The idea of a grown man riding a bamboo stick doesn’t normally inspire confidence. However, at Bamboodles, a three-month-old Cantonese import, the process is revered. A glass window showcases a noodle master methodically massaging the dough with bamboo until it’s suitably springy. As a result of the unconventional method, Bamboodles now features some of the best Chinese noodles in the San Gabriel Valley.

According to our waiter Chuck, in northern China, you can hand-pull noodles and they won’t break, since they don’t contain egg. In the south, you can’t pull the noodle. Thus the bamboo beat-down, which makes it springier. According to Chuck, the bamboo sticks in China are longer, which allows for more efficient movement from the noodle maker. In San Gabriel, there isn’t enough space in Bamboodles’ small kitchen.

According to Chuck, Bamboodles’ American-made noodles differ in two other significant ways from their Chinese counterparts. In China, Bamboodles uses MSG, but not in the States, so the flavor’s different. In the U.S. they use different flour, Korean flour, so the noodles are smoother textured.

Each placemat explains Bamboodles’ history. Guangdong chef Hu Min masterminded bamboo stick noodles, opening the first restaurant of its kind in 1940. In 1979, protégée Master Hu Guang opened Bamboodles in Guangdong Xinhui. The Lew brothers expanded the Bamboodles concept beyond China’s Canton region.

To start, we received a complimentary dish of roasted peanuts.

Strands of Seaweed With Potato ($1.95) were firm and refreshing.

In addition to traditional flour-based noodles, Bamboodles produces more exotic varieties like spinach and carrot. For their carrot noodles, Bamboodles noodle makers add two pounds of carrots to every five pounds of noodles. The blend was effective in the Garlic Shrimp Lo Mein ($8.50), a pile of carrot-flecked noodles tossed with minced garlic and shell-on shrimp.

Bamboodles produces 50 orders of spinach per noodles per day. We experienced the noodles as part of the Cold Noodles w/Green Tea Pork ($8.95). The cool noodles came with cool chunks of carnitas-like pork that had been cooked in green tea for four hours. On their own, the noodles were fairly bland, but it helped to dip them in a blend of soy, vinegar and soba sauce strewne with sesame seeds.

According to Chuck, Bamboodles only produces 100 orders of House Special Dumplings ($5.95) per day. The boiled dumplings were supple, but could have used textural contrast.

With the Pan Fried Dumplings ($6.50), the skins were thin, and the pork fillings were juicy, but they could have used crisper exteriors.

For dumplings, Din Tai Fung and Luscious Dumplings, Inc. are still superior. However, it’s hard to think of better noodles in the San Gabriel Valley. Bamboodles is definitely worth repeating, especially given the value and added drama.

Related Posts

1. Shufeng Garden – San Gabriel, CA – January 1, 2010
2. Luscious Dumplings Inc. - San Gabriel, CA - September 21, 2007
3. Indian – San Gabriel, CA - August 20, 2009
4. Noodle House – Monterey Park, CA – Wednesday, July 16, 2008
5. JTYH – Rosemead, CA - October 2, 2009

1. TonyC, January 20, 2009:

   goodness, yet another house of Carbs on Valley. Can’t take it anymore.

   looks/looked like a schtick and.. I’ll just watch the food from behind my computer screen.

2. mattatouille, January 20, 2009:

   i’m craving this stuff right now.

3. mattatouille, February 18, 2009:

   better than kam hong?

4. Joshua Lurie, February 18, 2009:

   Kam Hong seems to have a commitment to fresh ingredients and fresh noodles, but Bamboodles offers a more interesting experience and the flavors were more pronounced.

This entry is filed under California, Chinese, Los Angeles, San Gabriel Valley, Southern California.