Noodle dishes to keep you warm this rainy season

As weather bureau PAGASA officially declares the onset of the rainy season, it’s time to ditch the summer halo-halo and cold desserts for more hearty and body-warming dishes like soups, stocks, and broths.

A year or two ago, the mere mention of the word ‘ramen’ would be enough for my mouth to salivate and for my mind to drift into images of milky broths, savory chashu (pork belly), and the rich umami flavor. From just two or three establishments, ramen shops have now mushroomed and can be found in almost every city of Metro Manila. 

While shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork bone) types of ramen are still delicious treats, I would have to admit that my taste buds do not crave a steaming bowl of ramen like they used to. There’s nothing wrong with going back to the metro’s ramen joints once in a while, but for those days that you want to try other noodle-broth combinations, the following are the best alternatives.

Udon (Japan)

A bowl of Udon, is cheaper than a bowl of ramen because of the shorter time that it takes to prepare the broth, usually a mildly flavored one using dashi, soy sauce, and mirin (rice wine). Spring onions are placed on the side for texture and a little bit of spice before toppings like ebi (prawn) tempura, beef gyudon, or pork tonkatsu are placed on top of the dish. 

Most Udon establishments are found in or near the train station, as most diners have only 5-10 minute windows to eat something quick and hearty before boarding their train. One of the best and cheapest bowl of Udon that I have tried was in sprawling Tokyo Station, a little shop right between two shinkansen platforms that served hot bowls of tempura and tonkatsu Udon. 

Pork Chop Noodle (Taiwan)

A favorite since childhood is Tasty Dumpling’s Pork Chop Noodle (P115). It’s really a dish that is made of two components: the white noodles topped with braised vegetables, spring onions, and fried shallots soup; and the thinly sliced, fried pork chop served separately. Hungry foodies like me, who have huge appetites, can “supersize” the pork chop and bowl of noodle combo by ordering a plate of extra rice ladled with flavored soy sauce. Tip: should your noodles run out of soup, request an extra bowl of hot broth for free.

Tasty Dumplings has branches in Binondo, Sta. Cruz, Manila and Banaue, Quezon City.

Beef Noodle (Taiwan)

Another noodle dish originating from Taiwan is the Beef Noodle soup. Braised/stewed beef, beef broth, fresh and stewed vegetables, and herbs like parsley and cilantro combine to give this bowl and earthy, hearty taste. Considered as the “national dish” of Taiwan, Dinghao Dumplings and Noodles serves a big bowl of its version of beef noodles at P130. For something a little bit upscale and refined, Chairman Wang’s Prime Beef Noodle House serves their signature hand-pulled noodles topped with beef slices for P280.

DingHao Dumplings and Noodles, F. Torres St., Sta. Cruz, Manila.

Chairman Wang’s Prime Beef Noodle House, Molito Lifestyle Mall, Muntinlupa.

Pho (Vietnam)

The most popular street food in Vietnam, Pho (pronounced as fa), is made up of rice noodles, chicken (gà) or beef, and herbs like cilantro, coriander and parsley. Thinly-sliced steak cuts (tái) and brisket (chín) are the most popular variants for tourists but establishments have different beef options as well: meat balls (bò viên), flank (nam), fatty brisket (gau), tendon (gân), and tripe (sách). 

A plate of condiments (bean sprouts, lime, and Thai basil) together with hot sauce and chilis are also served at the side. Diners can then mix and match texture and flavors based on their preferences.  

Mami (China)

Can’t decide which protein or topping to put in your bowl of noodle? Ling Nam, in Binondo offers single and multiple topping options for their egg noodle-based mami. A personal favorite of mine is the chicken, wanton, and charshu (asado) noodle topped with spring onions and a side order of asado siopao. Meat lovers can substitute beef for chicken however, I never heard of anyone ordering bowl of beef, chicken, wanton, and asado combination before.

Ling Nam has branches in T. Alonzo St., Sta. Cruz, Manila; Banaue St.; Greenhills Shopping Center; Commonwealth Ave.; Congressional Ave.; Pasig; and Mandaue City, Cebu.

Maki-mi (China)

Known for its thick, jelly-like brown broth, and tender slices of pork, Maki-mi has been to generations of Tsinoys who have roots and history with Binondo and Sta. Cruz, Manila in one way or another. Ha Yuan, along G. Masangkay St. makes one mean bowl of this egg-noodle dish. A perfect afternoon snack, or as an accompaniment to a rice-based lunch (the consistency of the broth is like a gravy or thick sauce), top your bowl of Maki-mi with spring onions and slurp away. 

Ha Yuan, G. Masangkay St., Sta. Cruz, Manila

La Paz Batchoy (Iloilo)

One can easily find instant batchoy at the supermarket aisles or at your favorite sari-sari, both nothing compares to the made-to-order bowls of batchoy from Iloilo. Ted’s Old-timer La Paz Batchoy and Deco’s Original Batchoy (1938) are two of the oldest and well-known brands in Western Visayas for this noodle dish consisting of egg noodles, chicken stock, crushed pork chicharon (cracklings), pig organs, garlic bits, and spring onions. 

A bowl of batchoy, priced around P120, is best paired with plain puto as a light lunch or dinner alternative. Tip: if you are like me and find the taste and texture of the pig innards hard to digest, you can request for the boiled organs to be removed or served on the side.

Ted’s and Deco’s have branches in Iloilo, Western Visayas, and even in Metro Manila malls.

Miki (Ilocos)

It has been a while since I last visited the Ilocos region but I could still distinctively remember that red colored broth of the region’s Miki noodle soup. The use of Annatto powder not only gives this simple chicken noodle soup its scarlet hue but also a little bit of smokiness and spicy kick. Aside from chicken meat and a whole hard-boiled egg, Miki also gets a generous sprinkle of pork chicharon. A bowl should not cost more than a hundred pesos, and is best paired with Ilocos’ more famous snack, the orange-tinged empanada.

Some of best Ilocos Miki and empanadas are made in the town of Batac, within the vicinity of the Marcos Mausoleum. —JST/KG, GMA News