"The SGV continues to offer new finds, at least for me, despite eating through the neighborhood for nearly 17 years. Driving past the destroyed-by-fire Shau May and the remnants of what was once Dean Sin World, we landed at Noodle Art, a terrific little restaurant that comes straight from Xi’an. Founded by Xibao Wen, who’s been cooking since 1985 but opened Noodle Art in 2021, the place has all the makings of a modern SGV noodle classic. My “three toppings” noodles featured tender pork belly chunks; beef and potato; and tomato and egg, all typical noodle accompaniments in their own right that work together. The hand-pulled noodles are bouncy and chewy, longer than they’ll ever need to be but not so heavy that they’ll break your wrists. All the flavors are bound in chile oil and pepper flakes that add a simmering but not overwhelming heat. I can’t wait to return to try this dish again. — Matthew Kang, lead editor" - Eater Staff
