The menu at Noodles Fresh is a kind of “greatest hits” of famous regional Chinese noodle dishes: dan-dan noodles from Sichuan, “crossing the bridge” noodles from Yunnan, and noodles with black-bean meat sauce like they serve in Beijing. Each dish has been adapted and refined in order to make them more palatable to the Western diner, chef Wenyan Petersen explained. In some cases, that means a little more meat is added to a sauce than a Chinese chef would normally use; in others, the level of chili heat is dialed back several notches. The one specialty you won’t find anywhere else in the East Bay are the spaghetti-shaped Jiangxi rice noodles, which are available as part of a stir-fried beef and noodle dish, or a noodle salad that’s topped with barbecue-style chicken. The best part of both dishes is the housemade Jiangxi-style chili sauce made with fermented black beans and various aromatics.
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