Here's a guide to noodles in Toronto.
Banh Pho
Slurp up slippery noodles from aromatic bowls of soup at Pho Linh where the kitchen will substitute the standard dry noodles with slightly wider fresh rice noodles upon request.
Artisan Noodle doles out these Shaanxi-style ribbon noodles that are hand slapped and pulled to order. Try them with stewed beef, sautéed tomatoes, a medley of vegetables and a fried egg.
Dao Xiao Mian and La Mian
At Magic Noodle, you can watch chefs hand pull noodles into ribbons and strands before they end up in your soup or stir-fry.
Dangmyeon
These translucent cellophane noodles, made from sweet-potato starch, are the main ingredient in japchae, the addictive Korean side dish. Find them at Seor Ak San.
Couscous
You can have hand-rolled couscous, made from steamed semolina, at Byblos. Order it as a side dish, with brown butter, saffron and herbs, or crisped up with collards and halloumi cheese.
Idiyappam
Also known as string hoppers, these steamed rice flour noodles are on the menu at Hopper Hut where they're stir-fried with vegetables and also come in mutton curry and sambol combos.
Origination Noodle House reps cuisine from Yunnan province, where it's customary to assemble soups at the table by tossing together al dente, but absorbent rice noodles with a bevy of ingredients into boiling hot broth.
Pancit
Filipino noodles are a menu favourite at Lamesa. Try the Pancit Canton, a chow mien-like dish featuring egg noodles stir fried with soy, sesame, mint, mushrooms and snow peas.
Italian-style noodles are well represented in Toronto and you'll find Buca, with its bigoli pasta dish, at the very top of our best-of list.
Ramen
Ramen noodles are high in alkaline, which gives them that delightful chewy texture. Ryoji Ramen & Izakaya is one of the few places in Toronto that makes its noodles in-house.
Spätzle
German-Austrian restaurant, Sugar For My Honey serves up käsepätzle, featuring these hand-formed noodles. A standard order comes with cheese and sautéed onions, while add-ins include ham, sausage and mushrooms.
Thai-style rice noodles are the main ingredient in pad Thai. You'll find an excellent rendition of this dish at Sukhothai where the noodles come tossed in a house-made tamarind sauce along with tofu, eggs, chives and bean sprouts.
Sutamyeon
These wheat noodles are essential to a good jajangmyeon and Song Cook's makes them fresh daily. They come out stir-fried in a thick black bean sauce with various combinations of meat, seafood and veg.
Tsukemen
Looking for dipping noodles in Toronto? Ryus Noodle Bar in Baldwin Village can deliver. You're supposed to give them a quick bath in a pot of soup before slurping them up. Just don't let them soak in the broth for too long.
Thick Japanese noodles are the specialty at MeNami. Try them in a sweet, clear broth topped with tempura or tossed in a rich cream sauce with spicy tomato oil.
Lead photo from MeNami by Jesse Milns.
What did I miss? Add your favourite Toronto noodles dishes in the comments.
by Liora Ipsum via blogTO
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