Lately, Frankfurt has been caught in a loop of drizzling grey skies that blurs seasons, leaving me feeling untethered—as if summer has forgotten its true self. In times like these, a hearty bowl of noodles feels like a perfect intervention to bring a little warmth back to the day.
In Frankfurt’s booming Chinese food scene, where newer, flashier noodle spots have sprouted like bamboo shoots after rain, the restaurant Das Nudel Ding has been a quiet titan. It’s been around since the days when “authentic Chinese” in Germany meant a rare find. Now with four locations across the country (two in Frankfurt), this pioneer offers one of the most comprehensive selections of classic Chinese noodle dishes.
Restaurant Profile
🏷️ Name of the Restaurant: Das Nudel Ding (incl. menu)
📍 Adress: Kettenhofweg 64, 60325 Frankfurt am Main & Europa-Allee 6, 60327 Frankfurt am Main (top floor)
🍜 Style: Chinese Cuisine – Chinese tapas, salads, dumplings, wanton, noodle soups, fried noodles, soup, vegetarian options etc.
💰 Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
Let me share a few favorites:
肉夹馍 (Ròu Jiā Mó) – The “Chinese Burger”
Juicy braised pork (a mix of fat and lean cuts) stuffed into a flatbread, oily but not greasy.
The bread is slightly dry, acting as the perfect sponge for the rich, savory pork that’s so tender it melts without chewing. The meat is generously packed, glistening with rendered fat, leaving a lingering aroma that totally wets the appetite.
Originating from Shaanxi, this street-food legend dates back to the Qin Dynasty—often called China’s oldest “fast food.”
麻酱饺子 (Má Jiàng Jiǎo Zi) – Sesame Sauce Dumplings (Vegetarian)
Inside, you find a fresh mix of wild garlic, egg, morels, and crunchy bean sprouts. The dumplings are served with a rich sesame sauce made from toasted sesame paste and sesame oil, and topped with spring onions and coriander.
The sesame sauce is luxuriously rich and nutty, while the vegetarian filling bursts with fresh, earthy notes – hearty yet refreshing. Unlike meat-heavy dumplings, this veggie version feels indulgent without weighing you down.
炸酱面 (Zhá Jiàng Miàn) – Beijing’s Iconic Fried Sauce Noodles
Chewy wheat noodles tossed with fried minced pork, cucumber, carrots, bean sprouts, and spring onions in a black soybean sauce.
The caramelized sauce is simmered for maximum flavor. It’s savory, umami-packed, and slightly sweet, coating every strand of noodles.
Fresh veggies add crunch, balancing the meaty depth.
Generous portions make this dish an absolutely comforting feast.
酸辣粉 (Suān Là Fěn) – Sichuan’s Fiery Glass Noodle Soup
Slippery-smooth glass noodles, pak choi, peanuts, bean sprouts, and coriander are served in a tongue-tingling broth of vinegar, chili, and Sichuan pepper.
The standard version is vegetarian, but you can add fried minced meat or beef for an additional 2-3 EUR.
These noodles are silky-soft yet springy, their glassy sheen glistening like crystal.
The flavor is an electrifying combo of tongue-tingling Sichuan pepper (má) that buzzes without biting, fiery chili (là) that warms without burning, and bright vinegar (suān) that zings without puckering.
Rich umami depth (xiān) and toasted aromatics (xiāng) round out each mouthful, while the crimson, fiery broth clings to each strand.
The flavors linger like a delicious echo, leaving your taste buds humming long after the bowl’s empty.
羊肉泡馍 (Yáng Ròu Pào Mó) – Lamb & Breadcrumb Stew (Shaanxi’s Cure-All)
Lamb broth with hand-torn flatbread, glass noodles, morel mushrooms, dried veggies, goji berries, and herbs.
This might just be Frankfurt’s most authentic Yang Rou Pao Mo. This Shaanxi classic is an edible therapy. When my husband had acid reflux, a single bowl worked better than antacids. Why? the collagen-rich broth coats and protects the stomach lining, while the alkaline bread pieces absorb excess acid like nature’s magical sponge.
This dish has a robust, yet delicate flavor – rich and deeply aromatic. The lamb is simmered for hours until fall-apart tender, its richness cut through by aromatic spices. The broth, milky and warming, coats the tongue with savory depth, its umami intensity tempered by the subtle sweetness of slow-cooked bones.
The springy hand-torn bread soaks up the velvety, collagen-loaded soup, while glass noodles provide slippery contrast.
It’s best enjoyed with a “three sip ritual“ – first taste pure broth, then mix in the chili oil, finally combine everything for maximum flavor layering. It’s sensory, nourishing, and deeply satisfying.
豆花麻辣小面 (Dòu Huā Má Là Xiǎo Miàn) – Spicy Sichuan Noodles with Silken Tofu
A captivating contrast of creamy and fiery, this dish features bouncy noodles, creamy soy curd (tofu pudding), fried minced meat, and pak choi, in an aromatic chili oil broth, infused with Sichuan pepper that makes your lips vibrate.
The rich ground beef adds depth, while sprouts give crunch.
The noodles maintain a pleasant firmness and bounce, perfect for soaking up the thick, spicy, and addictive chili oil.
The silky, mildly sweet soy curd (tofu pudding) soothes the tingling, intense heat, creating a dish that’s spicy, numbing, rich, and comforting all at once.
双平情汤面 (Shuāng Píng Qíng Táng Miàn) – Double Beef Noodle Soup
This noodle soup features a delicate but deeply savory broth, enriched by long-braised beef chunks and ground beef, carrots, pak choi, morels, wood ear mushrooms, coriander, and spring onions.
The meat has a hong shao flavor profile – a classic Chinese braising technique, where soy sauce, sugar, and spices are caramelized into a savory-sweet, umami glaze, clinging to the tender beef.
The noodles are elastic but can soften if left in the soup for too long.
The broth is clear yet flavorful, with a hint of veggie sweetness balancing the beef.
Beyond the dishes above, Das Nudel Ding also serves up sesame rice noodles, spicy wontons, cold noodles, and stir-fried varieties —it’s a truly diverse menu. What’s more, the noodles are house-made, with no added MSG.
Personally, I wouldn’t want to let this place go unnoticed, as it came onto my radar right when I was aching for a taste of home: years ago, fresh off the plane and drowning in Döner and Bratwurst, a German colleague, sensing my homesickness, pointed me to this noodle house—calling it one of the best Chinese restaurants in Frankfurt. Naturally, I braced myself for the usual sweet-and-sour “Chinese food” that plays pretend. But then I took a sip of their suān là niú ròu fěn (sour-spicy beef noodles) —and there it was: that exact fiery, tangy, numbing flavor that hit so close to home.
Thanks for the recommendation! They have so many kinds of noodles. I feel like I could keep coming back for a while. Compared to other noodle places in Frankfurt, though, the value for money isn’t great. The taste is decent, but the portions are quite small.
I’d recommend you try a noodle spot called Yun’s Reisnudeln. Their beef rice noodles are pretty good!
This Chinese burger wasn’t great. The bun was really thin and a bit greasy. Honestly, in Frankfurt it feels like any place that sells noodles will end up being popular.
The most unique thing about this restaurant is honestly the bowl, it’s got the restaurant logo on it and covered with different noodle names. But then, it feels like the bowl is the only real highlight here.
There are plenty of noodle shops in Frankfurt that are better, but if you haven’t tried Das Nudel Ding, you can’t really say you’ve seen it all.
There was a period when this restaurant went through some issues, because the meat wasn’t fresh.
This place is practically our canteen, as it’s so close to where we live.
I used to really love the beef noodles at this place, but honestly, they’re just not as good as they used to be… The noodles feel a bit undercooked, the beef portions have shrunk, and the broth isn’t as flavorful anymore. That said, the place is still as popular as ever. It opens at noon and it’s packed in no time, with both locals and Chinese diners, plus a line forming outside.
I used to come to this restaurant a lot, but lately their food has really gone downhill. The ‘Chinese burger’ is way too salty and the bun is thin. The beef noodle soup is just so-so, and even the chili oil lacks fragrance. All in all, it’ll fill you up, but the noodles are pretty average and the broth even more so.
This restaurant is really quite good. I remember when they opened a new branch, there was even a newspaper article about the Chinese owner and the new opening.
It seems like there aren’t many Asians or Chinese customers at this restaurant, it’s mostly Germans. The first time I ate here, I was really impressed, and the Chinese burger is definitely worth trying.
This restaurant probably has the widest variety of Chinese noodles around, and I think they even have liangpi (cold skin noodles) on weekends. There are also two other Chinese restaurants on the same street, and weekday lunchtimes get absolutely packed.
I know this restaurant, specifically, the branch in Skyline Plaza. It’s practically a go-to spot for Chinese visitors attending trade fairs in Frankfurt; you’ll almost always find them eating there during exhibition days.
This restaurant isn’t flashy, but the food is good and the prices are reasonable. If you’re in the area, it’s a good choice for both lunch and dinner.
I went to this restaurant based on a recommendation from my German colleague too, and ordered the cumin beef stir-fried noodles. Overall, the portion was generous, the beef came in large chunks and was tender, packed with aromatic flavors. The noodles had a nice chew, and the cumin flavor was strong. There was more beef than in Lanzhou stir-fried noodles. The only minor issue was that I found it a bit too sweet.
This restaurant is, in my opinion, the best noodle place in Frankfurt right now. I also found it through a recommendation from a German colleague… I’m honestly surprised I never noticed it before 😆. The portions are generous and the flavors spot-on, with my favorite Sichuan Dan Dan noodles on the menu. The spicy tofu noodle dish you mentioned is insanely good, almost made me cry!