When it comes to the morning meal, Peranakans — an ethnically Chinese people living in Malaysia, Indonesia, and Thailand — don’t mess around, as demonstrated by the bold-flavored dry pan mee noodles ($14.95) at the new Peranakan restaurant Kapitan (2142 N. Clybourn Ave., Lincoln Park). Owner Victor Low breaks down this breakfast favorite for us. 1. The Crunch Imported … Read more
Noodle obsessions? I’ve had a few, from carbonara and cacio e pepe to sesame and soba. But nothing gets me quite as slurpy as liáng pí (cold skin noodles), which I first tried at the original Xi’an Famous Foods in Flushing, Queens. I loved everything about the dish: the spring-back texture of the noodles, the … Read more
Saffron Curry Noodles Uncooked At this raw food restaurant, Carole Jones tosses kelp noodles (yes, the seaweed) with a creamy coconut-milk-based saffron sauce for a chilled noodle bowl with complex Indian flavors. $12. 210 N. Carpenter St., West Town; 1616 N. Damen Ave., Bucktown Crispy Rice Noodles Community Tavern Joey Beato boils Thai rice flakes … Read more
Almost anywhere in the world you travel, you’ll find this classic pairing — with different twists. We did the math on five terrific versions available in Chicago.
I have a confession: One of my favorite noodle dishes is spaghetti with meat sauce topped with melted American cheese. But before you come for me, note that I am not alone. This is a longtime tradition in Black households, where this version of spaghetti is an ever-present side dish at cookouts, church revivals, and … Read more
Want your noodles to taste like they just came from the restaurant kitchen? Try these at-home kits. And don’t worry, the chefs have already done the hard part.
Brian Jupiter, co-owner and executive chef of Ina Mae Tavern & Packaged Goods, recalls his first bowl of the New Orleans noodle soup.
In a city obsessed with these Japanese noodles, you’d better not get your shio mixed up with your shoyu.
Wilson Bauer, chef at East Ukrainian Village’s Flour Power, shows you how to prepare one of his menu staples.
This earthy, aromatic dessert is a close relative of rice pudding, and one that conjures up vivid memories for Dey. “I’d eat it chilled after lunch on hot summer afternoons as a school kid, or warm it up for a soothing treat on cold days,” she recalls. The Vermilion restaurant owner and sometime chef, who … Read more
