Pei Wei is celebrating National Noodle Day on Thursday, October 6, 2016 by adding three new wok-fired noodle bowls to the menu.
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Pei Wei is drawing inspiration from the cuisines of Thailand, China and Japan for the three new bowls.
Chicken Chow Mein features wok-seared noodles and chicken tossed in savory soy sauce with green beans, Swiss chard, red bell peppers, carrots, onion and scallions.
Blazing Bangkok Peanut Noodles is made with wok-seared chicken and noodles in Thai chile peanut sauce with ginger, red bell peppers, onion, Swiss chard and Thai basil, garnished with roasted peanuts and fresh lime.
Japanese Steak & Shrimp Chile Ramen consists of wok-seared noodles, steak and shrimp in a spicy-savory Japanese sauce with minced garlic, onion, carrots, scallions, cilantro and lime.
Pei Wei is also including its updated Chicken Pad Thai recipe on the Noodle Bowl menu. The dish features wok-seared chicken and rice noodles, tossed in a Thai sweet-and-sour sauce with tofu, bean sprouts and fresh egg, and garnished with crushed roasted peanuts, fresh cilantro, scallions and lime.
In addition to the noodle bowls, Pei Wei is also introducing Edamame Hummus. The new dish features a blend of green edamame, sesame tahini, mint, ginger, lemon juice, and kosher salt, all topped with togarashi. Edamame Hummus is served with served with crispy wonton chips, fresh cucumbers, red bell peppers and snap peas.
Image – Pei Wei