Photo by by Farrah Skeiky
From a press release:
“Toli Moli, DC’s first Falooda Shoppe, has become a permanent addition to Union Market with an indefinite lease. With an extended stay that continues beyond summer months, the team is introducing savory food to its sweet menu: Burmese Cold Noodle Salads. To celebrate this menu addition, Toli Moli will give away 50 snack-size servings to guests this Sunday, August 21st.
The two Burmese noodle salads will be added to the menu on Tuesday, August 30th. Guests can expect Smoky Eggplant & Udon Noodle, and Tofu & Thin Noodle. In Burma, there are hundreds of varieties of cold or room temperature noodle salads that are consumed as snacks and as main meals. One main ingredient is chickpea flour, which is used primarily in Burma and neighboring countries. Sometimes called let thoke or let thote or let thohk, these dry noodles offer a colorful, nutritious alternative to basic salads and usually contain a crunchy element such as puffed rice noodles or fried onions. Chilies, crunchy toppings and lime are typically served on the side.
Tofu & Thin Noodle (left); Smoky Eggplant & Udon Noodle (right) by Farrah Skeiky
Smoky Eggplant & Udon Noodle: stewed eggplant in turmeric, paprika, onion, garlic, ginger, tomato, cilantro and fish sauce, lentil/chickpea flour, sesame seeds, red cabbage, seasonal vegetables, rice udon, roasted chili paste, whole fresh green chili, fried onion
Tofu & Thin Noodle: lightly pan-fried ground tofu with black bean and garlic paste, white cabbage, seasonal vegetables, green onion, sliced tomatoes, pickled radishes, cilantro, fish sauce, tamarind-sesame dressing with shrimp flakes, vermicelli, house-made rice noodle crispies, roasted chili paste, whole fresh green chili
From Chef Jocelyn Law-Yone: (more…)
