Oodles of Cold Noodles for Summer
Cheesy Lasagna. Pancetta-studded Carbonara. Unctuous Spaghetti Bolognese. Are you drooling yet? Us either. Don’t get us wrong; we absolutely adore rich, warm pastas in any form, but they lose a large part of their appeal when it’s 80-degrees outside. Not that you need to forgo noodles until the fall, if you simply think exotic Asian instead — by ordering the Spicy Whelk Salad at Danji, the Chilled Market Vegetable Soba at Talde or the Cold, Korean-inspired Ramen at MokBar!
Danji
Although it’s generally offered all year round, summer is the perfect time to try the Spicy Whelk Salad at Hooni Kim’s modern Korean tapas spot, a jumble of sea snails marinated in gochujang (chili pepper paste) and paired with a mound of sweet and tangy cold buckwheat noodles, drizzled with sesame oil, soy, and spices.
Read MoreMomofuku Noodle Bar
David Chang’s seminal, modern ode to ramen has been an East Village institution for 10 years now. And in addition to his tasty take on the classic Tonkotsu (made with pork bone broth), you’ll want to check out this intriguing, seasonal option — Chilled Spicy Noodles, topped with Sichuan sausage, cashew nuts and spinach.
Read MoreTalde
While “Top Chef” alum Dale Talde is still serving steamy favorites, like Lobster Tom Kha and Wonton Noodle Soup at his Park Slope hotspot, he’s also bringing the chill with his twirl of cool Soba Noodles, sauced with a vibrant tomato dashi, and complemented with an assortment of market-fresh vegetables and herbs.
Read MoreXiang Famous Foods
This ever-expanding Chinese chain is well known for their Cold Skin Noodles; wide and wobbly strips of chewy, hand-pulled pasta, interspersed with cubes of spongy wheat gluten and crunchy cucumber and bean sprouts, and bathed in their proprietary, fiery red chili sauce.
Read MoreMokBar
Tucked into a cozy corner of the Chelsea Market, MokBar combines Korean-flavored broths with Japanese-style noodles for a pan-Asian take on Ramen. And while we’re looking forward to trying their kimchi bacon and braised pork version this winter, we’ll stick with the cold option for the remainder of summer, made with seasonal vegetables, a poached egg and spicy dressing.
Read MoreDotory
The Korean wave continues with this hip, new Williamsburg contender, which serves an assortment of national staples, such as Mandoo (dumplings), Kimchee (fermented vegetables) and Bibim Bop (mixed rice bowls). But an especially appealing summer menu addition is the Me Kong — chilled and utterly refreshing vermicelli rice noodles with fresh greens, toasted peanuts and a sweet’n’tangy fish sauce.
Read MoreCocoron
This diminutive sleeper on the Lower East Side specializes in soba; thin, buckwheat noodles, prepared in a variety of ways. In fact, there’s not just one, but seven cold options, including Zaru Soba (served with a dipping sauce), Oroshi Soba (in bonito broth, topped with grated daikon), and Tororo Wakame Soba, slathered in gooey, grated mountain yam and seaweed.
Read MoreYun Nan Flavor Garden
It’s worth the trek to Sunset Park for the “Crossing the Bridge Noodles,” at this hole-in-the-wall eatery in the heart of Brooklyn’s Chinatown. But unless you’re prepared to handle a bubbling bowl of broth brimming with pork, tofu, quail eggs and a whole black chicken during the dog days of summer, opt for the housemade Rice Noodles, served cold with ground pork, roasted peanuts, chili oil, vinegar and soy.
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