By Steve O San Diego
Last Friday, I stopped by OB Noodle House Bar 1502 to finally push myself out of my comfort zone and try something new.
I’ve always been a little intimidated by parts of their menu since I’m not always sure what I’m getting. This time, I decided to just go for it and ordered the Dry “Drunken” Chow Fun with chicken and vegetables (you can also get it with tofu, pork, beef, or seafood). I had no idea what I had just ordered but I’m so glad I tried it. Now I’m instantly all about Chow Fun!!!
My version came with soft, wide rice noodles, bean sprouts, green onions, Chinese broccoli, eggs, and a savory brown sauce. Alex, my server, really knew his stuff. He explained that Dry Drunken Chow Fun is a stir-fried noodle dish made “dry,” meaning it’s cooked without a heavy sauce, letting the texture of the noodles and the flavors really shine.
Fun fact I looked up later: ‘Chow Fun’ is a Cantonese stir-fried noodle dish made with wide flat rice noodles called ho fun or shahe fen. It’s known for its chewy texture and the smoky, slightly charred flavor that comes from cooking it over high heat, a technique called wok hei (“breath of the wok”).
I wanted to dive deep in my new learning experience and found out Chow Fun has been a staple in Cantonese cuisine for centuries, originating in the Pearl River Delta region of Southern China. The key to a great Chow Fun is achieving that perfect wok hei, which gives the noodles a distinctive smoky aroma and flavor.
Dry Chow Fun is different from the saucier Hong Kong-style Chow Fun (also on their menu), which is cooked with more sauce, giving the noodles a softer texture and glossier finish. Hong Kong Chow Fun tends to have a lighter soy-based sauce and a slightly sweeter flavor, while Dry Chow Fun focuses more on the natural flavors from the stir-frying process. The dry version highlights the wok hei and the chewy texture of the noodles, which makes it incredibly satisfying.
Alex also suggested pairing it with their chili sauce, and he was spot on. It took the dish to the next level. The heat and depth from the chili balanced perfectly with the flavors of the noodles. Highly recommend this combo. That’s what I love about pushing my boundaries and discovering new flavor combinations I’ve never had before.
To keep the theme going, I also decided to try one of their specialty drinks and went with the Tijuana Green Machine. It’s made with Hornitos tequila, cucumber, jalapeño, cilantro, agave, and lime with a smoked sea salt rim. It’s a spicy margarita with a fresh, balanced kick. The cucumber and lime keep it crisp and refreshing, while the jalapeño and cilantro add the perfect amount of heat. The smoked sea salt rim ties it all together with a savory edge. It’s the kind of drink you’ll want to order a second round of. But I held back since it was happy hour (Monday to Friday, 1–6 pm) and they had $5 beers so I treated myself to a Modelo.
If your desiring a more quieter experience I’d recommend going during the week and at an early afternoon time. Once the sun goes down, the party starts and it gets pretty loud over there.
Solid Meal. Solid Vibes.
OB NOODLE HOUSE BAR 1502
4993 Niagara Ave.
San Diego, CA 92107
(619) 255-9858
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