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Noodles get fresh twist across India on National Noodle Day
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Tuesday, 06 October, 2026, 15 : 00 PM [IST]
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Our Bureau, Mumbai
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From smoky wok-tossed noodles and fiery flat noodles to Thai-inspired bowls and contemporary ramen, restaurants across India are giving one of Asia’s most-loved comfort foods a distinctive spin. On the occasion of National Noodle Day, a selection of restaurants is showcasing noodles through bold flavours, varied textures, unexpected ingredients and regional influences.
At FOO, noodles feature across the menu in a variety of styles. The Smokey Singapore Style Charcoal Noodles are wok-tossed with French beans, bean sprouts, onion and pok choy, delivering a distinct smoky character. The La Yu Ban Mien Flat Noodles, Garlic combine flat noodles with sliced chillies, garlic, onion, French beans and bean sprouts for a spicier profile. The Pan-Fried Noodles add a textural contrast with crisp noodles paired with mushroom, carrot, baby corn, zucchini and bell pepper. FOO has outlets across Mumbai, Pune, Bengaluru, Hyderabad and Ahmedabad.
At KOKO, Wok-tossed Ho Fan Noodles bring together broad noodles coated in a fiery chilli oil sauce, complemented by fresh vegetables and aromatic herbs for a bold Asian-inspired preparation. The dish is available at KOKO’s outlets across Mumbai, Bengaluru and Hyderabad.
Nara Thai, Worli, Mumbai, explores Thailand’s regional curry traditions through its Curry Shop menu. The Southern Curry Bowl combines noodles with the rich and aromatic flavours of Southern Thai curry, while the Tom Yum Noodles draw on the spicy and tangy character of Thailand’s iconic Tom Yum. The two dishes offer distinct interpretations of Thai noodle cuisine.
In Bandra West, Mumbai, Braised Truffle Shiitake Noodles offer a more indulgent take on the comfort food. The noodles are braised with earthy shiitake mushrooms, allowing them to absorb the savoury flavours, and are finished with truffle for added richness.
Pad Kee Mao, a Thai favourite, features flat noodles stir-fried with fragrant Thai basil and chilli. The preparation combines savoury flavours with gentle heat and is available at 759, 5th Lane, opposite Union Bank ATM, Ram Krishna Nagar, Khar, Mumbai.
At its newest Bandra outpost, Supa San serves Tori Tantan Ramen, featuring hand-pulled noodles in a spicy chicken broth with menma, nori and egg. Chicken fat, scallions and leeks complete the bowl, adding richness and savoury depth.
Dan Dan Noodles offer a Sichuan-inspired interpretation, with rice flat noodles tossed in sesame paste and chilli oil. The dish combines nutty, savoury and spicy flavours and can be ordered with tofu, chicken or prawns. It is available at Silvilla House, Chapel Road, Bandra West, Mumbai.
Meanwhile, K-Bites Kimchi Noodles bring Korean flavours to the table, with house-special noodles tossed with kimchi, fresh vegetables and the restaurant’s signature Korean sauce. The dish is available at Shop No. 3, Royale Rose, opposite Elco Restaurant, off Hill Road, Santosh Nagar, Bandra West, Mumbai.
Together, these preparations highlight the versatility of noodles, with restaurants using wok techniques, regional sauces, aromatic herbs, spice, vegetables and premium ingredients to create contemporary interpretations of a familiar Asian staple.
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