally and metaphorically, which means: It is noodle season. New York’s ramen obsession hasn’t abated yet, and new shops continue to open, while some of the city’s top spots introduce new and often very creative bowls. But there’s a good chance you’re going …

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This Video Explains What It Takes to Make Some of the World’s Best, Most-Labor-Intensive Noodles

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Source: Grub Street NY

China is a land of innumerable noodles, from the hand-pulled to the knife-cut to the chewy mung-bean-based. One of the country’s great traditions is found in Nanshan Village in the eastern Zhejiang Province, where they have made a version of suomian, or stretched noodles, for 300 years. Called Nanshan noodles, …

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What in the World: Never the Noodles Shall Meet: A Chinese Treaty Is Tested

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Source: NY Times Food

Halal food is big business in China. But to the Hui, a Muslim ethnic minority, a social pact may come before profit in the placement of halal noodle shops.

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Noodle Dish Gets a Meaty Singaporean Twist at Chomp Chomp

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Source: NY Times Food

At this Greenwich Village restaurant, the chef Simpson Wong rolls out his version of chee cheong fun.

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Eat: A Korean Noodle Dish for Lonely Hearts

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Source: NY Times Food

Jajangmyeon is comfort food of the first order, as pleasing as takeout pizza or kung pao chicken.

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Recipes for Health: Vegetarian Bowls Spiked With Vibrant Asian Flavors

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Source: NY Times Food

Lukas Volger, the author of the new cookbook “Bowl,” is a master at putting together meals with a light hand that fill you up.

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An Exciting Noodle Kugel for Rosh Hashana

An Exciting Noodle Kugel for Rosh Hashana

Source: New York Times Dining & Wine

Nothing warms the soul more like a good baked noodle pudding. Just in time for Rosh Hashana, the Times‘ Joan Nathan has a recipe for “exciting” noodle kugel. According to Nathan all you need is, “high-quality pappardelle egg noodles, which add richness.” and “A sprinkling of chives brings flecks of color to the finished casserole.”

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Sesame Style Takeout Noodles You Can Make at Home

Sesame Style Takeout Noodles You Can Make at Home

Source: New York Times Dining & Wine

Why wait for takeout when you can make sesame takeout-style noodles in just that time! Sam Sifton for the Times has a recipe for sesame noodles which he describes as “soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar.”

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