Following my first trip up there last spring, I gushed at length about chef/owner Gene Wu's hand-pulled noodles (biang biang mian) and chilled noodles (liang pi). Since then, he's introduced the cold noodles: long fresh wheat strands as thin, slurpable, and springy as ramen, topped with expertly julienned carrot and cucumber, bean sprouts, cilantro leaves, a tea-infused hard-boiled egg, and generous helpings of mild chili oil and fresh garlic.
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About a month ago, a colleague of mine mentioned—no, ecstatically emailed me about—a new place in Chelmsford called Gene's Chinese Flatbread Cafe that was making hand-pulled noodles. There was buzz on Chowhound and Yelp, she said, and it sounded promising. I ran.