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The Best Chinese Noodles in Seattle

Hangry Panda noodles Seattle

Photo by: Courtesy of Hangry Panda

The Best Chinese Noodles in Seattle

Seattle's noodle scene has gone from strength to strength in recent years - here's a guide to the very best in the city. take a look.
16 April, 2021

A decade ago, it took stalking the suburbs just to turn up Xi’an-style biang biang noodles, and hand-pulled noodles required travel even further afield. But since then, Seattle’s Chinese noodle scene expanded exponentially, with restaurants offering regional classics, Americanised adaptations, and unique creations.

Spicy or savoury, in soup or sautéed, made from rice or from wheat, there’s now a wealth of noodle options in the city. This list collects the Chinese noodle dishes that stand out in Seattle, whether because they are the best of a certain style, or as an amazing dish unlike any other in the city.

Hangry Panda

hangry-panda-seattle

Image courtesy of Hangry Panda

This little tea shop on Aurora turns out a terrific but eclectic array of street food including Seattle-style teriyaki, Taiwanese minced pork rice, and fried chicken sandwiches. It also does its own interpretation of Shanghaiese scallion oil noodles that uses a heavy hand with the soy-based sauce and caramelised scallions, then adds an egg and chilli threads on top.

Go to dish: Sesame Scallion Noodle

Shanghai Garden

shanghai-garden-settle

Photo courtesy of Shanghai Garden

For almost three decades, this International District stalwart has earned a place in diners’ hearts with its remarkable green noodles. Thick ropes of jade-hued noodles draw a delightful texture from the process of cutting them individually from a lump of dough into waiting water. They tangle with eggs, squid, shrimp, and chicken in this wok-fried dish, as simple and satisfying as it is brightly coloured.

Go to dish: House Special Barley Green Hand Shaven Chow Mein

Chef King

chef-king-seattle

Photo by Naomi Tomky

This Sichuan dish, a rarity in Seattle but a star at this Greenwood restaurant, comes from a town just south of Chengdu, famous for its preserved mustard stem – a key ingredient in the noodles. The spaghetti-like noodles come with a light coating of a spicy oil sauce and beneath a trio of piles, including the pickle, peanuts, and peanuts.  

Go to dish: Yibin Noodles

Chiang's Gourmet

While hand-shaved noodles thrive on their inconsistencies, these thick noodles – and Chiang’s itself – take power from consistency. Sautéed with pork and greens, the dense, round strands come coated in a beguilingly savoury sauce, so thin as to be almost imperceptible – it becomes one with the noodles. Even the long, thinly sliced pieces of pork seem like they could be noodles, giving the whole dish a surprisingly singular texture, even as it boasts complex flavours from the masterful wok work in the kitchen.

Go to dish: Housemade Pan-Fried Noodles, Shanghai Style

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