Noodles and other Chinese food have been gaining popularity in Washington since the 1990s, as people who can’t afford to eat out and don’t have the time to spend on fancy restaurants try out local options.
But now, with food costs rising, a new generation of restaurant owners is finding ways to take advantage of the low cost of produce and the growing demand for more locally sourced ingredients.
Noodles, also known as magic noodles, are an Indian dish that originated in the eastern part of India.
But since the mid-20th century, they have spread across China, Southeast Asia and the Middle East.
They are often called “noodles of the gods,” because they are made with an elaborate mix of rice, barley and other ingredients, then fried.
Magic noodles are made by frying rice, making it look like a ball of rice and adding the water that has accumulated on top.
A tiny amount of soy sauce, sugar and salt is added to give the noodles a nice crunch.
The noodles can be eaten raw, or fried to add flavor and texture.
The noodle is also popular in some Indian cities and is a staple in Indian restaurants.
But there are also new variations that cater to people who prefer their noodles spicy.
One popular version is called saffron noodles, and is also available in many American restaurants.