National Noodle Month: Our Fave Noodle Dishes
Basil Pad Woon Sen: When it comes to Thai noodles, Pad Thai, springs to mind, and Basil actually does a really good pad thai. It’s not too sweet, which is often the downfall of Pad Thais. If you’re looking to branch out, Pad Woon Sen is my favorite noodle dish in Thai food and is done with cellophane noodles (thin clear noodles) rather than the typical rice noodle. This dish is stuffed full of vegetables including napa cabbage, onions, snow peas, tomatoes, mushrooms, scallions and bean sprouts plus egg and a choice of protein (chicken, beef, pork, shrimp or tofu). This is a dry noodle dish that is stir fried in a wok at high heat. The dish is incredibly flavorful with a lot of garlic, a hint of sweetness and a lot of umami from the fish sauce. Learn more about Basil at www.eatatbasil.com.
Co Curry Laksa: Co does a really great job with all of their noodles, but this is hands down my favorite. Full disclosure though, this is the only laksa I have ever had, so I have nothing to compare it to. This dish is done with a very thin bun rice noodle (bun is Vietnamese for noodle). The noodles are served in this amazing spicy coconut broth (as someone who really loves spice, I would say this is a mild to medium level of spice). The coconut milk is not overpowering, but adds a creaminess to the dish. Along with noodles, the laksa has shrimp, shredded chicken, shredded cucumber and baby bok choy and is literally overflowing to the brim with deliciousness. Learn more about Co at www.eatatco.com.
Pink Bellies Garlic Noodle: This dish kind of took me by surprise the first time I tried it because of the addition of parmesan cheese (an extremely un-Asian ingredient) to an otherwise Asian dish. However, I am pleased at how well it works. The parmesan cheese adds a nice richness to the dish and the flavors are surprisingly complimentary. The dish is done with egg noodles that are slightly thicker than ramen. They are then topped with pulled pork, parmesan, sriracha and pickled onions. The pickled onions are critical to the dish because it provides a bit of acid for an otherwise rich dish. There is also the option to add a poached egg, which I always do, but honestly don’t think the dish really needs it. Learn more about Pink Bellies at www.pinkbellies.com/home.
Miyabi Soba Salad: My favorite way to eat salad is to cover it in carbs. Miyabi has been a staple in Japanese cuisine here in Charleston forever, but expanded their sushi bar offerings rather recently to include a large selection of salads, hot and cold apps and some traditional Japanese dishes (in addition to their already expansive selection of sushi and sashimi). This dish is really simple, but definitely worth trying. It’s cold soba (buckwheat) noodles sitting atop a bed of mixed greens topped with snow crab and served with a sweet soy vinaigrette. The soba noodles have just the right amount of chew and the salad mix makes it lighter than the typical noodle dish. The snow crab is really fresh and the vinaigrette is a great compliment, but does not overpower the crab. Learn more about Miyabi at www.miyabichs.com.
Kwei Fei Dan Dan Noodle: Dan Dan mian is basically the equivalent of spaghetti and meatballs in Sichuan cuisine, every restaurant and household has their own recipe. I’ve been eating this dish since I started eating solid foods, so I am a little picky, but Kwei Fei’s version is really good. The sauce is perfectly balanced with sesame paste, black vinegar and chili oil. The sesame paste really helps the sauce stick to the noodles and the dish is spicy, sour and slightly sweet all at the same time. The noodles are topped with minced pork, which could really stand alone as its super flavorful and bok choy. Learn more about Kwei Fei at www.kweifei.com.
