We appreciate the effort. 
Hope you’re feeling better!
all the L and XL sold out pretty quick. i need to order more.
Thanks for the wishes paranoidgarliclover, but I managed to pick up the flu bug in my weakened state, so I’m still not feeling better yet. On a BRAT diet right now. Yay, crackers, yay toast 
While I’m still not 100%, I finally feel up to attempting to tackle this while its still this year. Folks, any time you see “(b)est” “finest”, etc. in one of my articles, you can be certain it wasn’t put there by me. I rarely do superlatives. About the farthest I will go is “one of the best” or “one of the better.” Now, on to the “choices”:
I’ve stated before, that aside from their cold skin noodles - which I do like - I prefer the noodles at Xi’an Kitchen over Shaanxi Gourmet.
The JTYH branch, O’Heavy Noodles: noodles are great, but it’s weak sauce (literally), at least with what I had there and I recall TonyC tweeting similar. Someone else I know summed it up: “Great noodles, but kind of bland.” Haven’t managed to get to JTYH since the “downhill” reports.
I like China Tasty’s beef noodle soup and the noodles are very good. Some Yelpers panned China Tasty’s beef noodle soup, complaining that they couldn’t taste any soy sauce or five spice. It’s not supposed to be niu rou mian! (facepalm)
I concur with paranoidgarliclover about Lao Xi when it comes to thickness. Yes, their knife-shaved noodles are much slimmer. As barryc has mentioned, Lao Xi is more about other dishes (and I’ll add other noodles).
Being a freelancer, I can’t eat my way through entire menus a la Mr. Gold or other full timers, but of these, Liang’s noodles were the most impressive of the lot. As always, YMMV.
Another reason I don’t like to do lists. Another potential candidate opened the weekend before it ran.
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Bumping this thread because I went to Xi An Tasty (CAUTION: YELP LINK) the other night (mentioned at the very bottom of the list) and thought it was pretty outstanding.
I preferred just about everything I had there to the versions at Shaanxi Gourmet (which I also enjoyed, for the record), especially the “Chinese Hamburger.” Noodles were great, that chinese hamburger was quite good, and the pita bread in lamb soup was really awesome. I’m certainly no expert, but I really enjoyed it, so thanks @JThur01!
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had lunch at xi’an tasty in MP this week, the hand made noodles were as you would expect at a shaanxi place. very good and worth adding to the list.
we ordered the noodle with egg and tomato mainly to compare to the versions at kam hong
and liangs
it’s hard to mess up tomato & egg, but the tomato with egg was the least well received dish at our table. the serving was smaller than the versions of liang’s & kam hong, and despite that, they managed to get the noodles tangled while stir-frying, a small detail perhaps. but it further complicated the transfer of noodles that were about 18" in length while trying to eat family style.
the standout dish was the braised meat with sauce on noodles. the (hand made) noodles were cut like wonton wrappers, but about 3 times the thickness. the sauce with just a hint of spice complemented the braised meat. (there are two versions of the translation on the menu. order the $7.59 version and not the $6.99 version)
if you order spicy and they ask you if you want mala - you will get tongue numbing mala with noodles with beef brisket (spicy). to their credit, the two waitresses (who speak only mandarin) stood there and watched me go through numerous napkins to wipe off the perspiration that dripped from my forehead without changing facial expression and replenished our water without prompting a number of times.
.
you have been warned.
total price before tax and tip was under $23. we rounded up to $30 because of the water refills.
it’s not just noodles there. the plan is to go back and try more of the menu.
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Biang biang mian with braised meat in the 4th pic?
we saw that one didn’t order it. the plan is try it on the next visit.
we ordered: “Braised Meat in Preserved Sauce Hand Made Noodle $7.59”
the biang biang noodles are just below it on the menu
I suppose this is a good spot for this since it’s another Clarissa Wei piece.
Via KCET, by Clarissa Wei, on where to find Chinese cold noodles in Los Angeles.
snicker.
what she calls Dongbei Da Lapi reminds me of japanese hiyashi chuka (from the now defunct ramenya on the west side)
i like the version at chef geng’s myself
the version at happy table looked good but they seriously overcooked the noodles. BAD!
the version at thousands nasty, er thousands tasty - it was just wrong. it reminded me of the creatures that managed to infect spock on an episode of star trek.
the chef geng take on naengmyeon not bad
but the shen yang version is on a par with
yu chun in K-town
but yu chun also offers the hot broth as a contrast
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I personally think Shanxi Noodle House in Industry is the best of the newcomers.
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i don’t think i’ve sampled shanxi cuisine yet. while they do a lot of noodles, i’ve heard shaanxi noodles are usually thicker/longer.
I am eating here right now coincidentally and the food is quite good. Really liked the Q on the noodles.
You have to come here just to see the robotic noodle making mannequin in action. One noodle dish we had was pretty short but very tasty and quite unique.
that’s some serious garlic there.
Hard to read - with the light-spotover the word - but it looks like STEAMED Cumin Beef Hand Pull Noodle? That sounds amazing.
More like STIR FRIED on closer inspection. Still I want it.
liangs’ does what i think is a stir-fried-then-steamed noodle dish that produces an interesting texture.
the last time i was there every other table had one.
Wait, barry. You’ve eaten at Lao Xi Noodle House, that’s Shanxi cuisine and JTYH’s noodles (dao xiao mian) are Shanxi-style. Shanxi Noodle House has even deeper Shanxi items, well, when they have them.