Homestyle Goods Instructions
Homestyle Chewy Noodles
These are vegan! You can enjoy the same chewy noodles we serve in the restaurant. Just thaw and they’re ready to throw into a stir fry or soup!
Thawing Instructions:
If frozen, thaw in the refrigerator for at least a day before using
Stir Fry Instructions:
For best results, start by cooking your veggies and proteins separately and remove them from the heat
To cook noodles, pre-heat your pan at medium to high heat
Add a drizzle of cooking oil to the pan
Stir fry your noodles until slightly seared and charred
Add your Woon Stir Fry Sauce or sauce of your choice and stir thoroughly
Finally, add your cooked proteins and veggies and stir fry together before serving
Soup Noodle Instructions:
For best results, add your noodles to boiling soup or broth and let cook for about 1-2 minutes before serving (the noodles are par-cooked so don’t worry about cooking them too long)
Do not overcook or the noodles will become too soft
Stir Fry Sauce
These are the same sauces we use in the restaurant for our Beef Noodles and Veggie Noodles (Vegan). The recipe hasn’t changed since Mama Fong served these noodles to us when we were little and through our years as a pop up. Great for any type of stir fry: noodles, veggies, fried rice. Also great for marinating proteins like meats, fish, poultry and tofu. Use sparingly, a few squirts will go a long way!
Refrigerate after opening.
Stir Fry:
Heat pan or wok on high
Add 1 tbsp of canola oil or any oil with a high smoke point
Stir fry your veggies and proteins first, then remove from from heat and set aside
Bring the pan back to high heat, add 1 tbsp oil and stir fry your noodles (if using rice, always make sure to add egg to the pan before adding your rice to prevent sticking)
Add a few squirts of your Woon Stir Fry Sauce to the noodles or rice and mix
Finally, add in your veggies and proteins and give it all a nice mix before serving hot
Marinade:
Mix 1/2 cup Woon Stir Fry Sauce, 2 tbsp soy sauce and 1 tsp sesame oil
Add marinade to sliced or whole protein of choice (we prefer chicken thighs or flank steak) and let sit for 15 min - up to 24 hours.
If marinating sliced protein, stir fry in pan and add to veggies, noodles or rice
If marinating whole protein, throw it on the bbq grill, pan fry or bake it and serve with your favorite sides!
Mama Fong’s Fortunate Frozen Dumplings
In Chinese, the number 8 sounds like the word for "fortune", so we have 8 dumplings for good fortune in each bag - all made using Mama Fong's original recipe.
Keep frozen.
Boiled:
Bring pot of water to a rolling boil
Add dumplings to boiling water and stir to keep them from sticking to the bottom of the pot
Boil for 6-8 minutes
Once the dumplings start to float, they are ready to drain and serve
Pan Seared (Our Favorite):
Heat pan on medium heat
Add 1 tbsp cooking oil and place dumplings on pan, flat side down
Once the bottoms are slightly browned, add 1/2 cup water to the pan and immediately cover with lid to steam
Let steam for 5 minutes or until the water is evaporated.
Uncover and let sear for another minute or so before serving
Steamed:
Set up steamer and add water to your pan/pot. Make sure to use a steamer sheet so the dumplings don’t stick to the steamer
Once water is boiling, add dumplings to steamer, flat side down
Cover and let steam for 6-8 minutes
Uncover and serve!
Dumpling Sauce:
You can have fun with this, but this is our go-to dumpling sauce.
Mix 1 part soy sauce, 2 parts dark vinegar, Woon Mama’s Way Hot Sauce and a drizzle of sesame oil to taste
For some extra flavor, dice some ginger and garlic and add it to the sauce
Dried Shiitake Mushrooms
A pantry must-have! Slice or use whole, stir fry with veggies, noodles, or rice, add to soups, or even save the leftover soaking water to use as a broth for some extra umami.
Store in a cool, dry place.
Preparation:
Soak in hot water for 10 - 20 min. or until completely rehydrated (soft when you squeeze it)
Uses:
Slice or use whole like normal shiitake mushrooms
Stir fry with veggies, noodles or rice
Add to pizza, soups or stocks
Save the leftover soaking water in the fridge to use as a shiitake broth for cooking or to cook rice for some extra flavor
Sea Moss Seasoning
A pantry must-have! We probably use this product the most. Dehydrated, roasted sea moss blended with sea salt adds an umami bomb to any dish. Note: Sea moss is not seaweed. It has more umami and smells like the ocean. Sprinkle on rice, avocado toast, eggs, popcorn, noodles...possibly anything.
Store in a cool, dry place.
Uses:
Sprinkle on top of some fried rice or white rice
Add some extra umami to your soup noodles or soba
My favorite thing to do is make avocado toast and fried eggs in the morning and sprinkle a bunch of Sea Moss on top of both of them
Add it to popcorn!! Duh!
Wok Legend’s Seasoning Salt
Brian ‘Wok Legend’ is our Master Wok Chef at Woon. He's known for his secret seasoning he adds to every dish and we’ve bottled it up for you. Wok Legend’s Seasoning Salt is great on rice, avocado toast, eggs, popcorn, potato chips, soups, noodles, soba…possibly anything.
Store in a cool, dry place.
Uses:
Sprinkle on top of some fried rice or white rice
Add some extra umami to your soup noodles or soba
Make avocado toast and fried eggs in the morning and sprinkle a bunch of Seasoning Salt + Sea Moss on top of both of them
Season your breakfast potatoes!
Add it to popcorn!! Duh!
White Rice
Long grain Jasmine rice. We like to use a rice cooker or a donabe.
Store in a cool, dry place.
Preparation:
Use a 1:1 ratio for rice to water
Rinse rice 2-3 times before cooking
Black Rice
A Chinese staple, and a little of it goes a long way! We like to cook a small amount and mix it with our white rice, like we do with our Woon Fried Rice.
Store in a cool, dry place.
Preparation:
Use a 1:1.5 ratio for rice to water
Do not rinse before cooking
Once the water comes to a boil, let simmer until all the water is absorbed
Once finished, remove it from the heat and let it sit for 10 minutes before serving