Sha Lin Noodle House on West Broadway

by Victoria on December 4, 2009

When my company’s office used to be located near Cambie and Broadway a few years ago, we would wander down the street about once a week to Sha Lin Noodle House.  This place has been an old favourite of mine for quite awhile now, with it’s fresh, in-house hand-made noodles.

After reminiscing about it last week, a few of us decided to head over the bridge from downtown yesterday during lunch to have some of the dishes we used to often eat, and also to introduce another couple co-workers who hadn’t been at the old office with us at the time.

We all decided to share and order multiple dishes (well, maybe a couple of us forced it on the others), and I was so happy to be eating some familiar goodness again.

Of course, you have to try the noodles if you are going to a place known for them, my favourite of which are the Cuttings Noodles with Beef and Black Pepper.

After our meal, everyone came to the overwhelming consensus that this was the best dish we ordered, and I smiled with satisfaction for showing them the ropes (note the sarcasm in my tone). These noodles have a great firm texture, and there is an abundance of black pepper, some white onions, red and green peppers, and beef (you can also choose pork or chicken or veggies only).

Something I hadn’t tried before were the Green Beans with Garlic, which lived up to its name and definitely had a lot of garlic!  The green beans were cooked slightly more than I usually prefer, but otherwise, it was pretty good.  Thanks to this dish, we were all pulling out our gum after the meal, so as not to turn off everyone in our afternoon meetings.

Another menu item that I’ve gotten on several occasions is the Beef with Green Onions.  The meat is really tasty and the dish is basically exactly what it’s named. How can you go wrong with that much beef (well, I can think of many ways, but you know what I mean)?

One of my longest standing favourites has got to be the Fried Eggplant and Tomato. I can’t recall it ever having red and green peppers as well before, but it did this time, and I think it tasted even better than when I’ve eaten it before. The eggplant is slightly crispy on the outside and not too soggy on the inside, and the sauce has a lot of delicious ginger in it. Ginger has always been one of my favourite spices to throw into a stirfry.

One new item that I hadn’t tried before that one of my fellow diners suggested was the Sticky Rice Cakes with Pork and Cabbage. The first thing she wanted me to mention in my post was that the veggie in this was not in fact cabbage, but pickled mustard greens, so the description was a bit misleading. This wasn’t too bad either – I’m not sure I would choose to order it again over everything else I’ve already had and loved at Sha Lin, but it was interesting to taste a sticky rice cake nonetheless.

I’ll have to make sure I don’t wait another year before going back again and having a meal at Sha Lin – it’s great for takeout too.  The service is straightforward and you can get in and out quickly, even though it’s always busy.  It is a bit greasy, as Chinese food tends to be, but if you’re looking for quick, no-nonsense noodles and other good food, you’ll find it here.

Sha Lin Noodle House (no website)
548 West Broadway,
Vancouver, B.C.

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{ 4 comments… read them below or add one }

julie June 21, 2010 at 1:30 pm

any way we can get the recipe for the fried eggplant and tomato? do you have it?


Victoria June 23, 2010 at 12:17 pm

Hi Julie, sorry, but I’m not sure of the recipe. All I can tell is there’s some garlic, lots of ginger, and it’s fried somehow in a sauce that’s slightly sweet. If I find out I will let you know!!

Candice June 17, 2011 at 7:20 pm

Hopefully I get a reply seeing as this thread is dated a year ago! Anyways, I’m from Manitoba, and I ate at Sha Lin in 2009 when I was in Van for classes – there food was so good I’ve never forgotten it, and when I’m in Van again this is the first restaurant I’ll be going to. What I particularly loved was, of all things, the rice! It was so good, and I’m hoping someone can tell me how they do it, cause I just can’t duplicate it. It was saltier than usual and very flavorful, not sure the type of rice, other than white. Any help would be greatly appreciated…. I’m on the verge of calling the, and begging! 🙂 thanks

Victoria June 20, 2011 at 4:15 pm

Hi Candice, I’m not actually sure what they do with their rice in particular. I thought that they had just used a rice cooker, but I could be wrong. Was it the type of rice, perhaps? My favourite is Thai jasmine rice, but I’m guessing that’s not the kind they would have used. It might be worth a phone call! 😉

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