We were in Vegas pre-Chinese New Year, so thought to take in some of the sights surrounding my favourite holiday. A few of the casinos have the minimum red and gold lanterns hanging at their entry way and a couple of themed flower arrangements christening the foyer.
There were also Chinese restaurants featuring specialty menus, one such was The Noodle Den located in Sahara Hotel on the Northern end of The Strip. Looking at it from its exterior or judging it by its name and logo, you wouldn’t think that this would be anything traditional, but seeing the scrolling billboard outside mention that what was within would be authentic, this was worth exploring. We inquired about the Chef’s pedigree and learned of his Chinese heritage and the three years he has successfully helmed Noodle Den.
However, the most compelling tell of their authenticity is the chef stationed behind in the front window entrance, skillfully folding wontons and dumplings in prep.
In truth we visited a handful of other Chinese restaurants and none compared to how amazing Noodle Den was; and this is coming from Vancouverites, where our city is known as having some the best Chinese food in all of North America.
The space has been recently renovated and now possesses a sharp beauty and nods to Chinese design. I especially enjoyed the ceiling mural of a heron and cherry blossoms, although this was more Japanese in tone.
Their Year of the Horse menu is available now February 13th to 27th, 2026. Eight auspicious dishes not on their regular menu. We would order majority of it, leaving the hot crab meat and fish maw soup behind, opting for the dessert soup instead. We also passed on the green vegetable course and the salted egg yolk live lobster because they were out of the crustacean.
The Steamed Jade Dumplings were striking in its green wrapper stuffed with julienne vegetables, vermicelli, and mushroom. The order comes in a lucky eight.
This was also the case with the Wagyu Beef Potstickers. Although we were able to get a half order to be able to try them, and thankfully we did. These were amazingly tasty and what I would recommend over the vegetarian option above. The crisp of the pan fried wrapper was still present long after they had cooled. Each bundle equipped with a great meaty flavour without overpowering the dough that surrounded it. Best with a dunk in vinegar to help brighten with acid.
The Shanghai Stir-Fried Prawn were uniquely presented: filed on their profile, side by side. A few pieces bundled together amongst a forest of broccoli. I have never seen it like this on a plate before. Each prawn was coated with enough zesty seasoning to carry the unsalted broccoli. And fried crispy enough that you could eat it shell and all.
The Braised Abalone with Mustard Greens was fragrant with the scent of the vegetable. It and the six pieces of abalone and shiitake mushrooms were engulfed by a thick gravy. The sauce moistened the earthy fungus and seafood, making them easy to bite into. Abalone is a popular item to eat during Chinese New Year as the shape of the abalone is believed to resemble a golden ingot, symbolizing wealth and prosperity.
The highlight and indulgence was the Bird’s Nest Soup. This is a known Chinese delicacy made from swallow’s spit. A naturally occurring ingredient, found in nature as swallows spit a gelatinous liquid to build their nests. This is gathered for human consumption and revered for its health properties.
As per Wikipedia it is “rich in protein, glycoproteins, amino acids, and minerals, leading to traditional beliefs and some preliminary research suggesting benefits like immune support, skin health (collagen), respiratory relief, and enhanced recovery”.
Here, a single serving bowl for one will set you back $138. Meant as a dessert it is on the sweeter side with undertones of ginger, thus making it a great way to end your meal, as a digestif. Enjoy it as is with its rough-cut jelly-like texture or add in some coconut milk to thicken and change the flavour and consistency, for a more richer dessert.
Not part of their Chinese New Year menu, but worth trying are their hand pulled noodles. Not many places has the skill or would take the time to do this, but Noodle Den does and it makes a great difference. Immediately you could tell these were hand made. Irregularly shaped strands, where no two lengths or width of noodles were the same. Soaking in a broth of 10-hour Braised Beef Shank, Onions, Daikon, and Cilantro. The broth smells as oily as it looks, leaving a film on your lips with each sip. The broth is incredibly rich with so much lush depth. The flavour is wonderful, the texture of the noodles terrific, with the thinly sliced meat and daikon slices adding a delicate nature to the dish. This was so warm and comforting that I wish there was a Noodle Den location back home in British Columbia, Canada so that I could try all their other noodle variations.
Seeing how much we loved everything before, we also had to try their Shanghai Xiao Long Bao. Served in a steamer with a side of julienne ginger in vinegar for dipping. Ground Marinated Pork and House-Made Chicken Broth in a doughy wrapper. Looking at them I was immediately impressed by how they were folded. I have never seen them so neatly twisted and uniform. So perfect that there was a hole in the top that you could pour the vinegar into. Each bundle was heavy with soup that gushed into your mouth with one bite. The wrapper was on the fragile side and in anticipation of that, the serving came with a soup spoon. These were amazingly delicious and once again dumplings I would love to have again, if we did not have to leave Vegas the morning after this meal.
In conclusion for terrific Chinese cuisine in Vegas I highly recommend Noodle Den. With an extensive menu that includes soupy and dry noodles, hand folded dumplings, and chef specials prepared in a wok, they are sure to cease your Chinese cuisine craving on The Strip.
The Noodle Den
SAHARA Las Vegas
2535 S Las Vegas Blvd, Las Vegas, NV 89109, United States
+1 702-761-7000
cdn.saharalasvegas.com
