Went to this plain, unassuming place in the University District yesterday. Was outstanding. Although there are other things on the menu, it’s all about the wide, hand-torn, biang biang noodles. There are about 10 biang biang dishes, with a choice between soup and non-soup versions. Wahine had the non-soup version of a ground lamb and cumin prep, and I had the souped Qin Mountain prep with chunk lamb and black fungus. All biang biang is $9.95.
Here’s the review that drew us here: http://www.seattletimes.com/life/food-drink/xian-noodles-some-of-the-very-best/
We’re going back soon for the “Tingly Beef”.