Noodle & Beer
Where we've featured it
Delivery around Spitalfields and E1.
Despite its name, you want to a lot eat more than just the Chongqing noodles from this spot in Spitalfields. And once you look at the menu, you will end up ordering a lot more. Virtually every small plate is delicious, from chewy tian-shui-mian noodle (a thick cut udon in a sweet peanut and soy sauce), to the lang-ta tu dou (hand cut and stir fried chips). The noodle soups are of course lovely - with the pink and tender braised beef in the niu-rou mian particularly good - and there’s also a very good (and vinegar-heavy) gong bao chicken.
“The chips or the noodles? Chips, or noodles? Those crispy but soggy chilli-soaked chips… or those fat, dockline-worthy, noodles? Hilariously, depressingly, and ridiculously that has been my big question this week. And the noodles have won out. The ones in question are tian-shu-mian - thick, square, cold udon that sit in a pool of sauce featuring soy, peanut, Sichuan pepper and sesame - from Noodle & Beer, a Chongqing noodle and Sichuan spot in Spitalfields. You could describe them as chewy, but I like to think of them as more than that. They possess more clout than your standard udon. In an alternative (and better) reality, people at Barry’s Bootcamp wouldn’t train using those weird massive ropes, they’d pick up this chunky udon, and go about mixing it in a sauce that’s equal parts sweet, salty, and tingly. Coincidentally, there’s plenty of sauce at the bottom of the bowl. So much so that we had some left over. And you know what goes well with leftover sauce? Lang-ya tu dou. AKA, the chips.”
- Jake Missing, Staff Writer
Noodle and Beer is a new Chinese restaurant in Spitalfields. The menu focuses around Chongqing Xiaomian noodles, both with or without soup. They also serve handmade thick udon noodles, handmade taro balls, and sweetcorn pancakes.