Scooch over, ramen. NYC’s swimming with delicious, new Asian noodle dishes. Here are five to try in Manhattan:
If you like it spicy
The heat is audible with the Sizzling Noodles dish at cozy East Village Chinese spot, The Tang, which is preparing to open an Upper East Side location soon. Boiling oil is poured over chewy wheat noodles tableside, unleashing just enough heat to bring out the fragrance of the dish’s scallions and chili powder without overcooking the noodles. “It’s one of the most straightforward and intense ways to enjoy a bowl of noodles,” chef Kim Hui Teo tells The Post of the $12 dish, which is topped with pickled cabbage, bean sprouts and vinegar. The Tang, 120 First Ave.; 646-678-3092, TheTangNYC.com
For delicious carb sacrilege
Fusilli doesn’t exactly scream “Cantonese food,” but as Kenny Leung, co-owner and chef of the newly renovated August Gatherings, points out, Italy got its inspiration for pasta from China. You won’t care about culinary purism once you try the Chinatown spot’s wild octopus and bone marrow fusilli ($35). Tender octopus is slow-cooked for eight hours and dressed with top-shelf soy sauce, while the bone marrow and olive oil find perfect pockets in the curled noodles. August Gatherings, 266 Canal St.; 212-274-1535, AugustGatheringsNY.com
When you’re feeling fancy
At Pho Bar’s new Chinatown location, chef-owner Mike Khuu is amping up the flash and flavor of the soothing soup. The “Crazy Rich” broth for his surf and turf pho ($30) is made with high-quality beef bones and simmered in an anise-heavy herb mixture for 25 hours. Then comes the half-lobster, poached in lemongrass, fish sauce and bouillon, and finally, a braised short rib on the bone. Pho Bar, 43 Mott St.; 212-267-5400, PhoBar.com
If you wish eating noodles were a sport
Tsukemen ramen requires more from diners than simple slurping: Noodles are served al dente, and it’s the eater’s responsibility to cook them by dunking them into a dense broth. TabeTomo in Alphabet City serves the Japanese specialty for $14, plus more for additions such as pork belly slices, a soft boiled egg or bean sprouts and cabbage. At your request, servers can plunk a sizzling-hot stone in your bowl of hefty pork broth to keep it warm. TabeTomo, 131 Avenue A; 646-850-6414, TabeTomoNYC.com
In lieu of a sad salad
Just in time for spring, fast-casual chain Junzi Kitchen — with a Bryant Park location opening this month — has added the Buddha’s Palm Chicken Bowl ($11.49) to its menu. Velvety sesame noodles are topped with sauteed chicken, cucumbers, scallions, pickled daikon, carrots and the fibrous finale, Buddha’s palm squash (also known as chayote). The star veggie is thinly sliced and lightly stir-fried, retaining its snappy texture and slightly acidic bite. Junzi Kitchen, multiple locations; Junzi.Kitchen.com
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