Dig into standouts such as the butter lobster ramen, an indulgent masterpiece topped with a juicy, butter-poached Maine lobster tail, spicy bean sprouts, earthy cloud ear mushrooms, and silky wakame seaweed. At the fast-casual joint-now with locations in Boulder and downtown Denver-chef-owner Edwin Zoe (also behind Zoe Ma Ma) pairs the house-made creations with creamy broths to produce ultra-comforting noodle bowls. Photo by Patricia Kaowthumrongĭragonfly Noodle has a secret weapon: a noodle-making machine named Rama that produces springy strands of goodness in the restaurant’s window, a rarity on the Front Range. 160, Centennial -RMM Dragonfly Noodle Dragonfly Noodle’s butter lobster ramen. Or go for the kimchi ramen: a chicken- and chile-based broth loaded with bacon, bean sprouts, bamboo shoots, spinach, cilantro, onion, and a soft-boiled egg. For ramen, dig into the spicy seafood version-a chicken-based broth laden with shrimp, mussels, calamari, and scallops-to sample the team’s sourcing of the freshest fruits of the ocean. Each noodle bowl comes with a house salad drizzled with sesame miso dressing, though we recommend also starting with the ika geso karaage, crispy deep-fried squid tentacles accompanied by a spicy wasabi mayo sauce. While diners are attracted to this Centennial staple for its sushi, Japanese tapas, and extensive raw bar offerings prepared by chef Sean Hwang, the ramen alone is worth the drive to the southern ’burbs.
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