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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 11:41:57 JST Adrianna Tan

   I love pho and ramen as much as anyone, but those aren’t the only types of noodles.

   I grew up eating ‘kon lo mein’, which is Cantonese for any type of ‘dry’ noodles tossed with seasoning. It can be wanton, brisket, shredded chicken, or mushroom. Or anything. Almost every noodle culture has some form of ‘dry’ or ‘tossed’ noodles.

   Today I’m having aburasoba, which is a Japanese take on Chinese ‘dry’ noodles. Also sometimes called mazesoba. In the bay area, I love Kajiken in San Mateo. Here in Seattle I’m having one at Slurp Station near UW.

   They differ from tsukemen in that you don’t dip the noodles into a side soup, they just come with various toppings and a sauce that’s already pre-mixed.

   I wish I had more ‘dry’ noodles. They’re my favorite types of noodles. Soup noodles only feel worth the effort when the soup is exceptionally great.

   #Food #Seattle #Noodles

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 11:48:48 JST Adrianna Tan

     in reply to

     I also feel like of all the vast variety of noodles I know and love, only a tiny fraction has ever been available or known in this part of the world.

     There are many noodle dishes I miss, both ‘dry’ and ‘soup’. This is what my mom means when she jokes that she can’t live in California, which has only a few types of noodles for breakfast compared to the dozens.. or hundreds of noodle dishes she could have for breakfast. And that’s only in 2 countries (Singapore and Malaysia).

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 11:49:50 JST Adrianna Tan

     in reply to

     ‘Side soup’ sounds like a cool band name

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     Chris Petrilli (petrillic@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:01:23 JST Chris Petrilli

     in reply to

     @skinnylatte mmm phở gà trộn

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:01:28 JST Adrianna Tan

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     • Jim Knowles

     @sparky57 sounds lovely!

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     Jim Knowles (sparky57@mastodon.social)'s status on Tuesday, 25-Feb-2025 12:01:29 JST Jim Knowles

     in reply to

     @skinnylatte Saurkraut, turnip kraut, and dulse were the dry noodles my Poppy and Nanna served up with Lunenberg sausage and put on our lobster and clam rolls in western Nova Scotia, CANADA .

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     forrcaho (forrcaho@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:06:05 JST forrcaho

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     @skinnylatte Wuhan noodles (热干面)
     are the best!

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:15:20 JST Adrianna Tan

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     • forrcaho

     @forrcaho I don’t have many good restaurants that sell that but I’ve found that the instant one from Cai Lin Ji is phenomenally good

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:17:01 JST Adrianna Tan

     in reply to

     I am always… In The Nood for Love

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:31:17 JST Adrianna Tan

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     • Chris Adams

     @acdha all the noodles I have known

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     Chris Adams (acdha@thepit.social)'s status on Tuesday, 25-Feb-2025 12:31:18 JST Chris Adams

     in reply to

     @skinnylatte if you decide to write a book, you could do worse than “All the vast variety of noodles I know and love” for a title.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:34:59 JST Adrianna Tan

     • Ryan Kennedy

     @rckenned it’s very good. I used to go to Kajiken in other cities too. Always consistently good. So much great Japanese food in San Mateo!

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     Chris Petrilli (petrillic@hachyderm.io)'s status on Tuesday, 25-Feb-2025 12:39:48 JST Chris Petrilli

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     • Chris Adams

     @skinnylatte @acdha To All the Noodles I’ve Loved Before.