Extra Noodles ($1)
A side order of extra hand-pulled noodles is perfect for sopping up the juices from your big tray of chicken.
One of two dishes they carry to cater to the local high school kids, this one has chicken thigh cooked with onions and peppers in a sweet, black pepper-heavy sauce that the owner claims her husband learned at a Japanese restaurant (though this has about as much in common with Japanese food as the teriyaki station in the food court).
Pancake with Pork ($2)
Crisply griddled wheat flour pancakes with a minced pork filling flavored with hoisin and chopped cilantro. They could have used a little more filling and a lot more cilantro, but it's tough to complain for two bucks.
Some soups come with both hand-pulled noodles and mung bean cellophane noodles.
Lamb Tripe Lo Mein (Small, $4.50; Large, $5.50)
Very much like the regular lamb lo mein, but with crunchy pieces of tripe along with shredded sea kelp. Again, the broth seems to be simultaneously too watery, yet too strongly lamb-flavored.
Soup Dumpling ($7 for 8)
Replace "soup" with "sad," and you've got a much closer description of these poorly constructed, overcooked, soup-free blobs. Easily the weakest spot on the menu.
Lamb Tripe with Thin Rice Noodle Soup ($4.50)
The same watery broth as the regular lamb tripe soup, this time with dried thin rice noodles. It's a fine bowl of soup, but why would you order this when the hand-pulled wide noodles are so awesome?
Ox Tail Lo Mein ($5, small; $6, large)
We preferred the beef-based soup options to the lamb, with tender, slightly gelatinous chunks of rich oxtail cooked fall-off-the-bone tender.
Pork Chop Lo Mein (small, $4.50; large $5.50)
Finally—a broth with real flavor! Intensely porky (though not fatty at all), this was our favorite broth, and the only one that really did the noodles justice. If you're going for soup, this is the one to get.