Tucked away in a San Gabriel strip mall, XiAn Biang Biang Noodle serves up crave-worthy biang biang noodles and mouthwatering lamb dishes with a spicy kick.
"You can hear the sound of noodles being slapped and pounded from the parking lot of this San Gabriel noodle joint hidden near the back of a two-story shopping plaza. Their Xi’an lamb noodles marry the gaminess of lamb with fiery Sichuan peppers and tangy black vinegar. Although the flavor is balanced and delicious, the bite of the wide, flat noodles is unrivaled—bouncy, springy, and wonderfully chewy. We prefer to skip the soups here and go for dry and stir-fried noodles, which really let the “QQ” texture of the noodles shine." - kat thompson
"You can hear the sound of noodles being slapped and pounded from the parking lot of this San Gabriel noodle joint hidden near the back of a two-story shopping plaza. Their Xi’an lamb noodles marry the gaminess of lamb with fiery Sichuan peppers and tangy black vinegar. Although the flavor is balanced and delicious, the bite of the wide, flat noodles is unrivaled—bouncy, springy, and wonderfully chewy. We prefer to skip the soups here and go for dry and stir-fried noodles, which really let the “QQ” texture of the noodles shine. photo credit: Kim Fox" - Kat Thompson
"A new entrant to the Xian-influenced school of noodle making, this cozy restaurant in San Gabriel throws together well-executed biang biang noodles (wide, flat noodles), spicy lamb noodles in a red-tinted broth, rich beef chunks with long pulled noodles, and spicy cumin lamb burgers. Prices are low enough that bigger groups can order a bevy of noodle plates and share without a huge dent to the wallet." - Eater Staff, Matthew Kang
"You absolutely must order the signature biang biang noodles when dining at XiAn Biang Biang Noodle in San Gabriel, a spot tucked on the ground floor of an aging strip mall with surprisingly few restaurants. The ropey strands deliver a wonderfully toothsome bite that may very well be the platonic ideal of this regional Chinese specialty in Los Angeles. Also toothsome and fabulous are the fried been jelly found under the “local specialty” portion of the menu and the “big plate” preparation made with chicken or lamb. The stir-fried pork intestines, a last-minute addition to a noodle-focused lunch, turned out to be the dish I can’t stop thinking about. Wok-fried with enough dried chiles and Sichuan peppercorns to set my mouth afire, the intestines delivered a pleasantly chewy texture and satisfying burn I was hoping for. — Cathy Chaplin, senior editor" - Eater Staff
"With no signage that really points out to busy Valley Boulevard, this new Shaanxi-style restaurant in San Gabriel has a fairly wide, barely used dining room serving classics like hand-pulled biang biang noodles and big platters of thinner wheat noodles swimming in spicy broth." - Eater Staff
