Foodhoe's Foraging

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After yet another order to appear for jury duty, we were released after brief questioning by both the defense and prosecuting attorneys. I am still not off the hook and am scheduled for (I hope), a final cattle call next month. I was hungry after the psychological probing by both sets of attorneys and was very glad to see that Shan Dong was still open for lunch at 3:00. I walked in and it was empty, but the crew was vigorously scrubbing and mopping in preparation for dinner. I was seated again, directly below the sign for special handmade noodles.

I had already determined to try their hand-pulled noodles and upon recommendation from blogger Ihategreenpeas, I ordered the Sesame noodles, agreeing to pay the extra $1 for the handmade version.

They cook the noodles in big pots in the front of the restaurant along the entrance. Once they are ready, they are brought to the kitchen in the back where they finish the preparations. At last, the plate arrived, smelling awesome!

The noodles were short and chubby with a wonderful springy texture. They absorbed the tangy sauce that was rich with the complex flavors of garlic, salted black beans and had a rich nutty texture and aroma from the sesame paste. There was a heavy textured green leafy vegetable mixed in there that added a wonderful crunch. I love doughy pasta and adore gnocchi, but I think that Mr. K wouldn’t appreciate these noodles at all.

Dry Fried Green Beans that I have loved from the first time I had them at Shan Dong. There are dark and fragrant with mysterious crunchy vegetable bits that taste almost like they are pickled. The plumply crisp beans are coated with a heavy dose of garlic and are very addictive.

Ahhhh, it was delicious and so worth the three trips to finally taste the delicious hand-pulled noodles. For a little hole in the wall restaurant, they have some dishes that are worth the effort to make a detour over there for.