Hop Sheing Noodle House

Ma and I finally made it in to Hop Sheing Noodle House. Located on Fort St. in Lincoln Park, MI, this new local addition opened about a week ago. With nothing like this restaurant in the area, the noodle house has a competitive advantage.

Atmosphere: 3 out of 5 bites

Price: 3 out of 5 bites

Service/Quality: 4 out of 5 bites

Taste: 3 out of 5 bites

Wow Factor: 2 out of 5 bites


How the order sheet works:

1. You choose your style of noodles

2. You choose your meat

3. You choose your veggies


Since I never had bubble tea, that’s what I started with

Green Tea Bubble Tea: also known as “pearl milk tea” is a drink invented in tea shops in Taiwan in the 1980’s. The creamy green tea flavor was nice. The tapioca pearls in the tea were like flavorless gummy balls. I honestly don’t see what all the craze is about. I personally don’t want to drink gummy balls when having tea. Kudos for something different though.


After we ordered, our server brought those delicious crunchy soup noodles sprinkled with sugar. They were delicious!


Udon: Classic Japanese style wheat noodles with clear broth, meat, and veggies. The chicken was tender and the veggies were fresh. The broth didn’t have much flavor and the bowl reminded me of a hearty chicken noodle soup.



Hong Kong: Egg noodles quick fried with a red pepper oil. I got mine with Chicken. This dish took me back to my high school days of spicy veggie Low Mein @ Cathay House also in Lincoln Park. Good flavor with some heat. Lots of veggies and big chunks of chicken breast.




I liked that the decor was fresh and there wasn’t an overwhelming red hue that normally floods Oriental or Asian restaurants. Our server did a good job explaining the menu and checked on us frequently. The owner cashed us out, was very friendly and even checked on us during our meal. The only thing I was missing was fortune cookies delivered along with the bill. I always look forward to these and was disappointed they didn’t come. Wink, Wink. I’m looking forward to seeing how Hop Sheing Noodle House does in 2014. Stop in and show them some love!


Hop Sheing Noodle House on Urbanspoon


Italian Cheesy Chicken Stuffed Crescent Rolls with Pesto Penne

Judy is at it again. She made another delicious, creative pasta dish this time incorporating crescent rolls.

Crescent Rolls: Stuffed with chicken, Italian cheeses, sauteed peppers, onions, and love! The flaky roll is the perfect home for the slightly spicy filling. 

Pesto Penne: Alfredo sauce, pesto, red pepper, onion, and chicken. The pasta was creamy and tender. The chicken was moist and juicy. Judy baked her pasta so it’s more like a casserole and it turned out delicious!


If you’re bored with dinner ideas and don’t know what to make. Just grab a tube of crescent rolls and wrap them around your favorite dish!

Tip: Crescent rolls go great with roast beef!


Hot Chocolate

I had a bad case of the Monday’s today and wanted to wind down with a nice cup of Swiss Miss Hot Chocolate. Good thing my awesome significant other got me a lovely hot chocolate set for the holidays. 


All the flavors are delicious, but my favorite is the Caramel Cream. The Dark Chocolate comes up in 2nd place. There’s something about hot chocolate that just takes me back to my childhood. It’s the best. 


Chicken Noodle Soup

I wanted to share with everyone my easy chicken noodle soup recipe. It’s great comfort food if you’re sick, cold, or just want a quick serving of vegetables. I made a pot today for Ma since she was feeling under the weather.


1 small white onion

5-10 green onions (I like a lot)

1-2 chicken leg quarters

1 large carrot

1 stalk of celery (with leafy tops)

3 tablespoons of fresh (or dry) parsley

2-3 cans of chicken broth

1 chicken bouillon cube (if desired)

8-16 ounces of water

Salt & pepper to taste

2-3 handfuls of noodles of choice (egg noodles are my favorite)


In a large pot add broth and water and turn on medium heat. While waiting for liquid to boil, dice ingredients and add to pot.  Add chicken (chicken with a bone in adds more flavor), and a pinch of salt and pepper. Keep on a low boil until chicken is fork tender and cooked through (at least 20 min if chicken is thawed). If you boil too hard, it will boil out some of the liquid. Once chicken is cooked, remove from pot and let cool. Remove chicken from bone and add back to pot. I shred with a fork and dice up large pieces. Add noodles and cook for another 5 min or until noodles are tender. Keep in mind the noodles will absorb a lot of the liquid, so if you like more broth, add less noodles or a little more water/broth. For every two cans of broth I add, I will match a can of water. You should fill up a pot 3/4 way with all the ingredients in. Taste and add salt/pepper if needed.

Tip: Throwing in a bouillon cube adds more flavor. The longer you let the ingredients come together, the better it will taste.

Substitution: Add any other vegetables you like or rice.

chix soup

I really love soups because all you have to do is toss all the ingredients in and let it whirl! The hardest part is chopping and in this case, removing the chicken from the bone.


Please share your favorite homemade recipe.