Can one bowl define your city, your province or your country? Can food speak to the people and flavours of a specific region? We love noodles, and our mission is to make ramen that reflects our unique geography. Hence: Prairie Noodle Shop.
Ramen may be rooted in Japanese culture, but it’s defined by the region in which it is made. Simply put: Ramen is home. Our dishes have been thoughtfully created using high-quality ingredients and locally-sourced proteins. The result: Delicious ramen with intricate flavours unique to Alberta. For example, our Prairie Pork Ramen that uses the whole pig, sweet corn and smoky umami flavours.
We’ve held four pop-up events around the city. Edmontonians came out in full force, so much so that every event was sold out and we had to turn away hundreds of hungry, eager customers. We don't want that to happen any more - everyone should get to have more ramen!
That’s why we’ve opened a permanent home: To continue sharing and evolving our regional menu.
Our menu and mission is simple: To keep telling our story.
One bowl at a time.
We have been lucky to go down this path and we couldn't have got to where we are without the support of our community. There are many people to thank for helping us along the way:
First and foremost, chefs Stephen Baidacoff (@SBaidacoff) and Wendy Mah (@wenDmah), who helped us create our four bowls and turn our concept into a reality. The Prairie Noodle team wishes them both all the best in their future endeavours wherever they go. Their talent, commitment, and passion for what they do left a lasting influence on our team.
For all of the help we received with our four Pop Ups over the last year:
- Kathryn Joel of Get Cooking Edmonton for helping us get our idea off the ground, introducing us to our consulting chefs, and providing a space for our first two events.
- Daniel Huber, AKA the burly chef, for hosting our third event on short notice and being such a great supporter all around.
- Brent Murton & the team at Ernest’s, NAIT’s Fine Dining room, for helping us put together our last pop-up in style and providing such professional staff to help us handle our grand finale!
To all our loyal ramen lovers that have supported us and spread the word about our little venture:
- Cindy over at Let's Om Nom who was awesome enough to review us here, here, here, and here.
- Little Miss Andrea who has also been gracious enough to review us here, here, here, and here.
- ms hangry foodie joined us early on as well and weighed in here, here, and here.
- Stephanie Gonzales who was able to check us out for Pop-ups #3 & #4.
- Argenplath who did a nice recap of our pop up adventures here.
- Everyone who was able to join us along the way!!
Suppliers (AKA FOOD!!)
- D’Arcy’s Meat Market: Supplying all of our meats in the early days when we were experimenting with our recipes and continuing to be our butcher in the shop.
- Irvings Farm Fresh: Providing our first pig for the very first pop up.
- Doc Johnston’s Old Tyme Honey from Josephburg Alberta (Jeff Johnston on Instagram @badnewsjohnston)
- Sylvan Star Cheese: What else? CHEESE!!!!
The folks that helped us get into our brand new space:
- Beljan Developments: Our awesome Landlord (and we’re not just saying that because we’re paying them rent)!
- Be Something: Our brand guru and interior design magician, the team at Be Something started with our logo and really made the space reflect who we are.
- Retrofit Design: Expertly handling the construction of our space.
- Russell Food Equipment: Helping us plan the kitchen space and picking all the right equipment to make your ramen.
- Knock-Out Graphic Architectural Products: Creating the beautiful back panels to our bench.
- Oliver APT: The extraordinary wood workers responsible for the bars, benches, tables, and our noodle bar.
- Credo Coffee: For basically allowing us to set up a temporary headquarters located in their space (and fueled by their coffee).
- ATB for their support and ATB BoostR crowdfunding platform which helped us to make sure we made a great space.
- Futurpreneur for helping us get us on our feet early on.
- Manasc Isaac: They helped us find the right space and put the right team together to build the space.
And of course, all of the surrounding businesses and the 124th Street Business Association for giving us such a warm welcome to the neighbourhood!
Some ramen resources if you're hungry for more:
Ramen Chemistry: Not just another restaurant site, but rather a blog by a couple of Californians chronicling their journey in opening a ramen shop. If you look back further in their blog, they go into some of the chemistry and history behind ramen. The struggle is real!
The Serious Eats Guide to Ramen: Ramen 101.
Ramen Adventures: An American expat in Japan who writes about his various adventures around – you guessed it – ramen!
And of course, two of our major inspirations for doing what we do: