Seattle has a few more destinations than it used to for biang biang noodles, named for the sound that happens when chefs slap long strands of dough against a counter, creating the fissures that lead to those wide, perfectly chewy ribbons. But Lily Wu’s remain the standard-bearer, whether they’re dressed in cumin lamb or tingly beef, or just some chile-infused oil. Her upgraded dining room on the Ave now has sibling spots: a second restaurant in Bellevue and a counter hidden in Westlake Center.