This post was updated Oct. 30 at 8:33 p.m.
Noodle St. might not be especially original, but its quality makes it a terrific eatery anyway.
The Westwood location of the restaurant opened earlier this year on Weyburn Avenue, joining a growing chain that already includes establishments in other parts of the greater Los Angeles area such as Fullerton, Irvine and Pasadena. The Noodle St. menu features a mix of Asian dishes with an emphasis on a variety of plates that feature hand-pulled noodles. With affordable prices for a college budget and consistently delicious offerings, Noodle St. is a stellar addition to the Westwood food scene that hungry students and passionate foodies are sure to enjoy.
Upon arriving at the restaurant, customers are welcomed to a cozy room that still feels open because of the spacious pathways between tables, each of which features a tabletop reminiscent of marble. The accent lights on the sides of the square-shaped space and the splash of red on the back wall automatically direct patrons’ eyes toward the kitchen, which has a large glass panel inviting diners to watch the chefs as they expertly stretch and cut the noodles – a rewarding feature that elevates the immersion of the dining experience.
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Most charming of all the restaurant’s details is the ceiling, which features sleek wood panels and circular light fixtures that resemble Chinese brush paintings. Together, these stylistic touches make the space feel modern and hip but still homey. The sounds of the bustling space – clattering dishes in the kitchen, spirited chatter between customers and a soundtrack of 2010s radio hits such as Paramore’s “Still into You” – bring liveliness and vivacity to the atmosphere.
On this visit, two appetizers were sampled – the cucumber salad and the potato string shrimp. The former was a simple but refreshing salad available for $7.80, enhanced with ample garlic and cilantro that made the cucumber flavor more pungent. The latter was one of the pricier appetizers at $9.80 but offered a playful presentation of five pieces of shrimp wrapped in thin slivers of fried potato on a rectangular plate. The shrimp was slightly cold when served but was complimented nicely by a sweet and sour sauce.
The true highlights of the meal arrived with the high quality of the three entrées. The signature beef rice noodle soup was first, with the rice noodles delivering a great chewy bite. The most enthralling aspect of this dish was the rich, smooth broth, which had an earthy and herbal taste thanks to strong notes of cilantro. The portion size for this $14.80 dish was also more than satisfying, to the point that two or three people could share its scrumptious contents and still feel satiated. The only downside of this delightful bowl was the slices of beef, which were a bit tough and dried out like the roast beef one might use for a sandwich.
Next was the beef roll pancake, a four-piece basket for $12.80 that might have been the standout dish of the entire meal. The hoisin sauce was a pleasant surprise with its sweet and tangy notes, and the pancake itself had a wonderful crispy texture. Even in the bites where one’s mouth is full of just green onions and cilantro – since the beef was not uniformly distributed in the roll – the delectable flavor of the wrapping made this dish enchanting to eat.
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The last entrée tried on this visit was the stir fry noodles, which were priced at $15.80 and can feature the addition of chicken, beef, shrimp or tofu. The stir fry with chicken and the knife cut noodles – a bit wider at 3/4 inch – was thoroughly yummy but slightly unoriginal. The carrots and kale were particularly flavorful, and the composition of this dish resembles a classic chicken chow mein – making it an appealing option to the masses, even if it was not very unique.
Although the restaurant was not too crowded upon arrival at 11:30 a.m. on a Friday morning, the speed with which the food was prepared was still impressive as freshly made dishes hit the table within five to 10 minutes of being ordered. The restaurant quickly became busy as lunch hour commenced, but the service remained consistently excellent and attentive, with water refilled in metal cups that kept beverages cool. Even the burnt orange chairs were comfortable to sit in if one decides to extend their meal. Best of all was the large portion sizes that made a to-go container practically mandatory, once again delivering upon the high value of the menu.
For a quick bite or an outing intended to bring back a haul of leftovers, Noodle St. is bound to please.
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