Photo by Isaac Harrell
From über-thin mung-bean cellophane and glass vermicelli to wide rice ribbon and buckwheat soba, there's a vast array of slurpy soups, salads and stir-fries to canoodle at Richmond's Asian restaurants.
Seven Seasons Grill
Grilled shrimp, smoked pork, grilled beef, barbecued pork, crispy fried spring rolls, beef balls and ground shrimp on sugar cane piled on top of vermicelli rice noodles, over another pile of lettuce, holy basil, cucumbers, carrots, spring onions and roasted peanuts — how can such a layered behemoth not be good? Few do this Saigonese street food classic better than Vietnam 1 (6215 W. Broad St., 289-3838) and its sister restaurant, Huynh's (5905 W. Broad St., 673-3838)
Drunken Noodles
There's no booze in Ruang Tong Thai Cuisine's chili-laden dish, but with a mixture of wide rice noodles sautéed with beef (my preference), pork or chicken, plus Thai basil, sweet peppers, onions and fish sauce, it's rumored to cure even the worst hangovers. 6790 Forest Hill Ave., 612-8616
Yaki Udon With Chicken and Spinach
One of my favorite Japanese dishes at Osaka Sushi and Steak on Huguenot Road is the yaki udon with fresh spinach and chicken. Made with thick, slightly chewy wheat-flour noodles and stir-fried in a mirin/soy-based sauce, it's perfect for sharing. 5023 Huguenot Road, 288-8801
Singapore-Style Rice Noodles
Specializing in real deal home-style Chinese cooking since 1981, Yen Ching stir-fries a blend of thin rice noodles, chicken, shrimp, roast pork, eggs and mushrooms that's in a spicy curry-based sauce. 6601 Midlothian Turnpike, 276-7430
Dan Dan Noodles With Pork
Peter Chang China Café douses Shanghai-style wheat-flour noodles in a ground-pork mixture that's been sautéed in ginger, chicken stock, tahini and chef Chang's signature Sichuan peppercorns and chili oil. A sprinkling of green onions and peanuts creates a glorious harmony of texture, flavor, color and heat. 11424 W. Broad St., 364-5168
