Noodle Nuances in 2013

01/22/2013 21:10

Noodles are going versatile, with savory looks inspired by exotic Asian street markets.

American gourmands envisage the markets as exotic food hubs. Asian consumers can shop and pick up convenient, hearty foods right in their backyards. Americans want to do the same, calling chefs to produce more locally-grown, but internationally-conscious fare - at least when it comes to noodles.

Chefs are serving up nourishing bowls, flavor-laden soups and mixed salads teeming with udon, soba, cellophane, ramen and rice noodles. They are spicing up plates with these palatable pairings in several metropolitan area noodle shops, seafood and diverse cuisine restaurants, according to Restaurant Magazine.

What is the lush appeal? It is a refreshing way to imagine a classic food.

By Clarissa Hamlin

Source: restaurantmagazine.com/restaurant-food-trends-2013/