Joy Noodles and Asian Cuisine

3 pieces. Pork, shrimp, vegetables in light soy broth.

4 pieces.

4 pieces. Hot and spicy.

4 pieces.

4 pieces.

4 pieces.

Choice of a dumpling from 4 kinds of shrimp dumpling.

4 pieces.

3 pieces. Fried shrimp coated with crispy almonds.

4 pieces. Crispy spicy sweet sesame glaze.

3 pieces.

4 pieces. Cream cheese, real crab meat and seasoning.

Fried calamari lightly tossed in a Korean sweet, spicy, tangy sauce and sesame seeds.

4 pieces.

3 pieces. Marinated boneless chicken breasts in coconut milk dressing, skewered and grilled. Alongside toasted sesame chilled rice noodles.

Laotian style salad, with fresh fragrant of Asian herbs Laos coriander, culantro, mint.

Ginger, romaine lettuce and lime.

A popular snack sold by street food vendors in Southeast-Asia. Dipped sweet potato, purple yam, ripe Thai’s bananas, Japanese squash in roasted coconut and sesame batter and deep-fried.

4 pieces. Marinated sweet potato noodles wrapped in seaweed and deep fried.

4 pieces. Mixed vegetable, tofu and mushroom.

4 pieces.

4 pieces. Filling made with Korean pickled veggies.

3 pieces. Chinese leek, shiitake mushroom.

4 pieces. Pasty stuffed with minced veggies and herbs.

Coconut milk broth, galangal, culantro, pepper.

Red pepper paste broth, chicken, silken tofu and egg.

Chili paste, lime juice, pepper, tomato. Served spicy.

Served spicy.

A classic entree in soup form. Vegetables cut into bite-size chunks with mixed grain, simmering in your choice of broth. Mixed grain ingredients include - brown rice, barley, red rice, Indian millet, peeled mung bean, red split, green and black beluga lentils.

Curry recipe without coconut milk added in natural herbs and fresh krachai root, Chinese ginger are lend deep, complex flavor to dish. Served spicy.

Chinese sausage - sweet Thai sausage - spicy Vietnamese sausage - smooth and smoky rice, egg. All ingredients slow cook in wok with a homemade chili paste. Served spicy.

Original recipes of Northern Thai sausage include turmeric and red chili paste. Served over udon noodles and vegetables. Served spicy.

Kaffir lime zest, chili, chicken, beef, shrimp, squid. Vegetables and rice cooked in old fashioned way, all ingredients are simmered with coconut milk. Served spicy.

Sautéed shrimp, squid, salmon in sweet and spicy Indonesian sambal served with steamed Balinese sticky rice - organic turmeric organic quinoa, organic chia seeds and ginger. Served spicy.

Natural color, rich in iron, full of antioxidants.

Steamed sticky rice with organic turmeric, organic quinoa, organic chia seeds and ginger.

Wok roasted with fresh ginger soy.

Comes with vegetables tempura.

Sliced beef, marinated in slightly spicy sauce. Pan cooking. Along with rice or rice noodles.

Fresh egg noodles, thin clear broth. Served with mixed fresh seasonal vegetables.

Thick wheat noodles in light miso base broth. Served with mixed fresh seasonal vegetables.

Rice vermicelli in beef stock broth. Served with mixed fresh seasonal vegetables.

Fresh egg noodles in light curry coconut broth. Served with mixed fresh seasonal vegetables.

Soba noodles buckwheat in low spicy broth. Served with mixed fresh seasonal vegetables. Served spicy.

Potato noodles in medium spicy broth. Served with mixed fresh seasonal vegetables. Served spicy.

Fresh egg noodles in homemade roasted chili oil and fermented bean curd broth. Served with mixed fresh seasonal vegetables. Served spicy.

Sautéed with egg and vegetables and choice of noodles. Served with mixed fresh seasonal vegetables.

Sautéed rice noodles, ground peanut, egg. Served with mixed fresh seasonal vegetables.

Sautéed rice vermicelli, egg. Mixture of Chinese ingredients and Indian spices. Served with mixed fresh seasonal vegetables.

Sautéed fresh egg noodles in low spicy Indonesian sauce, egg. Served with mixed fresh seasonal vegetables. Served spicy.

Korean style sautéed potato noodles in medium spicy sauce, egg. Served spicy. Served with mixed fresh seasonal vegetables.

Sautéed Udon noodles with spices and lashings of chili’s sauce. Served with mixed fresh seasonal vegetables. Served spicy.

Japanese soy sauce, mushroom. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Ginger, Chinese brown sauce. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Florida mango, red bell pepper. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Tangy and lemony flavor in mild spicy. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Avocado, light spicy coconut curry sauce. Served with white rice or brown rice and mixed fresh seasonal vegetables. Served spicy.

Curry without coconut milk. Served with white rice or brown rice and mixed fresh seasonal vegetables. Served spicy.

Green chili pepper, kaffir lime leaf. Served with white rice or brown rice and mixed fresh seasonal vegetables. Served spicy.

Galangal, ginger, chili pepper. Served with white rice or brown rice and mixed fresh seasonal vegetables. Served spicy.

Intensely fragrant, citrus-like flavor and tingly-numbing. Served with white rice or brown rice and mixed fresh seasonal vegetables. Served spicy.

Adding fresh chili to make it more spicy. Served with white rice or brown rice and mixed fresh seasonal vegetables. Served spicy.

White rice, egg, soy bean, carrot and onion.

White rice, egg, soy bean, carrot and onion.

White rice, egg, soy bean, carrot and onion.

White rice, egg, soy bean, carrot and onion. Shrimp, chicken, and beef.

White rice, egg, soy bean, carrot and onion. Served spicy. Chicken, shrimp, green bean and bell pepper.

White rice, egg, soy bean, carrot and onion.

Three pieces. Chinese leek and shiitake mushroom.

Mixed vegetable, tofu, and mushroom.

Fresh egg noodles in roasted chili oil and fermented bean curd broth. Served with mixed fresh seasonal vegetables.

Three pieces. Pork, shrimp, and vegetables in light soy broth.

Four pieces.

Four pieces. Hot and spicy.

Four pieces.

Four pieces.

Four pieces.

Four pieces.

Three pieces. Fried shrimp coated with crispy almonds.

Four pieces. Crispy spicy sweet sesame glaze.

Three pieces.

Four pieces. Cream cheese, real crab meat, and seasoning.

Fried calamari lightly tossed in a Korean sweet, spicy, tangy sauce, and sesame seeds.

Four pieces.

Three pieces. Marinated boneless chicken breasts in coconut milk dressing, skewered, and grilled a long side toasted sesame chilled rice noodles.

Laotian style salad, with fresh fragrant of Asian herbs laos coriander, culantro, and mint.

Ginger, romaine lettuce, and lime.

Dipped sweet potatp, purple yam, ripe Thai bananas, Japanese squash in roasted coconut, sesame batter, and deep fried.

Four pieces. Marinated sweet potato noodles wrapped in seaweed and deep fried.

Mixed vegetable, tofu, and mushroom.

Filling made with Korean pickled veggies.

Three pieces. Chinese leek and shiitake mushroom.

Four pieces. Pasty stuffed with minced veggies and herbs.

Coconut milk broth, galangal, culantro, and pepper.

White rice, egg, soy bean, carrot, and onion.

White rice, egg, soy bean, carrot, and onion.

White rice, egg, soy bean, carrot, and onion.

Shrimp, chicken, and beef. White rice, egg, soy bean, carrot, and onion.

Chicken, shrimp, green bean, and bell pepper. White rice, egg, soy bean, carrot, and onion.

White rice, egg, soy bean, carrot, and onion.

Japanese soy sauce, mushroom. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Ginger, Chinese brown sauce. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Florida mango, red bell pepper. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Tangy and lemony flavor in mild spicy. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Green chili pepper, kaffir lime leaf. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Ground peanut, red chili pepper, kaffir lime leaf. Served with white rice or brown rice and mixed fresh seasonal vegetables.

Galangal, ginger, and chili pepper. Served with white rice or brown rice and mixed fresh seasonal vegetables.

No coconut milk added in taste is complex and heavier to the natural herbs. Krachai root is the predominant spice

Based with ginger, tamarind, chili, pickled garlic. Cooking without coconut milk

Intensely fragrant, citrus like flavor and tingly-numbing

Indian burmese in origin. Combination of medium spicy, coconut milk, sweet and savory, avocado, butternut squash.

Original recipes of northern Thai sausage include turmeric and red chili paste. Served over udon noodles and vegetables.

Steamed sticky rice with organic turmeric, organic quinoa, organic chia seeds and ginger.

Natural color, rich in iron, high in fiber.

Wok roasted with fresh ginger soy.

Sliced beef, marinated in slightly spicy sauce. Pan cooking. Along with rice or rice noodles.

A culinary loan from China laos version, flavored with ginger and fresh chili.

Fresh egg noodles, thin clear broth. Served with mixed fresh seasonal vegetables.

Thick wheat noodles in light miso base broth. Served with mixed fresh seasonal vegetables.

Rice vermicelli in beef stock broth. Served with mixed fresh seasonal vegetables.

Fresh egg noodles in light curry coconut broth. Served with mixed fresh seasonal vegetables.

Soba noodles buckwheat in low spicy broth. Served with mixed fresh seasonal vegetables.

Potato noodles in medium spicy broth. Served with mixed fresh seasonal vegetables.

Fresh egg noodles in roasted chili oil and fermented bean curd broth. Served with mixed fresh seasonal vegetables.

Sauteed with egg and vegetables and choice of noodles. Fresh Ramen egg noodles. Bean thread noodles made from mung bean. Yam noodles high fiber, gluten free, low calorie low carb. Served with mixed fresh seasonal vegetables.

Sauteed rice noodles, ground peanut, and egg. Served with mixed fresh seasonal vegetables.

Sauteed rice vermicelli, egg, mixture of Chinese ingredients, and Indian spices. Served with mixed fresh seasonal vegetables.

Sauteed fresh egg noodles in low spicy Indonesian sauce, and egg. Served with mixed fresh seasonal vegetables.

Korean style sauteed potato noodles in medium spicy sauce, and egg. Served with mixed fresh seasonal vegetables.

Sauteed udon noodles with spices and lashings of chili's sauce. Served with mixed fresh seasonal vegetables.

Red pepper paste broth, chicken, silken tofu, and egg.

Chili paste, lime juice, pepper, and tomato.

Three.

Adding fresh chili to make it more spicy.

Thick wheat noodles in light miso base broth. Served with mixed fresh seasonal vegetables.

Sauteed rice noodles, ground peanut, and egg. Served with mixed fresh seasonal vegetables.

Sauteed udon noodles with spices and lashings of chili's sauce. Served with mixed fresh seasonal vegetables.

Three pieces. Pork, shrimp, and vegetables in light soy broth.

Four pieces.

Four pieces. Hot and spicy.

Four pieces.

Four pieces.

Four pieces.

Four pieces.

Three pieces. Fried shrimp coated with crispy almonds.

Four pieces. Crispy spicy sweet sesame glaze.

Three pieces.

Four pieces. Cream cheese, real crab meat and seasoning.

Fried calamari lightly tossed in a Korean sweet, spicy, tangy sauce and sesame seeds.

Four pieces.

Three pieces. Marinated boneless chicken breasts in coconut milk dressing, skewered and grilled a long side toasted sesame chilled rice noodles.

Laotian style salad, with fresh fragrant of Asian herbs laos coriander, culantro, and mint.

Ginger, romaine lettuce, and lime.

Dipped sweet potatp, purple yam, ripe Thai bananas, Japanese squash in roasted coconut and sesame batter and deep fried.

Four pieces. Marinated sweet potato noodles wrapped in seaweed and deep fried.

Mixed vegetable, tofu, and mushroom.

Filling made with Korean pickled veggies.

Three pieces. Chinese leek and shiitake mushroom.

Four pieces. Pasty stuffed with minced veggies and herbs.

Coconut milk broth, galangal, culantro, and pepper.

Red pepper paste broth, chicken, silken tofu, and egg.

Chili paste, lime juice, pepper, and tomato.

Japanese soy sauce, mushroom.

Ginger, Chinese brown sauce.

Florida mango, red bell pepper.

Tangy and lemony flavor in mild spicy.

Avocado, light spicy coconut curry sauce.

Curry without coconut milk.

Green chili pepper, kaffir lime leaf.

Galangal, ginger, chili pepper.

Intensely fragrant, citrus like flavor and tingly numbing.

Adding fresh chili to make it more spicy.

White rice, egg, soy bean, carrot, and onion.

White rice, egg, soy bean, carrot, and onion.

White rice, egg, soy bean, carrot, and onion.

Shrimp, chicken, and beef. White rice, egg, soy bean, carrot, and onion.

Chicken, shrimp, green bean, and bell pepper. White rice, egg, soy bean, carrot, and onion.

White rice, egg, soy bean, carrot, and onion.

A classic entree in soup form. Vegetables cut into bite size chunks with mixed grain, simmering. Mixed grain included with brown rice, barlrey, red rice, Indian millet, peeled mung bean, red split, green and black beluga lentils.

Curry recipe without coconut milk added in natural herbs and fresh krachai root Chinese ginger are lend deep, complex flavor to dish.

Chinese Sausage sweet, Thai Sausage spicy, Vietnamese sausage smooth and smoky Rice, Egg. All ingredients slow cook in wok with a chili paste.

Original recipes of northern Thai sausage include turmeric and red chili paste. Served over udon noodles and vegetables.

Kaffir lime zest, chili, chicken, beef, shrimp, squid vegetables, and rice cooked in old fashioned way. All ingredients are simmered with coconut milk.

Sauteed shrimp, squid, salmon in sweet and spicy Indonesian sambal. Served with steamed balinese sticky rice, organic turmeric organic quinoa, organic chia, seeds and ginger.

Natural Color, rich in iron, and full of antioxidants.

Steamed sticky rice with organic turmeric, organic quinoa, organic chia seeds, and ginger.

Wok roasted with fresh ginger soy.

Comes with vegetables tempura.

Sliced beef, marinated in slightly spicy sauce. Pan cooking. Along with rice or rice noodles.

Fresh egg noodles, thin clear broth. Served with mixed fresh seasonal vegetables.

Thick wheat noodles in light miso base broth. Served with mixed fresh seasonal vegetables.

Rice vermicelli in beef stock broth. Served with mixed fresh seasonal vegetables.

Fresh egg noodles in light curry coconut broth. Served with mixed fresh seasonal vegetables.

Soba noodles buckwheat in low spicy broth. Served with mixed fresh seasonal vegetables.

Potato noodles in medium spicy broth. Served with mixed fresh seasonal vegetables.

Fresh egg noodles in roasted chili oil and fermented bean curd broth. Served with mixed fresh seasonal vegetables.

Sauteed with egg and vegetables and choice of noodles. Fresh Ramen egg noodles. Bean thread noodles made from mung bean. Yam noodles high fiber, gluten free, low calorie low carb. Served with mixed fresh seasonal vegetables.

Sauteed rice noodles, ground peanut, and egg. Served with mixed fresh seasonal vegetables.

Sauteed rice vermicelli, egg, mixture of Chinese ingredients, and Indian spices. Served with mixed fresh seasonal vegetables.

Sauteed fresh egg noodles in low spicy Indonesian sauce, and egg. Served with mixed fresh seasonal vegetables.

Korean style sauteed potato noodles in medium spicy sauce, and egg. Served with mixed fresh seasonal vegetables.

Sauteed udon noodles with spices and lashings of chili's sauce. Served with mixed fresh seasonal vegetables.

Three.

Fresh egg noodles, clear broth.

Spicy. Soba noodles (buckwheat) in low spicy broth.

Rice noodles, ground peanut, egg.

Spicy. Potato noodles in medium spicy sauce, egg.

Pork, shrimp, vegetables in light soy broth.

Crispy spicy sweet sesame glaze.

Hot and spicy.

Shrimp ginger dumpling, shrimp ball in egg wheat wrapper, shrimp ball in translucent skin, shrimp chives dumpling.

Fried shrimp coated with crispy almonds.

Cream cheese, real crab meat and seasoning.

Fried calamari lightly tossed in a Korean sweet, spicy, tangy sauce and sesame seeds.

Marinated boneless chicken breasts in coconut milk dressing, skewered and grilled. Alongside toasted sesame chilled rice noodles.

Laotian style salad, with fresh fragrant of Asian herbs (Laos coriander, culantro, mint).

Ginger, romaine lettuce and lime.

Dipped sweet potato, purple yam, ripe Thai’s bananas, Japanese squash in roasted coconut and sesame batter and deep-fried.

Marinated sweet potato noodles wrapped in seaweed and deep fried.

Mixed vegetable, tofu and mushroom.

Filling made with Korean pickled veggies.

Chinese leek, shiitake mushroom.

Pasty stuffed with minced veggies and herbs.

Coconut milk broth, galangal, culantro, pepper.

Spicy. Chili paste, lime juice, pepper, tomato.

Red pepper paste broth, chicken, silken tofu, egg.

Spicy level 1.

Shrimp, chicken and beef.

Spicy. Chicken, shrimp, green bean and bell pepper.

Fresh egg noodles in light curry coconut broth.

Fresh egg noodles, clear broth.

Rice vermicelli in beef stock broth.

Thick wheat noodles in light miso base broth.

Spicy. Potato noodles in medium spicy broth.

Rice noodles, ground peanut, egg.

Sautéed with egg and vegetables and choice of noodles: fresh ramen egg noodles, bean thread noodles (made from mung bean), shirataki noodles (made from konjac plant low calorie low carb, gluten-free).

Rice vermicelli with onion, egg mixture of Chinese ingredients and Indian spices.

Spicy. Fresh egg noodles in low spicy sauce, egg one of Indonesia’s most famous dishes.

Spicy. Potato noodles in medium spicy sauce, egg.

Spicy. Udon noodles sautéed with spices and lashings of chili’s sauce.

Sweet Japanese soy sauce, sesame seed.

Spicy. Coconut milk curry and lemongrass and green chilies.

Coconutty, sweet and savory.

Indian-Burmese in origin. Less spicy than Thai curry coconut-milk-based features purple yam, avocado, butternut squash.

Spicy. Based with chili, ginger, tamarind, pickled garlic. Cooking without coconut milk.

Spicy. Cardamom, ginger, turmeric, chili.

Spicy. Intensely fragrant, citrus-like flavor and tingly-numbing.

Spicy level 2. Flavored with ginger and fresh chili.