Order Catering from Wentworth & Argyle Noodle Co. in Chicago

Crispy wontons filled with cream cheese and crab, served with sweet chili, served with Yangzhou fried rice and garlic greens.

Pan-fried pork and vegetable gyoza with soy-vinegar dip, served with vegetable lo mein and edamame.

Fluffy steamed buns filled with sweet-savory BBQ pork, served with edamame and garlic greens.

Curry rice noodles with shrimp, char siu, egg, pepper and scallion.

Ginger-soy Japanese fried chicken over rice with edamame and spicy mayo.

Sliced chashu pork belly over sushi rice with scallion, nori and sesame.

Crispy cauliflower in a sweet-spicy General Tso's glaze with sesame, served with vegetable lo mein and garlic greens.

Light-battered sweet potato, shiso and shishito with tentsuyu dip, served with vegetable lo mein and edamame.

Soft lo mein noodles with cabbage and mushroom in soy-garlic sauce, served with vegetable spring rolls and edamame.

Biang biang or dan dan noodles pulled to order, with chili oil and sesame.

Japanese fried chicken with lemon and spicy mayo, served with vegetable lo mein and edamame.

Pan-fried pork dumplings with soy-ginger dip, served with Yangzhou fried rice and garlic greens.

Wide rice noodles with wok-charred beef and bean sprouts.

Whole crispy shell-on shrimp with garlic, chili and scallion, served with Yangzhou fried rice and garlic greens.

Crispy cauliflower in sweet-spicy General Tso's glaze with sesame, over rice with edamame.

Lacquered roast pork with a honey five-spice glaze and scallion, served with vegetable lo mein and edamame.

Lacquered roast pork with a honey five-spice glaze and scallion, served with Yangzhou fried rice and garlic greens.

Diced chicken with peanuts, dried chili, scallion and Sichuan pepper, served with vegetable lo mein and garlic greens.

Diced chicken with peanuts, dried chili, scallion and Sichuan pepper, served with Yangzhou fried rice and garlic greens.

Double-fried, ginger-soy marinated crispy chicken.

Light-battered crispy tempura shrimp.

Minced pork with doubanjiang, garlic and chili.

Crispy tofu with braised shiitake and scallion oil.

Soy-marinated soft-boiled egg with a jammy yolk, halved.

Sous-vide chicken breast, seared and sliced, in ajitama marinade.

Marinated, seared pork shoulder sliced thin with shoyu glaze.

Slow-braised pork belly with a torched fat cap, meltingly tender.

Sliced chashu pork belly over sushi rice with scallion, nori and sesame.

Japanese fried chicken with lemon and spicy mayo.

Whole crispy shell-on shrimp with garlic, chili and scallion.

Diced chicken with peanuts, dried chili, scallion and Sichuan pepper.

Crispy cauliflower in a sweet-spicy General Tso's glaze with sesame.

Lacquered roast pork with a honey five-spice glaze and scallion.

Biang biang or dan dan noodles pulled to order, with chili oil and sesame.

Blanched spinach with sesame dressing, rolled and sliced.

Crispy garlic chips and chili oil - build your own heat.

Thin-sliced scallion with caramelized onion oil.

Roasted seaweed sheets for the side of the bowl.

Sweet corn with a pat of butter that melts into the broth.

Blanched bean sprouts with sesame oil and salt.

Sliced, marinated wood-ear mushrooms with a crunchy bite.

Fermented bamboo shoots braised in soy and mirin.

Soy-marinated soft-boiled egg with a jammy center.

Thick noodles served cold with a concentrated dipping broth.

Thin rice noodles - a gluten-free option for every broth.

Hearty crinkled noodles that hold rich tonkotsu.

Delicate straight noodles, best with shoyu and shio broths.

Fresh alkaline noodles pulled to order, springy and chewy.

Mushroom and kelp dashi with soy and scallion oil - fully plant-based.

Creamy pork broth with chili oil and rayu - heat that builds.

Light salt-based clam or chicken broth with a clean finish.

Fermented soybean and dashi broth, umami-rich and slightly sweet.

Clear soy sauce broth on a chicken and pork dashi, deep and savory.

Creamy pork bone broth simmered 24 hours, rich and cloudy.

Steamed edamame with flaky salt.

Charred gai lan or bok choy with garlic and oyster sauce.

Soft lo mein noodles with cabbage and mushroom in soy-garlic sauce.

Curry rice noodles with shrimp, char siu, egg, pepper and scallion.

Wide rice noodles with wok-charred beef and bean sprouts.

Wok-charred fried rice with shrimp, char siu, egg and scallion.

Matcha, black sesame and yuzu mochi dusted in potato starch.

House-made fortune cookies with jasmine or oolong tea.

Chilled mango, pomelo and sago in coconut cream.

Warm flaky pastry tarts filled with silky egg custard.

Light-battered sweet potato, shiso and shishito with tentsuyu dip.

Pan-fried pork and vegetable gyoza with soy-vinegar dip.

Crispy vegetable wontons served with sweet chili.

Crispy wontons filled with cream cheese and crab, served with sweet chili.

Pan-fried vegetable dumplings with soy-ginger dip.

Pan-fried pork dumplings with soy-ginger dip.

Crisp spring rolls filled with cabbage and mushroom, served with sweet chili.

Crystal shrimp dumplings in translucent wrappers.

Fluffy steamed buns filled with sweet-savory BBQ pork.

Build-your-own ramen bar - choose broths, noodles, proteins and toppings from the list below. Classic: 1 broth, 1 noodle, 2 proteins, 4 toppings; Premium: 2 broths, 2 noodles, 3 pr ...

Drop-off hot buffet - choose from the dishes listed below. Classic: 2 mains, 2 sides; Premium: 1 starter, 2 mains, 3 sides, 1 dessert; Signature: 2 starters, 3 mains, 3 sides, 2 de ...