Ramen Takes Center Stage at Revamped Rose’s Noodles

Ramen Takes Center Stage at Revamped Rose’s Noodles

An ideal dish for a cold winter's day, the ramen featured at Rose's offers a wide variety of flavors and textures sure to excite your palate

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Photo by Sarah Arneson

Spicy Sesame Ramen

Now that Rose’s transitioned from butcher and bake shop to a restaurant/bakery concept, the ramen that was once reserved only for Wednesdays now takes center stage. The type of ramen changes every couple of days – today, we were treated to a spicy sesame ramen, created with both a zesty puree made with yellow-gold peppers, dehydrated peppers and fresh Sansho Japanese peppers, and a sesame puree to develop the broth. Add in the noodles, pork belly that’s braised in soy sauce, a soft egg, bok choy and other seasonal vegetables – this bowl got the last bit of corn for the season and stir-fried cucumbers – and you’ve got yourself the ideal dish for a cold winter’s day. “If you wanted to know what the power move was,” says owner Justin Meddis, “I would get a pilsner or some kind of super-dry cider, a steamed bun as an appetizer, and then the ramen, and then walk out of here with an ice-cream sandwich. I don’t know how you can have a better day than that.”

Rose’s Noodles, Dumplings & Sweets, $13
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Amanda MacLaren
Amanda MacLaren is the executive editor of Durham Magazine. Born in Mesa, Ariz., she grew up in Charlotte and attended UNC-Chapel Hill, majoring in journalism. She’s lived in Durham for five years now. When she’s not at work, you can usually find her with a beer in hand at Fullsteam, Dain’s Place or Bull City Burger or getting takeout from Chubby’s.