I'm a bit of an Asian noodle fanatic, so i thought i'd do a little research on Yelper noodle preferences. Your help is greatly appreciated.

Please and Thank you!

1) Egg noodles vs Rice noodles
-which do u prefer?
-your ideal preference for noodle texture?
-in soup, stir-fried, or sauce noodles?

2) House-made vs mass produced
-do u seek out the best hand made noodle houses or do you not care?
-favorite noodle dish/restaurant?

Thanks guys, I'm working in some noodle dishes and need a little inspiration.

Hand stretched fresh shanghai noodles. Da best

I went through four straight noodle meals this week.

My favorite noodles are the rice noodles at Mandalay Burmese, the best special noodles with prawns.

Gotta be made in house = melt in your mouth!

Oodles of noodles!

Japanese noodles made in-house are the best I've tasted. Soba & somen heaven

There's this Thai curry soup with fried egg noodles, fish, preserved cabbage, and assorted condiments. It is really delicious. I've only had it in a few places in the Thai areas of LA, like Sri Siam in Van Nuys.

1. Egg
2. House

Best of luck with your research!

images.wikia.com/kong/im…

I finally like those thin white see thru grass noodles. I use to hate those and rather have ramen noodles.

So many to choose from. It's so hard to narrow down a concept

Best noodles Ive always had were hole in the walls. Check out Won Ton house on Noriega or Kam Po restaurant in Chinatown.

I buy fresh noodles from the deli case in most markets. My favorites are the egg based ramen or shanghai style noodles. Also I like udon noodles (minus the fake flavoring pouches) with grilled meat and veggies and a little broth.

But all time favorite is the Pho noodles that they serve at my favorite Pho spot. Where so they get these?? I've tried some dry rice noodles and they don't taste the same.

Golden Dragon makes
good
refrigerated noodles.
Just check the dates printed on
the package.

99likestosellexpiredcrap

Rossi
Which Golden Dragon
Are you
Talking
About

@Eric L. Wonton house is good, but only because of their hot sauce. Unfortunately, their chef left and took the hoot sauce recipe with him. How it's just regular wonton noodles.

Sounds like a lot of people like the Shanghai style noodles. They have a good bite/al dente feel to them. Aside from Bruce, none of you like the Ho-fun style (flat rice noodle/chow fun) noodles?

Golden dragon
Is a brand, sis.
They make a few different
Styles
Of noodles.

I don't discriminate when it comes to Chinese noodles, but I do have certain criteria.

Most Cantonese style egg noodles suck in SF Bay Area. Even King of Won Ton on Irving that supposedly makes bamboo pole noodles...they have the texture down, but does not have enough egg flavor. Also finding or getting the noodles fresh is hard, most of time the noodles are already pre-frozen/refrigerated (maybe due to health code issues?), unlike in parts of Asia where you can go to a market or specialist store and pick up a fresh batch akin to a bun fresh out of the oven. The worst part is the most of the Canto style egg noodles locally are not made with duck egg yolks (or combination of chicken and duck yolks) and the alkali water they use is different. The ultimate Hong Kong egg noodle dish would probably be bamboo pole noodles with won ton in broth, or a brothless style lo mein topped with a ton of dried shrimp roe and drizzled with some lard (and bowl of broth on the side to dip or drink). The next one for me would be a wider egg noodle, used as lo mein....maybe with abalone sauce (and dried shrimp roe), or a vegetarian Canto style lo mein (law hohn zai bahn meen). Hai Ky Mi Gia in SF (for example) is Chiu Chow style (not HK Cantonese) but probably has way better tasting egg noodles than anywhere else. The stock, condiments, and general preps are very different. Otherwise beef brisket with egg noodles (done only a certain way) is probably a better bet in SF Bay Area.

Ho fun....that chit rocks. Dried fried beef chow fun (less oil) is a gold standard, but it can also be served with stir fried shrimp and runny scrambled eggs (or with beef). Char Kwei Teow (Singaporean style) is also great, and there's also the Canto version which is quite different. Not a fun of the "wet" beef chow fun with cornstarch brown sauce. Ho fun with a good broth....goes very well with roasties...cha siu, and especially roast duck (must be breast meat, too much fat on the thighs). Extra points if the restaurant can go so far as to slice the ho fun thinner in width, for better broth absorption. Clear broth stewed beef brisket ho fun is a classic go to, but hard to find a good one. One of the better ho funs I've had recently was surprisingly at Pho Ha Noi in San Jose, really fresh tasting ho fun like pho noodles (Northern style). Not sure if Turtle Tower (SF) would have ho fun as good.

So, sad to say, none of the above are likely made with hand anymore, and even if so, are not even mentioned or discussed much.

As far as hand made/hand pulled noodles

- King of Noodles (Irving)
- San Tung (Irving) you have to pay a little extra if you want the special noodles in stir fried noodles dish, or it is defacto noodles in noodle soup. Just stick with 5 spice beef noodle soup. Way better than the dried fried honey spicy chicken wings that people go gaga over
- Ark in Alameda (not sure how good they are, but the chef is claimed to be "Lanzhou" hand pulled noodle trained)
- San Dong House

Are you supposed to rinse or blanch them first? I always fail and end up with  globby goop with my attempts with ramen.

Egg.  Got to be hand made.  al dente.

holy shit!
did anyone
actually read that wall of
words?

tldr

Ken knows his stuff!

I prefer fresh noodles to dry ones. When making Vietnamese garlic noodles, I use FRESH chow mein/soba noodles/fettucine and FRESH spinach. Dry&frozen can't cut it... and canned spinach? Not going there.

I find Ramen noodles versatile for stir fries.

My favorite noodle brand is Annie Chun's in San Rafael.

I love those cellophane rice noodles.  That reminds me that I need to go to Ranch 99 and stock up on my AZN cooking provisions

re: hand pulled noodles, made in house by hand, not machine

chinese style, mainland
-ark: not al dente, too chewy, not enough pulling, very little noodle given,
-qq noodle: fremont, milpitas
-tong dumpling, union city
-king of noodle, s.f.

sandong style(korean chinese)
-new san wang. s.f.
-san dong house, s.f.
-san tung, s.f.
-palace chef, fremont
-chinjin eastern, cupertino
san wang and san tung are the oldest and most well known hand pull noodle makers
many others use small hand crank machines to make in house hand pull noodles.

left out hand cut noodles (mainland, taiwanese)  which are interesting eating also

Thanks, Victor.  Gotta try.

bruce. yep. almost all shandong immgrants came to the u.s via korea. (except for your mom).

Yu Yu Za Zang near 40th also makes Ja Jang Myun. also has a more diverse chinese/korean menu.

Sean:
nope.  Koryo Jajang is near a sushi place, a korean bbq place, a korean drinking place @4390 Telegraph.
Yu Yu Zazang @3919 telegraph is next to a florist i think. little parking nearby.

Ken K FTW.

Tbh it's hard for me to choose a favorite between egg based or rice noodles, because they're all delicious in their own unique applications. I'm a noodle (and pasta) fanatic.

To answer your question Curt, I too like chow fun noodles. Soba, udon, ramen, those translucent rice noodles in soups and broths, etc.... as long as they're put in a delicious dish, I'm there.

OODLES OF NOODLES!!!

My favorite noodle dish is zaru soba. I know, it's really simple, but there's just something about its simplicity, and that awesome dipping sauce, that's just amazingly good. I like getting the zaru soba from Kushi Tsuru in Japantown in San Francisco. I could eat a noodle dish daily and never get tired of them.

Not Kreay B. says:

This is true MK. When I dabbled in bulimia, spaghetti was a staple in my diet.
--------------
*add spaghetti to my
shopping list.

*adding notes
**nooo sauces....check

nice nice...

"shandong=/=korean chinese!!!!!"

Yes but many Asian Americans and food experts on Yelp who go to San Tung only for dried fried chicken wings aren't aware of that.

Time to make noodles!

^that sounds quite tasty

but what noodles do you usually use?

I love Shanghai noodles, and all types. Also cha cha mien and tan tan mien.

QQ noodles down in Fremont does a good job of making thick, toothy, authentic Chinese style noodles.

What about cup o'noodles?

^ Excellent for late night post drunken binge eating, camping trips, or breakfast before a day out on Tahoe.

Yes but i have to rinse out heck out of the msg and then add my own seasoning like soy and garlic salt

Oops "the heck out" i mean

More noodles!