Wandering around Chinatown on a chilly Sunday afternoon, I stumbled into the (vaguely recalled as recommended) Tasty Hand-Pulled Noodles, and am glad I did. Unadorned entirely, with a short menu (about a dozen choices of noodles either in broth or fried, with a few supplementary appetizers and dumplings), the food was simple and perfectly delicious.
Roast duck with hand-pulled noodles in soup was intensely flavorful, with tender bits of duck hacked alongside the fresh noodles and tender greens in a rich broth. The cucumber salad to start was spicy, savory and delicious, the tea was served in styrofoam cups, and the bill for two ran to <$20, with tip.
The place is tiny and fills up quickly, so going for an early or late lunch (I did the latter) is recommended.
25 February 2011
13 February 2011
- 1 lb chicken breast meat cut into strips
- 4 carrots, julienned
- 1 red pepper, sliced
- 1 onion, sliced
- 1/2 c. mushrooms, sliced
- 1 tbsp minced garlic
- 1 tsp ground or crushed Szechuan peppercorns
- salt to taste
- Marinade chicken strips with ground Szechuan peppercorn and salt for 30 minutes.
- In a hot pan, drizzle some oil and pan-fry chicken strips until golden brown; remove and set aside.
- Add a little more oil to pan and sauté the garlic.
- When fragrant, add carrots, red pepper, and onion; stir-fry for about 5 minutes, adding water when necessary.
- Cover, and steam for several minutes.
- Add mushrooms and cover for 2 minutes.
- Return browned chicken strips to the pan and continue stirring.
- Add salt to taste and ¼ cup water to loosen brown bits in the pan.
- Cook until combined.
- Serve, and enjoy!