Killer Noodle is one of Tsujita’s noodle restaurants that feature dan dan noodles, particularly Szechuan numbing and spicy. It’s one of the 3 popular noodle places already opened in Sawtelle. Well.. Last week, San Gabriel has been blessed with one of their restaurants!

Upon initial sight of Killer Noodle in the Hilton Plaza, it appears very bright and well lit (very inviting). There is a lot of outdoor patio seating right outside, along the water fountain and along the side walk. I went on a Sunday evening at 8pm for take-out. When I called at 1920, they estimated a 40min ETA. When I got there, all of the tables were taken and a lot of the tables were waiting for their orders.

I ordered one of each (dry version) because I wanted to try all of them! Actually, while I was paying and picking up my take-out order, I kind of wished I dined out there. The atmosphere and surrounding environment was lively with other restaurants in the same plaza with outdoor dining also! It looked so fun and refreshing.

NOTE: Each noodle dish was very flavorful and distinct from each other. However, even though I ordered 3/3 for spicy/numbness level (Out of 6 as recommended), NONE of the dishes were spicy or hot AT ALL. Even my mom was able to chow down on all 3! And what was more disappointing was that you can see the Sichuan peppers IN the noodles too! I was so sad and disappointed. However, I will return a second time and order again with levels 5 or 6 for spicy and numbness.

ORIGINAL STYLE: tofu & ground pork topped with thai chili and black pepper. made with chicken and pork broth, tofu, ground pork gravy, green onion, vege mix (cabbage & bean sprouts), garlic, pickle, thai chili, black pepper.>> Reminded me of mapo tofu style. This dish was the most flavorful (even slightly too salty for my taste) out of all 3.

TOKYO STYLE: sesame based dan dan, rich and creamy. made with chicken and pork broth, chili oil, sansho pepper, sesame sauce, peanut butter, white sesame, nikumiso, green onion, pickle, cashew nuts.>> This is the most reminescent of Taiwanese sesame dan dan noodles. It was creamy and rich.

DOWNTOWN STYLE: vinegar and chili oil base tangy aftertaste. made with chicken and pork brother, chili oil, sansho pepper, sesame sauce, vinegar, nikumiso, green onion, pickle, cucumber, cashew nuts. >> This reminded me of a hot and sour soup take because it was slightly sour from the vinegar and supposedly hot from the chili oil.

CHASU PORK: The chasu pork was definitely delicious. It was unlike all the other chasu pork I’ve had in the fact that it was slightly smoking and charred, almost like grilled chasu pork. The pork was cooked beautifully and deliciously fatty. They were served in generous slices. Each order came with 3 pieces of pork.

I appreciated that they labeled each of the sauce containers so that I knew which one was what flavor. The base noodles and meat were the same, which the sauce and toppings and flavors being different!
Reminded me of fresh ramen…

Now until next time..