Cellophane Noodles From Spicy Bampa, Dish #56
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team.
The Sichuan restaurant formerly known as Bamboo Pavilion makes delicious Dan Dan noodles, but I love the comparatively austere cellophane noodles, lightly dressed in a red chile oil that's only a touch prickly with Sichuan peppercorns. There's a smattering of ground pork tucked away in here, too, but it's just enough to keep you looking for more. This is the kind of belly-filling dish that stretches a small amount of meat and deeply flavored sauce in order make a huge amount of noodles delicious. And I do mean huge -- the more you unpack, the more there is.
6920 18th Avenue, Brooklyn