Xiaoli (Lily) Wu’s story is a remarkable testament to the power of perseverance and the transformative potential of dreams. Growing up in a small village near Songyuan in Jilin province, China, Wu recalls the struggles of a poor area with limited agricultural output. Rice was absent from their diet, and what little wheat was produced was sold for income, leaving corn powder to dominate their meals. Wu vividly remembers the moment that sparked her ambition, walking two miles to see her first paved road and a car, which ignited her desire to change her family’s life through hard work and entrepreneurship.
To pursue this dream, Wu’s parents sent her to middle school in Beijing in search of a better education. For her, it was a transformative experience, marked by her first bus ride and the joy of tasting Xi’an-style biang biang noodles—a dish that would shape her culinary future. However, financial constraints meant those noodles remained a craving, a luxury she could not afford.
Fast forward to today, and that childhood craving has become the foundation of Wu’s professional life. In 2016, she opened Xi’an Noodles in Seattle’s University District and soon expanded her enterprise to include additional locations. Alongside this, she established a seafood restaurant called Happy Crab in Auburn, with ambitious plans for a new waterfront location in Ballard, where Anthony’s used to be. Wu’s journey mirrors the way she creates her noodles—built from scratch, with dedication and resilience.
Determined to one day live in America, Wu secured a student visa and funding in 2006, initially settling in Flushing, New York. There, she took English lessons in Brooklyn while working tirelessly as a housekeeper in hotels. Despite the long hours, her love for biang biang noodles urged her to travel back to Xi’an to learn the proper techniques for preparing the dish, mastering the art of stretching and thwacking the dough to achieve its distinctive texture.
In 2014, Wu opened QQ Mini Hot Pot in a Korean grocery store, Woori Market, in the University District. This restaurant introduced malatang— a customizable hot pot experience to the local dining scene. While the concept was straightforward, it provided Wu the opportunity to hone her noodle-making skills, perfecting both biang biang noodles and liang pi, another celebrated dish from her home province.
However, just a year later, Woori Market closed, forcing Wu back into housecleaning to make ends meet. But Wu’s perseverance paid off when she found funding to open Xi’an Noodles a few blocks from her previous location. Once again diving into both the physical and mental challenges of starting a business, she recalls not having any blueprint, just a rolling pin and a relentless will to succeed.
Xi’an Noodles quickly gained popularity, leading to a second location opening at Westlake Center in September 2019, coinciding with the onset of the COVID pandemic. Undeterred, Wu applied the lessons from Confucius, face the challenges head-on, and turned the restaurant closure into an opportunity for renovations.
By 2022, Wu opened a third Xi’an Noodles in Bellevue while simultaneously brainstorming ideas for another restaurant concept. Inspired by both her love for seafood and the rise of Cajun cuisine in California, she envisioned a fusion of flavors that combined butter crab with hand-pulled noodles. This concept, dubbed Happy Crab, was born out of a desire to rethink what Chinese-American cuisine could entail.
The opening of Happy Crab in Auburn in October 2024 marked yet another milestone in Wu’s career. But even as that venture began, she remained ambitious. Christmas Day in 2024 delivered a remarkable gift: she secured a lease for a high-profile location at the former Anthony’s Homeport space in Ballard, setting the stage for her next exciting project.
Wu plans to make Seaview, this new restaurant, a culinary landmark with an expanded menu highlighting dishes that resonate with diners, such as ma la dumplings and unique seafood soup dumplings inspired by the popularity of xiao long bao. Furthermore, she is keen to foster a sense of community, aspiring to offer a platform for emerging chefs through Resident Chef Nights. This initiative aims to provide opportunities for others to showcase their culinary talents, creating a positive ripple effect in the industry.
With years of industry experience, Wu’s vision for Seaview emphasizes accessibility. She is committed to making the dining experience welcoming, ensuring that delicious dishes are offered at reasonable prices, thereby inviting diverse patrons to enjoy the view, the sea breeze, and, of course, her acclaimed seafood and noodles.
“I come from modesty and understand struggle,” Wu states, expressing her desire to create a space where everyone feels welcome. Her philosophy centers around inclusivity, reflecting her roots and her journey through life’s challenges. Wu’s story serves as an inspiring reminder of what can be achieved through hard work, creativity, and an unwavering belief in one’s dreams.
image source from：seattle
