Is a great Asian noodle stir fry too much to ask for in this godforsaken world? I go to many Chinese restaurants and see people eating lo mein and chow fun and what have you and these people look so delighted but they're idiots. I want to shake them out of their noodle complacency. "Snap out of it, you idiot" I want to say while shaking them. "The noodles you're eating are not that good!" What is a good noodle? I thought you would never ask. A good noodle must be made with fresh flour, be it wheat or rice or whatever type of flour. It must be lovingly constructed and cooked to perfection, not underdone but not overdone either. The noodle should taste springy and supple and have good snap. Then, the noodle must be mixed with excellent ingredients and sauces in a simple, not overpowering way so you can still taste the flavor of the fresh noodle. Where can you get such noodle stir frys? I'll tell you. Great N.Y. Noodletown is one place. I recommend the Singapore Chow Fun, a delightful wide rice noodle in a subtle yet flavorful curry sauce; I also recommend the beef e fun noodle, a simple, workingman's noodle with beef and a little soy sauce. I ate these noodles the other night and when they were first brought to the table I was pleased, for it seemed like I was in store for some expertly made noodle stir frys. I smelled the aromas and could make out the curry and soy sauce and onions and meat, yes, but the unmistakable scent of fresh noodles filled my senses and delighted me. "I am delighted by these aromas!" I screamed. I sampled the stir frys and could tell these noodles were made by a noodle technician of the highest order. My Cantonese is not great due to my strong Mongolian accent I picked up while living in Kansas, but I got the attention of our server and said, in serviceable Cantonese, "my compliments to the noodle technician." The server smiled and nodded; he seemed pleased.
Great N.Y. Noodletown
