Xi'an Noodles
Chinese restaurant · University District ·
Hand-pulled biang biang noodles, spicy cumin lamb, street food classics
Hand-pulled biang biang noodles, spicy cumin lamb, street food classics
"Xi’an Noodles is highlighted as a representative of Shaanxi Province cuisine in Seattle’s diverse Chinese food scene." - Eater Staff
"Centered on the Shaanxi specialty biang biang noodles — long, wide ribbons that are at once silky and chewy thanks to a hand‑stretched, thwacked, high‑gluten dough — this University District original grew popular after its 2016 debut and expanded into a mini chain with outposts at Westlake Center (opened September 2019) and Bellevue (2022). Wu traveled to Xi’an to learn the proper technique, and during COVID she used the closure as a chance to remodel the University District restaurant." - Jay Friedman
"For a Chinese meal that's just as quick as it is great, Xi’an Noodles should be on your shortlist. There’s a ton of variety here, be it noodles and soups or dumplings and sandwiches. We’re fans of it all, especially their cumin lamb noodles that can be so spicy that they'd probably kindle a bonfire. If you’re a total wimp when it comes to heat (and even if you’re not), you’ll want to spend some alone time with the stewed pork burger and an order of dumplings." - aimee rizzo, kayla sager riley
"Diners come from around the city to Xi’an for one thing: wide, chewy biang biang noodles, made by hand every morning, at their best when adorned simply with chili oil. The pork dumplings and cucumber salad also make for excellent starters." - Mark DeJoy
"Xi’an Noodles has been slinging some of the city’s best Chinese food since it opened on the Ave in 2016, with success bringing expansions to downtown’s Westlake Center and Bellevue. Bowls of wide, hand-pulled biang-biang noodles are made from scratch every day. They’re delightfully springy, and the simplicity of hot chile oil showcases their texture best, though meat toppings like spicy cumin lamb are also available." - Jay Friedman