• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Ramen vs Pho vs Chow Mein vs Spaghetti

Page 4 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.

who makes the best noodles

  • Japan - Ramen

  • Vietnam - Pho

  • China - chow mein

  • Italy - Spaghetti

Results are only viewable after voting.
Childs said:
What about those Tung Kee Noodle House noodles. I like the noodles and fish balls, or the beef balls.
Click to expand...

i presume it's a chiu chow noodle house?

03-Chiu-Chow-Won-Ton-Noodle-Soup.jpg


f716d58a4fa14f13_m.jpg
 
TuxDave said:
I'm enjoying all this ramen talk. These guys are part of my ramen rotation:
http://www.yelp.com/biz/santouka-san-jose-2

As well as these guys:
http://www.yelp.com/biz/ramen-halu-san-jose

Oh... these guys too.
http://www.yelp.com/biz/orenchi-ramen-santa-clara
Click to expand...

My rotation in order of preference. Really hard for me to go more than 5 miles for ramen anymore. I love Santouka though when I'm in the area.

http://www.yelp.com/biz/ramen-house-ryowa-mountain-view

http://www.yelp.com/biz/maru-ichi-mountain-view

http://www.yelp.com/biz/dohatsuten-palo-alto

The curry udon at Muracci's in Los Altos is very good.

http://www.yelp.com/biz/muraccis-2-japanese-curry-and-grill-los-altos
 
Last edited:
santouka is like the old stand-by. if you're not AT LEAST as good as santouka, then why bother. their egg is consistently terrible though.
 
What's up with the use of frozen headless shrimp from Costco and Sam's Club in any type of soup? D: If you're near an ocean, you have zero excuse.
 
Pho. With restaurant names like Mo Pho, What the Pho?, and Pho King Restaurant, how can it not be the winner? Incidentally, best Pho I ever had was made by my cousin. But she lives 3000 miles away. Pho King A.

Chow Mein as the Chinese representative? Please... Chinese noodles are very varied and there are some damn tasty ones. One of the best I had was a hand pulled noodle place that makes the noodles fresh and you can choose your own ingredients to add of which they had about 2 dozen.
 
Noodles? Of any kind?

M6ExW38.gif


I've eaten a fairly wide variety of types of noodles in my life. Never really cared for any of them. Don't like much pasta either. I can eat it...but don't like it.
 
BoomerD said:
Noodles? Of any kind?

M6ExW38.gif


I've eaten a fairly wide variety of types of noodles in my life. Never really cared for any of them. Don't like much pasta either. I can eat it...but don't like it.
Click to expand...

Bread guy? Baked potato?

wondershot.png


PotatoesBaked1.jpg


Maybe rice. Sometimes I get half fried rice and chow mein

l.jpg
 
Last edited:
ponyo said:
What's up with the use of frozen headless shrimp from Costco and Sam's Club in any type of soup? D: If you're near an ocean, you have zero excuse.
Click to expand...

if we're just talking a Tuesday night dinner, there's no way I'm going to go through the bother of peeling and deveining a pound+ of shrimp, especially if we're talking about a soup/stew where it's a blend of flavors boiled for hours regardless.
 
Spaghetti > Pho > Chow Mein > Ramen. I have the last 2 so much that it's really nothing special anymore. I have a lot of pasta of all kinds (easy for wife to cook) so spaghetti is still rare and tastes the best to me. My favorite though will always be fettucine alfredo or vodka sauce.
 
Last edited:
loki8481 said:
if we're just talking a Tuesday night dinner, there's no way I'm going to go through the bother of peeling and deveining a pound+ of shrimp, especially if we're talking about a soup/stew where it's a blend of flavors boiled for hours regardless.
Click to expand...

Why would you add pound+ of shrimp? More is not always better. Especially if you're using flavorless popsicle. And why would you peel and devein the shrimp? It defeats the whole purpose of adding it to the soup for flavor. Because you're missing the head which is the best part of the shrimp and the most flavorful.

You add the entire shrimp with the head, shell, and the tail. It doesn't get any easier. The hardest part is getting the fresh wild shrimp which is easy if you're near the ocean.
 
ponyo said:
Why would you add pound+ of shrimp? More is not always better. Especially if you're using flavorless popsicle. And why would you peel and devein the shrimp? It defeats the whole purpose of adding it to the soup for flavor. Because you're missing the head which is the best part of the shrimp and the most flavorful.

You add the entire shrimp with the head, shell, and the tail. It doesn't get any easier. The hardest part is getting the fresh wild shrimp which is easy if you're near the ocean.
Click to expand...

shrimp still have flavor without the head/shit vein :hmm:

if I'm cooking something like a big pot of gumbo, I don't want the eaters to have to stop and peel/behead the shrimp with every spoonful.
 
I love pasta!
But I don't dislike Asian noodles either.
And there's Spätzle missing on that list as well.

One day I had an okay pasta sauce, but the chef must have forgotten the Spaghetti in the pot. Ugh. At least 12 minutes, instead of the nice al-dente 8. What a disaster. You'd think cooking pasta wouldn't be so challenging.
Oh well, that's what I get for eating in an east German lake-side place in the middle of nowhere.

Oh, also missing on the list are Ravioles, the French version of Ravioli, which are much smaller and often pan-fried. Also utterly delicious, especially when they have a cheesy filling.

...now I'm hungry.
 
Best COTS ramen so far I have had...

Oh Sung Hong Ramyun (mild)
Hoo Roo Rook

Missing... Pancit

American variant my mom made... sai-fun noodles in an Italian meat sauce - started with browing 1# of chuck.... Add the noodles into the sauce and add water as needed to cook them up - family name for it, plastic spagetti.

Awesome thing you can do at home with COTS stuff. Progresso White Clam Sauce AND any Alfredo sauce together. Top on favorite noodle with cheese. This solves the runny Progresso issue.
 
loki8481 said:
shrimp still have flavor without the head/shit vein :hmm:

if I'm cooking something like a big pot of gumbo, I don't want the eaters to have to stop and peel/behead the shrimp with every spoonful.
Click to expand...

No it doesn't. You have never had good fresh shrimp. The difference is like night and day. There's even huge difference in sweetness and flavor from whole shrimp bought at the supermarket and ones just caught the night before and sold at the seafood market near the beach. If I couldn't taste it, I wouldn't bother buying 30-50 pounds of shrimp to take back home whenever I'm down at the Gulf coast.

As for eating the whole shrimp in soup, you're doing it wrong if you're peeling and tossing the head as you eat. You eat the whole shrimp, the head, the body, and the shell. The tail is optional. I like to grab the shrimp by the tail as I eat and toss the tail but some people like to eat that.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top