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Fun Noodle Bar

3.9 (192 reviews)
Closed 11:00 am - 9:00 pm
Updated 3 months ago

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FUN NOODLE BAR ATMOSPHERE

What's the vibe?
Casual
Moderate noise

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Recommended Reviews - Fun Noodle Bar

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17. Steamed Bao 25. Pad Thai
Jeremy H.

I have heard about Fun Noodle Bar in Albuquerque for some time now. We decided to finally give their second location in Santa Fe a try. The restaurant is in a strip mall away from the plaza area, so parking isn't too bad. The service was quick and attentive. We ordered bao and jalapeño bombs to start. The jalapeno bomb is basically a jalapeño popper with sushi sauces on it. It was good though. The bao were amazing. They were soft and so delicious. I ordered the pad Thai with shrimp and my guest ordered the beef soup. The pad Thai was pretty good and a large portion. I'd come back.

Pan Fried Beef Sliced Noodles
Emily Y.

I took my brother here when he flew in to visit. He's got a lot more experience eating ramen than I do, and gave the ramen a thumbs up. I recall he said, "The noodles are REALLY good and the broth is proper ramen broth." I had the beef sliced noodles since I had a craving for beef chow fun, and I thought it was very good! Nice chewy noodles and tender beef.

Pan fry beef noodles.
La I.

The food were delicious, flavorful and fresh. The restaurant was clean and the staffs were friendly and helpful.

08.14.23 Sesame Chicken
Harlee S.

There aren't a lot of options in Santa Fe for good asian food and it seems that Fun Noodle Bar is no exception. Service was to the point and they seemed like they were rushing to get us out the door, yet there was another hour before closing. I like how you can watch them preparing and making their own noodles. It was something to do and see while we waited. Crab Cheese Wontons. They were filled to the brim and tasted pretty good. Sesame Chicken. Not the best I've had. The chicken was too hard and the meal said it came with broccoli and I got two small pieces.

Dinner time
JemuelnleAnne M.

This place was amazing everything fresh and tasty. Service was great too. Enjoyed dinner and we will certainly be back. Everything we ordered was hot and tasty. Delicious!!

Lots of veggies in the noodle dish
Evie S.

Relaxed atmosphere, delicious tofu appetizer, vegan dishes including houe made noodles. Great service. Fun-- just like the name suggests.

30. Dan Dan Noodles

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3 years ago

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Rebecca K.

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5 years ago

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5 years ago

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4 years ago

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5 years ago

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5 years ago

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5 years ago

What a yummy place! I especially loved the Dan Dan Noodles with black garlic. Amazing, and a fun surprise to find a place like this.

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5 years ago

The special bao was amazing. The ramen was not so great, not much flavor. Will come back for the bao

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5 years ago

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5 years ago

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3 years ago

We sampled four different dishes for take out- fried rice, tofu with veg, pad Thai and sliced noodles- all very good!

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4 years ago

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5 years ago

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5 years ago

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3 years ago

Great food and fun to watch the noodle maker! Clean restaurant and easy parking. Mote locals than tourists

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Rebecca K.

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5 years ago

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3 years ago

Dined late into the evening. We ordered dumplings and takoyaki. Both items were tasty and quick. Would definitely be back.

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5 years ago

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4 years ago

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4 years ago

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3 years ago

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5 years ago

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5 years ago

Dumpling were great and so were the spring rolls but what we went here for were the noodles and they were pithy and the broth was bland.

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5 years ago

Takoyaki was so amazing, the cheese wonton was a little sweet for my taste but everything else was awesome.

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5 years ago

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5 years ago

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3 years ago

I ordered the spicy beef ramen and the flavor was great but it was lukewarm. You want ramen to be hot when you eat it so I was disappointed.

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Rebecca K.

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5 years ago

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4 years ago

The pad Thai here was great! I was very impressed with the food and service. I would recommend this to anyone.

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4 years ago

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5 years ago

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4 years ago

Everything was outstanding. Hand made noodles did not disappoint. I will definitely come back next time I'm in Santa Fe.

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5 years ago

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4 years ago

There was a good variety of dishes for our group. The food came out very quickly and it was tasty and filling.

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4 years ago

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Tulsi

Tulsi

4.0
(75 reviews)
1.3 mi

6 stars if I could!…read more What's not to love about this authentic Indian restaurant with an award-winning chef who looks after all the guests as though they're his own family? Simple New Mexican ambience within a cozy home setting. Ordered the Bagara Baingan, Dal Tadka, and Wheat Roti - savored all three for their complex tastes, after a week of eating bland hippie food at a retreat! My local friends told me that this place is as authentic as it gets for North Indian food and they weren't wrong!

A Love Letter Written in Disappearing Ink There is a…read moreparticular kind of optimism that drives a person into an Indian restaurant on a Saturday evening in Santa Fe -- a city that, bless its adobe heart, does not exactly overflow with subcontinental options. You settle in with the quiet confidence of someone who once spent a month in Mumbai and now believes they understand spice. You are ready. Reader, I was not prepared. Let us begin, as all great tragedies do, with the Vegetable Pakora. The pakora arrived looking less like the airy, craggily fried vegetables one typically encounters and more like someone had convened a committee about pakora and emerged with a dense, dough-forward compromise. Imagine if a samosa and a falafel had a child, and that child had structural anxiety. The texture was fine. The flavor was onion. The vibe was: lunch. The portion count deepened the intrigue. They arrive in orders of three. Three. Not four, which would split evenly at a table of four. Not two, which would behave like an appetizer. Three -- as if the kitchen is conducting a long-running study in social friction. We ordered two plates and found ourselves staring down six substantial dough spheres before the meal had begun. We had ordered snacks and received a commitment. Then -- plot twist -- Paddy's Chicken Tikka Masala arrived and redeemed roughly forty percent of the evening. This dish is excellent. Genuinely. Charred white meat, not the rubbery pallid cubes that haunt lesser tikka masalas, sitting in a tomato sauce that is smooth, tangy, and wrapped in cream with the casual confidence of someone who has always known they were beautiful. The spice balance is impeccable: heat that suggests rather than insists, sweetness that arrives and then politely exits, a buttery richness that begs to be eaten with naan. Which, tragically, we will get to. The Lamb Vindaloo, ordered hot, was the moment the evening reconsidered its direction. Vindaloo should feel like drama. Goa via Portugal. Fire and vinegar and slow-cooked depth and bright spice. It should leave your lips gently smoldering and your palate alert and grateful. You should need a quiet minute afterward. This vindaloo asked nothing of me. The heat was theoretical. The sauce was what I would charitably describe as present. And the lamb -- I say this with full respect for the animal -- was tough. Not rustic. Not hearty. Tough. I worked for that lamb. The lamb did not want to be eaten. The Gobhi Aloo arrived as a meditation on texture and its quiet disappearance. The pleasure of this dish is contrast: cauliflower with toasted edges, potatoes with yielding interiors, both retaining their individual dignity. Here, both vegetables had transcended identity and achieved a unified softness I can only describe as philosophical. The spices were warm and pleasant but the texture had left the building. Then came the Paneer Makhani, which I did not receive. What arrived instead was Saag Paneer -- a dish I do not order, have never ordered, and specifically pointed to on the menu while saying the words not that one, this one, here, I am pointing. Three times. Nevertheless: spinach. My companions enjoyed it. I watched them the way one watches people board a train you were supposed to be on. And now, the naan. Good naan bends. It yields. It smells faintly of yogurt and smoke and the particular satisfaction of bread doing its job. It behaves like a partner. This naan resisted. It stretched before tearing in dry, fibrous protest. When folded, it cracked. When chewed, it demanded effort -- not the pleasant effort of good bread, but the jaw-working persistence of something baked earlier that had since made peace with its circumstances. When deployed to scoop curry -- its entire reason for existing -- it snapped and leaked like a bread-based betrayal. I wanted to soak up that transcendent tikka masala and instead found myself doing structural engineering. The rice was fine. The rice showed up, did its job, and asked nothing of me. The rice deserves stability and health benefits. A few notes: every person must order an entrée or pay a six-dollar surcharge -- enforced at tables designed for two people with no dishes and excellent posture. Four of us were pressed against the wall with neighbors close enough to critique our naan in real time. Gratuity appears at the server's discretion. Ours was so swamped as to be theoretical -- food arrived via supporting cast, the paneer went uncorrected, and most critically, I could not order another beer while I still wanted one. Reservations strongly advised. The verdict: The tikka masala alone may justify the trip. Everything else is a negotiation. One star for Paddy's Chicken Tikka Masala, which deserves better company. One star for the rice, which showed up and never complained. Filed from Santa Fe, with a beer I eventually obtained at home.

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Tulsi
Saag paneer
Saag paneer
Tulsi

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Geronimo

Geronimo

4.6
(990 reviews)
1.6 mi
$$$$

Geronimo doesn't really need another five-star review, but our experience tonight was so lovely…read morethat I am writing this. The goodness began with Naomi, who helped me fix an error in my reservation and get a table at a good time tonight. The goodness continued with our server Mitzi, who should be teaching graduate classes in hospitality in every big city. She was friendly without being overbearing, informative without being pedantic, subtle and gracious. Now, the food! My wife chose the vegetarian tasting menu and I had some of each dish: so very flavorful (a green salad with pears, a life-changing mushroom bisque [and I don't like mushrooms!], a chickpea croquette with pickled artichoke hearts and ratatouille, and a substitution of the lemon crepe for three yummy scoops of sorbet and gelato. I chose the scallops, perfectly cooked and moist, over couscous, and a dish of tasty sauteed baby spinach. A wonderful experience, and not overpriced, and everyone treated us sweetly. The musical soundtrack was swinging, and at a compassionate volume. Our first trip to Santa Fe, and we found a gem. Hooray! And thank you, Mitzi!

This was our last dinner out in Santa Fe and was the best dining and culinary experience here…read more Everyone told us this is the best fine dining in the entire state and they were correct. The interior is classy and very comfortable. We were seated at a nice comfy corner booth. The soft music in the background was soothing and just noticeable enough without being a distraction. We were served complimentary flutes of local sparking wine and a fresh baked bread basket and butter to start. We then ordered cocktails and three starters. First was a split plate of the endive smoked duck salad with a warm bacon vinegarette. Wow...this was nice and refreshing. This was followed by the crab dumplings with fresh corn and peas and lobster sauce. Delicious! The final small plate was seared foie gras on top of banana bread toast. This was very good. I miss foie gras. Unfortunately, it's banned in California. They had a 2023 Sea Smoke "Ten"Pi ot Noir on the wine list. This is one of the best Pinot Noirs produced in California and not easy to find. This was a no doubter and we ordered a bottle to pair with our entrees. My wife ordered their signature elk tenderloin for redemption because the restaurant the night before failed at executing this. I ordered the tomahawk pork chop. This was cooked to perfection with a nice thin crust on the outside and a perfect very light pink juicy center. We ordered a side of brocolini that was pan roasted with shallots and butter. Everything was very good and Michelin grade in our opinion. Lastly we ended the evening and split the tiramasu type of desert. My wife had the expresso martini and I had an 18 year old Glen Morangie scotch neat. The service was excellent and worth the splurge. This is a must when visiting Santa Fe.

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Geronimo
Geronimo
Geronimo

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Alkemē

Alkemē

4.5
(102 reviews)
1.1 mi
$$$

Absolutely phenomenal experience at Alkeme!! We shared but the "land" and "sea" five course tasting…read moremenus, the creativity and quality of every dish was outstanding. This is a one-of-a-kind place, the Vietnamese fusion flavors are so delicious, the fresh herbs and vegetables pop with brightness alongside the perfectly prepared seafood and meats. We went for my husband's birthday and the Alkeme team made it an unforgettable evening. They gave him a free sparkling wine for his bday :) He ordered the sake pairing for the "sea" tasting menu, and wow, we've never tried sakes this innovative. You can tell the sakes were carefully selected, some more light, others more earthy, all of them excellent. I ordered the Sticky Business cocktail, and damn, it was amazing!! Their take on a tiki drink but less sweet, with a boozey foam and mango pearls. The service was wonderful. We got to talk to Chef Erica, which was very cool, and Vickie gave lovely descriptions of our dishes. They and our waitress made my husband's birthday so special. This restaurant in my opinion is James Beard and/or Michelin level dining. We loved everything about it. I highly recommend Alkeme, we'll never forget this special meal!

We were visiting from Houston, and as passionate lovers of Vietnamese cuisine, this restaurant was…read moreat the top of our list. Originally, we had a reservation for 6:30 p.m., but after spending the afternoon exploring the galleries nearby, we happened to pass the restaurant around 5:00 and thought we would simply ask if there was any chance of being seated a bit earlier. We fully understood that the answer might be no. A simple, gracious "We're unable to accommodate you before your reservation time" would have been perfectly reasonable. Instead, our interaction with the owner left us feeling genuinely unwelcome. When I asked whether she would simply prefer that we return at our reserved time, her response was something to the effect of, "Your reservation is at 6:30, but I'm trying to find you a table, so you'll have to wait, okay?" The tone was unnecessarily dismissive and condescending. It was surprising, especially considering we had approached with nothing more than a polite question. What made the experience more difficult was watching the owner interact warmly and graciously with every other party that walked through the door. As a young lesbian couple, we couldn't help but wonder whether we had been judged before we were even given the opportunity to sit down. Perhaps that wasn't the case, but perception matters, and unfortunately that was how the interaction made us feel. Once we were seated, however, the rest of the staff was wonderful. Our server and the team throughout the evening were attentive, professional, and genuinely hospitable. They provided the level of service one hopes for in a restaurant of this caliber, and they deserve recognition for making the dining experience enjoyable despite our initial interaction. The food itself was exceptional. Every dish beautifully honored traditional Vietnamese flavors while presenting them with remarkable elegance and refinement. The balance, depth of flavor, and meticulous presentation were all outstanding. From a culinary perspective alone, this is unquestionably a five-star restaurant. It is precisely because the food is so extraordinary that our initial experience with the owner was such a disappointment. Hospitality is every bit as important as cuisine. Fine dining is about creating an experience where guests feel welcomed, respected, and cared for from the moment they walk through the door. Food has an incredible ability to nourish not only the body but also the spirit, and the energy with which it is served inevitably becomes part of the meal itself. I sincerely hope the owner reflects on the way guests are welcomed. Kindness costs nothing, and we never truly know what someone else may be carrying with them that day. This restaurant has all the makings of a truly exceptional dining destination. With warmth that matches the caliber of its cuisine, it would be unforgettable.

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Entrance to Alkeme.
Entrance to Alkeme.
Chicken dish
Chicken dish
Tempura beech mushroom

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Tempura beech mushroom

Fun Noodle Bar - chinese - Updated July 2026

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