Chicken Eggroll

Noodles

Stir-fried in our signature sweet and savory stir-fry sauce

Japanese-style yakisoba noodles

Crispy chicken pieces tossed in a sweet and tangy orange sauce, served with steamed rice.

Orange Chicken

Spicy Chicken Teriyaki

Chicken Potstickers

Crab Rangoon

Brown Rice

Stir-Fried Veggies

Stir-Fry Veggies

Sauces

White Rice

Savor our Spicy Tofu Teriyaki, featuring crispy tofu tossed in a zesty teriyaki sauce, served with steamed rice and vibrant vegetables for a delightful kick.

Spicy Tofu Teriyaki

Crispy breaded chicken cutlets served with a savory dipping sauce.

Chicken Katsu

Fried Rice

Edamame

Tender chicken glazed in a sweet and savory teriyaki sauce, served over a bed of rice with steamed vegetables.

Chicken Teriyaki

Succulent chicken breast glazed in a sweet and savory teriyaki sauce, served with steamed rice and fresh vegetables.

Chicken Breast Teriyaki

Enjoy our delicious Salmon Teriyaki, featuring tender grilled salmon glazed in a savory-sweet teriyaki sauce, served with steamed rice and seasonal vegetables.

Salmon Teriyaki

Tender steak marinated in a savory teriyaki sauce, grilled to perfection and served with a side of steamed vegetables.

Steak Teriyaki

Savor the delightful flavors of Yakisoba, a stir-fried noodle dish packed with tender vegetables and savory spices, perfect for a quick and satisfying meal.

Yakisoba Style!

Tender chicken marinated in a zesty blend of spices, grilled to perfection for a fiery kick.

Spicy Chicken

In a large skillet over medium heat, add the ground chicken and cook until browned and cooked through, about 5-7 minutes. Drain excess fat.

Prepare the Filling

Stir in the shredded cabbage, grated carrot, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and black pepper. Cook for another 3-5 minutes until the vegetables are tender.

Add Vegetables

Lay an eggroll wrapper on a clean surface, with one corner facing you. Place about 2 tablespoons of the chicken filling in the center. Fold the bottom corner over the filling, then fold the sides in and roll tightly. Seal the top corner with a dab of water.

Assemble the Eggrolls

In a large pot or deep skillet, heat oil over medium-high heat. Once hot, fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Eggrolls

Serve hot with your favorite dipping sauce.

Serve

Ground chicken

Shredded cabbage

Carrot, grated

Green onions, chopped

Garlic, minced

Soy sauce

Sesame oil

Salt

Black pepper

Eggroll wrappers

Oil for frying

In a large pot, bring the water to a boil. Add salt and egg noodles. Cook according to package instructions until al dente, usually about 7-9 minutes. Drain and set aside.

Cook the Noodles

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped vegetables and cook for about 5-7 minutes until they become tender.

Sauté the Vegetables

Add the cooked noodles to the skillet with the vegetables. Pour in soy sauce and mix well. Cook for an additional 2-3 minutes until everything is heated through.

Combine Ingredients

Remove from heat and stir in chopped green onions. Season with pepper to taste. Serve warm and enjoy!

Garnish and Serve

Egg Noodles

Water

Olive Oil

Soy Sauce

Green Onions, chopped

Vegetables (e.g., bell pepper, carrot, broccoli)

Pepper, to taste

Cook the yakisoba noodles according to the package instructions. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shredded cabbage, julienned carrot, and sliced bell pepper. Stir-fry for about 3-5 minutes until the vegetables are tender.

Stir-fry the Vegetables

Add the cooked yakisoba noodles to the skillet with the vegetables. In a small bowl, mix together the soy sauce, oyster sauce, ketchup, and sugar. Pour the sauce over the noodles and toss everything together to combine. Stir-fry for another 2-3 minutes until heated through.

Add Noodles and Sauce

Season with ground black pepper to taste. Garnish with chopped green onions and toasted sesame seeds before serving.

Finish and Serve

Yakisoba noodles

Vegetable oil

Cabbage, shredded

Carrot, julienned

Bell pepper, sliced

Oyster sauce

Ketchup

Sugar

Ground black pepper

Sesame seeds, toasted

Cut the boneless chicken thighs into bite-sized pieces. In a bowl, mix flour, cornstarch, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off excess.

Prepare the Chicken

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in batches and cook until golden brown and fully cooked, about 5-7 minutes. Remove and drain on paper towels.

Fry the Chicken

In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.

Make the Orange Sauce

In the same skillet, pour the orange sauce and bring to a simmer. Add the fried chicken pieces and toss to coat in the sauce. Cook for another 2-3 minutes until heated through.

Combine Chicken and Sauce

Garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles.

Boneless Chicken Thighs

All-Purpose Flour

Cornstarch

Black Pepper

Vegetable Oil

Orange Juice

Honey

Rice Vinegar

Garlic

Ginger

Green Onions

Sesame Seeds

In a bowl, mix together the soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, and sriracha sauce until fully combined.

Prepare the Marinade

Cut the chicken breast into bite-sized pieces and add to the marinade. Let it marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

In a large skillet, heat the sesame oil over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes, or until the chicken is cooked through and nicely caramelized.

Cook the Chicken

Garnish the chicken with chopped green onions and toasted sesame seeds before serving. Enjoy your Spicy Chicken Teriyaki!

Chicken breast

Brown sugar

Rice vinegar

Ginger, minced

Sriracha sauce

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

Take a wonton wrapper and place about 1 tablespoon of the chicken filling in the center. Wet the edges of the wrapper with water, fold it in half to form a half-moon shape, and pinch the edges to seal. Repeat this process until all filling is used.

Fill the Wrappers

Heat a non-stick skillet over medium-high heat and add a tablespoon of oil. Place the potstickers in the skillet in a single layer, and cook for about 2-3 minutes until the bottoms are golden brown. Carefully add about 1/4 cup of water to the skillet and cover immediately. Let them steam for about 5-6 minutes or until the water is evaporated and the chicken is cooked through.

Cook the Potstickers

Remove the potstickers from the skillet and serve hot with soy sauce or your favorite dipping sauce.

Green onions, finely chopped

Ginger, grated

Pepper

Wonton wrappers

In a mixing bowl, combine the cream cheese, crab meat, chopped green onions, garlic powder, and soy sauce. Mix until well combined and creamy.

Take a wonton wrapper and place about 1-2 teaspoons of the filling in the center. Moisten the edges of the wrapper with water, fold it in half diagonally to create a triangle, and press the edges to seal. You can also bring the corners together to create a purse shape.

Fill the Wontons

In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the filled wontons in batches for about 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Rangoon

Serve hot with sweet and sour sauce or your favorite dipping sauce.

Cream Cheese

Crab Meat

Garlic Powder

Wonton Wrappers

Start by rinsing the brown rice under cold water in a fine mesh strainer to remove any dust or impurities.

Rinse the Rice

In a medium saucepan, bring 2 cups of water to a boil.

Boil Water

Once the water is boiling, add the rinsed brown rice and salt.

Add Rice and Salt

Reduce the heat to low, cover the saucepan, and let it simmer for about 45-50 minutes until the rice is tender and the water is absorbed.

Simmer

Remove from heat, let it sit covered for 5 minutes, then fluff the rice with a fork before serving.

Fluff and Serve

Brown rice

Wash and chop all the vegetables into bite-sized pieces.

Prepare the Vegetables

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

Heat the Oil

Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.

Sauté Garlic

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

Pour the soy sauce over the vegetables and season with salt and black pepper to taste. Stir well to combine.

Season the Stir-Fry

Remove from heat and serve hot as a side dish or over rice for a complete meal.

Bell peppers (red, green, yellow)

Broccoli florets

Carrots (sliced)

Snow peas

Garlic (minced)

Olive oil

Wash and chop all the vegetables as indicated in the ingredients section.

Prepare the Ingredients

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

Heat the Wok

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

Stir-Fry the Vegetables

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

Add Green Onions

Season with salt, pepper, and soy sauce to taste. Serve hot.

Season and Serve

Bell pepper (sliced)

Carrot (sliced)

Green onions (chopped)

Gather all ingredients and prepare them for cooking.

Prepare Ingredients

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in the diced tomatoes, salt, black pepper, and red pepper flakes. Bring to a simmer.

Add Tomatoes

Reduce heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.

Simmer Sauce

Remove the sauce from the heat and stir in the fresh basil and balsamic vinegar. Adjust seasoning to taste.

Finish with Basil and Vinegar

Serve the sauce warm over your favorite pasta or as a dip.

Diced tomatoes (canned)

Fresh basil, chopped

Red pepper flakes

Balsamic vinegar

Place the white rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

In a medium saucepan, bring 2 cups of water to a boil. Add the salt to the water to enhance the flavor of the rice.

Boil the Water

Once the water is boiling, add the rinsed rice to the pot. Stir briefly to prevent sticking, then cover the pot with a lid and reduce the heat to low.

Cook the Rice

Allow the rice to simmer on low heat for about 18-20 minutes, or until all the water is absorbed and the rice is tender.

Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork before serving.

Remove the tofu from the package and drain excess liquid. Wrap the tofu in a clean towel and place a heavy object on top. Let it sit for at least 15-20 minutes to press out remaining moisture.