Killer Noodle is a bit like Indian food. In order to have Indian food, you have to WANT Indian food. But when you want it and it's good, there is no satisfaction like the kind you get from a spicy tikka masala, and nothing hits the spicy-noodle spot like Killer Noodle.
Prepare yourself. The Szechuan spice creeps up, first a spreading numbness, followed by the sweet, sizzling burn of Szechuan chilis that you can't quite perceive. You feel the burn through the numb, the numb through the burn; pins and needles, alternating dull and sharp. It messes with your mind, and it hurts so good.
Pair it with the yogurt drink if you're weak like me because my Downtown Style Dan Dan Noodles with numb and spice at a 3 are bringing out the sweat.
Downtown style is more peanut-strong while the Tokyo Style is more about sesame and pork. The server said the opposite, but my tastebuds said otherwise. Both different, both done equally well. Noodles al dente, and they miraculously don't get soggy in a take-home box. The sauce does soak in for an extra numbing burn with time, and it only gets better.
The Tokyo Style with soup is more like a very spicy, slightly denser ramen, and it's the perfect thing on a winter day. Let the burn soothe the throat as the spice numbs your core to the cold.
The Chashu Bowl is a fun little guilty pleasure to get on the side. The pork fat melts between the grains of rice, and there's a nice chargrilled taste to it.
One of the newest additions to Sawtelle, Killer Noodle manages to be both comforting in its familiarity and exciting with its novelty. Make sure you have a spicy noodle craving before you go, but TBH, I think I'll be craving it fairly often.
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