What began as a street food concept is now a brick-and-mortar location in Culver City, CA.
Robert Lee, the Executive Chef and co-owner of Bang Bang Noodles, has worked in some of the most outstanding Michelin-starred restaurants in Los Angeles and New York City.
His brother, Nelson Lee, a producer in the entertainment industry, is also a co-owner who runs the business and marketing tasks for Bang Bang Noodles.
Because these brothers are LA natives, their deep roots in the area’s culture and community have allowed them to grow this culinary endeavor into the successful restaurant that exists today.
Bang Bang Noodles offers a modern take of the traditional Biang Biang noodles – a type of noodle popular in the cuisine of China’s Shaanxi Province in Northern China. These noodles are as thick and long as a belt.
Bang Bang Noodles has a simple and focused menu. Noodle dishes include Szechuan garlic noodles (with signature Szechuan chili); Tingling cumin noodles (with signature tingling cumin sauce, a dash of homemade chili oil, aged black vinegar, topped with fresh cabbage, green onion, and cilantro); Xi’an tomato noodles (with fresh stewed tomatoes, crisp bok choy, seasoned ground soy, chives, house chili oil and choice of protein); and Tingling cumin noodle soup (with house chili oil, fresh cabbage, green onions and cilantro). Other menu items include cold chili cucumbers and bang buns made with pork belly.
While I haven’t visited their new Culver City location, I did visit Bang Bang Noodles a while back at their street stand in Highland Park.
We got the Tingling cumin noodles and loved it! The noodles were bouncy and the cumin and chili flavors were bold.
Proteins are extra and one bowl with protein would be around $20.
All in all, a good experience at Bang Bang Noodles and I would love to revisit in the future.