As its name implies, Ru Yi Hand Pulled Noodle features hand-pulled noodles, a stretchy and springy noodle from the Gansu province in China. It opened in January on State Street.
Indeed, the very nature of the hand-pulled noodle, which was about the same shape and size as linguini, made it al dente in texture. However, you should note there wasn’t any different flavor profile. It’s really a matter of personal preference to the texture of the noodle.
I say that because Ru Yi also offers sliced (flat) noodles, which had more chew to them, and udon, which were thicker yet softer than the other noodles. The broth in which the noodles accompanies is mild in flavor, which means the added meat provides most of the flavor:
- The shrimp ($11.95) was perfectly cooked, and you get a generous portion of it.
- The roast duck ($11.95) was very tasty, though I wish the bones were removed.
- The braised beef ($10.95) was fall-apart tender.
Other meats include spicy beef ($10.95) and chicken ($10.95). You also can add extra meat to your noodle bowl for a slight upcharge.
I also tried a couple of appetizers. The fried shrimp (six for $4.25, 12 for $7.95) is battered in tempura, providing a nice crunch without being greasy. I also enjoyed the pan-fried pork buns (six for $8.95), even despite the lack of fried flavor and the wanting of a larger portion of the delicious pork.
Ru Yi Hand Pulled Noodle is open for lunch and dinner every day.
