Peel Noodles—China

Sometimes known as knife noodles, peel noodles are rare in town. They're made by taking a cylinder of wheat dough and turning out oblong swatches by flicking the knife away from you as if whittling a branch. Best in stir-fries with scallions and egg. Sheng Wang, 27 Eldridge Street, Lower East Side, 212-925-0805

Pho—Vietnam

Calvin Godfrey

Location Info

Map

Warung Kario

128-12 Liberty Ave.
Jamaica, NY 11419

Category: Restaurant > Indonesian

Region: Jamaica

World of Taste

2614 Jerome Ave.
Bronx, NY 10468

Category: Restaurant > Vietnamese

Region: Bronx

Casa Adela

66 Ave. C
New York, NY 10009

Category: Restaurant > Puerto Rican

Region: East Village

Arzu

101-05 67th Road
Flushing, NY 11375

Category: Restaurant > Chinese

Region: Flushing

Super Taste

26 Eldridge St.
New York, NY 10002

Category: Restaurant > Chinese

Region: Chinatown

Golden Shopping Mall

41-28 Main St.
Flushing, NY 11355

Category: Community Venues

Region: Flushing

Hong Wong

300 Grand St.
New York, NY 10002

Category: Restaurant > Chinese

Region: Chinatown

Mitchell Soul Food

617A Vanderbilt Ave.
Brooklyn, NY 11238

Category: Restaurant > Soul Food

Region: Prospect Heights

Frost

193 Frost St.
Brooklyn, NY 11211

Category: Restaurant > Italian

Region: Brooklyn

Kom Tang Soot Bul House

32 W. 32nd St.
New York, NY 10001

Category: Restaurant > Korean

Region: Chelsea

Sheng Wang

27 Eldridge St.
New York, NY 10002

Category: Restaurant > Asian

Region: Chinatown

Pho Grand

277C Grand St.
New York, NY 10002

Category: Restaurant > Vietnamese

Region: Chinatown

Momofuku Noodle Bar

171 First Ave.
New York, NY 10003

Category: Restaurant > Asian

Region: East Village

L&L Hawaiian Barbecue

64 Fulton St.
New York, NY 10038

Category: Restaurant > American

Region: Financial District

Zum Schneider

107 Ave. C
New York, NY 10009

Category: Bars and Clubs

Region: East Village

Malatesta Trattoria

649 Washington St.
New York, NY 10014

Category: Restaurant > Italian

Region: West Village

Pio Pio Riko

996 Manhattan Ave.
Brooklyn, NY 11222

Category: Restaurant > American

Region: Greenpoint

Mustang Thakali Kitchen

74-14 37th Ave.
Flushing, NY 11372

Category: Restaurant > Nepalese

Region: Jackson Heights

Udon West

150 E. 46th St.
New York, NY 10017

Category: Restaurant > Japanese

Region: East 40s

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Nothing better on a cold day than a steaming bowl of pho, a very rich broth into which are deposited slender rice noodles called banh pho, as well as thin-sliced beef in its many evocations, from rubbery tendon to pink sirloin. Pho was partially inspired by French pot-au-feu. Pho Grand, 227C Grand Street, Lower East Side, 212-965-5366

RamenJapan

These wheat-flour noodles were imported from China late in the 19th century, and the Japanese term is a mispronunciation of Cantonese "lo mein." In recent times, this has become the identifying noodle for Japanese cuisine in New York, engendering ramen wars downtown. Momofuku, 171 First Avenue, East Village, 212-475-7899

Saimin—Hawaii

Saimin are soft wheat noodles thrown into a broth based on Japanese dashi, along with fish cake, barbecued pork, and Spam. And if you haven't had Spam in a while, this is your perfect chance to get reacquainted—you may be eating a lot more of it soon. L&L Hawaiian Barbecue, 64 Fulton Street, Manhattan, 212-577-8888

Spaetzle—Germany

Who'd have imagined that the Germans dreamt up the most anarchistic of noodles? In its most popular form, spaetzle are squiggles of egg-noodle dough dropped into boiling water. Zum Schneider, 107 Avenue C, East Village, 212-598-1098

Tagliatelle—Italy

These fresh pasta ribbons, made from wheat flour enriched with egg, were said to have been invented by a Bolognese chef in 1487, inspired by the golden tresses of Lucrezia Borgia. Served with a rich meat sauce, the dish is known locally as tagliatelle al ragu, a pasta-sauce combo popularized throughout the world as fettuccine Bolognese. Malatesta Trattoria, 649 Washington Street, West Village, 212-741-1207

Tallarin—Peru

Brought by Chinese immigrants to South America in the early 20th century, tallarin is lo mein goosed up for Peruvian tastes. That usually means vegetables, beef, and soy sauce stir-fried with Italian spaghetti. Pio Pio Riko, 996 Manhattan Avenue, Greenpoint, Brooklyn, 718-349-5925

Thenduk—Tibet

These flat, freshly made wheat noodles resemble planaria and are surprisingly firm to the touch. They're used in the stew of the same name, which features chicken or pork and plenty of green herbs like cilantro and scallions. Mustang Thakali Kitchen, 74-14 37th Avenue, Jackson Heights, Queens, 718-898-5088

Udon—Japan

Udon—white, wormlike wheat noodles with a bouncy texture—are the orphan noodles of Japan, with none of the hip cachet of ramen or soba. Which makes them perfect for a cheap, carefree meal, tossed in plain broth with tempura shrimp, pork cutlet, fish cake, and veggies. Udon West, 150 East 46th Street, Manhattan, 212-922-9677

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