Asian Noodle is a recent addition to campus that features some delicious items but also some disappointing dishes.
Let’s start on a positive note. Among the appetizers, the shrimp shu mai (eight pieces for $5.95) was some of the best shu mai I’ve had. They’re steamed and then lightly sauteed to add a slight crust. I also enjoyed the takayaki (five pieces for $5.95)–tender on the outside with a sizeable piece of octopus on the inside, all smothered in delicious sauces.
As you can expect, noodles–in the form of pho, ramen, hand-pulled and pan-fried–comprise the majority of the menu. I loved the dan dan noodle with minced pork ($8.95). The dish is loaded with flavor, is hearty and is deeply satisfying. I appreciated the bounty of minced pork to go with a heaping portion of fried noodles.
On the other hand, the other noodle dishes were not as good, for various reasons. The Japanese ramen ($8.95) was the biggest culprit. While the sliced pork and the egg were tasty, the tonkotsu broth was devoid of flavor, and the broth is the whole point of ramen. You also can choose shuyu, spicy and spicy tonkotsu broths.
For the pan-fried noodles (starts at $8.95), you have your choice of meat (beef, pork, chicken or shrimp) and noodle (ho fun, mai fun, Singapore mai fun, lo mein, pad thai, udon). Little did I know that the pad thai would be served in a sauce that more closely resembled a disgusting sweet & sour sauce than a traditional pad thai sauce, and it was hard to get through the serving. At least the beef was good.
The hand-pulled noodle (starts at $8.95) was okay, but I wouldn’t order it again. Again, you get your choice of meat. The noodles couldn’t absorb any of the beef-based broth, which had slightly more flavor than the tonkotsu, meaning most of the time you were eating unflavored, plain noodles. Thank goodness for the tender and delicious brisket, or this whole entree would have been a bust.
Asian Noodle is open every day for lunch and dinner.
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See more photos in our Asian Noodle Flickr album.
