Today we’ll introduce you to a popular Chinese restaurant with not only one, but three locations across Munich – Slurp Nudelbar (面次郎). We’ll be spotlighting the one near the central train station.
What’s special about them is their authentic Chinese hand-pulled noodles and broth recipe, combined with a lighter, Japanese-inspired touch. The result is a bowl that’s rich in flavor, yet refreshingly approachable—perfect for those dipping their toes into Asian cuisine.
At Slurp Nudelbar, You can also fully customize your bowl by mixing and matching noodles, broths, and toppings to suit your taste— accommodating picky eaters and anyone with specific dietary needs.
Restaurant Profile
🏷️ Name of the Restaurant: Slurp Nudelbar
📍 Adress: Prielmayerstraße 3, 80335 München
🍜 Style: Chinese Cuisine – tapas, noodles, dumplings, rice dishes, stir-fries, grilled fish, grilled frog etc.
💰 Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
HOMEMADE DRINKS – Ginger Mint & Ginger Pineapple Fizz
If you need refreshing sips to pair with your hearty noodles, we can recommend 2 house-made schorles (German-style sparkling fruit drinks). They’re zingy, sweet, and super revitalizing!
1. Ginger Mint Schorle
A crisp, cooling blend of freshly chopped ginger and mint, lightly sweetened with syrup—not cloying, but balanced.
The ginger adds a subtle warmth, while the mint leaves a clean, palate-cleansing finish. It feels both soothing and uplifting.
2. Ginger Pineapple Schorle
Tropical meets spicy in this drink! Juicy pineapple swirl with fiery ginger, creating a sweet-yet-punchy combo.
The ginger’s heat lingers, while the pineapple keeps things bright and fruity, its natural sweetness mellowing the ginger’s bite.
Spice Up Your Noodles with DELICIOUS SIDES
When you dive into steaming noodles, it’s common in Chinese and Japanese cuisine to pair them with small cold dishes (xiaocai or otsumami). These small, zesty sides are meant to cleanse the palate and add contrast to rich, carb-heavy mains.
At Slurp Nudelbar, their selection of sides is surprisingly broad, featuring some truly authentic Chinese plates.
红油鸡丝 (Hong You Ji Si) – A Spicy Chicken Salad.
Tender shredded chicken strips are juicy, silky, lightly sweet and savory. A splash of vinegar adds a refreshing, sour kick, while crunchy cucumber gives a fresh, crisp contrast.
The best part is the bold drizzle of Lao Gan Ma, China’s legendary chili sauce. It isn’t just about heat, but a smoky, nutty warmth from slow-infused oils, mingling with a subtle mala (numbing-spicy) buzz. Deep, funky fermented soybeans (Douchi) add a savory, almost meaty depth, while crispy fried garlic bits bring a toasty sweetness. It’s tangy, spicy, umami and addictive!
海带丝 – Seaweed/Wakame Salad
Wakame is a superfood, packed with iodine, calcium, and fucoxanthin, a natural compound that boosts metabolism and aids fat burning.
These slippery, ribbon-like seaweed strands have a delicate briny sweetness and an almost melt-in-your-mouth, silky-smooth texture.
They’re generously coated in fragrant sesame seeds and oil for a nutty depth. A crisp cucumber base provides a refreshing crunch, while the slippery wood ear mushroom strips and darker, Chinese-style kelp add an earthiness and chew.
Lightly spicy, tangy-sour, and subtly sweet, it’s a bright, umami-packed dish that brings both Japanese and Chinese refreshing, coastal flavors.
北川凉粉 (Beichuan Liangfen) – Sichuan’s Cooling Spicy Jelly Noodles
A gift from the house, this regional specialty from Sichuan province is a cold jelly noodle dish made from starch.
The mung bean starch jelly is soft yet snappy, with a silky-smooth surface and a gentle bounce, like a mix of tofu and glass noodles.
Served cold, it’s ultra-refreshing, especially when coated in fiery-tangy Sichuan-style dressing. It combines garlicky punch, vinegar’s bright zing, chili oil’s toasty burn, and hints of soy sauce and sesame for depth. On top, crunchy cilantro confetti adds an herbal, crisp contrast.
Build-Your-Own NOODLE BOWL: Here is a brief 3-Step Customization Guide
1. Pick Your Protein
- 素雞豆腐 vegetarian “chicken” & tofu: soy-based mock meat with braised tofu – surprisingly meaty texture
- 醬香牛腩 soy-braised tender beef brisket with that rich lu wei (卤味) marinade – rich, umami with slight sweetness.
- 八珍海鮮 a mix of shrimp, squid, fish fillet, and mussels – briny and light
- 焦嫩雞腿 crispy-skinned chicken thigh with golden skin and juicy meat
- 脆皮烤鴨 crispy roast duck with lacquered skin
- 五香叉燒 five-spice char siu pork, glazed with honeyed spice – classic Cantonese bbq
2. Choose Your Noodle
- 自製全蛋麵 house-made egg noodles: springy, yellow wheat noodles (perfect for rich broths)
- 米線 rice noodles: delicate, quick to soak up flavors
- 日本烏冬 Japanese udon: chewy, comforting thickness
- 粉絲 glass noodles: silky and transparent
3. Select Your Broth Flavor
- 高湯 clear broth: clean chicken/pork base
- 沙茶 satay broth: nutty, slightly spicy
- 豆瓣 fermented bean broth: Sichuan-inspired, umami punch
- 紅燒 hong shao: that glorious soy-caramel braising liquid
- 素菜 vegetable broth: fresh, light, and naturally sweet
All bowls come with a soft-braised egg / fried egg and seasonal vegetables.
From those ingredients come endless combos—over 120 possible bowls! Here’s our top recommendation to kickstart your delicious experiment.
Soy-Braised Beef + Egg Noodles + Hong Shao Broth
The thick-cut beef brisket is a meaty bliss, slow-cooked until fork-tender with a right chew.
The rich, deep lu wei (卤味) flavor comes from a master stock simmered with soy sauce, star anise, cinnamon, and rock sugar—savory-sweet with whispers of spice. The soy marinade penetrates every fiber, leaving the meat glossy, fragrant, and intensely flavorful.
Springy, golden egg noodles have a slight chew, perfect for clinging to that luscious broth.
The hong shao broth, a Cantonese-style soy-based broth, is dark, velvety, and layered with umami. It’s deeply savory, with a meaty, almost caramel-like richness, where saltiness meets subtle sweetness, while warming spices – ginger, garlic, and five-spice – linger in the background.
A veggie boost of carrots, corn, pak choy, and broccoli adds freshness and crunch, balancing the richness.
Crispy Roast Duck + Rice Noodles + Clear Broth
This combo is where crunchy, silky, and savory unite in one bowl.
Crispy duck has a paper-thin, golden-brown lacquered skin that shatters audibly. Beneath the savory crust lies juicy, tender meat with a subtle five-spice sweetness.
Delicate, silk-thin rice noodles slurp up the broth without overpowering it—perfect for clean broth.
The white broth is deep yet light, simmered for hours with pork bones and chicken for natural umami richness. The collagen from slow cooking gives it a creamy mouthfeel. You’ll also notice a clean sweetness, with hints of ginger and scallion brightening the savoriness.
The crunchy veggies like pak choy & broccoli, sweet corn & carrots and bean sprouts add a refreshing, watery crunch.
Sweet Finale: Free Dessert!
At Slurp Nudelbar, every noodle order comes with a free dessert.
You’ll typically get a choice between ice cream or a tapioca pearl pudding (西米露).
We went with a refreshing vanilla ice cream – a plate of creamy vanilla base, zesty orange slice, mint, and whipped cream cloud.
It’s classic, smooth, rich, but not overly sweet.
Slurp Nudelbar isn’t just about noodles; their crispy fried chicken, fried pork belly, and various stir-fries are also crowd favorites. And if you’re dining in a group, the massive platters of grilled fish or grilled bullfrog are perfect for sharing among 3–4 people. A Chinese native says every time he visits Munich, he comes here almost daily.
Their other two branches are also popular – Baoz! Bar and Slurp Nudelbar (面太郎), where you can find fiery Sichuan classics like boiled fish (水煮鱼), spicy beef (水煮牛肉), and mapo tofu (麻婆豆腐), served with steaming rice.
With big portions, wallet-friendly prices, speedy, no-fuss service, and diverse options, Slurp Nudelbar has nailed the title of “Canteen King” among local Chinese community, catering to everyone who cares about consistent, real-deal flavors.
Good post right here. I tried the dandan noodles. They’re not the traditional Sichuan style, and the waiter did mention in advance that they use a sesame paste base. I still wanted to give it a try.
The noodles are the type typically used in Japanese tonkotsu ramen, mixed with sesame paste, topped with minced meat and chili sauce. It has a slight kick, but definitely not enough for someone like me who loves authentic Sichuan heat.
Still, it was tasty and worth trying!
Thanks a bunch for sharing!
Thanks for the recommendation! I’ve been eating here every day during my three days in Munich. It’s delicious and affordable.
I went to this place today and ordered the Taiwanese-style chicken rice noodles. The broth was really rich and flavorful, overall pretty good! 😋
My friend had the ramen, and he said the soup was a bit lighter in taste.
The free small side dish and an ice cream dessert was such a nice touch! 🍨
The place is clean and minimalistic, and having a hot bowl of noodles in winter feels absolutely comforting. 🍜
The spicy boiled fish fillets at this restaurant are delicious! The fish is incredibly tender and smooth. It seems like the outside is coated with egg and a bit of pepper, giving it a crispy, numbing texture while the inside stays silky soft. The broth tastes like it’s seasoned with fermented black beans used for grilled fish, mildly spicy and savory, just the flavor I love. They also gave us a serving of rice, and it turns out spicy boiled fish with rice is absolutely unbeatable!
The best noodle place in Munich!
I’ve been to the branch on Augustenstraße. It’s pretty good too.
Seems like they’ve added a cold noodle dish (Liangpi) to the menu as a new summer addition?
Parking nearby can be a bit tight and costs €2.50 per hour. The restaurant itself is not very big, so the tables and chairs feel a bit cramped. However, there’s a wide variety of options: noodles, stir-fried dishes, grilled fish, and barbecue, plenty to choose from.
This restaurant has two other branches nearby. We ordered the bullfrog and squid combo hot pot — it was really good! This combo works great. Last time, we had bullfrog with pork ribs, but I felt the ribs were a bit dry in this kind of spicy pot, just a matter of personal taste. The service was excellent; despite how busy it was, the staff were attentive and handled everything smoothly, which isn’t easy. The food also came out super fast. The only downside might be that the potato side tasted a little sour — maybe it had been sitting out too long. But I was enjoying the bullfrog and squid so much, I didn’t really mind 😅. Around €15–20 per person.
This restaurant is great! The prices are reasonable, the portions are generous 🤤🤤🤤 and the lunch deals are such a steal!