How we got here
As a middle school teacher in China, Duane Simard often indulged in hand-stretched noodles at a small restaurant nearby. After moving to the U.S. from China, Duane Simard shared his nostalgia for hand-stretched noodles with his wife, Xue Mei Simard.
“He was very sad that he couldn’t eat it anymore,” Xue Mei Simard said. “He went to visit the store owner who stretched the noodles [to] say goodbye and ‘Sorry we can't eat here anymore.’” she said. “[The store owner said] he thinks it’s really nice if you can...bring the business [to the U.S.].”
In an effort to bring a taste of comfort from China to their new home, Xue Mei Simard took cooking classes when visiting family to learn how to make the beloved noodles.
Xue Mei Simard said she did some research on the technique while she learned to better understand its history.
“Hand-stretched noodles are a very ancient way of making noodles,” Xue Mei Simard said. “The Chinese people learned how to grow wheat from the Middle Easterners and gradually started to make different kinds of bread or noodles. I read that history says the earliest Chinese people made noodles was 3,000 years ago. They found a bowl of noodles in somebody's tomb.”
The truck has garnered a fair share of supporters who have become regulars at the spot, Xue Mei Simard said.
“There's several of them,” Xue Mei Simard said. “They always know my husband and nieces and they all come and say, ‘How’s your husband?’ They are very nice.”
Since the eatery’s relocation to Texas, Duane Simard has had medical issues arise that have left him unable to help Xue Mei Simard operate the truck for extended periods of time. She said this has made it difficult for them to keep up with the high volume of customers they experience at times due to being the only employee on weekdays.
“Now it's kind of hard for me because he cannot work here,” Xue Mei Simard said. “Even though we [have] a helper, he only comes in to cook [on weekends.] Everything else I have to do.”
Duane Simard is not currently able to work in the food truck, but Xue Mei Simard said he plans to return after he recovers from a knee surgery, so they can begin serving summer-only items and better attend to customers.
Customers can find hand-stretched noodles utilized in a range of dishes, from beef bone soup and wonton noodle soup to stir-fry. Dumplings with a variety of fillings and mini bao buns are also available.
“It’s not only the noodles,” Xue Mei Simard said. “We added a lot of recipes. We have dumpling baos, which is my family recipe.”
Xue Mei Simard said her favorite part of the job is cooking food that customers enjoy. She said it’s important to make every meal with the highest quality.
“I like every order to be made carefully,” Xue Mei Simard said. “Everything comes out nicely. That's the way I like it, and the customer will be more satisfied.”
Xue Mei Simard said the pair has no plans to open a brick-and-mortar location. She said she and her husband would just like to make enough money to spend during their retirement, which she hopes will start in two to three years.
- 3309 W. SH 29, Georgetown
- Facebook: Stretch the Noodle
