Served with 3 garnishes of your choice. Spicy kimchi or mild kimchi, green onions, cilantro, sesame seeds, and one of our sauce selection.

Chicken Fried Rice Bowl

Steak Fried Rice Bowl

Steak, shrimp, chicken or black bean. Enjoy a mouth-watering Asian fusion taco topped with the option of spicy kimchi slaw, mild kimchi slaw, or our sesame-free house slaw. Finished off with green onions, cilantro.

Duo (Steak/Shrimp/Chicken/Black Bean)

Trio (Steak/Shrimp/Chicken/Black Bean)

Spicy Kimchi Roll

Wonton Chicken Roll

Udon noodles, fried with your choice of vegetables, topped with our sweet teriyaki glaze for a sweet Asian fusion noodle experience.

Lo Mein (Fried Noodles Bowl)

Wonton Cheese Roll

Broth Cup

Crispy tortilla chips served with fresh salsa.

Chips & Salsa

Homemade crispy fried wonton chips served with 3 garnishes of your choice, spicy or mild kimchi, green onions, cilantro, sesame seeds, and one of our sauce selection.

Loaded Wonton Nachos

Crispy wontons filled with cream cheese and crab.

Crab Rangoon

Edamame Pods

Gather all ingredients and chop vegetables as necessary.

Prepare the Ingredients

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Heat the Oil

Add minced garlic and diced carrots to the skillet. Sauté for 2-3 minutes until softened.

Sauté Garlic and Vegetables

Stir in the diced chicken and cooked rice. Mix well and cook for another 3-4 minutes, allowing the rice to heat through.

Add Chicken and Rice

Add the frozen peas and soy sauce. Stir to combine, cooking for an additional 2-3 minutes.

Add Peas and Soy Sauce

Push the rice mixture to one side of the skillet. Pour the beaten eggs into the cleared side and scramble until fully cooked.

Scramble the Eggs

Mix the scrambled eggs into the rice and chicken mixture until evenly combined.

Combine Ingredients

Serve the chicken fried rice in bowls, topped with your choice of garnishes and sauces.

Serve

Cooked chicken breast, diced

Cooked white rice

Vegetable oil

Garlic, minced

Carrot, diced

Frozen peas

Soy sauce

Eggs, beaten

Season the steak with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook the steak for about 3-4 minutes on each side or until desired doneness. Remove from skillet and let rest.

Prepare the Steak

In the same skillet, add the remaining tablespoon of vegetable oil. Beat the eggs in a bowl and pour into the skillet. Scramble until fully cooked. Remove and set aside.

Add minced garlic to the skillet and sauté for about 30 seconds. Add the cooked rice and soy sauce, stirring well to combine. Cook for 3-4 minutes until heated through.

Stir-Fry the Rice

Slice the rested steak thinly and add it to the rice along with the scrambled eggs. Mix everything together and cook for another minute.

Combine Everything

Spoon the fried rice into bowls. Add your choice of garnishes: spicy kimchi, mild kimchi, green onions, cilantro, sesame seeds, and your selected sauce.

Steak (sirloin or ribeye)

Cooked rice

Eggs

Salt

Pepper

Cook the steak, shrimp, chicken, or black beans according to your preference. For steak or chicken, grill or pan-sear until cooked through. For shrimp, sauté until pink and opaque. For black beans, heat them in a saucepan until warm.

Prepare the Protein

In a bowl, combine the cabbage, shredded carrot, and chopped green onions. For spicy kimchi slaw, add spicy kimchi. For mild kimchi slaw, add mild kimchi. For house slaw, mix in sesame-free slaw dressing. Toss well to combine.

Make the Slaw

Warm the tortillas in a pan or microwave. Place your choice of protein on each tortilla, then top with your desired slaw. Garnish with chopped cilantro and additional green onions if desired.

Assemble the Tacos

Steak

Shrimp

Chicken Breast

Black Beans

Choose your protein: Steak, Shrimp, Chicken, or Black Beans. Season with salt, pepper, and your choice of spices.

Grill or sauté your selected protein until fully cooked. For steak, cook to desired doneness. For shrimp, cook until pink. For chicken, ensure it reaches an internal temperature of 165°F. For black beans, simply heat them in a pot.

Cook the Protein

In a large bowl, combine shredded cabbage, carrots, and green onions. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and Sriracha. Pour the dressing over the slaw and toss to combine. Adjust seasoning to taste.

Warm the taco shells. Fill each shell with your choice of protein, top with slaw, and garnish with chopped cilantro.

Chicken breast

Black beans

Taco shells

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly, then mix in rice vinegar, sugar, and salt. Set aside.

Prepare Sushi Rice

Chop the spicy kimchi into smaller pieces if needed. Thinly slice the green onions.

Prep Kimchi and Vegetables

Place a nori sheet on a bamboo sushi mat. Wet your hands to prevent sticking and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge. Place a line of spicy kimchi and a few slices of green onion in the center of the rice.

Assemble the Roll

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until the exposed edge of the nori is reached. Moisten the edge with a little water to seal the roll.

Roll the Sushi

Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle sesame seeds on top and serve with soy sauce on the side.

Slice and Serve

Nori sheets

Sushi rice

Rice vinegar

Sugar

Spicy kimchi

Sesame seeds

Green onions

In a mixing bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Prepare the Filling

Place a wonton wrapper on a clean surface. Add about 1 tablespoon of the chicken filling to the center of the wrapper. Moisten the edges of the wrapper with water, fold it in half to form a triangle, and press to seal. Optionally, you can fold the corners of the triangle towards the center to create a roll shape.

Assemble the Wontons

Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the wontons in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Wontons

Serve the crispy wonton chicken rolls hot with your favorite dipping sauce.

Ground chicken

Green onions, chopped

Ginger, minced

Sesame oil

Wonton wrappers

Oil for frying

Bring a pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.

Cook the Udon Noodles

In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant. Add the julienned carrots, sliced bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

Stir-Fry the Vegetables

Add the cooked udon noodles to the skillet with the vegetables. Pour in the soy sauce and sesame oil, tossing everything together to combine. Cook for an additional 2-3 minutes, ensuring the noodles are heated through.

Combine Noodles and Sauce

Drizzle the teriyaki sauce over the noodle mixture and toss to coat evenly. Cook for 1 more minute until the sauce is slightly thickened.

Add Teriyaki Glaze

Remove from heat, garnish with sliced green onions, and serve hot.

Udon noodles

Carrot, julienned

Bell pepper, sliced

Broccoli florets

Green onions, sliced

Teriyaki sauce

In a mixing bowl, combine the cream cheese, shredded mozzarella, garlic powder, chopped green onions, salt, and pepper. Mix until well combined.

Take one wonton wrapper and place a tablespoon of the cheese filling in the center. Moisten the edges with water and fold the wrapper in half to form a triangle. Press the edges to seal. Optionally, you can fold the corners of the triangle back towards the center to create a more decorative shape.

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place a few wontons in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Serve the crispy wonton cheese rolls warm with your favorite dipping sauce.

Cream cheese

Shredded mozzarella cheese

Garlic powder

Chopped green onions

In a medium-sized pot, add the water and bring it to a boil.

Prepare the Broth

Once boiling, stir in the vegetable broth base, minced garlic, thyme, bay leaf, salt, and black pepper.

Add Ingredients

Reduce the heat and let the broth simmer for 15 minutes, allowing the flavors to meld.

Simmer

After simmering, remove the bay leaf and strain the broth to remove any solid bits.

Strain the Broth

Ladle the hot broth into a cup and garnish with chopped green onions before serving.

Water

Vegetable broth base

Garlic cloves, minced

Fresh thyme leaves

Bay leaf

Black pepper

Cut the corn tortillas into wedges. Heat the vegetable oil in a large frying pan over medium heat. Once hot, add the tortilla wedges in batches and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels, then sprinkle with salt.

Make the Tortilla Chips

Dice the fresh tomatoes, onion, and jalapeño pepper. In a bowl, combine the diced vegetables with chopped cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.

Prepare the Salsa

corn tortillas

vegetable oil

salt

Heat the vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the wonton wrappers in batches. Fry until they are golden brown and crispy, about 2-3 minutes. Remove from oil and place on paper towels to drain excess oil.

Make the Wonton Chips

Chop the green onions and cilantro finely. If using whole kimchi, chop it into smaller pieces. Set aside all garnishes for easy assembly.

Prepare the Garnishes

Arrange the crispy wonton chips on a large serving platter. Top with your choice of kimchi, sprinkle with green onions, cilantro, and sesame seeds. Drizzle your preferred sauce over the top and serve immediately.

Assemble the Loaded Wonton Nachos

In a medium bowl, combine cream cheese, crab meat, green onions, garlic powder, salt, and black pepper. Mix until well combined.

Take a wonton wrapper and place about 1 teaspoon of the filling in the center. Moisten the edges with water, fold the wrapper over to form a triangle, and press to seal. Make sure there are no air pockets.

In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the wontons to the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

cream cheese

crab meat

green onions, finely chopped

garlic powder

wonton wrappers

soy sauce

black pepper

Rinse the edamame pods under cold water to remove any dirt or debris.

Prepare the Edamame

Fill a pot with about an inch of water and bring it to a boil. Place the edamame in a steamer basket and set it over the boiling water. Cover and steam for about 5-7 minutes, or until the pods are tender and bright green.

Steam the Edamame

Remove the steamer basket from the pot and transfer the steamed edamame to a serving bowl. Sprinkle the sea salt over the pods while they are still warm and toss gently to coat.

Season the Edamame

Serve the edamame pods warm as an appetizer or snack. Enjoy by popping the beans out of the pods with your fingers.