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11 of Seattle's Best Noodle Destinations

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Noodles are consumed in all parts of the world, and Seattle does an impressive job showcasing varieties from Germany, Italy, Thailand, Japan, Vietnam and more. Eater has enlisted the help of Jen Chiu to put together this handy heatmap (compiled in complete random order) of where to get your slurp on.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Little Uncle

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Dom yam wun sen. No, you weren't just cussed out in Thai. This four syllable dish is comprised of cellophane noodles with slices of BBQ pork, ground pork, broth, bok choy, peanuts and lime. Regardless of what proprietors PK and Wiley have on their revolving menu, just order whatever. They won’t lead you astray.

[Photo Credit]

Miyabi 45th

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Find a spot in the Pacific NW that can rival Mutsuko Soma’s handmade soba creations, and we'll find you a unicorn puking rainbows. Soba with Japanese curry is a favorite, but if you feel like going natto style: Fermented soy bean, sous vide egg, tempura flakes, and daikon radish is where it's at.

[Photo Credit]

Kukai Ramen & Izakaya

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Allocate time both pre and post ramen eating at this delicious bone someone had the good sense to throw at the eastside. "Pre" to queue up for the popular spot and "post" for the delightful food coma. Tonkotsu ramen is a great pick. If you are sodium conscious, Kukai has got you covered with a gaijin (foreigner) version that has less salt.

[Photo Credit]

Before you start naysaying and going all turtle activist on me, try the turtle bolognese* at Matt Lewis’s one month old brick and mortar. Converted skeptics rave about its decadence and claim it’s the ultimate comfort food. *No teenage mutant ninjas were harmed in the making of this dish.

[Photo Credit]

La Bête

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KÄSESPÄTZLE is one reason to not oversleep and make it to brunch. Owner Aleks Dimitrijevicwitch is always switching up the German dumpling noodle dish by mixing in different varieties such as rabbit or roasted chicken. Don’t forget to check out the killer artwork while you are there. Tip: If you are a spaetzle-phile, don't miss Le Petit Cochon. Owner/Executive Chef Derek Ronspies and his sous chef have a housemade version that makes an occasional appearance on their revolving menu.

[Photo Credit]

Spinasse

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The tajarin, a fine thin ribbon egg pasta from the Piedmont region in Italy, is delicate and delicious. People also yearn for the meaty ragu variety, but it is just as stellar with butter and sage. Tip: It’s hard, but try and make room for their desserts.

[Photo Credit]

Il Corvo

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Get over your nostalgia for pasta genius Mike Easton’s original obscure digs in the gelato shop on the Pike Place hill climb. His new pasta dojo in Pioneer Square is still churning out pasta masterpieces, only there is more room now. And booze! Ciao Bella!

[Photo Credit]

Pasteria Lucchese

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Don’t want to brave the lines at Il Corvo? Wus. Ok. Italy native Samuel Lucchese has a low maintenance solution for you. Pay him a visit at the year-round Sunday Ballard Farmers Market and you will be rewarded with delights such as wild boar plin, roasted chicken ravioli, and squid ink fettuccine. All you have to do is boil water and drop ‘em in for a few minutes. Dinner is served.

[Photo Credit]

Vif Wine and Coffee

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The fact that this café, coffee wine shop only offers pho one coveted Friday a month is an exercise in restraint. Housemade meatballs and broth make me feel like this dish originated from a Jewish Vietnamese grandmother.

[Photo Credit]

Although the menu rotates with the seasons, the Dungeness crab and noodle dish lives on! This dish is laden with tender pieces of crab, seaweed noodles, creme fraiche, and spicy red curry. Make sure your server doesn’t take your bowl before you drink up every drop of the broth.

[Photo Credit]

How To Cook A Wolf

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Ethan Stowell’s cozy Queen Anne lair switches up the menu to keep us regulars from getting bored. Thankfully, Stowell is intuitive enough to keep the spaghetti on the menu: anchovy, chili, garlic, mint, parsley, and pangrattato. Simple and beautiful.

[Photo Credit]

Little Uncle

Dom yam wun sen. No, you weren't just cussed out in Thai. This four syllable dish is comprised of cellophane noodles with slices of BBQ pork, ground pork, broth, bok choy, peanuts and lime. Regardless of what proprietors PK and Wiley have on their revolving menu, just order whatever. They won’t lead you astray.

[Photo Credit]

Miyabi 45th

Find a spot in the Pacific NW that can rival Mutsuko Soma’s handmade soba creations, and we'll find you a unicorn puking rainbows. Soba with Japanese curry is a favorite, but if you feel like going natto style: Fermented soy bean, sous vide egg, tempura flakes, and daikon radish is where it's at.

[Photo Credit]

Kukai Ramen & Izakaya

Allocate time both pre and post ramen eating at this delicious bone someone had the good sense to throw at the eastside. "Pre" to queue up for the popular spot and "post" for the delightful food coma. Tonkotsu ramen is a great pick. If you are sodium conscious, Kukai has got you covered with a gaijin (foreigner) version that has less salt.

[Photo Credit]

Roux

Before you start naysaying and going all turtle activist on me, try the turtle bolognese* at Matt Lewis’s one month old brick and mortar. Converted skeptics rave about its decadence and claim it’s the ultimate comfort food. *No teenage mutant ninjas were harmed in the making of this dish.

[Photo Credit]

La Bête

KÄSESPÄTZLE is one reason to not oversleep and make it to brunch. Owner Aleks Dimitrijevicwitch is always switching up the German dumpling noodle dish by mixing in different varieties such as rabbit or roasted chicken. Don’t forget to check out the killer artwork while you are there. Tip: If you are a spaetzle-phile, don't miss Le Petit Cochon. Owner/Executive Chef Derek Ronspies and his sous chef have a housemade version that makes an occasional appearance on their revolving menu.

[Photo Credit]

Spinasse

The tajarin, a fine thin ribbon egg pasta from the Piedmont region in Italy, is delicate and delicious. People also yearn for the meaty ragu variety, but it is just as stellar with butter and sage. Tip: It’s hard, but try and make room for their desserts.

[Photo Credit]

Il Corvo

Get over your nostalgia for pasta genius Mike Easton’s original obscure digs in the gelato shop on the Pike Place hill climb. His new pasta dojo in Pioneer Square is still churning out pasta masterpieces, only there is more room now. And booze! Ciao Bella!

[Photo Credit]

Pasteria Lucchese

Don’t want to brave the lines at Il Corvo? Wus. Ok. Italy native Samuel Lucchese has a low maintenance solution for you. Pay him a visit at the year-round Sunday Ballard Farmers Market and you will be rewarded with delights such as wild boar plin, roasted chicken ravioli, and squid ink fettuccine. All you have to do is boil water and drop ‘em in for a few minutes. Dinner is served.

[Photo Credit]

Vif Wine and Coffee

The fact that this café, coffee wine shop only offers pho one coveted Friday a month is an exercise in restraint. Housemade meatballs and broth make me feel like this dish originated from a Jewish Vietnamese grandmother.

[Photo Credit]

Revel

Although the menu rotates with the seasons, the Dungeness crab and noodle dish lives on! This dish is laden with tender pieces of crab, seaweed noodles, creme fraiche, and spicy red curry. Make sure your server doesn’t take your bowl before you drink up every drop of the broth.

[Photo Credit]

How To Cook A Wolf

Ethan Stowell’s cozy Queen Anne lair switches up the menu to keep us regulars from getting bored. Thankfully, Stowell is intuitive enough to keep the spaghetti on the menu: anchovy, chili, garlic, mint, parsley, and pangrattato. Simple and beautiful.

[Photo Credit]

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