Spice Temple Sydney’s fabulous $15 noodles have returned to the bar menu on weekday lunchtimes, giving guests a quick, cost-effective and Covid-safe dining option that are also conveniently available ‘to go’.
Each bowl of deliciousness bears Spice Temple’s signature spice-spiked stamp and can be paired with a Tsing Tao beer or a glass of white or red wine for $18.
There are seven options available, alongside a selection of dumplings and smaller bar bites ($16-$22).
- Egg noodles with white cut chicken, ginger and shallot: Spice Temple’s signature white cut chicken breast is cooked in white master stock, shredded, dressed in an aromatic mix of ginger juice, shallot, a little white sugar, vinegar and white pepper, and served cold and tossed through egg noodles.
- Crispy chow mein, Australian-Chinese style, with pork relish A tumble of deep-fried, crinkly-crisp thin noodles are topped with a saucy stir-fried pork relish that soaks through some of the noodles, softening them, while retaining crowd-pleasing crunchy pieces.
- Belt noodles with pork and fermented chilli: The spiciest dish on the menu, these thick, chewy belt noodles are served with a pungent sauce of pork, ginger, garlic and fermented chilli, which is laced with additional salted and dried chillies for extra kick.
- Rice noodles with stir-fried duck, Kampot pepper and curry leaves: Tender, braised duck is mixed with spices, including Cambodian Kampot pepper and South Indian fragrant curry leaves, to create a multi-fusion flavoured Singaporean-style noodle dish with a delicious peppery kick.
- Shanxi noodles with lamb, cumin and onions: Named for the Muslim-influenced Shanxi province, which favours noodles, lamb dishes, heavier spices and strong flavours such as cumin, Sichuan and onions, these noodles are hand-thrown, finger-length and irresistibly chewy.
- Dan Dan Noodles with pork: Spice Temple’s soupier, saucier, slurpier take on a Sichuanese classic noodle dish, which explodes with Sichuan pepper and chilli oil.
- Golden chicken long soup: A traditional clear, thin chicken broth, which is medicinal and hearty without being too heavy. Think: shredded chicken breast, fresh Asian greens, shallots and bold chicken flavour thanks to the double-boiled broth. Served ‘long’ soup style, which refers to the long noodles hidden in the broth, or ‘combination’ style with the addition of wontons.
Spice Temple Executive Chef Andy Evans said the new noodle bowls are a “quick indulgence” in the heart of the CBD, and a great price point.
“Workers are heading back to the city and looking for smart, safe and affordable dining options, without compromising on quality,” Chef Andy said. “Our noodles tick all of those boxes.”
“I am confident that once guests try a bowl, they will come back to work their way through the rest of the noodle menu.”
Spice Temple Sydney is open for lunch Wednesday to Friday from 12pm to 3pm. Noodles are available in the bar, for walk-ins only. Guests on a tight lunch turnaround, can pop in and order their noodles to go.
Media enquiries: Rockpool Dining Group Director of PR Rachel Lebihan | 0438 701 573 | [email protected].