Asiana Noodle Shop Menu

Scallop.

Yellowtail.

Water eel.

Sea eel.

Flying fish roe.

Small fish roe.

Surf clam.

Mackarel.

Squid.

Octopus.

Shrimp.

Tofu skin.

Crab stick.

Spicy scallops, salmon, mango, and lobster mixed with spicy mayo, tobiko, and tempura crumbs and rolled. Topped with tuna, white tuna, avocado, and ebi teriyaki sauce.

Salmon, tuna, hamachi, cucumber, avocado, carrots, and asparagus rolled inside. Topped with 3 kinds of tobiko and avocado.

Flash fried maki with spicy salmon, cucumber, and onion. Topped with tuna, salmon, white fish, and avocado. Slightly torched with spicy miso and teriyaki sauce.

Tempura fried maki with shrimp tempura and spicy mayo rolled inside. Topped with spicy scallops, avocado and fresh mango salad. Slightly torched with teriyaki sauce.

Spicy tuna maki topped with crab salad and scallops, slightly torched.

Soft shell crab tempura, spicy mayo, mango, and kani kama rolled inside. Topped with unagi, mango, and avocado. Slightly torched with spicy teriyaki sauce.

Lobster meat and cucumber rolled inside. Topped with crab salad, avocado, and torched with teriyaki sauce.

Coconut shrimp, mango, and spicy mayo rolled inside. Topped with salmon and mango. Torched with spicy mayo and teriyaki sauce.

Fried oyster, spicy mayo, and tobiko scallion rolled inside. Topped with salmon and mango. Torched with spicy mayo and teriyaki sauce.

Spicy tuna maki topped with crab salad, white tuna, and mango. Torched with spicy teriyaki sauce.

Shrimp tempura, avocado, and scallion rolled inside. Topped with steak bistro in teriyaki sauce.

Shrimp tempura, spicy mayo, tobiko, and cucumber rolled inside. Topped with unagi and white fish torched with spicy teriyaki sauce.

Shrimp tempura, cucumber, and Thai creamy dressing rolled inside and topped with tuna, sriracha, cucumber, and avocado.

Spicy tuna maki, topped with unagi, avocado, and teriyaki sauce.

Salmon soaked in spicy oil with mango, onion, and tempura crumb rolled inside. Topped with mango, tuna, and avocado. Torched with spicy teriyaki sauce and wasabi tobiko on the top.

Flash fried spicy scallop maki. Topped with unagi, salmon, and avocado. Torched with spicy teriyaki.

Tempura fried asparagus, fried tofu, and shitaki mushroom sauce with cucumber rolled inside. Topped with silken tofu and Sriracha sauce.

Vermicelli noodles, cucumber, mixed greens, mint, and cilantro rolled in a soy wrap. Topped with spicy salad and Korean spicy sauce.

Spring greens, kanpyo, carrots, oshinko, and cucumber rolled inside. Topped with tomatoes, mango, and avocado.

Green leaf lettuce, cucumber, tempura asparagus, kampyo, spinach salad, and avocado wrapped in soy paper.

Vegetable spring roll including fried tofu inside. Topped with seaweed salad and oshinko then torched with teriyaki sauce.

Cucumber, spring greens, oshinko, kanpyo, and asparagus rolled inside. Topped with basil bistro and silken tofu.

Cucumber, avocado, tofu skin, and spring greens rolled inside. Torched with spicy oshinko sauce and teriyaki sauce.

Sweet corn, seaweed salad, sweet potato, cucumber, and spring greens rolled inside. Topped with tofu skin and avocado.

Asparagus, cucumber, carrot, peanut sauce, and fried tofu rolled inside. Topped with tofu skin and avocado.

Tempura fried sweet potato and cucumber rolled inside. Topped with mashed sweet potato, fruit, and mixed greens in a creamy ponzu sauce.

Fried tempeh and crispy tofu mixed with sweet chili sauce rolled inside. Topped with cucumber and avocado.

Shitake mushroom, tempura asparagus, cucumber and carrot rolled inside. Topped with inari and avocado.

5 pieces.

5 pieces.

5 pieces.

5 pieces.

Fried ground chicken with scallion and onion with sweet chili sauce.

4 pieces.

6 pieces. Fried crispy rolls filled with cream cheese, crab meat, onion, red pepper, and scallions.

4 pieces. Shredded BBQ pork tenderloin wrapped in a roti pancake.

Served with chipotle BBQ sauce.

Served with chili lime and sweet chili sauce.

Cajun shrimp stuffed with jalapeno pepper and cheese and wrapped in bacon. Served with a chili-lime soy sauce.

Fried octopus balls with mayo, and fish flake.

Steamed mussels in the clay pot with lemongrass, basil, and onion served with a lime chili sauce.

5 pieces.

5 pieces.

4 pieces.

Tempura fried shredded sweet potato, with a cilantro, crushed peanut in sweet chili sauce.

For 2. Hot pot filled with beef, shumai, gyoza, mixed seafood, bok choy, enoki mushroom, and crab claw.

Served with mixed vegetables. Topped with teriyaki sauce, tempura crumbs, and scallions.

1/2 duck on a bed of spring salad served with orange ginger sauce and egg fried rice.

Stone bowl cooked with sprout, spinach, kanpyo, mushroom, carrot, cucumber, and fried egg.

Beef, kimchi, onion, rice cake, tofu, bok choy, scallion, and sesame seed in Korean spicy.

Slow cooked beef in panang curry sauce with coconut milk, red pepper, red onion, lime leaf, and basil.

Steamed chicken and mixed vegetables. Served with ginger fried rice.

Steamed tofu and mixed vegetables. Served with ginger fried rice.

Beef, beef ball, fried tofu, bean sprout, vegetable, scallion, cilantro, and enoki mushroom.

Hard boiled eggs, beans sprout, sweet corn, bamboo shoot, seaweed, bok choy, and scallion in tonkatsu broth.

Soba noodles stir fried with bok choy, mushrooms, sprouts, and mixed vegetables.

Soba noodles stir fried with bok choy, mushrooms, sprouts, and mixed vegetables.

Sauteed mixed vegetables, green bean noodles, and tofu in a clay pot with a soy based sauce. Served with white rice.

Stir fry udon noodle with mixed veggies and tofu. Topped with veggie tempura.

Thai coconut curry with pineapple, tomatoes, sweet peas, lime leaf, and mixed vegetables.

Mild curry served with mixed potatoes, onion, and red pepper. Topped with shallots and peanuts.

India curry powder, egg, light cream, sweet chili paste, onion, scallion, and mixed vegetables.

Rice noodles. Tender beef, basil, bean sprouts, and rice noodles in a rich, slow simmered beef broth.

Egg noodles. Slowly cooked chicken thighs with an aromatic blend of Asian herbs. Served with egg noodles, bean sprouts, cilantro, and fried garlic.

Egg noodles.

Egg noodles or steamed rice.

Egg noodles.

Egg noodles or steamed rice.

Soy broth with mixed vegetables.

Sliced vegetable spring rolls, fried tofu, fresh green mix, and vermicelli noodles. Served with a sweet hoisin sauce.

A bed of linguine noodles topped with a creamy tobiko sauce (kani kama, enoki mushrooms, scallions, and tobiko) served with salmon sashimi, boiled shrimp, edamame, seaweed salad, tomato, shredded carrot, and oshinko.

A clay pot with udon, crab claw, chicken, fish cakes, boiled egg, wakame, mushrooms, bok choy, baby corn, red peppers, and tofu in a soy broth. Served with shrimp tempura.

Shrimp wonton, egg noodles, roasted pork, shrimp, crab claw, shitake, and enoki mushrooms.

Broiled eel served with teriyaki fried rice and fresh steamed vegetables.

Tuna and salmon sashimi served with seaweed salad, green bean, cucumber, tomato, carrot, edamame, kani kama, and tamago on a bed of seasoned sushi rice.

20 pieces. California maki, tuna maki, and salmon maki.

Avocado cucumber maki, asparagus tempura maki, and sweet potato maki.

Chef's choice of 5 pieces of sushi and 5 pieces of sashimi. Served with a green salad.

9 pieces of chef's choice sashimi, a chef's choice sushi bar appetizer, and a green salad.

13 pieces. California maki, 5 pieces of sushi, and a green salad.

Spicy tuna maki, 5 pieces of sashimi, and a green salad.

Spicy tuna maki served with smoked salmon salad dressed in a creamy ponzu sauce.