T.O.P. Dining

Fast food that isn’t salty?

It’s true. And Oodles serves Asian Fare---cuisine that’s usually loaded with sodium
By Miriam Bowers Abbott

The noodles continue into a sizeable selection of stir-fries. Diners can
 choose from shrimp, beef, chicken or tofu and team the meat with a
preparation method. Of the four, however, the shrimp is the weakest
player. The smallish crustaceans are a little chewy, which is par for the
course with fast food.
But no complaints about the chicken in the Szechuan Noodles ($5.95)
option: sizeable chunks of meat packed with stretchy noodles, fresh
 bean sprouts, a few sliced mushrooms and appreciable heat. Phad
Thai ($5.95) is also popular at Oodles and for good reason. The rice
noodles hold bright flavors along with delicate folds of egg and basil.
But the item that will earn Oodles eternal devotion is Curly Potato
Noodle Soup ($5.95). Potato noodles, in and of themselves, are interesting
things. The critters are very elastic, very squiggly and starchy,
with a distinct potato flavor. The soup offers a massive pile of the
noodles suspended in a sturdy, peppery broth. And it’s well suited for
Oodles beef: quality, non-processed slices with a slight sweetness.
Non-noodle fans have options. Oodles turns out respectable
Dumplings ($6.95)—tender pockets pregnant with beef and pork.
The menu also includes trendy wraps and rice bowls.
Oodles isn’t intended to be gourmet. It’s fast-casual Asian fare,
and on that standard, it succeeds in delivering affordable, thoughtfully
seasoned dishes. The place is well worth its salt. >>The End