Do you remember five years ago when peel noodles first arrived in New York? The idea behind peel noodles is that they are shaved with a knife (peeled) from a large cylinder of dough, creating worm –sized noodles perfect in soup, stir fries with egg or baby bok choy.
Still peel noodles never really got the recognition they deserved, and instead all the glory has gone to Lanzhou noodles, which are hand-pulled wheat noodles. The number of establishments serving Lanzhou noodles is up to about a dozen, while the appeal of peel (or knife) noodles has languished in only one restaurant.
Now that is all changing. Stop by Kuaile La Mian Hand Pulled Noodle, and you will find peel noodles also on the menu. If you visit and are brave, pay some attention to the peel noodles, you might be pleasantly surprised.
