| Nudi Noodle Place | |
|---|---|
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 The restaurant's exterior in 2022 | |
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| Restaurant information | |
| Food type | |
| Street address | 4310 Southeast Woodstock Boulevard |
| City | Portland |
| County | Multnomah |
| State | Oregon |
| Postal/ZIP Code | 97206 |
| Country | United States |
| Coordinates | 45°28′45″N122°37′06″W / 45.47905°N 122.6182°W |
| Website | nudipdx |
Nudi Noodle Place, or simply Nudi, is an Asian restaurant in Portland, Oregon.
Nudi Noodle Place is an Asian [2] restaurant in southeast Portland's Woodstock neighborhood. Matthew Korfhage of Willamette Week wrote, "The tiny, friendly Thai-fusion restaurant—in both food and décor—is at once comforting and disorienting. Upon entering, diners are greeted by a nonfunctional glass door hanging on the wall, emblazoned with the words 'BEAUTIFUL PEOPLE THIS WAY PLEASE.'" [3] The interior also features a chandelier covered in moss in the dining room, a bar "girded with tree bark and irregular panels of acid-washed metal", and 3-foot (0.91 m) tall artificial turf cutouts of gender symbols on the restroom doors. Korfhage described the aesthetic as "deadpan whimsy". [3] Waz Wu of Eater Portland called Nudi "whimsical and forest-like". [2]
Writing for The Oregonian , Ben Waterhouse described Nudi as a restaurant where "the strangeness of the woodsy decor is only outweighed by the concept of the menu: Noodles from all around the world – pad Thai, ramen, fettuccini and the like – in extravagant portions". He called the menu "mostly southeast Asian, with some Italian influences" and wrote, "Nudi looks like M.C. Escher's garden, with AstroTurf on the walls, a bark-covered bar, a mossy chandelier and carpentry tools hanging here and there in a disorienting hodgepodge, and dreary new-age music on the stereo." [4]
The menu changes seasonally. The fall–winter menu has included the Angus gravy noodle, which has been described as "essentially a spiced sloppy Joe with ground beef and a wide rice-noodle base", as well as barbecue pork sticks, "Italian-style" kee mow, and coriander spinach-noodle duck. [3] The carbonara belly is spaghetti and charred pork belly with bacon, pumpkin, spinach, cherry tomatoes, almonds, garlic, and Parmesan, served with a side of mint pesto. The khao tang is served as a canapé with coconut-pork-shrimp sauce on rice crackers. Duck wraps are also available as an appetizer. The laksa has pork, shrimp, and egg with peanut curry, and the semisweet coconut-milk flan has pumpkin and coconut sauce. [3] Korfhage wrote:
The restaurant's gift for idiosyncratic presentation extends to the food. The meaty filling for the spicy-sweet duck wrap appetizer arrives in a glass bowl, with a plastic syringe of plum sauce plunged deep within. The rice-and-coriander hot wings come awkwardly whole-limbed in a shakeable paper bag, while the wafer-thin, tempura-fried pickles are piled atop a perfect circle of hot sauce, centered on a perfectly square plate—a geometric puzzle as treatise in food design. [3]
The Winter Kid Bowl has farfalle, chicken, and vegetables. Waterhouse described the Commander Noodle as "rice vermicelli, fish cakes, fried wontons and pork liver in a two-note (sweet and sour) broth", the Angus gravy noodles as "somewhere between beef chow fun and tagliatelle bolognese, with wide rice noodles in a rich ground-beef sauce, heavy on the white pepper", and the Devil Wings as "crisp-fried chicken wings served in a paper bag with a pile of lime, cilantro and chili to be tossed to your taste". [4] Wu said the "Malaysian-style" laksa has a "rich and soothing curry coconut broth and rice noodles topped with a mountain of vegetables and hearty tofu chunks". He described the noodle soup as "vegetable-heavy" with a lighter broth. [2] In 2022, Eater Portland's Nathan Williams wrote, "Nudi's eclectic menu includes everything from Thai boat noodles to spicy brisket ramen, with snacks like tempura-fried pickles and frog's legs. It's a neighborhood standby, using seasonal produce for its menu and offering a kid's menu for families." [5] The drink menu includes teas and sodas. [4]
Nudi operates in a building which previously housed Pace Setter Athletic, a running shoe store. [6] In 2017, Food & Wine 's Chelsea Morse mentioned Nudi's devil wings in an article about the trending use of paper bags for culinary purposes. [7]
During the COVID-19 pandemic, the restaurant operated via take-out, delivery, and outdoor dining at times. [2] [5]
In 2013, Matthew Korfhage of Willamette Week wrote, "Asian fusion has become overfamiliar and falsely upscale, with exotic ingredients added as accents to continental ideas ... but Nudi is entirely the opposite proposition: Cooks with Thai sensibilities are at cheerful, casual play with our own local bounty, in ways wholly alien to Western palates. It is a restaurant one might expect to find in a midrange Bangkok hotel, not on Woodstock Boulevard." [3] He also said, "Never mind that the pickles' hot sauce tastes almost exactly like TacoTime's, a crisp pickle burrito in art-deco format. It's brilliantly aestheticized trash, and guiltily delicious." [3] Korfhage called the Angus gravy noodle "far from refined but deeply satisfying in a way that recalls childhood meals" and said the carbonara belly is "as confusing as it sounds, as if a sudden late-night inspiration in a pan". He described the khao tang as "approachable and light", the laksa as "oddly, much more familiar than the Westernized fare", and the flan as "entirely successful". He wrote, "Not everything at Nudi succeeds, but each meal is guaranteed to surprise." [3]
Eater Portland's Erin DeJesus said in 2013, "Unlike fussier, more upscale takes on East-meets-West fusion cuisine, Nudi's version sees a more playful, in-your-face approach." [8] Waz Wu included Nudi in the website's 2021 list of "Portland's Most Comforting Vegan Noodle Soups". [2] Nathan Williams included the restaurant in Eater Portland's 2022 overview of "Where to Eat and Drink in Portland's Woodstock Neighborhood". [5]
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine. Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also Malay and Indian food in Ipoh; the nasi kandar served by a prominent local Mamak stall is nicknamed nasi ganja due to its supposed addictive properties. Specialty foods from neighbouring towns are also available in Ipoh.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Boxer Ramen is a small chain of ramen restaurants in Portland, Oregon, United States. Micah Camden and Katie Poppe opened the original 30-seat restaurant in 2013, followed by a second in January 2015. Matt Lynch and Chris Thornton have since joined as partners. Boxer Ramen opened a third, fourth, and fifth location in March 2016, December 2017, and 2018, respectively. All of the restaurants closed temporarily in 2020 as a result of the COVID-19 pandemic; the two most recent closures have been converted into other restaurants operated in part by Camden.
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Ping was an Asian restaurant in Portland, Oregon. Chef Andy Ricker and restaurateur Kurt Huffman opened the original restaurant in Old Town Chinatown in 2009. In 2010, Ping was a semifinalist in the Best New Restaurant category at the James Beard Foundation Awards. It was also named a best new restaurant by GQ and earned a Rising Star award from The Oregonian.
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Sunshine Noodles was a Cambodian American restaurant in Portland, Oregon, United States, that operated from 2019 to 2022.
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