East Tucson Chinese restaurant China Bamboo announced the launch of a Chinese noodle dish menu.
While the restaurant launched a Sichuan menu back in February, the Sichuan chef moved to Los Angeles and the Sichuan menu is now gone. However, the restaurant recruited a noodle chef with experience from Fatman Kitchen.
We swung by to taste a few of the new noodle dishes. Here’s the scoop.
Oil Spill Noodle ($10.99) – these hand-pulled wide noodles are topped with garlicky chili oil, bok choy, broccoli, carrots, bean sprouts, scallions. We enjoy broccoli and carrots, but not with these other flavors; ask for this dish without broccoli and carrots. Regardless, this is still our favorite dish on the menu.
Beef Noodle Soup ($10.99) – house-made long, thin noodles swim in a numbing spicy bone broth with bok choy, cilantro, and scallions.
Lamb Noodle Soup ($11.99) – house-made thin noodles and bone broth are topped with chili oil, lamb slices, pickled Chinese greens, wood ear fungus, cilantro, and scallions. Not as flavorful as the beef soup, but more nuanced and earthy.
Here are some of the dishes we didn’t try but will look into during a future visit:
China Bamboo also let us know that Tucson Foodie readers can get 30% off their food before December 23, 2019 if they mention this article.
China Bamboo is located at 6910 E. Tanque Verde Rd. For more information, call (520) 203-8126 or visit chinabambootucson.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...
