"This unassuming cart with a handwritten chalkboard menu draws a lunch crowd in Downtown Portland. While the chewy chow mian with Ota tofu and vegetables is a popular choice, the wider biang biang noodles slicked with garlic chile oil and black vinegar are no joke. Enough for two meals, it arrives as one massive hand-pulled noodle coiled up in a takeout container. Before retiring, original Stretch The Noodle chef Xuemei Simard trained the new owners in noodle techniques and recipes." - Waz Wu
