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Where To Eat Noodles In Dublin

Strings of cooked wheat or rice flour dough entangled in chopsticks can be as comforting as stews on a cold day (in our book anyway). Each bite may be silent or result in an audible slurp that some chefs take as a compliment, but the satisfaction that follows a meal of (good) noodles is consistent across the board. Whether served dry with condiments or doused in different kinds of broth, noodles have found a place in many East Asian restaurants in Dublin, and here's where we think -serve the best in the city.

Dan Dan noodles, China Sichuan

Most dan dan noodles you’ll find in Dublin use minced meat, but China Sichuan’s version is suitable for vegetarians. Chilli oil and vinegar are mixed into the noodles, which come topped with crushed nuts. The chilli oil lends the noodles a moist quality without making them unpleasantly greasy, and the crushed nuts add a layer of texture. A bowl is enough to satiate two people if you order a main to go with it.

Hand-pulled noodles with spicy lamb, Lee’s Charming Noodles

A spice paste, coriander and chopped scallions add colour and flavour to the noodles and lamb that make up this dish at one of Parnell Street’s best establishments - Lee's Charming Noodles. Sichuan peppercorns are the star ingredient in the paste, making it spicy but not in an unbearable way. The freshness of the noodles is a testament to the kitchen’s competence and the chunks of lamb are cooked medium-rare. One portion is enough to make two meals for one.

Rice noodles in pho, Pho Kim

We feel spoilt for choice at Pho Kim, with different types of pho including beef, chicken or prawn. The rice noodles are a constant feature, though, and the heart of their Vietnamese noodle soup. Served with fresh scallions, coriander, mint and lemon wedges, each bowl of pho is a substantial meal that warms the insides. The beef version comes with sliced steak, slow-roasted brisket and meatballs.

Yaki Soba, Zakura

It might be the norm to visit Zakura for sushi and bento, but the yaki soba is a reason to visit too. Egg and wheat flour noodles tossed with tofu and vegetables or chicken and prawns, this yaki soba is garnished with a fried egg and shallots. The flavours are delicate with a hint of Worcestershire sauce, giving the dish a slight sweetness. A pot of hot sake makes a good accompaniment and periodic sips work as a palate cleanser.

Malatang, M&L Chinese Restaurant

Glass noodles and a spicy broth form the base of malatang, a kind of noodle soup that also uses tofu, sliced lotus root and mushrooms. Despite being transparent originally, the glass noodles take on the deep red colour of the broth. It’s tough to find malatang on most other Sichuan menus in the city, and M&L does it justice in multiple ways. The portion is huge and enough to make four meals for one, and the spice level is high enough to make your nose water.

Fried noodles, Shi Wang Yun

There are good noodles, and then there are excellent ones. The fried noodles at Shi Wang Yun fall into the latter category. Tossed with sliced onions and peppers, they’re thicker than most other noodles you’ll find in Dublin. The chunkiness is pleasant without being stodgy and makes each mouthful satisfying. Order one of Shi Wang Yun’s gravy mains to go with them and you’ll find yourself eating more than your appetite demands.