Noodle dishes and bowls come in all sizes and shapes. Chef-proprietor Marco DiSanto’s dual-concept restaurant, Otakumen and Pat & Waldo’s, lately consolidated its two distinct menus, and the downtown Phoenix noodle parlor has re-branded with the extremely appropriate moniker, Noodle Bar The Adams Street restaurant is a noodle-lover’s dream, the place lovers of Italian bolognese and devotees of Japanese ramen could dine side by side, united in the identify of flavorful, carb-rich consuming.
The thick, spherical rice vermicelli noodles take in a deep, hearty broth that’s full of taste with fermented shrimp paste and a great deal of lemongrass. And it is easy to see why they’re universally loved: whether or not you are within the mood for steamy noodle soups or a chilly noodle salad , there’s a twirl-able, slurp-ready dish for you.
Noodles should be chewy, and most significantly, the broth must be wealthy and sustainable. Hot Noodles Chilly Sake , which opened last month in Scottsdale, gives a small menu of goma, shoyu, miso, shrimp and even vegan ramen, plus sides like salads, gyoza and edamame.
Though soup base was a bit too gentle and may need some improvement, the noodle really had really good texture and went well with the house made chili oil(I would put too much, but it surely’s not as spicy as you suppose) I additionally added a touch of Chinese vinegar and soy sauce which made the bowl extra flavorful.