Noodle Art 一面之缘

"The San Gabriel Valley’s prodigious noodle scene has such a dizzying array of specialists that it would take a lifetime to experience it all. Noodle Art, located in a crowded strip mall in Monterey Park, comes from chef Xibao Wen, who has been cooking Shaanxi cuisine in X’ian since the mid-’80s before opening in Los Angeles in September 2021. Highlights from the enormous menu include the “three-topping” spicy wide noodles with a combination of tomato and egg, cumin pork belly, and cubed potato bound together with a dry chile mix. Hand-pulled stir-fried noodles offer the same satisfying bounce of well-made Italian pasta but with heady cumin spices and the tinge of wok-fried aromatics. Chinese “burgers” of minced pork or cumin lamb are always popular, and the tangy-spicy-sweet shredded pork with garlic sauce and julienned wood-ear mushrooms tastes like something from New York’s Chinatown taken to a flavor level of 11. In February 2024, Noodle Art took its talents westward to the Original Farmer’s Market with a slightly truncated but still excellent menu. — Matthew Kang, lead editor" - Eater Staff

"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

"Yes, its name sounds like a summer camp extracurricular, but Noodle Art is an SGV original that’s home to some of our favorite hand-pulled noodles. The move at their tiny counter in the market is the Three Toppings Spicy Noodles, which comes with three toppings of choice (the spicy cubed pork and sweet tomato-egg stew are non-negotiable) on a bed of thick, chewy noodles. Portions are on the smaller side, so if you’re really hungry, order a pork “hamburger” as well, a griddled flatbread pocket filled with carnitas-esque shredded pork. It can also be easily stuffed into a jacket pocket if you’re running late for a movie. " - brant cox

"Yes, its name sounds like a summer camp extracurricular, but Noodle Art is an SGV original that’s home to some of our favorite hand-pulled noodles. The move at their tiny counter in the market is the Three Toppings Spicy Noodles, which comes with three toppings of choice (the spicy cubed pork and sweet tomato-egg stew are non-negotiable) on a bed of thick, chewy noodles. Portions are on the smaller side, so if you’re really hungry, order a pork “hamburger” as well, a griddled flatbread pocket filled with carnitas-esque shredded pork. It can also be easily stuffed into a jacket pocket if you’re running late for a movie." - Brant Cox

"Noodle Art is unfussy. Expect to refill your own water cup, but also expect a menu loaded with gems from Xi’an. Start with the three-topping spicy noodles, which pile hand-pulled noodles with tomato egg stew, fatty pork cubes, a mushroom and potato medley, plus a sprinkling of scallions and chili powder. The fermented bean noodles, served with julienned cucumbers, are also worthwhile, thanks to the balance of stewed umami sauce, sticky noodles, and fresh cucumbers. Chilled sesame noodles are nutty and spicy, lightened up by a fistful of crunchy beansprouts. And if you have room for a little snack, get the pork “burger,” a toasted flatbread sandwich filled with carnitas-esque fatty shredded pork." - kat thompson