Eating in Seattle – King Noodle

When I have a hangover, there is one kind of food I want to eat and one kind only: spicy noodle soup. Preferably with lots of meat in it, and extra chili peppers.

Those of you who have been following my Seattle exploits (now sadly behind me, like a distant dream) will not be surprised at all that by Saturday (after I concluded my second cocktail crawl), I was so toxic that noodle soup was not merely an option, it was a necessity. I was eager to try King Noodle, which had gotten rave reviews from my reliable food-loving friend Suzie. Three of my friends, equally hungover, piled into the car and we were off.

As a concept, King Noodle is brilliant. You pick your soup base. You pick a type of noodle. You pick two meats and two vegetables. You pay $6.99.

One does (or at least I do) feel a bit like Milo in the Phantom Tollbooth however, who, upon giving his speech in Dictionopolis, discovers he literally must eat his words. You are the master of your destiny, and if your soup choice sucks, the implicit conclusion is that it’s your fault. I feel this pressure particularly acutely because in Chinese restaurants, I always want to order the things that are total mysteries. “QQ noodles,” for example, were an obvious choice. “Beef tribes” beckoned, until I realized that this was probably tripe. I was deeply curious about the enigmatic “luncheon” as well as the “fungus trip,” which sounded like something I might have encountered in college. But I ended up playing it fairly safe. Remember, I was hungover. “Szechuan spicy” soup base (natch), beef brisket, wontons, bean sprouts, and cabbage. This is what I got:

I chose well. The brisket was excellent. It had been braised in stock until it was meltingly tender, the wontons were fresh, and the noodles also were fresh. Ultimately, though, at a place like King Noodle, it’s all about the soup base. That’s the one variable that lies totally in the restaurant’s hands. I thought this soup was good, but not the best Szechuan spicy soup broth I’ve ever had. It was a bit one-note – it didn’t deliver that rich smack of umami you get from a broth that’s been steeped in roasted bones and marrow and tendon and spices for 12+ hours until it’s dense and almost opaque. But it was tasty, and after I paid a visit to the condiment station (no photos taken – but there was a good variety of chili pastes, fresh chilis, pickled chilis, sauces, and mustard), I was able to pump the soup up almost to where I wanted it.

Friend S didn’t fare as well. She doesn’t eat meat (or rather, she doesn’t eat things with feet), so she picked the “original fish soup” base. I have ecstatic memories of Malaysian fish head noodle soup, which is fishy, creamy, fatty, tangy, and dense with flavour. But S’s soup was bland. It was not even salvaged by the (very good) fish balls and “fungus trip” (she went for it! Maybe you have guessed that this mystery ingredient was really “fungus strip”).

One soup at the table plainly stood head and shoulders above the rest. Friend K – indecisive until the last – won the brass ring with her Thai Tom Yum Kha Goong (I was suspicious! It’s a Chinese restaurant!), which she gussied up at the last minute with free range chicken and pumpkin. This soup was unimprovable. It was addictively tangy and spicy, but it also tasted like someone who really knew what they were doing had created it. I defy a Thai chef to lay down his best beside this soup. I mean seriously, Tom YUM.

There is an honorable mention. Friend Z basically got the same soup I did, but instead of wonton he added meatball and pork skin ($1.50 for the additional selection). The meatball was flavorful and had that lovely rice-starchy bite to it that I love in Chinese cooking, and the pork skin, as far as I could tell, had been dried, fried, and then soaked in broth. Basically, a tasty meat explosion.

So do I recommend King Noodle? Hell yes! Sure, not everything is exceptional, but it’s solid. And for the price, unbeatable. And it powered me through another full day of copious eating and drinking. I love Seattle.

 The Upshot

King Noodle

615 S. King Street, Seattle, WA 98104

(206) 748.9168

Website: none

Price per person: $10 including tip

The verdict: I’d eat here again

King Noodle on Urbanspoon

8 thoughts on “Eating in Seattle – King Noodle

  1. This sounds absolutely terrific, especially as I sit in a cold and dreary Washington, DC, a bowl of hot and steamy soup is very appealing. A friend of ours has just moved out to Seattle and I will definitely pass along this post — and the others on Seattle food!

    • I had better get cracking on my reviews, then, as currently they’re more than a tad booze heavy! I almost always want hot noodle soup. Breakfast, lunch, and dinner. In fact, it’s one way that Seattle’s got London beat, hands down: there are only a couple of places where you can reliably get great noodle soup in London, which, in a city of this size and diversity, is unpardonable. Tell your friend to send me a message or something, and I can pass on some other faves. Thanks for the comment!

  2. I meant to ask – did you ever swing by Toulouse Petit for their happy-hour small plates? When I was in Seattle in March, some friends took me and it was a scrumptious revelation – Cajun tapas, basically. Duck rillettes with remoulade, if I remember aright.

    I don’t think we have anything quite like King Noodle in Chicago among our profusion of Chinese restaurants – I think Seattle’s really lucked out in that regard (Although I do know a stellar pho place at Argyle and Broadway in Chi-town). I spent five saliva-drenched minutes inspecting the menu, and I think I probably would have gotten Chicken or Spicy Szechwan, with wontons and sliced pork (I’d have crossed my fingers and prayed that it was the red-cooked Cantonese kind), with leeks and mushrooms.

    Thanks for the review, Susan!

    • Recipe roulette! Fun, isn’t it? I could do with some King Noodle RIGHT NOW, in fact.

      I have never been to Toulouse Petit. *Googles it.* Ah, it opened since I moved. My happy hour reviews are rather Capitol Hill heavy because I wanted to eliminate any possibility of drinking and driving. The car stayed parked at home and I walked everywhere. I’ll check it out next time for sure though; it sounds like it’s right up my alley.Thanks for the rec!

  3. Interesting about the Thai broth base being the best of the lot. maybe the chef is Thai? Never the less, as you rightly point out, getting that sort of soup, at $6.99 is a bargain. It’s interesting how difficult a lot of Asian joints in western countries seem to find getting the requisite deeply flavoured broth that roadside stalls in Asia find so easy. I have a sneaking suspicion that they dumb it down a little to pander to western palates. But that might just be me being cynical.

    It all looks great though, and you are right about noodle soup being a good hangover food. It combines the wholesome cureall qualities of chicken soup with the blow yer mouth off head clearing power of good chilli. Definitely a recipe for feeling much improved.

    • I wonder about this broth question. Are Westerners unable to handle serious beefiness? Or is it a question of cost? I can’t imagine it’s the latter. Maybe it’s because the competition isn’t doing it? I’ve had a good beef broth at Asadal, in Holborn, (I forget what the soup was called) but otherwise London has been a bust! Let me know if you come across anything/know of anywhere I should try. (And yes, I’ve been to Ba Shan.)

  4. Never been to Seattle but the soup noodles alone sound like the trip would be worth it. By the way, does King Noodle do Shanghai-style dimsum? Crazy about soup-filled dumplings. A marvel of food engineering combined with a blast of flavours and textures in the mouth – keep firmly closed. Next review perhaps?

    • King Noodle does not but there is a branch of the legendary Din Tai Fung in Bellevue (east of Seattle) which I plan to review as soon as I’ve gotten my camera back.

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