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Rice Noodles

October 4, 2012 | By Noelle Carter
Tonight's dinner idea comes courtesy of a Culinary SOS request from John in Oak Park, who writes: "My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe?" Fresh and bright, with no shortage of crunch, Chi Dynasty's salad comes together in less than an hour.
February 23, 2005 | Barbara Hansen, Times Staff Writer
One of the best Thai dishes I have tasted in years turned up in Bua Siam, a tiny restaurant in a North Hollywood strip mall. The heady fragrance that drifted up from the plate of fine rice noodles transported me to Thailand's lush countryside. I could have been eating in a rural market or from a noodle boat plying the klongs (canals). Lemon grass, lime leaves, coconut milk and chiles played off each other brilliantly.
The menu here is crammed with noodles: Thai rice noodles, Chinese egg noodles, Vietnamese rice stick noodle soup, even stir-fried spaghetti. "My whole life I've been involved in restaurants," says John Mekpongsatorn, the 23-year-old restaurateur who created Noodle World, an Alhambra eatery that combines a Denny's-style fast food atmosphere with what amounts to a global tour of noodles. "My favorite thing to eat, of course, was noodles."
June 24, 1993 | BARBARA HANSEN
I'd just gotten off a freighter. The weather was incredibly steamy, the way it usually is in Bangkok, and I stumbled into a small, air-conditioned restaurant to escape the heat. That was the Garden Room in Oriental Lane, somewhere near the Oriental Hotel. It was there that I first tasted Thai food. I had chicken supreme in ginger sauce--chicken mixed chop suey-style with shallots, tiny peanuts and shavings of ginger root and spooned over rice. This, with a glass of limeade, cost $1.05.
DEAR SOS: Madame Wu serves the best chicken salad at her restaurant in Santa Monica. Is it possible to have a recipe or facsimile thereof? --JANICE DEAR JANICE: Why settle for second best when you can have the real thing? Sylvia Wu said she had no idea the dish would catch on so quickly when she introduced the simple improvisation on an elaborate Chinese banquet dish in the 1960s. "It's been a bestseller ever since," said Wu.
March 18, 2010 | By C. Thi Nguyen, Special to the Los Angeles Times
Behold the majesty of banh it kep banh ram , one of the most dementedly wonderful versions of the one-thing-stuffed-inside-another-thing idea on this green earth. Deviously enough, banh it kep banh ram takes the concept a step further — stuffing one thing inside another version of itself. It's a glutinous rice cake, gently steamed, then stuffed halfway inside a deep-fried glutinous rice cake. One bite will take your mind apart. The steamed part is soft, gooey and sticky — like a starchy, savory taffy.
June 27, 1996 | ROSE DOSTI
DEAR SOS: I know people generally do not think much of hospital food. But while my daughter was at Good Samaritan Hospital in Los Angeles, my husband and I had the best Chinese chicken salad at the cafeteria. We would love the recipe. --CECIL DEAR CECIL: More and more readers have requested recipes tasted at hospitals, showing that hospital food is no longer as drab as it once was.
March 4, 2012 | By Ryan Ritchie, Special to the Los Angeles Times
There's only a one-letter difference between "Vegas" and "vegan," but until recently the two could not have been further apart. For years, the best herbivore option in Sin City has been a nondescript shop on Spring Mountain Road called Ronald's Donuts that sells vegan doughnuts. Imagine my excitement when all 150 pounds of me read that Steve Wynn, the man behind the Encore and Wynn resorts, had gone vegan and mandated that the restaurants at these hotels have vegan menus, although I assumed that meant boring salads with pre-packaged carrot sticks, soggy tofu and absolutely no nutritional value.
MENU Chinatown Duck With Mushrooms and Bok Choy Steamed rice or noodles Asian pears or lychees Hot tea An occasional trip to a Chinese delicatessen can supplement your grocery shopping with food that is difficult to duplicate at home. There is, for instance, crisp-skinned roast pork or there's char siu , barbecued pork that's been tinted red. Steamed ginger chicken is wonderful by itself, makes a great potluck item or can be shredded for Chinese chicken salad.
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