Noodle & Beer
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If you think that ordering chips in a restaurant that specialises in Chonqking noodles feels a little uncouth, then that’s fine. Totally fine. You’d be wrong of course, but it just means more lang-ya tu dou for the rest of us. Put it this way, outside of Mr. Potato Head solving the climate crisis, you won’t find a more impressive spud in London than these crinkle cut fried potatoes. Part crunchy, part soggy, but always charged with Sichuan pepper chilli oil, these are not chips off the old block.
Open for takeaway and delivery
“There are multiple reasons as to why I quickly fell in love with Noodle & Beer. The first was before I even ate at this Chongqing noodle and Sichuan spot in Spitalfields. It was their name. It spoke to me both personally and profoundly. The second, third, fourth, and all the rest were very much food-related. Their thick (perhaps even worthy of two cs) tian-shui mian udon was unlike any udon I’d had or have had since: full of bite and sitting in a slurpable pool of a sweet, nutty, and Sichuan pepper-filled sauce. The other thing was the lang-ya tu dou, their handmade crinkle cut chips wok-fried in chilli oil with onion and pepper. Also their gong-bao and their niu-rou mian beef noodle soup. The service was memorably excellent both in regular and ‘new normal’ terms, and, via Instagram, I see that they throw in little Louis Vuitton smelly samples into their takeaway bags. That’s brilliant. I think I might just love everything about it, really.” - JM
The Chongqing noodle and Sichuan restaurant in Spitalfields has a few specials on. Handmade multicoloured dumplings, filled with purple kale, pork, or scrambled egg and prawn. There’s also turnip cake with ham, red envelope cake (filled with mango and kiwi mousse) and a pudding box. Order for delivery or collection here.
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 Chongqing noodle and Sichuanese spot has a few different noodle kits on offer, like za-jiang mian (minced pork with wheat noodles, chickpeas, peanuts, cabbage, herbs, chilli oil, and sauce), or su-jiao mian, a vegetarian option with Sichuan-style grilled padron peppers.
Order from: Noodle & Beer
The Chongqing noodle and Sichuanese spot has a few different noodle kits on offer via its website, like za-jiang mian (minced pork with wheat noodles, chickpeas, peanuts, cabbage, herbs, chilli oil, and sauce), or su-jiao mian, a vegetarian option with Sichuan-style grilled padron peppers.
“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.”
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.