Noodles, Potatoes, and Matcha Ice Cream: Dishes We're Digging Around Town
Another week, another stretch of gluttony. As we've eaten our way through numerous NYC establishments in the last seven days, we've loved cold noodles, sausage and grits, and a Japanese ice cream parfait. Here's what we've been digging around town.
Zachary Feldman Xi'an Famous Food's cold buckwheat noodles
Buckwheat cold noodles at Xi'an Famous Foods, multiple locations
Somehow, we've been scarfing down liang pi cold-skin noodles this whole time while these squiggly bastards were hidden one box away on Xi'an's Hollywood Squares board of a menu. The tangle of springy buckwheat noodles ($5) are nutty enough to stand up to the expansion-prone chain's battalion of spices, including liberal splashes of black rice vinegar, mustard oil, and chili oil. Topped with cilantro stalks and cucumber slivers, we like to give the noodles a loose stir to ensure that the green garnishes lend their bright flavor to each bite. --Zachary Feldman
Veggie ramen at Chuko, 552 Vanderbilt Avenue, Brooklyn, 718-576-6701
We're on board with eating more plant matter, but we wrote off veggie ramen long ago -- how could it be possible to create the intense flavor characteristic of this Japanese noodle dish without animal protein? But then we had Chuko's veggie ramen and saw the error of our ways. The Prospect Heights noodle house makes a vegetarian broth of heady depth lent by miso, garlic, and ginger. It supports a nest of noodles and a market vegetable (winter squash, on a recent night). Add an egg if you're not a vegan. You're not even going to think about missing the pork. --Laura Shunk