Stretch The Noodle
Chinese noodle restaurant · Downtown
431 SW Harvey Milk St, Portland, OR 97204
Highlights
Hand-pulled noodles, biang biang, chow mian, and beef soup
Hand-pulled noodles, biang biang, chow mian, and beef soup
"Anyone who visits this downtown Portland food cart will likely spot chef Xuemei Simard quite literally stretching, slapping, and pulling noodles for bowls of killer beef soup or stir fries, fragrant with ma la or five spice. The dumplings, each packing a full shrimp with its tail poking out, are no slouch either." - Ben Coleman
"It’s always a delight to watch chef and owner Xuemei Simard working away on her hand-pulled noodles inside the cart she owns with her husband, Duane. It’s even more satisfying to eat them, swirling in an invigorating Sichuan beef broth fragrant with five spice. If the cart is selling her shrimp dumplings, tails sticking out the side of the wrapper like a little handle, get them. Of course, like many food carts, takeout is a given; walk up to place an order." - Seiji Nanbu
"A cart offering hand-pulled noodles, recommended as part of the Midtown Beer Garden cart lineup." - Dianne de Guzman
"This Chinese cart in downtown’s Midtown Beer Garden is named for the hand-pulled, stretched, and slapped noodles that form the base of their beef soup, fragrant with five spice, and stir-fries slick with chili oil. The chewy texture of the noodles really shines in their stir-fried dishes with your protein of choice like tofu, chicken, or beef, and sliced scallions and crushed peanuts on top. The portions are big enough for two, so we recommend coming with a group, and ordering most of the menu (it’s short) so you can taste a variety of dishes." - krista garcia
"The hand-pulled noodles at this downtown Portland cart are the stuff of legend, with the right balance of chew and tenderness. They arrive stir-fried with vegetables, swimming in a beefy broth, or tossed in a bright noodle salad — all for $15 or less. The $12 biang biang noodles would be our choice, tossed in a garlicky chile oil with the tang of black vinegar." - Katrina Yentch
