Tossed Salads and Scrambled Eggs

King Noodle – Chinatown-International District, Seattle

Posted on: Monday 12 December 2011

This is our first full winter in Seattle and I’m learning the art of layering, and loving the essential quartet of coat, scarf, gloves and boots. I’m searching for a hat and considering ear muffs! There is only one walking pace on a frigid day and that is brisk. My glasses fogged up when I entered King Noodle for lunch with Naomi.

A banner tacked to the window announced the opening of the restaurant. A small room with about half a dozen tables, the décor is simple and homely. A blue bird and cherry blossom decal is featured on a cream wall.

The compact menu is printed with checkboxes for self ordering. Customised noodle soup is the specialty and other dishes include congee and clay pots. There is a selection of soup bases, noodles, vegetables, proteins and other ingredients.

I ordered a red bean and sago coconut milk as it reminded me of my childhood. Served in a bubble tea cup, it’s always fun to pierce the sealed lid with the thick straw. The beverage was an icy blend of red bean paste, starchy sago pearls and sweetened coconut milk.

We pondered the noodle soup combinations and submitted our pieces of paper. We spotted a condiments bar which had a variety of chilli oils, soy sauces and fermented bean pastes.

An enormous steaming bowl of flat rice noodles, sliced mushrooms, chives (mistakenly listed as leeks on the menu), wontons and barbecued duck swirled in chicken broth. It was soothing to slurp the slippery noodles and the wontons were a flavour delight.

Naomi had a medley of QQ noodles (Taiwanese), tofu skins (bean curd sheets), sliced mushrooms and chives in spicy Szechuan soup.

I shall return for congee and clay pots!

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