Twist, stretch, fold, repeat. Lamian—meaning “pulled noodles”—are said to be among the hardest noodles to make in the world; they’re thin, and the technique of dough-stretching is tricky to nail. Lamian originate from China, where centuries of skilled chefs have mastered the art of pulling and stretching incredibly long and thin wheat-based dough into ribbons of perfection. Now, you can taste this culinary virtuosity at Mr. Noodle in Henrico, where hand-pulled noodles are the star.
Some menu items include the utterly delicious veggie stir-fried noodles, specialty beef rib noodle soup, and more traditionally handmade items like dumplings.
Hand-pulled noodles offer several advantages over pre-made or machine-made ones: a more elastic, chewy texture; additive-free dishes cooked on the spot; customizable softness, thickness, and texture; and a deeper cultural significance achieved through traditional craftsmanship.
“We cherish the flavors of our hometown, using food as a way to express nostalgia,” says Xi Lin, the restaurant’s owner. “At the same time, we hope to promote traditional Chinese culinary culture, allowing people to savor the authentic tastes of home.” Instagram.com/Mr.Noodle1299
This article originally appeared in the June 2025 issue.
