Here's a good noodle article that may make you hungry. I learned some new information about noodle history while reading it..
Lots of photos to go with the noodle descriptions; here's one - with tsukemen, which I don't think I've heard of before
photo by A. Scattergood
text under photo -
Tsukemen (pronounced TSKEH-men) is a recent innovation of ramen, in which the noodles and condiments are served beside a bowl of even more condensed broth. Imagine deconstructed ramen, with the components dipped, as soba noodles often are, into a bowl of sauce. This modern variation on the wildly popular ramen dish first started showing up in Tokyo noodle shops about five years ago (some sources say the trend first appeared in the 1950s, then reappeared in the '70s and again recently) and has become hugely popular. Served both cold and hot, tsukemen can have as many variations as ramen — and soba — has, which is to say quite a lot.
Go to: Jidaiya. Located, big surprise, in a strip mall off Western in Torrance, Jidaiya specializes in ramen but has added a stellar bowl (or bowls) of tsukemen to the menu. Dunk the lovely, chewy noodles into the insanely rich broth and keep going until you run out. And there's taiyaki for dessert. (AS)
edit to add another of the photos -
Chow fun at Tasty Garden
photo by Christine Chiao
Flat and semi-translucent, ho fun is often stir-fried as chow fun, tossed vigorously in a wok over incredibly high heat with slices of beef or chicken, copious splashes of soy sauce and at least two types of onion. A rice noodle in origin, ho fun is typically thicker than rice sticks. Mandarin-speaking restaurant owners list its transliteration as he fen more frequently than not. A standard to be shared family-style, these noodles are part of the canon of Cantonese barbecue fare alongside fried rice and chow mein.
Go to: Tasty Garden. You can order the standard beef chow fun here, or you can elevate your order by getting it bifengtang style — that is, piling on a generous garnish of fried garlic. (CC)