Noodle 麺類 Udon : Wheat Flour Noodles Soba : Buckwheat Noodles Extra Charge $0.50 All Ramen Noodles Come Spicy Can Do “NO Spicy” Or “Extra Spicy”

Noodle 麺類 Udon : Wheat flour noodles Soba : Buckwheat noodles extra charge $0.50 All ramen noodles come spicy can do “NO spicy” or “Extra spicy” Kake Udon or Soba かけうどん、かけそば 6.50 udon or soba noodle soup w vegetables Tanuki Udon or Soba たぬきうどん、たぬきそば 7.00 udon or soba noodle soup w tempura crumbs Sea Urchin Pasta Tori Udon or Soba 鶏うどん、鶏そば 7.50 udon or soba noodle soup w chicken Tori Toji Udon 鶏とじうどん 8.50 udon noodle soup w chicken & egg Niku Udon or Soba 肉うどん、肉そば 8.50 udon or soba noodle soup w beef Tempura Udon or Soba 天ぷらうどん、天ぷらそば 9.95 Shoyu Ramen udon or soba noodle soup w tempura Tororo Udon or Soba とろろうどん, とろろそば 7.95 udon or soba noodle soup w grated yam Nabeyaki Udon 鍋焼きうどん 9.25 udon noodle soup w shrimp tempura, chicken & vegetables Zaru Udon or Soba ざるうどん, ざるそば 6.75 cold udon or soba w dipping sauce Ton Kotsu Ramen Zaru Tororo Udon or Soba ざるとろろうどん, ざるとろろそば udon7.75/soba8.25 cold udon or soba, side of grated mountain yam w dipping sauce Ten Zaru Udon or Soba 天ざるうどん、天ざるそば udon 8.95/soba 9.45 cold udon or soba w dipping sauce & side of tempura Yaki Soba 焼きそば 7.95 stir fried ramen noodles w beef, pork or chicken & vegetables Yaki Udon 焼きうどん 7.95 stir fried udon noodles w beef, pork or chicken & vegetables Tempura Udon Shoyu Ramen 醤油ラーメン 9.50 homemade soy sauce flavored chicken broth soup w noodles Miso Ramen 味噌ラーメン 9.50 homemade miso paste flavored chicken broth soup w noodles Shio Ramen 塩ラーメン 9.50 Himalayan salt flavored chicken broth soup w noodles Nabeyaki Udon Ton Kotsu Ramen 豚骨ラーメン 9.50 homemade pork sauce & pork broth soup w noodles Poke Ramen 冷しポキラーメン 9.95 cold ramen w spicy poke Sea Urchin Pasta ウニパスタ 16.95 fettuccini noodles, Santa Barbara sea urchin w white sauce & chopped shiso leaves raw vegeterian bonito Yaki Udon.

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APPETIZER 1. Yakitori (Chicken on 2 bamboo skewers) 4.50 2. Gyoza (Pork Dumplings, 6pcs) 4.50 3. Shumai (Shrimp&Vegetables, deep fried,6pcs) 4.50 4. Egg Rolls (4pcs) 6.95 Yakitori Gyoza 5. Fried Calamari w/Special Dip Sauce 7.95 6. Mix Tempura (Shrimp & Vegetables) 6.95 7. Shrimp Tempura Only (4pcs) 6.95 8. Mix Vegetable Tempura 5.95 Egg Roll Fried Calamari 9. Soft Shell Crab (Tempura battered and fried) 7.95 10. Fried Fish (Breaded deep fried) 6.95 11. Pork Cutlet (tonkatsu) (Breaded deep fried) 7.95 Shrimp Tempura 12. Chicken Cutlet (Breaded deep fried) 7.95 Soft Shell Crab 13. Chicken Teriyaki 6.95 14. Fish Tempura Roll 6.95 (Fish rolled w/rice in seaweed, tempura battered and Tempura Sauce) 15. Edamame (Soy beans) 4.50 Fish Tempura Roll 16. Garlic Edamame (Soy beans) 4.95 Pork Catlet 17. Karaage (Fried Chicken w/Garlic Sauce) 6.95 S A L A D 1. Salmon Skin Salad 8.95 Cucumber, Lettuce, Seaweeds & Crispy cooked Salmon Skin w/Vinegar Sauce 2. Ocean Salad (No Fish, Mixed Seaweeds) 7.95 Salmon Skin Salad Ocean Salad Cucumber, Seaweeds & Fish Eggs(Masago) w/Vinegar Sauce 3. Seafood Salad 12.95 Cucumber, Seaweeds, Variety of Raw Fish, Cooked Fish & Fish Eggs w/Vinegar Sauce 4. Avocado Salad 8.95 Cucumber, Avocado, Lettuce, Crab, Chili Oil & Fish Eggs(Masago) 5. Sashimi Salad 13.95 Sashimi Salad Avocado Salad Lettuce, Baby Spinach, Tomato, Bell Pepper, Cucumber, Tuna, Salmon w/Vinegar Sauce 6. Tofu Salad 8.95 Tofu, Lettuce, Tomato, Cucumber, w/Vinegar Sauce 7.
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The Kahala Hotel & Resort Hosts First Ever Ramen At
NEWS RELEASE FOR IMMEDIATE RELEASE March 26, 2019 Media Contacts: Dara Lum Amy Higa The Kahala Hotel & Resort iQ 360 for Sun Noodle [email protected] [email protected] (808) 739-8854 (808) 386-6790 THE KAHALA HOTEL & RESORT HOSTS FIRST EVER RAMEN AT THE BEACH EVENT WITH SUN NOODLE HONOLULU – The Kahala Hotel & Resort has partnered with Sun Noodle to host Ramen at the Beach, a three-night culinary event featuring world-renowned Ramen restaurateur, Chef Shigetoshi Nakamura at the Plumeria Beach House. Nakamura will serve his specialties – Torigara Shoyu Ramen and Steak Mazemen – as part of the Seafood Buffet at the oceanfront restaurant on April 5 and 6 from 5:30 to 10 p.m. The Buffets featuring Chef Nakamura’s dishes are $68 for adults and $34 for children (ages 6-12). Plumeria Beach House will also serve A la Carte Lunch and Dinner Sets featuring Nakamura’s Torigara Shoyu Ramen or Steak Mazemen with a cold Mapo Tofu side dish starting Sunday, April 7 and ending with Lunch on Friday, April 12. The Lunch Set costs $27 for Ramen or $31 for Mazemen. The Dinner Set costs $37 for Ramen or $42 for Mazemen and includes a choice of Beer, Wine, Sake or Dessert. Nakamura will make his final appearance for a “Pop-Up” Dinner service on Sunday, April 7 from 5:30 to 9 p.m. Reservations are required and the Ramen & Mazemen quantities are limited. To make reservations, please call The Kahala’s Dining Reservations at (808) 739-8760. “We are excited to partner with Sun Noodle, a local business with a long history of attention to quality and care,” said Gerald Glennon, general manager of the Kahala Hotel & Resort.
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Post Covid Main Menu July 2021
SHIME-Noodles, Soups Awase Miso Shiru $5.00 Curry Ramen OR Udon $17.00 country style miso, handcrafted dashi, seasonal two shrimp tempura, scallions, crème fraiche, veggies braised beef and veggie curry broth Kinoko Miso Shiru $6.00 Niku Udon $20.00 country style miso, handcrafted dashi, assorted Sliced ribeye and onions, scallions, mitsuba, Naruto, mushrooms braised beef broth, udon noodles Ramen Salad $17.00 Tori Mazemen $16.00 sesame bean sprouts, cucumbers, onsen egg, shredded chicken, mushroom, onsen egg, mitsuba, scallions, shredded chicken, sprouts, ginger soy nori, garlic soy, no broth dressing Sukiyaki Udon $20.00 Shio Ramen $11.00 sliced rib eye, onions, mushrooms, scallions, ginger wakame, menma, scallions, sesame seeds, chicken soy, no broth broth Vegetable Yaki Udon $17.00 Buta Moyashi Ramen $16.00 veggies, ginger soy sauce, no broth, vegan pork belly, bean sprouts, chili oil, scallions, miso Kakiage Zaru Soba $17.00 broth shrimp & mixed veggie tempura fritter, cold dashi Tan Tan Men $16.00 soy broth, cold soba noodles spicy sesame ground beef & onion, menma, bean sprouts, scallions, chicken soy broth KIDS MENU 10 & Under $10 1. Shio Ramen plain chicken ramen, naruto edamame Kids Plates – includes edamame, arabiki corn dog, plain miso, furikake gohan or fries (both+$2) 2. Chicken Skewers Momokawa (thigh), muneniku (breast) 3. Karaage fried chicken 4. Tempura Two shrimp, assorted veggies, dashi dipping sauce *all prices are subject to change without notice. Thank you for your understanding $25 minimum order per person .
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SARASHINA-HORII MENU Tax5% Included.Pay in Cash YEN Only
SARASHINA-HORII MENU Tax5% included.Pay in cash YEN only. SEIRO-SOBA (Cold noodles dipped into a small cup with a special sauce) (A)【MORI-SOBA】 \770 (B)【SARASHINA-SOBA】 \870 (C)【FUTOUCHI-SOBA】 \870 (D)【KAWARI-SOBA】 \970 (E)【UDON】 \770 Hand-made brown-colored White soba using only Thick soba made of Soba colored with natural flavors Japanese noodle buckwheat noodle the core of buckwheat 100% buckwheat powder (citron, perilla, etc.) made of wheat flour Seasoned with Sansho(Mar.) TEN-SEIRO SOBA (Tempura with cold buck wheat noodles) ①【KAKIAGE】 ②【KURUMA-EBI】 ③【KOEBI-TEMPURA】 ④【YASAI-TEMPURA】 Mixture of six shrimp and mitsuba fried in batter Deep-fried jumbo prawn Six fried shrimps Vegetables(only Mon.-Sat) \1,690combination with mori-soba \1,690 combination with mori-soba \1,690 combination with mori-soba \1,820 combination with mori-soba You can choose from four types of soba or udon , four types of TEMPURA EX. ＋＝ \1,790 (B)【SARASHINA-SOBA】 ①【KAKIAGE】 OTHER COLD SOBA Seasonal recommendation（Mar.) ⑤【KASHIWA-SEIRO】 ⑥【TORORO-SOBA】 ⑦【OROSHI-SOBA】 \1,100 \1,100 \1,050 Cold soba served with warm Soba served with grated yam Soba with grated Japanese and fresh chicken soup radish Daikon and boiled shrimp etc. WAKATAKE-SOBA \1,470 Kake-soba topped with bamboo sprouts ⑧【KAMO-SEIRO】 ⑨【ONIJIRU-SOBA】 ⑩【AGEDAMA-SOBA】 \1,750 \1,100 \970 Soba with bits of fried tempura Cold soba served with warm duck soup Soba with Japanese hot and radish sprouts,dried seaweed radish soup with soy-sauce We serve 2type of soba sauce dip "から汁"(in the white bottle) is traditional sauce, "あま汁"(in the green bottle) is sweeter one.
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Muroran Times
people want the most were a branch of the city office and a library, both of them were about MURORAN 19%. Also, the kind of eating places lacking in the area, in order, were family restaurants, soba/udon restaurants, and fast food TIMES establishments. March 1, 2011 No.256 なかじまちょうしょうてんがいじっし Muroran City Office 1-2 Saiwai-cho, Muroran, 中島町の商店街でアンケートを実施した Hokkaido 051-8511JAPAN<0143-22-1111> けっかちかちゅうしゃじょうひつようこえもっとおお結果、近くに駐車場が必要との声が最も多く News and Topics ありました。 Muroran’s population Muroran Curry Ramen Renewed The Japanese government takes a national Nissin Food Products Co., Ltd renewed census once every 5 years. The most recent one Muroran Curry Ramen, the package type of was held in October 2010. According to the instant noodle and put it on the market. result, the population of Muroran is 94,531. The first Muroran Curry Ramen which was on That is a decrease of 3,841 since the previous the market last March sold two million census. packages around the whole country. At its peak the population of Muroran was 70% of the sales were in Hokkaido, so that the 162,059 in 1970, and it has been decreasing renewed product was put on the market only since then. inside Hokkaido. There are, 179 cities, towns, and villages in Company officials say that the renewed product Hokkaido but only 16 of them have increased in has a spicier taste, and wakame sea weed has population, including Sapporo, Tomakomai.
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Chicken Soba Noodle Salad INGREDIENTS PREPARATION 12Oz Chicken Breast, 1 Preheat Oven to 400°F
PREPARATION: 20 MINUTES | COOKING: 5 MINUTES | SERVINGS: 4 chicken soba noodle salad INGREDIENTS PREPARATION 12oz chicken breast, 1 Preheat oven to 400°F. skinless 2 Rub chicken with canola oil. 1 tablespoon canola oil Place on a baking tray and bake for 20–25 minutes or until an 1 package (9.5oz) internal temperature of 165°F is soba noodles, dry reached. Cool. Slice into ¼ inch pieces and refrigerate. Vinaigrette 3 Cook soba noodles according to ¼ cup rice wine vinegar instructions on the package. Drain and rinse noodles with cold water. 1 tablespoon honey Place in a large mixing bowl and ¼ cup canola oil refrigerate. 1 tablespoon ginger, 4 To prepare the vinaigrette, mix grated together the vinegar, honey, oil, and ginger. Refrigerate. 1 cup red cabbage, 5 To assemble the salad, add shredded cabbage, peas, onions, cilantro 1 cup snap peas, cut on an and the ginger vinaigrette to soba angle, ¼" slices noodle bowl. Mix well to combine. ¼ cup green onions, cut 6 Garnish salad with sliced chicken. on an angle ¼" slices ¼ cup cilantro, chopped SUGGESTION 9 This salad can also be served warm. chicken soba POTASSIUM CHECK noodle salad Phosphorus and potassium in Asian noodles Asian noodles are quick to cook and easy to use in a variety of dishes. They are readily available, fresh or dried, from Asian food stores. They have become so popular that you can even find many of the varieties in your local grocery store. With so many choices, they are quite easy to use in day-to-day cooking. You can add them to soups, salads, stir fries and spring rolls.
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Instant Noodle Yakisoba
Instant Noodle Yakisoba Ingredients ● 1 (3oz.) package of instant ramen noodles ● 1 small onion ● 1/4 head cabbage (green or other) ● 1 carrots, peeled ● 1 cp veg of choice (broccoli, fzn veg, snow peas, etc.) ● 1/2 " fresh ginger ● 2 cloves garlic ● vegetable oil and sesame oil (optional) ● 2 tbsp soy sauce ● 2 tbsp Worcestershire sauce Ready in 20 minutes ● 1 tbsp ketchup Serves 1-2 ● 1 tbsp sugar Recipe adapted from Budget Bytes ● Hot sauce ● 2 eggs or protein of choice (meat, tofu, etc.) Equipment Preparation ● Cutting board 1. Prep the vegetables. Peel and shred the ● Knife and peeler carrots with a large box grater. Thinly slice the cabbage. Peel and grate the ginger and ● Grater (if available) garlic. Cut additional vegetables into small ● Stirring utensil bite size pieces. Slice any meats if using. ● Medium pot and a large pan or wok 2. Bring a pot of water to boil for the noodles. ● Strainer ● Small bowl 3. Combine the soy sauce, worcestershire sauce, ketchup, sugar, and hot sauce to a small bowl. Stir and set aside. 4. Heat a large pan over med-high heat. Drizzle in a small amount of vegetable oil and saute the garlic and ginger for 30 seconds. 5. Add any raw meat (if using) to the pan and saute until cooked through. Tofu or other proteins can be added here if using (not eggs) 6. Once the protein is cooked add the vegetables and stir fry until softened. 7. Once water has come to a boil, add two eggs gently to the water. Set a timer for 7 minutes.
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Ramen Kameya and Marugame Seimen Udon
totalokinawaTM www.totalokinawa.com October & November 2013 for 2 www.totalokinawa.com Totalokinawa Magazine October 2013 Magazine Totalokinawa totalokinawa CONTENTS OCTOBER & NOVEMBER In the Mood 2013 for Noodles Issue 18 The Noodle Issue ove over, fried rice. In our cover story, Mwe explore the beloved Japanese noodle, in its many forms and lavors. Plus, don’t miss our detailed reviews of noodle restaurants Ramen Kameya and Marugame Seimen Udon. Also, check out our review on www.totalokinawa.mobi the Okinawa YOHO honey store; you’ll “bee” Need a QR reader? craving a bottle or two for your own sweet stash. And, we’ve Check out our got our latest dive report and issue of Weird & Wonderful. magazine page on Also view the magazine online at: www.totalokinawa.com Totalokinawa.com 1 0 FEATURE IN THE MOOD FOR NOODLES Noodles p. 10 Okinawa YOHO Honey 4 Dive Report 6 Weird & Wonderful 9 In the Mood for Noodles 10 Ramen Kameya 13 Marugame Seimen Udon 17 Published in Okinawa by Totalokinawa.com by in Okinawa Published 2013. All Reserved Rights Copyright is All content - www.totalokinawa.com information advertising For the for responsible not partners are it’s and Totalokinawa external advertising. any of content 3 Totalokinawa Magazine October 2013 to Local Shop Review by Melissa Nazario YOHO Okinawa YOHO-ho! And a bottle of honey--Local shop ofers sweet selections. umans’ use of honey for medicinal reasons dates back thousands Hof years. Egyptians used it to dress wounds and embalm bodies. Today, there are lots of claims that honey can do much more, from talokinawa.com preventing diseases to being a “better” sugar for diabetics (it’s not—it to packs more calories and carbs and has the same efect as table sugar).
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Rootstock Radio Interview with Lola Milholland Air Date: October 8, 2018
Rootstock Radio Interview with Lola Milholland Air Date: October 8, 2018 Welcome to Rootstock Radio. Join us as host Theresa Marquez talks to leaders from the Good Food movement about food, farming, and our global future. Rootstock Radio—propagating a healthy planet. Now, here’s host Theresa Marquez. THERESA MARQUEZ: Hello, and welcome to Rootstock Radio. I’m Theresa Marquez, and I’m here today with Lola Milholland. She’s the founder of a business called Umi Organic. She’s a creative food event planner and an award-winning writer and multimedia producer. Welcome, Lola! LOLA MILHOLLAND: Hello! TM: I’m so happy to have you here, Lola, and be talking with you. And I guess I should tell our listeners that you actually are my daughter. LM: Yes. TM: I think that’s only fair! But I’m so looking forward to talking with you because there are so many things that you’ve done that I don’t know whether I even have gone into just how much food fun you have. And tell me, what inspires you to do these things? Didn’t you just do something called the Ice Cream Social? LM: It was our third time in, I don’t know, maybe seven years—very sporadic—doing an Experimental Ice Cream Social, where people who love to make ice cream tend to think of wild flavors, come together, and bring all their homemade ice cream. And then anyone who attends gets to be a judge. So it just is an opportunity for people who want to be really playful.
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Basic SPICY Basic Bakamori Tsukemen Spicy
RAMEN TSUKEMEN Basic $12.9595 Basic Bakamori $16.9595 tsukemen spicyspicy tsukementsukemen OurOur signaturesignature bbrothroth wwithith tthehe pperfecterfect MoreMore meat.meat. MoreMore toppings.toppings. HHouse-madeouse-made tthickhick nnoodlesoodles iinn sspecialpecial balancebalance ofof porkpork aandnd cchickenhicken ssoup.oup. MoreMore everything.everything. dippingdipping soupsoup withwith porkpork chunks.chunks. TTsukemensukemen wwithith nnoodlesoodles ttossedossed iinn oourur hhouse-madeouse-made sspicypicy ssauce.auce. Karaage Karaage SOUP Karaage SOUP or ( Fried Chicken ) ( Fried Chicken ) Chashu Karaage or RICH or RICH More or or or Chashu Chashu NOODLES NOODLES Chashu ( Marinated Pork) LIGHT ( Marinated Pork) LIGHT HOTor COLD $14.6565 $15.0000 SPICY $13.7575 spicy Bakamori $17.7575 side SpicySpicy saucesauce withwith a hinthint ofof sweetness.sweetness. MMoreore meat.meat. MoreMore toppings.toppings. MoreMore everything.everything. SPICINESS SPICINESS gyoza spicy matcha Vege Mild Atomic Mild Atomic spicy Spicy breath spicy Spicy breath MenyaMenya KKouji'souji's ffamousamous CrispyCrispy andand meatmeat freefree GyozaGyoza gyozagyoza mademade iin-housen-house withwith SShiitakehiitake mmushroom,ushroom, SOUP SOUP Karaage Karaage withwith oourur ssecretecret recipe.recipe. EnokiEnoki mushroommushroom andand ( Fried Chicken ) RICH ( Fried Chicken ) RICH More LotusLotus rootroot or or or or NOODLES Chashu LIGHT Chashu LIGHT ( Marinated Pork) ( Marinated Pork) $6.5050 $7.5050 $7.5050 yokohamayokohama iekeiiekei $14.5050 shoyu $13.0000 karaage original $8.5050 spicy SShoyu-flavouredhoyu-flavoured cchickenhicken House-madeHouse-made ccrispyrispy ddeepeep ffriedried chicken.chicken. fried rice Fried Rice andand porkpork brothbroth withwith a kkickick ““HomeHome sstyle”tyle” porkpork andand chickenchicken ofof gingerginger brothbroth withwith sshoyuhoyu flflavouravour bbasedased tartar $8.9595 SmALL:$7.9595 regular: $10.10.9595 SmALL:SmALL:$8.7575 regular:regular: $11.11.7575 fromfrom Yokohama.Yokohama.
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Japanese Noodles
Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat ﬂ our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch.
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Beef Haw Fun 11 Chicken Lo Mein 9 Yaki Udon 10 Pad Thai
CHARLOTTE, NC Rip.Rip. Dip.Dip. Repeat.Repeat. TwoTwo MalaysianMalaysian flatbreads,flatbreads, servedserved withwith aa sideside ofof ourour signaturesignature currycurry sauce.sauce. 55 Korean Twice Fried Wings 8.5 Sauced in garlic gochujang and topped with peanuts, sesame and cilantro. Hawkers Wings 7.5 BATTERED or NAKED Choice of sauce: sweet thai chili, hainanese , honey sriracha , spring onion ginger or rub: five-spice, chuan jerk Sichuan Wontons 8 Yi-Yi’s Chicken Dumplings 7 Our Auntie’s classic recipe hand-rolled daily, wok-seared or steamed, served with a sweet soy dipping sauce. Golden Wontons 7.5 Hand-made daily filled with chicken, shrimp and mushrooms, fried to a crisp and served with a sweet chili dipping sauce. Char Siu 8 Pork shoulder, sweet soy, spring onions Crispy Tofu Bites 6 Edamame 4 add chili and garlic 1 Hawker’s Delight 7 Saucy blend of wok-seared tofu, broccoli, carrots, napa (pro tip: the cabbage, not the city), bell peppers, shiitake and straw mushrooms Five-Spice Green Beans 6 Lightly battered, fried to a crisp, tossed in our signature five-spice seasoning Chow Faan 9 Classic fried rice packed with chicken, shrimp, char siu, eggs, onions and soy sauce. Basil Fried Rice 7 An herbal take on a classic fave. Eggs, onions, fresh basil and soy sauce. Po Po Lo’s Curry 10 Our hearty family recipe that has been shared for generations with veggies, rice and your choice of: CHICKEN / BEEF / TOFU Jasmine Rice 2 Beef Haw Fun 11 Hey, wok hei! Savory wide rice noodles, sliced steak, green onions, bean sprouts, onions and soy sauce Hokkien Mee 11 Egg noodles mixed with shrimp, sliced chicken and char siu, wok-seared with veggies in a dark soy sauce.
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