The “gunk” is typically just cornstarch with seasonings, not batter (at least when I looked it up during the pandemic to replicate at home).
I though the soft shells were plump and delicious, but that salt was overdone. However the other salt-baked dish was definitely crisper, though later I wondered if the differing nature of the seafood type itself didn’t result in different outcomes.
That said, we have noted in the past at Wu’s and elsewhere that the spicing of the topping added on top has been lacking — it struck me later that it was virtually non-existent at Noodletown .
@ninkat I don’t know which pan-fried noodles you had, but my earlier trip to Noodletown the server suggested the mixed seafood noodles, which came in a white sauce and were definitely Meh (soggy seafood, gloppy sauce). This time I advocated for the mixed meat and seafood ones (that I was steered away from the first time) and I enjoyed them much more.
Totally agree on the soup. The wontons are much better at Wu’s.
