The Noodle Exchange at Epcot’s Food & Wine Festival offers many hot noodle entrees. Is it worth it in the summer though? Check out our review of the NEW Noodle Exchange.
I have a confession – I’m a bit of a noodle snob. I lived in Japan for a year where noodles were a major part of my diet. I traveled in Vietnam and remember eating amazing fresh and flavorful beef pho for breakfast. It can be hard to find good pho so I was curious to try the Food and Wine version and see how it compared to the noodles in Asia.
The noodle dishes available at the Noodle Exchange are:
- Traditional Spicy Vietnamese Beef Pho with Shaved Beef, Enoki Mushrooms, and Thai Basil (gluten/wheat friendly; new)
- Char Siu Pork Udon with Enoki Mushrooms, Bok Choy, and Soy Pickled Egg (new)
- Shrimp and Coconut Curry Rice Noodles with Shiitake Mushrooms and Thai Basil (gluten/wheat friendly; new)
- Tofu Pho with Enoki Mushrooms and Thai Basil (gluten/wheat friendly; plant-based; new)
Because I had just tried the amazing Le Cellier Beef Filet Mignon at the Canada food booth I wasn’t in the mood for more beef so I opted for the tofu pho hoping it would be a little lighter.
It was tasty with fresh enoki mushrooms and flavored with thai basil and lime. Not the best pho I’ve had, but I’m glad I tried it. I wonder if the beef would have been more flavorful and maybe a better choice.
My main issue with eating hot noodle soup outside in Florida in July is….well… it’s hot. It really baffled me that they didn’t include a cold noodle dish on the menu knowing what the weather is like in Florida from July to October.
Zaru Soba is a delicious Japanese cold noodle dish that would have been so much more refreshing in 90 degree weather. It’s my favorite Summer Japanese noodle dish.
Would I try the Noodle Exchange again?
Unless they add a cold noodle dish or I attend Food and Wine later in the season (when the weather is cooler and I’m in the mood for hot soup), I’m not sure I would try this booth again.
It wasn’t particularly amazing pho and there are so many other Food and Wine dishes I want to try.
Ashley Beckwith McKellar