HG is a passionate devotee of Asian noodle dishes. Loves ramen at Japanese restaurants (alas, since the departure of Shibumi and Talin, HG can’t get a decent bowl of ramen in Santa Fe). HG is a regular at Saigon Cafe for Chow Fun or Pho. HG/BSK use rice noodles at home for soups and side dishes (Rice sticks, vermicelli; wide, flat transparent noodles). Also favored are Udon, buckwheat soba and egg noodles (BSK’s favorite). There are few better starches to accompany fried fish than soba floating in a bowl of ice-cold soup broth adorned with strips of nori. Wasabi is essential. (When Exquisite Maiko, HG/BSK’s daughter in law, is on Prince Edward Island, the outstanding Japanese chef makes seafood and vegetable tempura to accompany the soba in broth. Heaven). Egg noodles are a good side dish with stews or stir fries, Especially good with Chinese eggplant cooked with onions, garlic, ginger, soy sauce, sesame oil, and chili oil. HG relies on Thai instant noodles for a quick lunch bowl of soup.
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