Noodley noodley noodley

Come to the dark side...
We have noodles.

Noodles Even if you didn't read my previous noodle-based blog post, or if you haven't watched Ching-He Huang on Easy Chinese on the Cooking Channel, noodles show up deliciously in the New York Times, along with a luscious, similarly drool-worthy related article. Try not to lick the screen.

It's enough to make a girl hungry.

So off we went once again to Nan Zhou in Philly Chinatown, this time meeting up with a different set of college friends as well as some cousins. (Interestingly, both families have named their daughters the same things, in the same order.)

We made a concerted effort to order both hand-drawn (skinny) and knife-cut (wide) noodles, stir-fried and soups, plus dumplings and some veggie dishes. Once again we came away with mostly different preferences. And some takeout.
(food photos by Cheryl McFalls)

Yelpers recommend the beef brisket soup above all other dishes. This is with knife-cut noodles and was my personal favorite of all we've tried to date.


We also tried shrimp hand-drawn noodles as a stir-fry.


So far, of everything we've tried (beef brisket, fish balls, shrimp, lamb, roast pork, and certainly some others in various combinations of noodle types and soups and stir-fries) , the only one I wouldn't do again was lamb in a soup because the particular bonyness of the lamb, although it really was luscious.

Now I'm hungry again.