NOODLE EXPRESS

Cookies

Chicken & Lemongrass Dumplings

POTSTICKERS (Rg)

POTSTICKERS (S)

Mixed lettuce, cucumber slices, and tomato, served with the meat and sauce of your choice.

PORK FRIED RICE

Chicken or Tofu

YAKISOBA NOODLE BOWLS (SM) (REG)

TERIYAKI (SM) (REG)

Milk

Soda & Iced Tea (Lg)

Soda & Iced Tea (Rg)

EDAMAME (Rg)

EDAMAME (S)

SHRIMP WONTONS

GREEN BEANS (S)

Chicken & Lemongrass Dumplings (6)

Chicken & Lemongrass Dumplings (4)

Steamed Chicken & Veggie Dumplings

THAI CURRY NOODLE

OSAKA (Chicken or Tofu)

GREEN BEANS (Rg)

Noodles

In a medium bowl whisk together soy sauce (0.5 cup), oyster sauce (2 tbs), hoisin (1 tbs), sesame oil (1 tsp), rice vinegar (1 tbs), dark soy (0.5 tsp, optional), sugar (1 tsp), chili garlic sauce (1 tsp, optional) and chicken/vegetable stock (1 cup). Taste and adjust saltiness—set aside.

Prepare sauce

In a small cup combine 1 tsp cornstarch with 1 tbs water and stir until smooth. Set aside.

Make cornstarch slurry

Toss thinly sliced chicken (12 oz) with 1 tsp light soy sauce and 1 tsp cornstarch. Let rest 10 minutes while you prep vegetables.

Marinate protein

Julienne carrot (1 cup), thinly slice bell pepper (1 cup), trim snow peas (1 cup), thinly slice 1/2 cup yellow onion, slice 4 stalks green onion separating whites and greens, mince 3 cloves garlic and grate 1 tsp ginger. Bring a large pot of salted water to a boil and cook 12 oz dried noodles according to package until just shy of al dente (usually 1-2 minutes less than package). Drain and toss with 1 tsp sesame oil or a little oil to prevent sticking.

Prep produce and noodles

Heat a large wok or wide skillet over high heat until very hot. Add 1.5 tbs vegetable oil and swirl. Add marinated chicken in a single layer (work in batches if needed) and sear without moving for 30-45 seconds, then stir-fry until just cooked through, about 2-3 minutes total. Transfer chicken to a plate and cover loosely.

High-heat stir-fry

Add remaining 1.5 tbs oil to the wok. Add white parts of green onion, sliced yellow onion, carrot and bell pepper. Stir-fry 1-2 minutes until beginning to soften. Add snow peas, garlic and ginger and stir-fry another 30-45 seconds until fragrant and bright but still crisp-tender.

Cook vegetables

Return chicken to the wok. Add drained noodles and pour the prepared sauce over everything. Toss vigorously with tongs or two spatulas to coat and combine, stirring for 1-2 minutes so the sauce heats through and slightly reduces.

Combine noodles & sauce

Give the cornstarch slurry a quick stir then drizzle it into the wok while tossing; cook 30-60 seconds until sauce glossy and slightly thickened. Season with 0.25 tsp salt and 0.25 tsp black pepper, add sesame oil (if omitted earlier) and toss. Stir in green onion tops.

Thicken sauce & finish

Transfer Noodle Express to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and chopped cilantro or extra green onion if using. Serve immediately with lime wedges on the side for squeezing over.

low-sodium soy sauce

oyster sauce

sesame oil

rice vinegar

hoisin sauce

dark soy sauce (optional, for color)

granulated sugar

chili garlic sauce (optional)

chicken or vegetable stock

dried wheat noodles (egg noodles or lo mein)

cornstarch

water (for cornstarch slurry)

boneless skinless chicken breast, thinly sliced (or tofu)

light soy sauce (for marinade)

cornstarch (for marinade)

carrot, julienned

bell pepper, thinly sliced

snow peas, trimmed

green onions, sliced (white and green separated)

yellow onion, thinly sliced

garlic, minced

fresh ginger, grated

vegetable oil (neutral, for stir-fry)

toasted sesame seeds

fresh cilantro or additional green onion (optional)

lime wedges (optional)

salt

freshly ground black pepper

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Preheat and prepare pans

If the butter is not soft, cut into small pieces and let sit at room temperature 15–30 minutes until easily indented but not melted.

Soften butter if needed

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Cream butter and sugars

Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture and beat on medium-low until fully incorporated, about 30–45 seconds. Scrape the bowl.

Add egg and vanilla

In a separate medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine salt until evenly distributed.

Combine dry ingredients

With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; stop when the dough is uniform.

Mix dry into wet

Using a spatula, fold in 1.5 cups semisweet chocolate chips until evenly distributed through the dough.

Fold in chocolate chips

Using a 1 1/2 tablespoon cookie scoop or two spoons, portion dough into 1 1/2 tablespoon mounds (about 12–14 g each). Place mounds 2 inches apart on the prepared baking sheets to allow spreading.

Portion cookies

If using, lightly sprinkle a pinch of coarse sea salt (about 1/8 teaspoon per cookie) on the top of each dough mound before baking.

Optional top with sea salt

Bake one sheet at a time in the center of the preheated oven for 9–11 minutes, or until edges are lightly golden while centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Bake

Remove the baking sheet from the oven and let the cookies rest on the sheet for 3–5 minutes to finish setting. Transfer cookies to a wire rack to cool completely.

Cool

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.

unsalted butter, softened

packed brown sugar

large egg

vanilla extract

all-purpose flour

baking soda

fine salt

semisweet chocolate chips

coarse sea salt

Trim away tough outer layers and finely mince the white tender parts of the lemongrass stalks until you have about 2 tablespoons. Grate the ginger and mince the garlic. Finely slice the green onions and chop the basil or cilantro.

Prep aromatics

In a medium mixing bowl, add 1 cup ground chicken, minced lemongrass, grated ginger, minced garlic, sliced green onions, and chopped basil/cilantro. Add 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine (or dry sherry), 1 teaspoon salt, 1/4 teaspoon white pepper, 1 teaspoon cornstarch, and 1/2 beaten egg. Mix thoroughly with a spatula or clean hands until the mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to allow flavors to meld and filling to firm slightly.

Combine filling

Arrange 24 dumpling wrappers on a clean work surface covered with a slightly damp towel to prevent drying. Keep a small bowl of water and 1 teaspoon vegetable oil nearby for sealing and brushing.

Prepare wrappers

Working one at a time, place about 1 level teaspoon (approx. 10–12 g) of filling in the center of each wrapper. Lightly brush the wrapper edge with water using your fingertip. Fold the wrapper in half to form a half-moon and press to seal. For a pleated finish (optional): hold one side and make 3–4 small pleats along the top edge while pressing to seal firmly. Repeat until all wrappers are filled. If making ahead, place finished dumplings on a tray lined with parchment and dust lightly with cornstarch so they don't stick.

Fill and fold

These dumplings can be steamed, boiled, pan-fried (potstickers), or frozen for later. Choose one of the following methods depending on desired texture.

Cooking options overview

Line a bamboo or metal steamer with parchment paper (poke holes) or cabbage leaves. Place dumplings in the steamer leaving space between them. Bring a pot of water to a simmer, set the steamer over the pot, cover, and steam for 8–10 minutes (for small wrappers) or until the filling reaches 74°C/165°F and wrappers turn translucent. Serve immediately.

Steaming (recommended for tender result)

Bring a large pot of water to a rolling boil. Add dumplings in batches, stirring gently to prevent sticking. When they float, continue cooking 2–3 minutes more (total ~5–7 minutes) until internal temperature reaches 74°C/165°F. Remove with a slotted spoon and drain.

Boiling (quick cook)

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon neutral oil. Add a single layer of dumplings (flat side down) and fry 2 minutes until bottoms are golden. Carefully add 1/4 cup water to the pan and immediately cover. Reduce heat to medium-low and steam/fry for 5–6 minutes until water evaporates and wrappers are cooked through. Remove lid and cook 30–60 seconds to re-crisp bottoms. Serve immediately.

Pan-frying (potsticker style)

Combine 3 teaspoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon lime juice, 1/2 teaspoon chili oil (or sliced fresh chili), and 1/4 teaspoon sugar in a small bowl. Stir until sugar dissolves. Optionally sprinkle 1/2 teaspoon sesame seeds on top. Taste and adjust seasoning — add more lime for brightness or more chili for heat.

Transfer dumplings to a serving plate, garnish with cilantro leaves and sliced scallions, and serve with lime wedges and the dipping sauce.

ground chicken (preferably thigh)

lemongrass stalks (white tender part), finely minced

green onions (scallions), finely sliced

Thai basil or cilantro, finely chopped

light soy sauce

rice wine or dry sherry

white pepper (or black), ground

egg (large), lightly beaten

round dumpling wrappers (wonton or gyoza wrappers), ~3.5 in/9 cm

vegetable oil (for sealing/brush)

water (for sealing and steaming pan)

soy sauce

lime juice

chili oil or sliced fresh chili

sugar

sesame seeds (optional)

cilantro leaves

thinly sliced scallions

lime wedges

Place the finely shredded cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit for 5–10 minutes. Squeeze out excess moisture firmly with your hands or a towel until mostly dry. This keeps filling from becoming watery.

Prepare cabbage

In a medium bowl, add ground pork, squeezed cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, 1 teaspoon salt, white pepper, and 1 teaspoon cornstarch. Mix thoroughly with a spoon or your hands until sticky and well combined (about 1–2 minutes). Taste a small bit by cooking a tiny patty in a skillet to check seasoning and adjust salt/soy if necessary.

Combine filling ingredients

Lightly dust your work surface with the 2 tablespoons flour to prevent sticking. Place wrappers in a single stack covered with a damp towel so they don't dry out.

Prepare workspace

Spoon about 1 teaspoon to 1.5 teaspoons of filling (roughly 12–15 g) into the center of each wrapper. Smaller amounts make thinner, easier-to-seal potstickers; larger amounts make plumper dumplings.

Portion filling

Dip your fingertip in the 2 tablespoons water and run a thin line around half the edge of each wrapper. Fold the wrapper in half over the filling to form a semicircle, pressing the center to seal. Starting at one end, make 3 small pleats on one side while pressing each pleat to the opposite edge to form tight, crimped seals. Ensure there are no air pockets and the edges are fully sealed.

Seal potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in the pan flat side down in a single layer without crowding (work in batches if needed). Cook 2–3 minutes until the bottoms are golden brown and crisp.

Heat pan and brown

Carefully pour 1/2 cup water into the pan (it will sputter), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is fully cooked (pork reaches 160°F/71°C) and wrappers are tender.

Steam in pan

Remove the lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Use a spatula to transfer potstickers to a plate, crisp-side up.

Finish and crisp

Repeat the browning and steaming process with remaining potstickers, adding more oil if the pan becomes dry.

Repeat

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil or flakes (if using), 1/2 teaspoon sugar, and 1 teaspoon finely sliced scallion. Taste and adjust balance with more soy for salt, vinegar for tang, or sugar for sweetness.

ground pork (or substitute ground chicken or turkey)

cabbage, finely shredded

scallions, thinly sliced (white and green parts)

Shaoxing wine (or dry sherry)

white pepper (or black pepper)

round dumpling/potsticker wrappers (3–4 inch/7–10 cm)

all-purpose flour (for dusting/work surface)

water (for sealing wrappers)

neutral oil (vegetable, canola, or peanut)

water (for steaming in pan)

chili oil or chili flakes (optional)

sugar (optional, to balance acidity)

scallion, finely sliced (optional)

Prepare the Napa cabbage: finely chop, then sprinkle with 1/4 tsp salt and let sit 5 minutes. Squeeze out as much liquid as possible using a towel or paper towel; discard liquid. This prevents soggy filling.

In a mixing bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, 1/2 tsp salt, white pepper and 1 tbsp cornstarch. Mix thoroughly (use a spoon or chopstick) until mixture becomes slightly sticky — this helps filling bind.

Set up an assembly station: wrappers covered with a damp towel, filling bowl, small bowl of water for sealing, and a spoon.

Working one at a time, place one wrapper in your palm. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in center — enough to fill but not overpack. Brush the edge with water using your finger.

Fold wrapper in half to create a half-moon and press edges to seal. For traditional potsticker pleats: starting at one end, make 3–4 small pleats folding the top side toward the bottom while pressing to seal, forming a flat-bottomed dumpling so it will stand when pan-fried. Repeat until all fillings are used. Keep finished potstickers covered with a damp towel to prevent drying.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange potstickers flat-side down in a single layer with about 1/2 inch between each (work in batches if needed).

Fry undisturbed for 2–3 minutes until bottoms are golden brown. Reduce heat to medium-low.

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a lid to trap steam and cook for 6–8 minutes until water has evaporated and wrappers are tender and cooked through. If using thicker wrappers or a larger potsticker, add 1–2 more minutes.

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Drizzle 1/2 tsp sesame oil over dumplings, then transfer to a plate.

Serve immediately with the dipping sauce.

Whisk together 2 tbsp soy sauce, 1 tbsp black (or rice) vinegar, 1/2 tsp sesame oil and 1/2 tsp sugar until sugar dissolves. Add chili oil or chilis to taste. Taste and adjust: add more vinegar for tang, more soy for saltiness, or a pinch more sugar if too sharp.

ground pork (or ground chicken/shrimp)

Napa cabbage, finely chopped

green onions, thinly sliced

white pepper (or black)

round dumpling wrappers (3–3.5 in / 7–9 cm)

neutral oil (vegetable or canola)

water (for steaming in skillet)

sesame oil (finishing)

soy-vinegar dipping sauce (see below)

black vinegar (or rice vinegar)

chili oil or sliced fresh chilis (optional)

Wash and dry the lettuce leaves thoroughly. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Peel the cucumber if desired. Slice the cucumber into 1/8–1/4-inch rounds or half-moons and add to the bowl.

Core and slice the tomatoes into wedges or rounds (about 1/2-inch thick) and add to the bowl.

If using, thinly slice a small amount of red onion and add, along with chopped herbs. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables and gently toss to combine.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar or lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon minced garlic (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust acidity, salt, or sweetness to your preference.

Whisk the dressing

Just before serving, drizzle 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat. Reserve any extra dressing for the meat or to serve on the side.

Pat the chosen protein dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. For chicken breasts (boneless, about 6–7 oz each), cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). For steaks (1-inch thick), cook 3–5 minutes per side for medium-rare to medium depending on thickness; adjust to desired doneness. For fish fillets, cook 3–4 minutes per side until opaque and flaky.

Noodle Express

Cookies

Chicken & Lemongrass Dumplings

Potstickers (rg)

Potstickers (s)

Mixed Lettuce, Cucumber Slices, And Tomato, Served With The Meat And Sauce Of Your Choice.

Pork Fried Rice

Chicken Or Tofu

Yakisoba Noodle Bowls (sm) (reg)

Teriyaki (sm) (reg)

Milk

Soda & Iced Tea (lg)

Soda & Iced Tea (rg)

Edamame (rg)

Edamame (s)

Shrimp Wontons

Green Beans (s)

Chicken & Lemongrass Dumplings (6)

Chicken & Lemongrass Dumplings (4)

Steamed Chicken & Veggie Dumplings

Thai Curry Noodle

Osaka (chicken Or Tofu)

Green Beans (rg)

Noodles