In the dog days of summer, few foods are as satisfying as cold noodles, and these are the 10 absolute best versions available in New York City
Karakatta’s cold lemon ramen. Photo: Erinn Springer In the dog days of summer, few foods are as satisfying as cold noodles. From an old-school Chinatown classic to a luxe West Village take on a rustic Korean summertime soup, and from fiery Tibetan mung bean jelly to Thai dessert noodle soup, there’s a slurpable strand for every palate. Here are the absolute best cold noodles in New York.
Xi’an Famous Foods introduced liang pi, or cold skin noodles, to New York City back in 2005, when it began slinging the spongy wheat-gluten blocks and starchy noodles in Flushing’s Chinatown. Now they’re fairly common, but one of the most interesting takes on this Western Chinese specialty is bo cai liang pi, or spinach cold skin noodles.
Whether you’re luxuriating in Maine or toughing it out in the sweltering streets of Manhattan, cold seafood is a refreshing summertime staple. It’s even more refreshing when combined with chilled noodles, as is the case with TsuruTonTan’s uni ikura hotate udon. Salmon roe, sea urchin, and sweet scallops are crowned by a bit of seaweed and shiso leaf. While you have the option of thick udon, go for the thinner one and save the thick variety for winter’s hot soups.
South Africa Latest News, South Africa Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
The Best Pizza Slices in New York CityThe New York pizza slice has entered a new golden age, and these are the 27 slices that prove it.
Read more »
This Is the Absolute Best Olive Oil for CookingThe Epi Test Kitchen goes through a lot of olive oil. Here's our favorite affordable brand for cooking.
Read more »
New York Fashion Week’s New Five-Day Schedule Is HereWhen Tom Ford assumed his position as chairman of the CFDA earlier this year, he kicked off his tenure with a radical announcement: New York Fashion Week would be just five days long.
Read more »