WHAT YOU'RE EATING: Noodles, rice, teriyaki chicken and egg rolls.
WHO'S MAKING YOUR FOOD: Mao Xiong Vang has been cooking since 2003. She owned Thai Spicy, a former restaurant on Front Street, and started selling quick eats out of a window on the side of the restaurant. Three years ago, she opened the Noodle Wagon.
BESTSELLER: Chicken and noodles.
PRO TIP: Xiong Vang recommends the teriyaki chicken for first-timers—the sauce is homemade and comes in regular or spicy. Also of note are the veggie noodles, because vegans need late-night eats, too.
PRICE RANGE: $1.75–$8
WHERE TO FIND IT: Main and Ryman, 10:30 p.m. to 2 a.m., Wednesday through Saturday.
WORD ON THE STREET: We know, scientifically, that food can't sober you up. But it sure can make you feel better. When the neon lights of downtown fail to cast any warmth into your aching soul and you realize that all that tequila wasn't really your friend, go to the Noodle Wagon. The Noodle Wagon doesn't judge. It delivers filling, life-saving noodles. It welcomes you into its arms and promises that everything will be OK.