BNA Noodle House runs a pan-Asian noodle program out of suite 104 of the Voltaire Street plaza at 3704 — Vietnamese pho, Thai curry noodle (chicken-drumstick or mock-duck base), Japanese udon and gyoza, and stir-fried wide rice noodle with spicy garlic sauce — under a single short menu. The bao bun lineup runs two pieces per order with cabbage, carrot, red onion, cucumber, and cilantro served with hoisin or mayo, putting the small-plates work in the same Southeast-Asian-street-food register as Soi OB-Thai Street Food elsewhere on Voltaire. Appetizers run egg rolls with crystal noodles, chicken karaage with spicy mayo, fried gyoza, kurobuta pork sausage, and lightly fried calamari with sweet chili — the appetizer board borrowing from Vietnamese, Japanese, and Thai kitchens. Vietnamese noodle soup, Hong Kong-style chow fun, Saigon fried rice with raisin and pineapple, and chicken katsu fill out the noodle-and-rice section, with a multi-cuisine breadth that doesn't appear on the more tightly Japanese-focused menu at OB Sushiya. The biggest kitchen production runs through the curry-noodle bowls and stir-fried udon orders that sit at the menu's center — the dishes that justify the cross-cuisine kitchen behind a small Voltaire-plaza storefront.