Our Story

From the bustling streets of Bangkok to a warm kitchen in Portland — the journey of Noodle House is one of passion, tradition, and the belief that great food brings people together.

Chef Ming pulling fresh noodles by hand

The Beginning

A Dream Born Over a Bowl of Noodles

In 2015, Chef Ming Li left his corporate career in Singapore to travel across Southeast Asia, documenting the region's rich noodle traditions. From bustling hawker centers in Singapore to hidden street stalls in Chiang Mai, Ming spent three years learning from masters who had perfected their craft over decades.

What started as a travel journal became a calling. Ming returned to the United States with notebooks full of recipes, techniques, and a deep respect for the art of noodle-making. In 2018, he opened Noodle House in a small storefront in Portland's Southeast district — a 20-seat space with hand-pulled noodles visible through an open kitchen window.

The response was immediate. Within months, the line stretched down the block. The secret wasn't marketing or trend-chasing — it was broth that tasted like someone cared, noodles pulled fresh every morning, and an atmosphere that felt like home.

What We Believe

Our Principles

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Hand-Pulled Tradition

Every strand of noodle is stretched, folded, and pulled by hand. No machines, no shortcuts — just the rhythmic dance of flour, water, and skill passed down through generations.

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Farm-Fresh Ingredients

We source from local farms and trusted international suppliers. Our pork comes from pasture-raised heritage breeds, our spices are hand-selected, and our produce is seasonal and vibrant.

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Warm Hospitality

Every guest is welcomed like family. Our dining room is designed for lingering conversations, laughter shared over steaming bowls, and the kind of warmth that turns first-time visitors into regulars.

Meet the Team

The People Behind the Bowls

Chef Ming Li — Founder and Head Chef

Ming Li

Founder & Head Chef

A third-generation cook who learned the art of hand-pulling in Tokyo and Bangkok before bringing his craft to Portland.

Sakura Tanaka — Head of Culinary Operations

Sakura Tanaka

Head of Culinary Operations

A Michelin-trained chef who oversees every broth, sauce, and garnish to ensure consistent excellence.

David Chen — General Manager

David Chen

General Manager

With 15 years in hospitality, David ensures every guest leaves with a smile and a full stomach.