Crispy, deep-fried firm tofu seasoned with roasted salt and pepper, served with house-made mayo.

Tofu Tots

Six pieces of 12-hour marinated, crispy deep-fried chicken wings, served with house-made spicy and earthy salsa.

Win-Win Wings

Your New Favorite Noodle Is Just a Slurp AwayFreshly made hand-crafted noodles, fragrant scallions, onions, garlic, organic ginger, house-blended spices, flavorful house-made chili sauce, and crisp, tangy house-made pickles.

Loma Noodle

Freshly made hand-crafted noodles, our signature pork and mushroom sauce from a secret family recipe, house-blended spices, aromatic house-made chili oil, and crisp, tangy house-made pickles.

Papa Noodle

Drain the firm tofu and press it to remove excess water. Wrap the block in a clean towel or paper towels and place a heavy skillet or cutting board with weight on top for 20–30 minutes. After pressing, crumble the tofu into small, irregular curds with your hands or a fork, aiming for roughly pea- to marble-sized pieces.

Press and prep tofu

Spread the crumbled tofu on a clean towel and pat any remaining surface moisture. In a large bowl, combine cornstarch, flour, roasted salt, black pepper, garlic powder, onion powder, and nutritional yeast (if using). Toss the crumbled tofu into the dry mixture, stirring gently until pieces are evenly coated.

Dry and season

Add about 1/2 cup water gradually to the coated tofu and gently fold until the mixture holds together when pressed. The cornstarch and flour will hydrate and act as a binder; the mixture should be slightly sticky but not wet. If too dry, add water 1 tablespoon at a time; if too wet, add 1 tablespoon cornstarch.

Bind the mixture

Using a tablespoon or small cookie scoop, portion out the tofu mixture and firmly press each portion into a small log or nugget shape (about 1 to 1.5 inches long). Place shaped tots on a parchment-lined tray. Optionally chill in the refrigerator 15–20 minutes to help them firm up, which improves hold during frying.

Shape the tots

Pour vegetable oil into a deep, heavy pot or deep fryer to reach a 2–3 inch depth (about 3–4 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy; if you don't have one, test with a small piece of mixture — it should sizzle and rise steadily.

Heat oil

Working in small batches (to avoid overcrowding), gently lower chilled tots into the hot oil using a slotted spoon. Fry for 3–4 minutes, turning as needed, until golden brown and crisp on all sides. Maintain oil temperature around 325–350°F; if it drops, allow it to recover before the next batch.

Fry tots

Remove tots with a slotted spoon and transfer to a paper towel-lined tray to drain. While still hot, lightly toss or sprinkle with a pinch of roasted salt and a small grind of black pepper. If desired, toss with 1 teaspoon neutral oil to enhance sheen and help seasonings adhere.

Drain and season

If frying multiple batches, keep finished tots warm on a baking sheet in a 200°F (95°C) oven on a rack while you finish frying. Serve hot with house-made mayo for dipping.

Keep warm and serve

In a small bowl or cup, whisk together the egg yolk, Dijon mustard, and white wine vinegar until smooth and slightly frothy.

Combine base

Begin adding the neutral oil very slowly — drop by drop at first — while continuously whisking the yolk mixture. As the emulsion forms and thickens, you can stream the oil more steadily but continue whisking vigorously until all 1/2 cup oil is incorporated and the mayo is thick.

Emulsify

Whisk in roasted salt, black pepper, and lemon juice (if using). Taste and adjust seasoning. If the mayo is too thick, whisk in a few drops of warm water to reach desired consistency.

Season

Cover and refrigerate until ready to serve. Use within 24–48 hours for best freshness because this contains raw egg yolk. Alternatively, use pasteurized egg yolk to extend safe refrigerated storage slightly.

Store

firm tofu

cornstarch

all-purpose flour

roasted salt

freshly ground black pepper

garlic powder

onion powder

nutritional yeast (optional)

water (for batter)

vegetable oil (for deep frying)

neutral oil (to toss, optional)

egg yolk

Dijon mustard

white wine vinegar

neutral oil (vegetable or canola)

lemon juice (optional)

If not already split, use a sharp knife to separate whole wings into drumettes and flats. Pat wings dry with paper towels.

Prepare wings

In a medium bowl, combine buttermilk, apple cider vinegar, minced garlic, smoked paprika, black pepper, and kosher salt. Stir to dissolve salt.

Add the wings to the marinade, ensuring they are fully submerged. Cover and refrigerate for 12 hours (or at least 8 hours). For best flavor and texture, shake the container once or twice during marinating to redistribute marinade.

While wings are marinating (or up to 1 hour before frying), make the salsa. In a bowl combine diced tomatoes, roasted red bell pepper, minced chipotle in adobo, chopped red onion, chopped cilantro, lime juice, ground cumin, smoked paprika, olive oil, kosher salt, and black pepper.

Mix thoroughly, taste, and adjust seasoning: add more lime juice for brightness, more chipotle for heat, or salt to taste. Cover and refrigerate to let flavors meld; remove from fridge about 10 minutes before serving to take chill off.

About 30 minutes before frying, remove marinated wings from the fridge so they come closer to room temperature (this helps even frying) and shake off excess buttermilk. Reserve marinade if you want to make a sauce later, but do not reuse raw marinade as a sauce without cooking.

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Dredge each wing in the flour mixture, pressing lightly to form an even coating. Shake off excess and place on a wire rack set over a baking sheet while you heat the oil.

Pour neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (approximately 1 to 1.5 cups depending on pot size). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns slowly.

Fry wings in small batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Larger wings or colder oil may take longer. Adjust heat to maintain 325–350°F (160–175°C) after adding wings.

Use a slotted spoon or spider to transfer cooked wings to a wire rack set over paper towels to drain. Let rest 3–5 minutes to crisp up further. Repeat with remaining wings.

Arrange six crispy wings on a serving plate. Spoon a generous portion of the house spicy-earthy salsa alongside or on top of the wings, depending on preference.

Garnish with finely chopped cilantro and serve with lime wedges. Recommend serving immediately while wings are hot and crisp.

whole chicken wings (split into drumettes and flats)

buttermilk

apple cider vinegar

garlic cloves, minced

smoked paprika

ground black pepper

kosher salt

baking powder

salt

neutral frying oil (vegetable or peanut)

tomatoes, ripe (or canned vine-ripe), seeded and diced

roasted red bell pepper, peeled and diced

chipotle in adobo, minced

red onion, finely chopped

cilantro, chopped

lime juice (fresh)

ground cumin

olive oil

finely chopped cilantro (for garnish)

lime wedges (to serve)

Combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Make a well and add 1 cup warm water and 1 tbs vegetable oil. Stir with a fork until shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Make Dough

Cover the dough tightly with plastic wrap or a damp towel and let rest at room temperature for 30 minutes to relax the gluten (this makes rolling and stretching easier).

Rest

After resting, divide the dough into two pieces. Roll one piece into a rectangle about 1/16–1/8 inch (1.5–3 mm) thick. Dust with flour and fold loosely into thirds or roll up, then slice into 1/4-inch (6 mm) wide ribbons for hand-cut noodles. Unfold strips and toss lightly with flour to keep from sticking.

Roll and Cut

Bring a large pot of salted water to a rolling boil. Add noodles and cook 2–4 minutes until tender but still with a slight bite (fresh noodles cook quickly). Drain and rinse briefly under hot water to remove excess starch, then toss with 1 tsp sesame oil to prevent sticking.

Cook Noodles

Combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp salt in a jar or bowl. Stir until sugar and salt dissolve. Add 1 cup thinly sliced cucumber or daikon, press down to submerge, and let pickle at room temperature for 20–30 minutes (or refrigerate up to overnight for stronger flavor).

Remove stems and seeds from 40 g dried red chiles. Soak chiles in 1/4 cup hot water for 15 minutes until softened. Drain (reserve soaking liquid). Transfer chiles to a blender with 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil and 1/4 cup reserved liquid or fresh water. Blend to a coarse paste.

Soak and Blend

Heat 3 tbs neutral oil in a small skillet until shimmering but not smoking. Carefully spoon the chile paste into the hot oil and fry, stirring, for 2–3 minutes until fragrant. Season with 1/2 tsp salt and remove from heat. Let cool slightly; this yields a bright, flavorful house chili oil/sauce. Taste and adjust vinegar or salt as needed.

Infuse Oil

While noodles cook, heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat. Add thinly sliced onion and cook 3–4 minutes until translucent. Add minced garlic and minced ginger and cook 30–60 seconds until fragrant (do not burn). Add thinly sliced scallion greens (reserve some for garnish) and stir for 30 seconds.

Stir in the house spice blend: 1 tsp ground Sichuan pepper or toasted ground black pepper, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp brown sugar and 1/2 tsp salt. Toast the spices in the aromatics for 30 seconds to bloom their oils, stirring constantly.

Transfer the drained noodles to the aromatic pan. Add 2 tbs soy sauce, 1 tsp rice vinegar (optional), and 1 tsp sesame oil. Toss vigorously over medium heat for 1–2 minutes so noodles pick up the aromatics and spices.

Add 1–2 generous spoonfuls of the house-made chili sauce (adjust to heat preference) and toss until evenly coated. Taste and adjust seasoning with extra soy sauce, salt, or a splash more vinegar if needed.

Plate the noodles and top with the quick pickles (a few tablespoons per serving), remaining sliced scallions, and crushed roasted peanuts or toasted sesame seeds. Garnish with cilantro if using.

water (warm, 110°F/43°C)

vegetable oil

vegetable oil (or neutral oil)

garlic (minced)

fresh ginger (peeled and minced)

scallions (green parts thinly sliced)

yellow onion (medium, thinly sliced)

ground Sichuan pepper or toasted ground black pepper

brown sugar

dried red chiles (de-seeded, such as guajillo or arbol)

rice vinegar

soy sauce

sesame oil

neutral oil (for frying)

water (for soaking/blending)

cucumber (thinly sliced) or daikon

water

sugar

soy sauce (to taste)

rice vinegar (to brighten, optional)

scallions (thinly sliced, for garnish)

crushed roasted peanuts or toasted sesame seeds (optional)

fresh cilantro (optional)

Combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Make a well and add 1 cup warm water, 1 egg, and 1 tbs vegetable oil. Mix with chopsticks or a fork until shaggy, then knead by hand until a smooth, elastic dough (about 8–10 minutes). If dough is sticky, add up to 2 tbs flour; if dry, add a teaspoon of water at a time.

Make the dough

Rest the dough covered with plastic wrap or a bowl for 30 minutes at room temperature to relax the gluten.

After resting, roll the dough on a lightly floured surface to about 1/16–1/8 inch thickness. Fold lightly or dust with flour and cut into long strips about 1/4 inch wide for hand-crafted noodles. Unfold and separate strands. Dust with a little flour to prevent sticking.

Roll and cut

To cook, bring a large pot of salted water to a rolling boil and cook noodles in batches for 2–4 minutes until al dente and tender but with slight chew (fresh noodles cook quickly). Drain and toss with 1 tsp sesame oil to prevent sticking while you finish the sauce.

Finely chop shiitake mushrooms, dice half a yellow onion, mince 4 cloves garlic and 1 tbs fresh ginger.

Prepare ingredients

In a small bowl, mix 3 tbs soy sauce, 1 tbs dark soy sauce, 2 tbs Shaoxing wine, 1 tbs rice vinegar, 1 tsp brown sugar, and 1 tbs cornstarch with 2 tbs cold water to make a sauce slurry. Set aside.

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat. Add diced onion and sauté 2–3 minutes until translucent. Add minced garlic and ginger and cook 30 seconds until fragrant. Add ground pork, breaking it up with a spatula. Cook until the pork is browned and some fat renders, about 6–8 minutes.

Cook pork and aromatics

Add chopped shiitake mushrooms to the pork and continue to cook until mushrooms release moisture and reduce, about 4–5 minutes.

Pour the prepared slurry (soy/dark soy/Shaoxing/vinegar/sugar/cornstarch mix) into the pan with the pork and mushrooms. Add 1 cup chicken or pork stock. Bring to a simmer and let the sauce thicken and coat the mixture, about 2–4 minutes. Add 1 tsp sesame oil, 0.5 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning as needed.

Build the sauce

If sauce becomes too thick, add up to 1/4 cup additional stock or water to reach desired saucy consistency for tossing with noodles.

Stir 0.5 tsp five-spice powder and 0.25 tsp ground white pepper into the finished pork and mushroom sauce. Fold in 1 tbs toasted sesame seeds. This adds layered warmth and aroma to the sauce. Adjust to taste.

In a small heavy saucepan combine 1 cup neutral oil, 2 smashed garlic cloves, 1 tbs sliced ginger, and 1 tsp Sichuan peppercorns (if using). Heat over medium-low until small bubbles form around aromatics and fragrance is released, about 5–7 minutes. Do not let the oil smoke.

Infuse the oil

Remove from heat and let cool 2 minutes. Place 3 tbs crushed red chili flakes in a heatproof bowl or jar. Carefully strain the hot oil over the chili flakes and aromatics, covering them. You should hear a sizzle; this toasts and blooms the chilies. Let cool to room temperature, then discard solids or keep garlic/ginger for texture. Season with 1/2 tsp salt. Store in a jar at room temperature for immediate use (or refrigerate for longer storage).

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbs sugar, and 1 tsp salt. Heat until sugar and salt dissolve, then remove from heat and let cool slightly.

Make pickling liquid

Place thinly sliced cucumber or daikon and 1/2 sliced red chili (optional) in a jar or bowl. Pour the warm pickling liquid over the vegetables, press down so they are submerged, and let cool to room temperature. Refrigerate at least 30 minutes (best 1–2 hours) before serving. Pickles will keep refrigerated for 5–7 days.

Warm the pork & mushroom sauce over medium heat and ensure it is saucy enough to coat noodles. If needed, add a splash of stock.

Place a serving of cooked fresh noodles in a bowl. Spoon generous portions of the pork & mushroom sauce over the noodles (about 1/2 to 3/4 cup sauce per serving).

Drizzle 1–2 tbs house-made chili oil over the sauced noodles (adjust to your spice tolerance). Stir gently to combine so noodles are evenly coated.

Top with house-made quick pickles (a few tablespoons), sliced scallions, a sprinkle of toasted sesame seeds from the spice blend, 2 tbs crispy fried shallots, and optional cilantro. Finish with 1 tsp white vinegar if you want additional tang.

Tofu Tots

Win-win Wings

Loma Noodle

Papa Noodle