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Mar 3, 2014 07:10 PM
Discussion

OK Noodle in Newark

http://www.yelp.com/biz/ok-noodle-newark

Anyone here tried this place yet? Reviewers are yelp mentioned hand-made noodles.

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  1. We ate there today and enjoyed it. The Liang Pi had a nice flavor. Had the lamb version of the "Big Plate Chicken". Didn't enjoy the lamb so much, but the noodles were good. Would try again if we're in the area.

    1. the windows mentioned hand pulled noodles though it's knife cut.
      lamb in broth was tasty/fresh.

      another attraction is the White Rice market(Burmese) in the rear of the complex. burmese take out available.

      7 Replies
      1. re: shanghaikid

        I can't recall how individual strands were created, but the preparation of the dough involve some degree of pulling rather than kneading:

        http://chowhound.chow.com/topics/9813...

        1. re: hyperbowler

          was told by the waitress the dough was hand cut with a knife, slices just a few inches, not long. hand pulling preceded this.

        2. re: shanghaikid

          Disappointed to discover that White Rice Supermarket's phone is disconnected. Guess it's out of business.
          http://www.whiterice.askforspecial.co...

          1. re: Melanie Wong

            We were there the weekend before last. Was going to poke my head into White Rice, but, indeed, they looked closed.

              1. re: Melanie Wong

                It was solid. Nothing amazing, but up there with the places we've tried in SGV. I enjoyed a dish we ordered that had small macaroni type noodles, but, unfortunately, neither of us remember the name. Lots of lamb on the menu. Glad to see more authentic Chinese places in the area.

                1. re: Martin Strell

                  The "small macaroni type noodles" are called ding ding chow mein.

        3. This was good, but what is it? Sort of like papaya salad.

           
           
          9 Replies
            1. re: Robert Lauriston

              Oh, nice find-- those are sour saozi noodles, a specialty of Shaanxi. They're better known as Qishan saozi noodles. How were they?

              Gary soup has a nice description:

              http://noodlefrontity.blogspot.com/20...

              1. re: hyperbowler

                It was tasty but I would have liked the meat and vegetables minced finer so they would have stuck to the noodles. To my taste it could have used more Sichuan pepper.

                They asked if I wanted soup or dry even though it was under the dry noodle section.

            2. re: Robert Lauriston

              Translates as mixed flower vegetable or mis-translates as "mixed cauliflower". From the looks, it mighy be potato shreds:

              http://chowhound.chow.com/topics/9666...

              http://chowhound.chow.com/topics/8745...

              http://chowhound.chow.com/topics/9813...

                1. re: hyperbowler

                  Baidu encyclopedia says 拌花菜 is "peanuts, potatoes (yellow-skinned), cucumber, green pepper, yuba." This version appears to be heavy on the potatoes.

                  http://www.baidu.com/s?ie=utf-8&f...

                2. re: Robert Lauriston

                  Did the vegetables have a texture in between daikon and jicama? If so, that would weigh in favor of potatoes--- they're prepared in a crunchy manner both for hot and cold dishes.

                  http://carolynjphillips.blogspot.com/...

                  http://www.theguardian.com/lifeandsty...

                  http://www.chinasichuanfood.com/chine...

                  1. re: hyperbowler

                    I guess that was potatoes. There was yuba in there as well. No peanuts. It was very tasty.

                    I've had the raw potato dish at Old Mandarin Islamic and I could tell that was potatoes. Depends on the variety, I suppose.

                    1. re: hyperbowler

                      Ate the leftovers for lunch, definitely potato.

                      The dry yuba makes the dish. Really good contrast of textures.