[2020 UPDATE: the latest article about ESG noodeling is here.]
I am stoked about this almost two year old article from the New York Times Magazine about cold sesame noodles and the longing for and history of same.
Here’s the back story. This is the 30th anniversary of my first NYC visit. Within hours of entering the city I was turned on to cold sesame noodles at an Empire Szechuan restaurant on the upper West Side of Manhattan. For a midwestern lad, it was quite a revelation. I didn’t want to get on the plane and go home after that. Seriously, I was hooked.