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We have to admit: We rarely order the ultra-fresh sushi because it’s all about the hand-pulled Chinese noodles at this pan-Asian eatery. Served dry (stir-fried and saucy) or soupy, the strands are pulled to order (you choose the shape and thickness). The incomparable texture of the noodles, fragrant broth, and complimentary fermented black vinegar and chile oil have elevated the shoyu ramen to cult status.
This article appears in May 6 • 2016.
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