It’s called a “Chinese Noodle” house, but in fact, the restaurant was established in Vietnam in the 1950s, and has been run by the same family since their move to the USA in 2009, according to their website, so it’s no surprise that their first location was in Little Saigon in the Seattle I.D. However, they do specialize in Chinese noodle soups and chow mein, along with Vietnamese rice-noodle dishes.

Like many of the Great Wall’s establishments, the decor of the Chinese Noodle House is utilitarian. The tables are clean but simple: there are no table clothes or place mats or plastic flowers, which suits me just fine. Instead, you’ll find a stainless steel bin for utensils and several jars and bottles of sauces and condiments.

Service can be a bit hit and miss. This place gets very busy around dinner time, and even if you can get a seat, food service can take a while. Go on a weekday afternoon, though, and service is fast and friendly.

The Food

Let me start with the only appetizer that I’ve had a chance to try: the fried butter garlic chicken wings are amazing! Very crispy, packed with flavor, and of course, nice and tender. I’ve had my fair share of garlic wings, and these are among the best I’ve ever eaten, anywhere.

The main draw for me, though, is of course the noodles. They’re good, and they’re cheap: generally $7.50-$8.50 for a nice sized bowl. I’ve eaten noodles at HKMG three times now, and each time I’ve ordered the soup-style noodles rather than the dry.

The soup broth itself is pretty salty, but with a sweetness that suggests that vegetables are a significant component of the stock in addition to (what I assume is) the chicken. My waiter’s English skills were pretty limited (or perhaps he had a cunning sense of humor), so I can’t be sure. In any case, the surface of the broth glistens with beads of fat, which any ramen enthusiast will tell you is critical in getting the flavor of the soup to stick to the noodles as you pull it from the bowl. If you like a little extra zing, sliced peppers or chili oil (or sriracha) can be added to taste at the table.

Unlike your neighborhood Chinese restaurant, though, your noodles can be served with some unusual, authentic Asian toppings. In addition to the more common (but really wonderful) roast duck, braised duck, pork and chicken, you’ll find pork intestine, pork liver, chicken & giblets, fish balls, and sui kau (Chinese dumplings), for example.

The roast chicken and duck are served Chinese style, which means that they’re on the bone and the bones may be cut and splintered. For that reason, the chicken isn’t worth the hassle for me, but the duck most definitely is! It’s rich and tender, with the crispy skin covering a layer of fat… it’s really like duck bacon!

Unlike the hand-pulled noodles found at the King Noodle House in Everett, HKMG soups are served with very firm noodles that will take a little time to fully cook after they’re served. This gives you some time to work the duck off of its bones and enjoy your first cup of tea; by the time you get down to the noodles, they’ll be ready for you. The noodles themselves are not particularly remarkable, though they’re good quality noodles: more firm and dense than ramen but similar in appearance.

In addition to egg noodles, HKMG serves Vietnamese style rice noodles and chow mein, as well as stir fries and fried rice dishes, though I may never make it to the rest of the menu.

Location

Though the address is in Kent, the Great Wall is about three blocks away from the (Seattle!) IKEA in Renton. If you want to GPS it, the address is:

18230 E Valley Highway, Ste 152
Kent, WA 98032

The original Hue Ky Mi Gia Chinese Noodle House has been on Jackson Street in Seattle’s “Little Saigon” since 2009. It’s at:

1207 S Jackson Street, Ste 101
(between S 12th Ave & S Boren Ave)
Seattle, WA 98144

The Ramen

Arashi is basically a tonkotsu ramen joint. Tonkotsu is a slow cooked pork-bone broth, and it serves as the base for all of the ramen that I’ve tried at Arashi, though I haven’t tried everything yet. On my first visit, I decided to start with the basics and went for the shio tonkotsu ramen, which has a salt-flavored (shio) tonkotsu base.  As mentioned before, the tonkotsu simmers for 11 – 16 hours (I’ve seen a range of numbers on their chalkboard), and the result is very nice: rich and savory, a bit fatty, not too salty, and it’s cloudy but not thick. There’s a very slight fishy/gamey smell that I’m not crazy about, presumably from kombu or fish in the dashi, but it doesn’t really detract from the overall bowl. The shoyu (soy sauce) tonkotsu ramen is very similar.

The black garlic ramen (image at top of page) also has a shio tonkotsu base, but it has a much sharper flavor. From the name, I expected garlic to be the predominant flavor, and while it is certainly present, the overwhelming flavor is of onion instead (it contains shaved green onion and fried onion), which is great if you like onions.  I expected this to be wonderful, but it ended up being my least favorite of the bunch, though it was still good. I’ll have to try this again and see if I just got a weird bowl.

Arashi’s miso ramen was a pleasant surprise. It wasn’t served as hot as the others (I could start sipping the broth immediately without incurring any serious burns), but the flavor was perfect: salty, opaque and creamy-smooth, just fatty enough to stick to the noodles, and not at all fishy. This is supposed to be served with thicker noodles (according to the menu), but my noodles didn’t seem very different from the thin noodles served with the shio and shoyu bowls… although they did seem more yellow (the others are pretty pale). “Wide” seems to be a term of art. I’d say they’re a little thicker, maybe, but they’re not wide noodles like fettuccine.

Each bowl was served with a seasoned half-egg and chashu (sliced pork).

The chashu was the weakest part of the bowl in each case. There’s no denying that it is tender, but it is also thin, and the end result is that it ends up feeling soggy. The pieces are nice and large for pork belly, but it’s soggy enough that when you try to pick it up with your chop sticks and carry it to your mouth, it just falls apart like wet toilet paper, and if there’s any flavor to it, it is completely overwhelmed by the broth that saturates it. This is all a bit of a disappointment after eating the excellent (Chinese) roast pork slices at King Noodle for so long. On the other hand, the eggs are indubitably the best that I’ve ever tasted. I don’t even like soft-boiled eggs, but I look forward to eating the egg in my ramen bowls at Arashi.

I don’t have much to say about the noodles themselves. They’re good quality fresh ramen noodles, a huge step up from dried ramen, but not unlike the Sun Noodles that you’d find at many shops. If you prefer your noodles to be prepared firm or extra-firm, you can order them “katamen,” or “barikata” and as you attack your broth when the bowl arrives at the table, the noodles will continue to cook. My “thin” noodles were the straight type and nearly white, while the “wide” noodles in the miso broth were a bit more crinkly and yellow.

Summary

Arashi Ramen is a very good ramen shop. I wish their pork wasn’t so soggy, but I still stop in there for lunch every time that I get a chance. The service is friendly enough and fast, so its easy to get in and out quickly.

Ramen is supposed to be cheap and fast, and at about $9/bowl, Arashi is just about right- not a great deal, but certainly not over-priced.

Location

• 11:30 am –   3:00 pm
• 5:00 pm – 10:00 pm
• Tuesday – Sunday, closed on Monday

Questions? Comments?

Please share your experiences in the comment section below!

From the outside, the restaurant is not particularly distinctive; it occupies the northernmost space in a strip-mall shared with an Asian grocery store,  and a furniture rental shop, a paint store and Lanna Thai Restaurant. Inside, the decor is just a step above the a typical strip mall Pho joint: it’s clean but utilitarian, with lacquered topped tables, a wood-grain vinyl floor, wood and steel chairs,  and a few Asian prints and statuettes scattered around the periphery.

Once you’re seated, though, the fun begins. About half of the tables have at least a partial view of the noodle-master through the kitchen window. With the banging of the noodle dough against the counter during the stretching process, he can be hard to ignore. Each guest is handed a menu and a noodle-soup card. If you’re in the mood for noodles, you can simply mark the check-boxes on the card, choosing between different types of noodles,  broths, a dozen or so proteins, and several vegetables. If you don’t want noodles, you can order from their menu of more common Chinese fare.

The current selection card contains the following items, but it has changed a few times since over the past several months, so we expect that it will continue to do so:

All three broths can be quite good. In general, the chicken broth and the beef broth are flavorful but light, salty enough to be tasty but light enough not to overpower the flavor of the noodles and other ingredients. The 3rd soup option is a spicy Sichuan broth, and we’ve experienced some inconsistency here (this is a Smack favorite). Sometimes the Sichuan broth is a rich, brown, spicy broth… but other visits we’re served something like the chicken broth with a dash of chili oil floating on top, which is a little disappointing.

I would be remiss if didn’t mention the single dessert option that I’ve tried: Chinese doughnuts. These come piled on a plate, fresh from the deep fryer and coated with a layer of sugar. Unlike American doughnuts, these have no hole and the dough is more bready than sweet, balancing nicely with the sugar coating. I suppose they’re reminiscent of the funnel-cakes or elephant ears that you’d find at a carnival booth, but not quite as sweet, and of course, much smaller.

Before each visit, I tell myself that I’m going to branch out and order something from the full menu, but each time I visit, I order noodles.

It’s hard not to, they’re so good. The hand-pulled noodles have the wonderful firmness and flavor of fresh noodles. The hand-shaved noodles, also fresh, are almost as good but slippery and hard to eat with the plastic chop-sticks that are provided: opt for the pulled instead. I like the standard and spinach noodles equally, but usually prefer the spinach with the beef broth, and plain noodles with the chicken (though there isn’t really much difference in flavor between the noodles… it may just be aesthetic).

The duck option in the noodles seems like a great idea, but it’s served Chinese style (ie, cut up with the bones still in it), and I find that it’s too much work to be worth it, though I normally love duck.

Questions? Comments?

We’re always curious to hear about your experiences, too! If you have something to share, or would like some further information, just let us know in the comment section below! And don’t forget to ADD YOUR RATING of the restaurant in the box below, too!

The King Noodle House is at 7815 Evergreen Way, Everett, WA 98203. They also have a pretty decent website, at http://www.kingnoodlehouse.com