Noodle Sushi Tofu

For the record, I don’t even know if «Noodle Sushi Tofu» is the name of this place. These words hang over the counter and prep area that constitutes their restaurant at the Seaport Farmer’s Market, and in lieu of any other signage that I haven’t yet seen, this is their name. At least it’s a bit better than the place named Chinese Food at Scotia Square.
Being so close to my office, it’s a crime that I haven’t come here sooner than I did. Although it seems to be only open on Fri-​Sun during the winter, it is open week-​long during the more boardwalk friendly seasons. One Friday for lunch, I popped over and ordered their combo that day — BBQ pork and rice noodles, and wonton soup. It was a short wait for a couple minutes while the noodles and meat got tossed into a wok, and I was soon on my way with my food, paying a mere $ 8 plus tax.
Once back in the office, I dug right in. The thin rice noodles came with green onions, zucchini, bean sprouts, carrots and of course, the BBQ pork. It was a little bit on the greasy side and a bit salty, but I have a pretty high tolerance for both. The pork was tender and had a pretty typical Chinese BBQ pork flavour. With the tender crisp veggies and my love of rice noodles, it was a good dish, and a generous portion.
I was happy to see that the same veggies from the noodle dish were in the wonton soup, plus some baby bok choy, adding some more depth beyond the common version of just broth and dumplings. I ate most of it with a fork, the ingredients were so plentiful (I forgot to get chopsticks, back off). The wontons were alright; with a soft, slightly chewy dough and a lightly seasoned pork filling. They weren’t bad, it’s just that they didn’t blow me away.
All in all, a very good meal for less than $ 10.
Noticing that they had dumplings as well, I planned to come back for a dumpling-​only lunch, which I frequently do at the nearby New Asia.
Deciding that an order of 10 dumplings wasn’t enough carbs, I tacked on a spring roll to my order. Not as crispy as they are at some other places, the plump dumplings had a respectable amount of filling — minced pork, green onions, cabbage and bits of yellow which I assumed was corn. The pork was a bit pink but I didn’t mind as «undercooked» pork hasn’t been dangerous in developed countries for several decades. In fact, the meat was incredibly juicy, with a nice mix of flavours from the veggies and seasoning. The dumpling wrappers were pliable with a pleasing chew, with just a hint of browning from the wok. Normally I prefer more crispy edges, but these were still fantastic dumplings.
The spring roll was very crispy, with the wrapper flaking with each bite, and filled with cabbage, carrot and pork. A solid, if not ground-​breaking, entry.
NST has a small, but well executed selection, if you’re at or near the market, you should definitely stop by.