Noodle dishes and bowls are available in all styles and sizes. Pull up a stool at chef-proprietor Miki Hashimoto’s hidden sushi and ramen bar in the Prospect neighborhood (that is within the western shadow of Coors Field, in case you are curious) and peruse the noodle menu — you’ll have twelve bowls from which to choose, all writhing with ramen, udon or rice (which are really just actually short noodles, right?).
Kashiwaya’s specialty dish, the Duck Seiro Soba, options chilled handmade soba noodles made with 80 % Japanese buckwheat flour, accompanied by naturally raised Japanese duck that has a lightweight, refreshing flavor that is neither too fatty nor too heavy.
The restaurant payments its noodle menu as “unabashedly inauthentic,” and you, too, will most likely have a good time completely inauthentic however artistic mash-ups like the candy chile glazed udon, a bowl of candy-spicy, thick udon noodles topped with pork stomach, chicharron, and veggies.
Yun Nan Flavour Garden: Sundown Park locals have been slurping Side Geng’s noodles since 2006 (his son Lihen now runs South of the Clouds, a part of the rice noodle restaurant explosion within the EV and Greenwich Village these past couple of years), and Geng’s no-frills Yun Nan Flavour Garden deserves every bit of acclaim it is received since then.
Though soup base was a bit too gentle and would possibly want some improvement, the noodle actually had actually good texture and went well with the house made chili oil(I might put too much, but it’s not as spicy as you suppose) I also added a hint of Chinese vinegar and soy sauce which made the bowl more flavorful.