King's Noodle Vegetarian Menu Details
King's Noodle centers vegetarian cooking on balance of texture, aroma, and color while respecting traditional Chinese techniques. Emphasis lands on whole vegetables, house-made tofu, fermented beans, and seasonal produce to deliver rich umami without relying on animal ingredients. The kitchen trains staff to replace animal stocks with mushroom and kelp bases and to finish dishes with toasted sesame oil, white pepper, and rice vinegar so flavor is layered rather than flat.
Menu Overview and Seasonal Sourcing
Menu composition marries classics with plant-based innovation. Daily offerings include starters, steamed items, noodle bowls, stir fries, and specialty mains. Sourcing prioritizes nearby farms for peak freshness: leafy greens from Salinas Valley, mushrooms from the California Central Coast, garlic from Gilroy, and seasonal eggplant and lotus root from San Joaquin growers. When bok choy peaks in April and May the menu highlights simple garlic stir fries; when shiitake and oyster mushrooms reach late fall harvest the menu shifts toward braised tofu and mushroom mapo.
Key seasonal vegetables and prime months:
- Bok choy, gai lan: March through June
- Shiitake, oyster mushrooms: September through November
- Chinese eggplant, lotus root: July through October
- Snow peas, snap peas: April through June
Appetizers, Cold Dishes, and Small Plates
Cold starters and small plates set tone for the meal with contrast of vinegary, spicy, and savory elements. Items focus on texture: crisp cucumber salad, soft silken tofu with scallion oil, and crunchy spring rolls. Many cold dishes are dressed with house-made chili oil that combines toasted Sichuan peppercorn and sunflower oil infused for 48 hours. Steamed small plates carry fragrant fillings such as shredded mushroom, water chestnut, and choy sum, with attention to steam time to preserve moisture and visual appeal.
| Dish | Key ingredients | Typical price (USD) | Gluten friendly option |
|---|---|---|---|
| Cucumber with Garlic Sauce | Persian cucumber, black vinegar, garlic | 6.50 | Yes (no soy) |
| Steamed Vegetable Buns | Napa cabbage, shiitake, scallion | 7.00 (2 pcs) | No (wheat dough) |
| Spinach Tofu Salad | Blanched spinach, sesame dressing | 6.75 | Yes |
| Vegetable Spring Rolls | Cabbage, carrot, glass noodle | 6.25 (2 pcs) | Possible (request rice wrapper) |
| Pan-Fried Scallion Pancake | Flour, scallion, sesame oil | 5.75 | No |
| Mushroom Xiao Long Bao (veg) | King oyster, bamboo shoot | 8.50 (4 pcs) | No |
| Marinated Silk Tofu | Soy curd, scallion oil, chili | 6.00 | Yes |
| Seaweed Salad with Edamame | Wakame, edamame, rice vinegar | 6.50 | Yes |
Menu notes adjacent to these plates clarify soy, wheat, and sesame content and recommend alternatives on request.
Tofu, Noodles, Rice, and Stir-Fried Classics
Tofu receives focused treatment across textures. House-pressed medium tofu is used for braises while silken tofu appears in cold dishes. Fried tofu cubes deliver crisp exterior for salt and pepper preparations. Noodle selection spans wheat and rice varieties. Vegetarian dan dan highlights crushed peanuts and chili oil with mushroom mince replacing pork, priced around $13.50. Lo mein features seasonal vegetables and light dark soy; specify tamari for gluten free. Rice offerings include vegetable fried rice with jasmine rice and vegetarian claypot rice layered with Chinese sausage alternative made from seitan for those seeking textural familiarity.
Stir-fried classics emphasize wok heat and quick timing. Signature plates include garlic gai lan, spicy eggplant in chile bean sauce made from fermented broad beans and doubanjiang substitutes for vegetarian guests, and snow pea shoots with garlic. Each dish lists cooking oil and potential cross-contact details on the menu.
Plant Proteins, Sauces, Custom Orders, and Safety Practices
Mock meats and plant-based proteins are incorporated prudently. Seitan and textured soy protein are used in limited items and made in-house or sourced from established suppliers in the Bay Area. Tempeh appears in seasonal bowls. Important sauces and bases to watch: oyster sauce commonly contains shellfish, fish sauce is fish derived, and some hoisin variations include wheat and soybean. King's Noodle stocks mushroom-based vegetarian oyster sauce and tamari to swap for wheat soy sauce.
Customizing is straightforward: request no egg in chow mein, tamari instead of soy, no fish sauce in dressings, or separate wok use. For cross-contamination the kitchen uses designated prep boards for vegetables, a separate fryer basket for vegetarian appetizers during peak hours, and labeled containers for vegetarian stocks. Staff logging of special requests ensures repeatability.
Allergen and dietary information for vegetarian guests is posted on the menu and available as a printed booklet. Common allergen flags include soy, wheat, sesame, and peanuts. Gluten-free vegetarian choices include steamed rice noodle rolls made from only rice flour, vegetable congee with kelp stock, and stir-fried gai lan with garlic when prepared with tamari.
Child-friendly vegetarian offerings aim for mild seasoning and fun textures: plain vegetable fried rice, soft steamed buns filled with mashed sweet potato, tofu cubes lightly battered and baked, and small bowls of noodle soup with clear kelp stock. For pairing, jasmine tea, chrysanthemum, and unsweetened soy milk complement spice and umami notes, while lighter beers and dry Rieslings match richer, chili-forward dishes.
Desserts designed for vegetarian diets include mango pudding set with agar, sesame balls with red bean paste, and almond jelly. Each dessert includes allergen notation for egg, dairy, and nuts as applicable.
Chef recommendations reflect seasonality: shiitake-braised tofu in fall, chilled cucumber with pickled garlic in summer, and spicy eggplant with fermented chile in late summer. Regular patrons commonly order mushroom dan dan, steamed vegetable buns, and the garlic gai lan. Limited-time specials rotate with market availability; recent examples include lotus root and black bean braise offered in October and a summer pea and bamboo shoot stir fry in May.
Catering offers vegetarian platters for events. Typical family-size pricing: appetizer platters start at $45 for 6 to 8 people, main course bundles at $85 to $120 feeding 6 to 8, and custom vegetarian menus available with two weeks notice for sourcing. Portion sizes aim for 6 to 8 ounce servings per person across a balanced selection of three mains and two starters.
Ordering tips: state dietary requirements clearly, ask for tamari and vegetarian stock if needed, request separate plating when allergy is severe, and allow extra time for customized preparations during busy dinner service. The staff at King's Noodle is trained to be approachable and to recommend pairings and modifications to match taste and dietary needs, reinforcing the friendly, neighborhood dining experience.