Instagram and YouTube are riddled with viral muk-bang videos. These audiovisual programmes—where a host eats copious amounts of food while interacting with an audience—has garnered a massive following. And almost every one of these clips feature different noodles being slurped loudly. This internet phenomenon spurred us on to sample unique and out-of-the-box mien options available across Kochi.

Tibetan Chef’s
Though tea with a dollop of salty Yak butter and steamed momos are the go-to dishes at this hole-in-the-wall establishment near Santa Cruz Basilica—their signature is the handmade, thin and flat noodles. The velvety all-purpose flour mein is best served with sautéed beef.

Mainland China
This gluten-free glass noodle is a staple of Singapore’ street food scene. Stemming out of an amalgamation of various ethnic influences-this restaurant’s reimagination of it is comprised of vermicelli noodles 
stir-fried with shredded veggies in curry-flavoured oil.

Asian Kitchen
A staple in every Japanese izakaya (pub), this dish is usually served hot/cold. At this Fort Kochi eatery udon, a thick noodle made of buckwheat, is served in a cold and flavourful clear broth of mushrooms or green onions alongside crisply-battered prawns.

Nasi and Mee
One of the most prominent movers on this M G Road-based East Asian diner’s card is the ma la sesame noodles. Doused in numbing Chinese-style ma la sauce and then in a sesame concoction, the bowl of steaming noodles will also contain braised chicken mine and bok choy too.

 anoop.p@newindianexpress.com
@godsonlymistake