The difficulty with a pop-up noodle joint in a doughnut shop in an indoor farmers market in an off-the-beaten-path town is that the customer count is unknown. This week at American Noodles proved to be less than busy. No customers for Noodles and Not Noodles left us with an excess of summer’s bounty. Thankfully, we were invited to a family end-of-summer cookout last night. After a day of doughnuts, we loaded up a cooler with our ingredients and rolled into the kitchen. We modified a few of the preparations from the noodle menu to utilize more of the perishable ingredients we had on hand. The watermelon and burrata dish got sun gold tomatoes. They were a delicious addition to the watermelon, lovage, olive oil, and burrata. We dolloped the yuzu kosho yogurt all over the basil and olive oil dressed heirloom tomatoes. We also made a large bowl of fresh polenta, folding in pepperoni soffrito in place of ‘nduja.
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