Fried Rice
This popular representative of Chinese cuisine is said to have originated during the Sui Dynasty around 589 to 618 AD. Every single bite of this appetizing dish includes crunchy vegetables, delicious fresh scrambled eggs, and the classic wok-flavor of Asian cooking infused into the rice. A rightfully beloved recipe perfect for lunch or dinner.
Treat your tastebuds with our savory fried rice tossed with farm fresh eggs, diced onions, peas, and carrots with your choice of protein.
Lo Mein
Lōu mihn, or “stirred noodles”, is a classic Chinese noodle dish now popularized as takeout cuisine all over the world. Made by mixing wheat with water, and adding fresh eggs, these noodles date back to at least 2000 years.
We honor the now perfect technique by tossing fresh egg noodles (or rice noodles) in the wok with carrots, bean sprouts, broccoli, onions and your choice of protein. Cooked in our tangy Lo Mein sauce, this is the best choice to curb your noodle cravings.
Pad Thai
Pad Thai traces its origins to the late 1930s, when this recipe was created by the then Prime Minister of Thailand, Plaek Phibunsongkhram. The dish applies Thai cooking techniques to elements from Chinese origin. Traditionally creating the sweet, salty and umami flavors we know and love as Pad Thai.
This flavor bomb is widely known as a must have takeout, and for good reason! The delicious, tangy, finger-licking-good sauce absorbed by the chewy noodles, cooked with fresh vegetables makes it the savory treat your taste buds deserve.
Traditional Pad Thai noodles are tossed with fresh scrambled eggs, bean sprouts, carrots and snow peas. Topped off with crushed peanuts, cilantro and lime.
Singapore Noodles
A special recipe combining the cooking techniques and methods of various Asian cuisines, including those having their roots in China and Singapore. This recipe uses rice noodles, which originated during the Qin dynasty in China (around 259–210 b.c.)
We offer rice noodles with yellow onions and baby bok choy, tossed with our lobster sauce and infused with spicy chili oil, topped with a perfect fried egg having crispy edges.
Pho
Pho is a Traditional Vietnamese dish whose origins can best be described as the intersection of several cultures and cuisines. This dish brings together Vietnamese, Chinese and French culinary techniques, as well as flavors and ingredients. The complex flavors of the broth are absorbed by the noodles, to create a rich and delicate combination of flavors.
Our serving of Vietnamese noodle soup with bok choy, fresh bean sprouts, and jalapenos is bound to be a favorite.
Curry Noodles
It is believed that the idea of adding spicy curry flavors to egg noodles was conceived by chefs from Hong Kong around the 1950s. Craving noodles but want to try something new? Craving curry but want to spice it up? This is just the dish for you.
Egg noodles or rice noodles, wok-tossed with snow peas, red bell peppers, and onions in our special yellow curry sauce. The recipe comes together to give bold and savory flavors in every bite.
Mongolian Noodles
Popularly known “Mongolian cuisine” such as Mongolian Barbeque, is actually a Taiwanese take on savory cuisine which was started by a restaurateur, Wu Zhaonan in 1951. The delicious yet simple sauce used in this recipe encompasses the basic umami flavors by including soy sauce, brown sugar and cornstarch.
Egg noodles, bean sprouts, onions and fresh scrambled eggs tossed in our sweet and spicy Mongolian sauce.
Sichuan Street Noodles
These street style noodles originated in the province of Sichuan, China. It is rumored that these were first sold by a hacker who carried the noodles and the sauce on two ends of a bamboo pole. Slowly, the demand for his cheap yet delicious noodles started increasing, and the dish became famous. Like most Asian noodle dishes, there are many variations of this recipe.
We serve traditional street style egg noodles topped with bean sprouts, carrots, Bok Choy and ground pork. Tossed with our spicy peanut sauce and infused chili oil, need we say more?
Cantonese Noodles
Using black bean paste to flavor noodles is believed to have started from the Chinese dish Zhájiàngmiàn. The now popularized Chinese-Korean Fusion recipe uses a Black bean sauce that imparts a sweet and savory flavor to the final meal.
Rice noodles tossed with yellow onions and bell peppers in a spicy black bean sauce. Delicious, umami and tangy, our Cantonese noodles are the perfect order.
Hong Kong Noodles
A bed of tender noodles packed with flavor from the delicious hoisin sauce, “Hong Kong” noodles, actually originated in the Suzhou/Shanghai region of China. These noodles, slightly crispy on the outside and tender on the inside, were brought to Hong Kong by immigrants from Shanghai.
Thin egg noodles tossed with carrots, yellow onions, broccoli and cabbage with your choice of protein in our ginger, soy and hoisin sauce.
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