Seven Essential Noodle Dishes From The Hot List

The Hot List is the definitive guide to Melbourne’s most essential food and drink experiences, updated weekly. Learn more.

There are few greater comfort foods than a bowl of noodles. They might remind you of home, invoke childhood memories or just be a hearty, warming mix of good things to lean on when you’re having a tough day. There are plenty of places to find them in Melbourne – these plates from Hot Listed spots are some of Broadsheet’s staff favourites.

Koong ob woonsen, Boonchoou

“When I first tried Boonchoou’s koong ob woonsen (prawn glass noodles), I was surprised by how much flavour was packed into such a simple-looking dish. The glass noodles drink in every bit of it from the ginger, green shallot and Chinese wine that bake in from the claypot, pairing well with the plump, briny prawns.” – Tri Nguyen, group strategy manager (and resident noodle expert).

Pad see ew, Dodee Paidang Little Collins Street

“Dodee Paidang’s pad see ew is all smoky wok hei and silky rice noodles, tangled with crisp Chinese broccoli and your choice of protein – I usually go for beef or prawn, but pork is a great option too – in a savoury-sweet soy sauce. It’s a comforting Thai classic done with just enough char to keep you coming back for seconds.” – Pauline De Leon, branded content editor

Chicken pho, Good Days Collingwood

“When the world’s getting me down, Good Days’ chicken pho is often the solution. That exquisitely balanced broth, those supple rice noodles, the sprigs of fresher than fresh herbs – they never fail to make me feel everything’s going to be okay, actually. The optional soft egg is mandatory to me. Cooked somewhere between runny and soft-poached, it swirls through the soup to add an extra dimension of silky heartiness.” – Nick Connellan, Australia editor

Dan dan noodles, Supernormal

“Dan dan noodles are one of my all-time favourite noodle dishes. I love how the nutty sesame paste, sharp black vinegar and a numbing tingle of Sichuan peppercorn all come together, and the way the crispy pork plays against the chewy noodles. Supernormal is running a six-week, six-noodle special at the moment and this dish is one of them. I find it hard to find a decent bowl out in the wild in Melbourne, so I’m really excited to try this one.” – Tri Nguyen

Vegetarian laksa, Soi 38

“The vegetarian tofu laksa, for me, is near-perfect. The broth is zingier than anything else I’ve tried – Soi 38 must have access to the best lime supplier in Melbourne. The tofu is softer than you’d expect, forming pockets which hold onto spice, so you get these punchy bites between noodle slurps. You never feel hurried here, so there’s plenty of time to savour your bowl. Order a large and don’t wear white.” – Georgia Mismash, campaign manager

Char kway teow, Ho Jiak

“Junda Khoo’s char kway teow is inspired by the version his amah used to bring home from the wet markets and is darker than others you’ll come across. It’s deeply smoky, with that wok hei hitting you first. Then the crab meat cuts through, sweet and clean against the char.” – Tri Ngyuen

Grilled prawn with egg noodles, Yugen Dining

“The first thing that hits you with Yugen’s grilled prawn noodle dish is the presentation – befitting at one of Melbourne’s best-designed venues. Massive prawns come splayed and seasoned, balancing on top of perfectly cooked egg noodles. It’s unclear where the prawn legs end and the noodles begin and that’s part of the fun. Soft prawn meat counteracts the chewy noodles to create a plate that has a range of textures to keep things exciting.” – Scott Renton, Hot List editor.

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