We have completed our final trip to New York for 2011. Both the first and last trips included a dinner stop at Noodle Chu, which does not appear to have a website, but which can be found at 770 US Highway 46, Parsippany, NJ 07054-3401, (973) 299-6518. Parsippany is located right about where a re-fuel becomes necessary, so Noodle Chu's location is especially convenient. Prices are low, quality is generally high, and despite some internet comments I've seen to the contrary, service is always just fine.
Our group shared six dishes each visit, with nary a dud among them.
|Singapore Mei Fun|
|Peking Pork Chop|
This would be the only dish repeated on our second visit. Pounded pork chops breaded to be light and crunchy with waterchestnut flour, expertly fried and served sizzling hot. Yum.
|Thick noodle with Beef and Black Pepper|
|Sizzling Plate Scallops with Black Pepper Sauce|
Yes, two black pepper sauced dishes at one meal are not too many. Noodle Chu does them very well.
|Snow Pea Leaves with Crab Sauce|
Despite the shaky photography of the first photo - this was my favorite dish of the meal. Fresh crab meat married to sauteed snow pea leaves by a creamy-eggy sauce.
|Pork Belly and Preserved Vegetable Casserole|
This was not a dish for the faint of stomach - in addition to looking very Chinese - the dish contained a fair amount of pork fat. Those of us who appreciate soft, melt-in-your-mouth pork fat really enjoyed this dish. The preserved vegetable adds both flavor and textural contrasts to the dish.
Our second visit occurred last week, just two days before a freak October snowstorm would blanket the Tri-State Area. We began with Sizzling Veal Chop in Black Pepper Sauce:
|Yi Mein Noodles with Crab Meat|
The crab meat in this dish didn't wow me as much as it had on our previous dish. Nevertheless, we happily cleaned this plate.
|Udon noodles with seafood|
A simple dish, executed beautifully.
|Yup, it's the Peking Style Pork Chop once again|
Note that I was unable to photograph the plate before someone who shall remain nameless (my husband) shamelessly grabbed a piece. It is that good.
|Casserole of Clams in Satay Sauce|
We all liked this slightly spicy treatment for fresh clams. The satay sauce, a cousin to curry, was a nice change from the more ubiquitous black bean sauce.
|Our happy table|
We had fun playing with the well crafted dishes at Noodle Chu. I have my eye on the fresh seafood tank, where the Dungeness Crabs were swimming, for our next visit.