Heat in a stir fry pan or large pot
Serve with a smashed radish salad
Pair with an ice-cold Taiwan Classic or Sapporo
Place frozen dish in fridge to thaw overnight.
Coat a large skillet, cast iron, or wok with a high heat oil and turn on high heat. Make sure the pan is well heated, then pour the contents of the tin into the hot pan and stir to coat.
Stir frequently, gently mixing the noodles. Cook thoroughly until heated, about 5-7 minutes. Do not overcook or noodles will lose their texture.
Pour noodles into a bowl and enjoy!
BEEF: Wheat Flour, shiitake mushrooms, bok choy, flank steak, oyster extractives, sugar, water, salt, cornstarch, soy sauce, sesame oil
VEGGIE: Wheat flour, shiitake mushrooms, king oyster mushrooms, bok choy, soy sauce, sugar, water, salt, cornstarch, yeast
Woon initially began as a way for Keegan to share his favorite Chinese comfort food— the beef chewy noodles— made by none other than his mother (Mama Fong). Since then, the mother-son duo has blown up. They have been featured in publications like Bon Appetit and have become a community-focused restaurant raising funds for AAPI organizations and doing collaborations across Los Angeles.