Tung Noodle

Tung Kee Noodle

Vegetable Stir Fry

LUU Noodle

NEW TUNG

NEW WELCOME TUNG OODLE

KEE NOODLE

Beef Noodles

Beef Chow Mein

Chicken Noodle Soup

Coconut Juice

Soft Drink

Fried Banana

Fried Ice Cream

Pina Colada

Curry Laksa

Mojito

Coconut Ice Cream

Soft Drinks

Spicy green curry with chicken and vegetables.

Green Curry

Served with seasonal vegetables and your choice of protein.

Noodles Stir Fry

Traditional Thai stir-fried noodles with chicken.

Pad Thai

Fried rice with vegetables and your choice of protein.

Stir-Fried Rice

Chicken Satay

Bring 1 liter of water to a boil in a large pot. Add 200 grams of rice noodles and cook according to package instructions, usually around 4-5 minutes, until tender. Drain and set aside.

Prepare the Rice Noodles

In a small bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and 1 teaspoon of chili paste. Stir well until the sugar dissolves and the mixture is well combined.

Mix the Sauce Ingredients

Peel and julienne 1 medium carrot and 1 medium bell pepper. Chop 3 stalks of green onion into small pieces. Rinse 100 grams of bean sprouts under cold water and set aside.

Chop the Vegetables

If using tofu, cut 200 grams into cubes and pan-fry in a non-stick skillet until golden brown. For eggs, beat 2 large eggs in a bowl and scramble them in the same skillet until fully cooked.

Prepare Tofu and Eggs

In a large wok or skillet, heat a bit of oil over medium-high heat. Add the chopped vegetables and stir-fry for 2-3 minutes until slightly tender. Add the cooked rice noodles and the sauce mixture. Toss everything together until well coated and heated through, about 3-5 minutes. If using, add the cooked tofu and scrambled eggs, mixing well.

Stir-fry the Dish

Serve the Tung Noodle hot, garnished with additional chopped green onions if desired.

Plate and Garnish

Rice noodles

Water

Soy sauce

Oyster sauce

Sesame oil

Sugar

Chili paste

Carrot

Bell pepper

Green onion

Bean sprouts

Tofu

Eggs

In a large pot, bring 1 litre of water to a boil. Add 200g of egg noodles and cook according to package instructions, usually around 5-7 minutes until al dente. Drain and set aside.

Cook Noodles

In a small bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and 1 teaspoon of black pepper. Stir well to mix all ingredients evenly.

Mix Sauce

While the noodles are cooking, chop 100g of bok choy, slice 1 medium carrot thinly, and chop 2 stalks of green onions. Set aside.

Chop Vegetables

In a skillet over medium heat, add a teaspoon of oil. Once hot, add 200g of diced chicken breast. Cook for about 5-7 minutes until the chicken is fully cooked and no longer pink. Remove from heat.

Cook Chicken

In a large mixing bowl, combine the cooked noodles, cooked chicken, chopped vegetables, and the prepared sauce. Toss everything together until well coated.

Mix Ingredients

Divide the noodle mixture into bowls and garnish with additional chopped green onions if desired. Serve hot.

Serve

Egg Noodles

Soy Sauce

Oyster Sauce

Sesame Oil

Black Pepper

Bok Choy

Green Onions

Chicken Breast

Wash and chop all the vegetables. Slice the bell pepper and carrots, and prepare the broccoli florets. Set aside the snow peas and green onions.

Prep the Vegetables

In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water until smooth. Set aside.

Make the Sauce

In a large skillet or wok, heat a tablespoon of oil over medium-high heat.

Heat Oil

Add the chopped broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are crisp-tender.

Stir-Fry Vegetables

Add the sliced green onions and stir-fry for an additional 2 minutes.

Add Green Onions

Pour the prepared sauce over the stir-fried vegetables and stir well to coat. Cook for another 2-3 minutes until the sauce thickens slightly.

Combine with Sauce

Remove from heat, sprinkle with toasted sesame seeds and chili flakes if desired. Serve hot.

Broccoli florets

Bell pepper (sliced)

Carrot (sliced)

Snow peas

Green onions (sliced)

Garlic (minced)

Ginger (grated)

Cornstarch

Toasted sesame seeds

Chili flakes

In a large pot, bring 4 cups of water to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Rice Noodles

While the noodles are cooking, peel and julienne the carrot. Remove the seeds from the bell pepper and slice it into thin strips. Chop the green onions, separating the green tops from the white parts.

Cut the tofu into cubes. In a non-stick skillet, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Remove from heat and set aside.

Cook the Tofu

In a large bowl, combine the cooked rice noodles, sautéed tofu, julienned carrots, sliced bell pepper, and bean sprouts. In a separate small bowl, mix the soy sauce, remaining sesame oil, and chili sauce. Drizzle the sauce over the noodle mixture and toss gently to combine.

Mix Everything Together

Transfer the LUU Noodle mixture to serving plates. Sprinkle with sesame seeds and chopped cilantro for garnish. Serve immediately and enjoy!

Garnish and Serve

Rice Noodles

Bell Pepper

Bean Sprouts

Green Onion

Chili Sauce

Sesame Seeds

Cilantro

In a large bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, and honey. Whisk together until well combined.

Marinate the Chicken

Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Add Chicken

Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs, reserving the marinade for later use. Cook the chicken for about 5-7 minutes on each side or until fully cooked and golden brown.

Cook the Chicken

Pour the reserved marinade into the skillet and bring to a simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Add Remaining Marinade

Remove the chicken from the skillet and slice into strips. Arrange on a serving plate.

Plate the Dish

Sprinkle the chopped green onions, sesame seeds, and cilantro over the chicken before serving.

Garnish

Chicken thighs, boneless and skinless

Garlic, minced

Ginger, grated

Honey

Green onions, chopped

Sesame seeds

Cilantro, chopped

Bring 1 liter of water to a boil in a large pot. Once boiling, add the rice noodles and cook according to the package instructions, typically for about 5-7 minutes or until the noodles are tender. Stir occasionally to prevent sticking.

Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside.

Drain and Rinse

In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Heat the Oil

Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Sauté Aromatics

Add the sliced bell pepper, julienned carrot, broccoli florets, and snow peas to the wok. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Add Vegetables

Add the drained rice noodles to the stir-fried vegetables. Pour in the soy sauce, sesame oil, and chili sauce. Toss everything together in the wok until the noodles are evenly coated and heated through, about 2-3 minutes.

Combine Noodles and Sauce

Remove the wok from heat. Top the noodle stir-fry with chopped green onions and sprinkle sesame seeds over the top. Serve hot.

Vegetable oil

Ginger, minced

Bell pepper, sliced

Carrot, julienned

Chili sauce

In a large bowl, add the rice noodles and pour boiling water over them. Let them soak for about 10-15 minutes or until they are soft. Drain and set aside.

Soak the Rice Noodles

While the noodles are soaking, wash and chop the carrot, bell pepper, and green onions. Cut the broccoli into small florets. Set all chopped vegetables aside.

Prepare the Vegetables

In a small bowl, mix together soy sauce, sesame oil, honey, minced garlic, and grated ginger. Whisk thoroughly until combined.

Prepare the Sauce

In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the chopped carrots, bell pepper, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Stir-Fry the Vegetables

Add the drained rice noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and toss everything together. Stir-fry for another 3-5 minutes to heat everything through.

Once everything is well combined and heated, remove from heat. Serve the KEE Noodle hot, garnished with optional toppings such as chili flakes, crushed peanuts, and fresh cilantro.

Serve the Dish

Green onions

Garlic

Ginger

Peanuts, crushed

Fresh cilantro

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt, then stir in 8 oz of egg noodles. Cook according to package instructions until al dente, usually around 6-8 minutes. Once cooked, drain and set aside.

Cook the Noodles

Slice 1 lb of beef flank steak into thin strips. In a bowl, combine 2 tbs of soy sauce, minced 2 cloves of garlic, 1 tsp of ginger, and 1 tsp of black pepper. Add the beef strips to the marinade, ensuring they are well coated. Allow to marinate for at least 30 minutes.

Marinate the Beef

While the beef is marinating, chop 1 medium bell pepper, 1 medium carrot into thin strips, and prepare 1 cup of broccoli florets. Slice 2 stalks of green onions, keeping the white parts and green tops separate.

In a large skillet over medium-high heat, add the marinated beef along with the marinade. Stir-fry for 5-7 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.

Cook the Beef

In the same skillet, add a little oil if needed and stir-fry the chopped vegetables (bell pepper, carrot, and broccoli) for about 3-5 minutes until tender but still crunchy.

Cook the Vegetables

In a small bowl, mix 1 tbs of cornstarch with 2 tbs of water to create a slurry. In the skillet with the vegetables, add 2 cups of beef broth and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.

Return the cooked beef to the skillet, add the cooked noodles, and drizzle with 1 tbs of sesame oil. Toss everything together until well combined and heated through. Adjust seasoning with salt and pepper to taste.

Combine Everything

Serve the beef noodles hot, garnished with sliced green onion tops. Enjoy your delicious beef noodles!

egg noodles

water

salt

beef flank steak

soy sauce

garlic

ginger

black pepper

bell pepper

carrot

broccoli florets

green onions

beef broth

cornstarch

sesame oil

Boil water in a large pot. Add chow mein noodles and cook according to the package instructions, typically about 3-5 minutes. Drain and set aside.

Prepare the Noodles

Slice the sirloin steak into thin strips. In a bowl, combine soy sauce, cornstarch, and sesame oil. Add the beef strips to the marinade and let it sit for at least 15 minutes.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.

Stir-fry the Beef

In the same skillet, add another tablespoon of oil. Add garlic, ginger, bell pepper, carrots, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Stir-fry the Vegetables

Return the cooked beef to the skillet with the vegetables. In a small bowl, mix soy sauce, oyster sauce, sugar, black pepper, and water. Pour the sauce over the beef and vegetables, stirring to coat everything evenly.

Add the drained chow mein noodles to the skillet. Toss everything together gently to combine and heat through for an additional 2-3 minutes.