A restaurant in the shadow of the Manhattan Bridge serving hand-pulled noodles bobbing in steamy broth or hissing in a fiery wok typically conjures images of Chinatown.But on the other side of the bridge, a Mexican Salvadoran chef - whose only other experience cooking Asian food professionally was slinging sushi at Disney World - is making a gonzo rendition of Taiwanese beef noodles on a portable induction burner in Dumbo, all by himself.
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