One of dozens of eateries in south Sacramento’s bustling Little Saigon district, Yang’s Noodles is brightly lit, slightly shabby and has an almost fast-food feel. A fake flower decorates the front-counter tip jar, which, on a recent visit, contained six or seven dimes. The tables and chairs are unremarkable and well-worn. A handwritten sign affixed to the wall says they have ice cream, but they don’t. There’s no wine or beer on the premises.
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Yang’s spicy beef tendon presents the meat in paper-thin slices.
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For “thousand-year-old egg” with tofu, the south Sacramento restaurant pre-treats the eggs by burying them for weeks.
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Szechuan boiled fish is a very dynamic soup — extra hot and full of complexity with ample pieces of seafood.
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Beef noodle soup is an example of the affordable nature of Yang’s Noodles. The soup, at $6.95, is plentiful enough for two diners.
