Kung Fu Noodle House Menu

Hot and spicy.

Delicate dumplings in savory broth, available in Regular or Large size.

Crispy wonton filled with cream cheese and imitation crab meat.

Hot and spicy.

Stir-fried rice with chicken, peas, carrots, and egg.

Dumplings typically filled with seasoned pork, cabbage, and scallions.

Hot and spicy.

Cumin-seasoned choice of beef or lamb.

Eggplant sautéed with green pepper, onions, mushrooms, baby corn, broccoli, and carrots in a spicy garlic sauce.

Stir-fried rice with shrimp, eggs, peas, carrots, and onions.

Hot and spicy.

Crispy spring rolls typically filled with pork, carrots, cabbage, and mushrooms.

Crispy wonton filled with cream cheese and imitation crab meat.

Filled with pork, bamboo shoots, and cabbage, this crispy egg roll offers a traditional appetizer experience.

Hot and spicy.

Silky soup with delicate egg ribbons. Available in regular or large sizes.

Beef lo mein: Stir-fried egg noodles with tender beef, broccoli, carrots, cabbage, and onions.

Stir-fried lo mein noodles with shrimp, cabbage, carrots, celery, and green onions.

Stir-fried egg noodles with chicken and mixed vegetables, including cabbage and bean sprouts, in a savory sauce.

Stir-fried soft egg noodles with broccoli, carrots, cabbage, mushrooms, and snow peas.

Stir-fried rice with shrimp, eggs, peas, carrots, and onions.

Stir-fried rice with beef, scrambled eggs, peas, carrots, and onions.

Stir-fried rice with chicken, peas, carrots, and egg.

Stir-fried rice with eggs, peas, carrots, broccoli, and onions.

Hot and spicy.

Chicken stir-fried with broccoli, snow peas, carrots, mushrooms, and bok choy in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Sliced chicken breast stir-fried with broccoli and carrots in a savory brown sauce.

Sliced chicken breast stir-fried with mushrooms, bamboo shoots, snow peas, water chestnuts, and bok choy in a light sauce.

Hot and spicy.

Hot and spicy.

Breaded chicken deep-fried and coated in a sweet sesame sauce, garnished with sesame seeds.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with fresh broccoli in a savory brown sauce.

Sliced beef stir-fried with mushrooms, napa cabbage, water chestnuts, and bamboo shoots.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Shrimp sautéed with broccoli and carrots in a savory brown sauce.

Mushroom with beef / 蘑菇蝦: Tender beef sautéed with mushrooms, typically accompanied by carrots, in a savory sauce.

Hot and spicy.

Chicken with mixed vegetables: Typically includes broccoli, snow pea, celery, and bok choy.

Hot and spicy.

Sliced chicken breast sautéed with mushrooms, bamboo shoots, water chestnuts, snow peas, and carrots in a light white sauce.

Hot and spicy.

Hot and spicy.

Sliced chicken and broccoli sautéed in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Beef stir-fried with broccoli and carrots in a savory brown sauce.

Sliced beef sautéed with broccoli, mushrooms, carrots, baby corn, celery, snow peas, and bok choy in a brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Stir-fried beef with mushrooms and carrots.

Shrimp stir-fried with broccoli in a brown sauce.

Shrimp sautéed with a variety of mixed vegetables in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Sliced beef and mushrooms, stir-fried with a medley of vegetables in a savory brown sauce.

Hot and spicy.

Chunks of chicken deep-fried and coated in a sweet sesame sauce, garnished with sesame seeds.

Hot and spicy.

Hot and spicy.

Chicken with fish sauce 1/4: Marinated chicken typically served with a savory fish sauce, often accompanied by a hint of garlic and chili for added depth.

Slow-cooked beef shank seasoned with aromatic five-spice, typically sliced and marinated in soy sauce. Served cold.

Hot and spicy.

Hot and spicy.

Sliced fish with pickled vegetables in a savory broth, typically featuring a tangy and mildly spicy flavor.

Stewed pork ribs, winter melon, and dried scallops in a savory broth.

Fish and lamb in a creamy broth, typically featuring mild spices and a rich, savory flavor.

Seafood with tofu soup typically includes shrimp, scallops, squid, and soft tofu in a savory broth.

Lamb and napa cabbage in a light broth, typically includes soft tofu and wood ear mushrooms.

Minced chicken, sweet corn, and egg in a savory chicken broth.

Sliced beef with pickled vegetables in a savory broth.

Hot and spicy.

Hot and spicy.

Medium.

Stewed beef and spinach in a savory broth with tender noodles.

Stir-fried vermicelli with shrimp, BBQ pork, bean sprouts, onion, and capsicum, typically seasoned with curry powder.

Hot and spicy.

Hot and spicy.

Diced chicken or beef with crispy noodles. Protein choice: Chicken or Beef.

Seafood fried noodles / 海鮮炒麵: Stir-fried noodles with shrimp, scallops, and squid, typically accompanied by mixed vegetables.

Pan-fried udon noodles with shrimp, scallops, squid, and mixed vegetables.

Yangzhou fried rice, typically includes shrimp, barbeque pork, eggs, and mixed vegetables, all stir-fried together for a traditional and flavorful Chinese dish.

Chicken and salty fish stir-fried with eggs, lettuce, and green onions in Cantonese-style fried rice.

Hot and spicy.

Boiled pork wontons in chicken stock typically include baby bok choy, green onion, cilantro, and sesame oil.

Stir-fried noodles with king soy sauce, typically featuring bean sprouts, onions, and soy sauce.

Fried vermicelli with shrimp, silverfish, and scallops typically includes stir-fried vermicelli noodles with fresh shrimp, delicate silverfish, and tender scallops, prepared in a traditional Chinese style.

Hot and spicy.

Black mushrooms typically stir-fried with you-cal, a type of leafy green vegetable, in a savory sauce.

Dry fried broccoli typically prepared in Taisan style, featuring wok-tossed broccoli with a hint of garlic.

Stir-fried eggplant, potato, and bell pepper in a savory brown sauce.

Dry fried green beans: Green beans stir-fried with garlic and spicy Szechuan seasoning.

Shredded pork stir-fried with slender bamboo shoot tips and red bell peppers in a simple white sauce.

Hot and spicy.

Medium.

Medium.

Deep-fried pork ribs seasoned with salt and pepper, typically tossed with green peppers, onions, and chili.

Deep-fried pork chops seasoned with salt, pepper, garlic, green onions, and jalapeños.

Fried pork liver: Stir-fried pork liver typically includes bell peppers and snow peas.

Medium.

Spiced dry tofu sautéed with shredded pork, typically includes fresh celery and scallions, in a savory brown and oyster sauce.

Hot and spicy.

Shredded pork stir-fried with a savory Beijing fermented paste.

Medium.

Medium.

Pork ribs sautéed in a vinegar soy-based sauce with brown sugar.

Lightly breaded pork chops, deep-fried and sautéed with garlic and green onions, glazed in a sweet and sour Beijing sauce.

Bowl-steamed pork belly with pickled vegetables: Steamed pork belly typically paired with pickled vegetables, highlighting Szechuan and Cantonese flavors.

Hot and spicy.

Dry pot beef brisket: Sautéed beef brisket with parsley and green garlic, seasoned with spicy Szechuan chili and aromatic spices, served in a dry pot.

Boiled sliced beef with napa cabbage, celery, and bean sprouts in a spicy Szechuan chili sauce.

Battered fish fillets deep-fried and tossed with diced onions and green peppers in a salt and pepper seasoning.

Medium.

Lightly flour-dusted shrimp, seasoned with salt and pepper, typically garnished with garlic and shallots. Spicy.

Oysters typically stir-fried with XO sauce, a savory and spicy Hong Kong-style condiment made from dried seafood, chili peppers, and garlic.

Oysters sautéed with green pepper, onion, and black bean sauce.

Steamed fish typically includes minced garlic, ginger, and cilantro in a light soy-based sauce.

Fish deep-fried and served with both sweet and spicy sauces.

Steamed yellow croaker fish with soybean paste typically includes minced garlic, ginger, and cilantro, prepared in a savory soybean paste sauce.

Steamed yellow croaker typically includes soybean sauce and is delicately prepared to highlight its natural flavors.

Steamed fish typically includes fresh fish fillets, ginger, garlic, and scallions, all gently cooked to preserve natural flavors.

Stir-fried Qingjiang vegetables and mushrooms typically include a mix of fresh greens and assorted mushrooms, sautéed to perfection in a savory sauce.

Hot and spicy.