One More Noodle House - spicy noodles, credit one more noodle
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One More Noodle House menu

The following information was recently updated on January 20, 2018

One More Noodle House menu is the business that opened when CY Noodle House left this spot to move a few doors down in late 2017. The business is still thankfully noodle centered and now offers even more exotic and interesting dishes to slurp and savor your way through than ever.

The following One More Noodle House menu is dated January 2018:

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One More Noodle House menu - beef noodles
One More Noodle House menu – beef noodles
One More Noodle House menu - pork and tofu noodles
One More Noodle House menu – pork and tofu noodles
One More Noodle House menu - rice noodles
One More Noodle House menu – rice noodles
One More Noodle House menu - appetizers
One More Noodle House menu – appetizers

The above One More Noodle House menu was provided directly by the restaurant in January 2018.

What else should I know about One More Noodle House

Cuisine: Noodles
Don’t miss: Spicy authentic dishes
Reservations: No
Parking: Plenty on site in shared lot
Alcohol: No
Service and atmosphere: Casual

What are the hours of One More Noodle House?

Monday 11.00 a.m. – 9.00 p.m.
Tuesday 11.00 a.m. – 9.00 p.m.
Wednesday 11.00 a.m. – 9.00 p.m.
Thursday 11.00 a.m. – 9.00 p.m.
Friday 11.00 a.m. – 9.00 p.m.
Saturday 11.00 a.m. – 9.00 p.m. .
Sunday 11.00 a.m. – 9.00 p.m.

Where is One More Noodle House located in Utah

3390 State Street Suit N5, South Salt Lake, UT 84115
(801) 906-8992
facebook.com/One-More-Noodle-House-143129506417383/

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.