Does the spice level at the newly opened Killer Noodle live up to its name? We tried every bowl of ramen on the menu to find out.

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Does the spice level at the newly opened Killer Noodle live up to its name? We tried every bowl of ramen on the menu to find out.
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LA’s hit Killer Noodle opens in Houston. We tried every bowl of ramen on the menu.

We douse our breakfast tacos in nasal-clearing salsa verde and might dredge slices of fatty brisket through habanero-infused barbecue sauce. If there’s a steaming bowl of pho on the table, a bottle of fire-engine red Sriracha is always within arm’s reach. Chicken wings and fried chicken sandwiches can pack enough capsaicin to tip the Scoville scale.Oct. 15 at 1835 N. Shepherd Dr. to lines out the door as customers wanted to put their taste buds to the test.

Two colleagues — food writer John-Henry Perera and newsroom developer Kirkland An — joined me last week as we slurped our way through all six bowls of ramen available on the menu. The menu offers five spice levels ranging from “no spice” to “killer.” For Killer Noodles’ signature ramen, we went straight for the spiciest level .

Was it the spiciest dish I’ve ever eaten? Definitely not. I’ve tasted hotter Indian and Thai dishes that felt like someone lit a match in my mouth.A bowl of dry Toyko Style ramen at Killer Noodle in Houston.The creamy texture of the Tokyo Style dish is more pronounced when it’s served with no soup . I also found that the peanut and sesame flavors toned down the heat.A bowl of Downtown Style ramen at Killer Noodle in Houston.

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