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“It’s not like there was anyone to teach us or anywhere we could ask,” says Grand Noodle owner Kim Hyun-Kyu. “We just try. We know because we tried everything. Our mouths are our labs.” Hyun-Kyu has been making long, colorful, vegetable-packed noodles, for over 40 years, but his operation wasn’t always as popular as it is today. When he first started out, he used machines to produce 200 bags of flour a day to create noodles. “However, it didn’t work,” he says of the overly produced quality of that product, and he closed down his business. At home in Geochang, South Korea, he ended up making what he calls “these unique, functional noodles” that his friends started to order from him. “They complimented the crap out of [them],” he says, which led him to where he is today, making weekly batches of Grand noodles by hand. ....