July 21, 2016 |
Makes 2 servings 3 tablespoons cooking oil 4 ounces ground pork 2 teaspoons Shaoxing wine (see note) 1 teaspoon sweet fermented sauce 1 teaspoon light soy sauce Salt 7 ounces dried Chinese wheat flour noodles or 11 ounces fresh noodles For the sauce: 3/4 cup chicken stock 2 teaspoons light soy sauce 1/4 teaspoon salt 1 teaspoon Chinkiang vinegar (see note) 2 to 4 tablespoons chili oil with its sediment, to taste 4 tablespoons finely sliced spring onion greens 5 tablespoons Sichaunese ya cai (or sub Tianjin preserved vegetable, instead, see note)
December 13, 1991 |
Lucky Choi is another new restaurant at an old Chinatown spot, and while the decor certainly won't win any awards, the food has something going for it. The present owners have revamped the place somewhat, doing away with the booths that once lined the northern wall. (Now if they could do something about the carpeting. . . . ) Most of the dining-room tables are round, large, and equipped with Lazy- Susan centers for family-style dining. Lucky Choi offers chow mein, chop suey and lo mein dishes, but seems to be patterning itself after a Washington restaurant that's known for its noodle dishes and dim sum. This brings it some innovative tastes with nuances of Cambodian and Taiwanese cooking.
September 17, 1987 |
To find a location that provides breakfast, pasta and ice cream under one roof, you'd normally have to go to a shopping mall. At Noodles in Chestnut Hill, they're all in one restaurant. Housed in the defunct Primarily Pasta store, Noodles is the latest effort in the burgeoning food empire of Paul Roller. This bright and casual (two Roller trademarks) place is small and it's already a hit with the locals so there's a wait during peak times. But everything is available for takeout if you're in a hurry.
February 11, 1987 |
This is one of those stories that came about by happenstance - the result of being served a cabbage salad not long ago that contained interesting crunch. Surprisingly, the crunch was from those instant, uncooked noodles that come in packages of Oriental noodle soup mix. If you've cruised the supermarket aisles, you know the mixes: the ones that often offered four or five packages for a dollar, that you keep squirreled away on the pantry shelf because they make quick, easy lunches or snacks.
May 20, 2013
First came the hand-drawn vermicelli, then the soup dumplings, bubble tea, and ramen. Philly's Chinatown has been slowly but surely acquiring a number of Asian street foods that are the stuff of obsession elsewhere. The latest arrivals, popularized by Xi'an Famous Foods in New York, are these Xi'an liang pi noodles at the two-month-old Happy Noodle Bar on Race Street. Yes, the Chinese "burger" might catch more eyes, its zesty minced pork and chiles sandwiched between what looks like a Chinese English muffin.
February 9, 1988 |
Once upon a time, some funny-looking little Japanese cars started appearing around the country. They were cheap and quickly became best-sellers. And U.S. automakers laughed, until they cried. A few years back, a Japanese dry soup with funny-looking noodles started appearing on supermarket shelves, right next to the All-American, red-and- white-labeled Campbell's condensed and Chunky soups. But Campbell Soup is determined not to suffer the fate of American automakers by allowing the Japanese to grab a significant chunk of its business.
May 7, 1986 |
The Glorious Noodle (Poseidon Press, $16.95) is a worldwide tour of noodle eating, as enjoyed from California to the Orient. It is also a trip back in time with some historical foods enjoyed by such ancients as the Etruscans. Author Linda Merinoff, a journalist, caterer and candy-maker, has included some informative history and interesting lore that shows the noodle's role as a staple of mankind. Her book has more than 200 recipes, as commonplace as cold noodles in a sesame sauce and as offbeat as a dessert made with chocolate noodles.
April 29, 2016
Makes 2-3 servings For the noodles: 1 small head cauliflower 11/2 tablespoons coconut oil, melted Generous pinch of salt 4 ounces soba noodles Generous 1/4 cup raw macadamia nuts For the dressing: 1 inch piece fresh ginger, peeled, grated (about 1/2 teaspoon) 2 garlic cloves, peeled 1 tablespoon rice vinegar (unseasoned) 1 tablespoon sesame oil 1 tablespoon miso paste (I used brown-rice miso, but any will do) 1 teaspoon low-sodium tamari or soy sauce 1/2 teaspoon honey 1/2 cup cilantro 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or a Silpat.
February 15, 1992 |
"Noodles" - that infamous, treacherous, slippery, dangerous, exciting, awful bump that sent four women careering to the hospital this week - is still part of the women's downhill ski course. But thanks to Thursday's heavy snowfall and some modern technology, the skiers have learned to master it. At least that's what they were saying yesterday. Thirty-seven downhill racers cruised down Roc de Fer, the mile-and-two- thirds course here, and all 37 made it down without incident.
June 14, 1991 |
Anybody who frequents the supermarket knows that even imported pasta costs only about 80 cents a pound, and that explains how Noodles in Chestnut Hill keeps its prices so reasonable. And the restaurant even makes its own. If you can deal with the often ditsy help, tiny tables and spine-stiffening chairs, you will enjoy great food made from fresh ingredients and herbs. Your kids will love it even more: spaghetti and an ice cream counter - who could ask for anything more? Noodles, part of the Paul Roller triumvirate that includes Flying Fish and Roller's, is open for breakfast, lunch and dinner six days a week.