The lost art of pan fried noodles

It may seem like a small matter to some, but perfect pan fried noodles are hard to come by these days. I’m not really sure why this is so difficult to execute. Even one of my favorite Chinese restaurants in town, Tsing Tao, can’t seem to pull them off. The name “fried” denotes crispy in my opinion. Why is it that most are either limp, like spaghetti, or fried to resemble packing foam?

I’m happy to report that I’ve found the great pan fried noodle equalizer and their name is Hon’s. I can’t speak to their entire menu (although everything I’ve had there has been good), but I can tell you that their pan fried noodles are great. Crispy on the top and chewy on the bottom. My friend Patrick has been taking me here for years and for that I’m indebted to him. After a long absence there I’ve been twice, once for the spicy chicken over pan fried noodles and another for BBQ pork over… you guessed it, pan fried noodles. Their location is below.

photo 1-2 photo 2-2

<a href=””><img alt=”Hon's Chinese Food on Urbanspoon” src=”; style=”border:none;padding:0px;width:200px;height:146px” /></a>

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