Fresh handmade noodles
We do not use glutamate
Seaweed salad, chen chiang-vinegar
Cucumber salad, garlic
Glass noodles, pointed pepper, carrots, cucumber
Crisp chicken breast
Pickled morels, onions, ginger, spring onions
Dried tofu strips, spring onions, chilli
Lamb soup with day lily, morels, goji berry, spring onions
Chinese dumplings with pork filling
Chinese burger with pork filling
Homemade vegetable rolls with bean sprouts, carrots, glass noodles, cabbage
Wheat noodles with peanut sauce, bean sprouts, seasonal vegetables, spring onions
Extras: Porkstrips (plus 2.20 €), chicken (plus 2.20 €)
Spring onions, soy germs, garlic, poured over with hot oil
Extras: Porkcubes (plus 2,20 €)
Wheat noodle soup with fried minced meat, seasonal vegetables, bean sprouts, coriander, spring onions
Wheat noodles with fried minced meat, cucumber, carrots, bean sprouts, spring onions, black bean sauce
Wheat noodles with minced pork, spring onions, bean sprouts, garlic
Wheat noodles with fried minced meat, cucumber, carrots, bean sprouts, spring onions, ssi ch‘uan pepper
Wheat noodles kalt, cucumber, eggs, garlic, ginger
Cold pasta salad with paprika, carrots, bean sprouts, garlic, peanuts, spring onions, cucumber, ssi ch‘uan pepper, chen chiang-vinegar
Fried wheat noodles with beef, seasonal vegetables, spring onions, cumin powder, wok sauce, tomatoes, pointed pepper, onions
Fried wheat noodles with soyed egg, wok sauce, onions, tomatoes, spring onions, seasonal vegetables
Glass noodles, seasonal vegetables, peanuts, coriander, bean sprouts, spring onions, vinegar ssi ch‘uan pepper
Extras: Beef (plus. 2,80 €), fried minced meat (plus. 2,20 €)
Wantan soup with pork, seasonal vegetables, coriander, spring onions, bean sprouts, ssi ch‘uan pepper, sour vegetables
Lamb broth with bread cubes, glass noodles, morels, dried vegetables, goji berry, coriander, spring onions
Wantan soup with pork filling, thin noodles, seasonal vegetables, sour vegetables, bean sprouts, coriander, spring onions, ssi ch‘uan pepper
Noodle soup with lamb, morels, goji berry, coriander, dried vegetables, spring onions
Noodle soup with beef goulash, coriander, seasonal vegetables, spring onions, dark broth
Noodle soup with seasonal vegetables, peanuts, bean sprouts, coriander, spring onions, chen chiang-vinegar
Vegetarian noodle soup with shitake mushrooms, pakchoi, soyed egg, coriander, spring onions
Vegetarian reisnudeln with shitake mushrooms, pakchoi, soyed egg, coriander, spring onions
Noodle soup with sour vegetables, beef goulash, seasonal vegetables, coriander, spring onions, dark broth, ssi ch‘uan pepper
Noodle soup with sojaquark, fried minced meat, seasonal vegetables, spring onions, bean sprouts, coriander, ssi ch‘uan pepper
Pancake with chocolate sauce and milk cream
Mon – Fri: 12:00 – 15:00 and 17:30 – 20:00
Sat – Sun: 17:30 – 20:00
» Changed opening hours due to the coronavirus
The oldest known traditional recipe for noodles comes from China, written on vellum; it is 4000 years old. Another piece of evidence from the same remote past was found in Lajia, a prehistoric village on the Huange Ye (Yellow) River in northwestern China, specifically a sealed stoneware bowl discovered during the excavations. It contains a kind of spaghetti that is only three millimeters wide and half a meter long; and it is made of proso millet and millet spray.
Today, Chinese noodles are made of wheat flour as a rule, and the taste of Chinese noodles differs from German or Italian pasta products. The taste is stronger and more succinct. In principle, the shape is always the same; namely long and mostly thin. Sometimes long and flat as well. As the starch content is higher, Chinese noodles are a little stickier than European noodles.
In the traditional cook-shops of China, you will find nimble-fingered noodle makers at work. They knead, roll, pull, and toss the dough for as long as it takes to achieve the right thickness and consistency. This works just as perfectly with cleverly designed noodle machines, but is less arduous. Thank goodness!
There is no way to say with any certainty how and with whose help noodles from China began their triumphant progression to Europe. Although there is the legend that Marco Polo, the famous Venetian discoverer, introduced the noodle to Italy after his journey to China in the year 1295, yet Greeks and Romans had previously known noodles as well. Illustrations on the graves of the Etruscans from the fourth century B.C. show noodles and equipment, such as a sack of flour, a rolling pin or tongs. On the other hand, the Arabs were the first to hang noodles made of dough over lines to dry; thus inventing the non-perishable and portable noodle.
As interesting as the history of noodles may be, what counts today is that Das Nudel Ding offers authentic Chinese noodles in Frankfurt. Not 4000 years old, but always freshly made and always from our own production. Just like in one of the thousands of noodle bars in China.
The general manager is a restaurant owner with passion. This has practically been her whole life. She acquired her skills in reputable restaurants in China and in Germany. For many years now, she has been self-employed.
Authentic Chinese cuisine. This is not only her passion, but also comprises knowledge and skill, which is her recipe for happiness that she would like to pass on to her guests. To Chinese guests who want to eat as they do at home, as well as to all non-Chinese guests who do not want to travel to the Far East, but want to find culinary happiness in Frankfurt’s Westend district. More precisely in Das Nudel Ding. With a focus on noodle dishes, with noodles and sauces from the restaurant’s own production.
Regardless of whether you choose cooked or fried noodles, warm or cold noodle dishes, with meat, vegetarian, or vegan dishes: Nothing has been Europeanized or is an interpretation of Asia, but everything is genuinely Chinese. Namely traditional and authentic.
Because all noodles are not equal! What counts is the best ingredients without any additives, our own production, the consistency and shape, type of preparation, taste, and feeling in your mouth. Last but not least: the quality and the authenticity.
Because making noodles is an artisanal craft. With the right tools, and with a great deal of commitment. This is why just not any old noodle maker from anywhere was purchased, but one from the experts in China. In order to be a really 100% noodle expert, the general manager, even though she is an experienced restauranteur, underwent practical training. On site, in the “Land of Smiles” and of noodles!
They already exist in the general manager’s head, and they are going to be implemented gradually. Of course, they will be related to noodles and Chinese cuisine. This is something that you will not want to miss!