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 Menu Highlights
- Saozi Noodle Soup ($9.99) – spicy and sour noodle soup with pork, potatoes, tofu; Northwest China specialty
- Noodles with Soybean Paste ($10.99) – minced pork, soybean paste, peanuts, sliced cucumber; Beijing specialty
- Dandan Noodle ($10.99) – minced pork, spicy oil; Sichuan style
- Chongqing Street Noodles ($10.99) – spicy bone broth; Chongqing, Sichuan specialty
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.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed 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 Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
