bon me

asian-inspired eats

Sichuan Mazemen, the beautiful dish on the left, is a play on dandan noodles! This no-broth ramen is accompanied by tamari chicken, savoy cabbage, bean sprouts, mint, and cucumber + topped with thai chili oil, peanuts, scallions, and sichuan peppercorn. Each ingredient plays a role in the complex flavors of this dish. Sesame adds a lovely subtle roasted flavor that plays well with the peanuts and savory chicken and the ground Sichuan pepercorns give the dish a little tingly kick! Try it out at our test kitchen!
students, you can lock down your summer job now + finish your semester stress-free 😎 you should join our food truck team if you: - live in the city but crave time outdoors 🌳 - like free food a.k.a. if you don't get free healthy food at work you will just eat packets of ramen every day πŸ₯— - love people-watching πŸ‘€ learn more at bonmetruck.com/jobs #bostonjobs #summerjob #bostoneats #bostonfoodtrucks
did you know that approximately 190 million valentines are sent each year in the u.s.? why not do something a little different and send your valentine a noodle salad instead 🍜 #justkidding #orami #noodlesaladsareromantic
a 🐦's eye view of our smith campus center location at harvard! have you visited yet? this space is so dreamy πŸ€ πŸ’š -- not least of all because after you stop by our booth, you can get dessert at @blackbirddoughnuts
we've got a couple items testing now at our test kitchen. πŸ“Έ is the bun bowl. it's a noodle salad with tamari chicken, fresh veggies, vietnamese sesame vinaigrette, and crushed peanuts. we have featured noodle salads since the beginning, so what's so special about this dish? well, we wanted to create a dish with more elements from vietnamese bΓΊn chαΊ£. while our craft-your-bowl noodle salads allow for mixing and matching of different flavors, our bun bowl commits you to vermicelli noodles, fish sauce (via the vinaigrette), more herbs (mint!), and crushed peanuts. chef fong's recipe calls for tamari chicken -- it's a ground chicken with garlic, pepper, and tamari sauce.this is the latest menu item from our chef crafted menu. chef fong makes all the choices for you, which allows her to craft more complicated dishes. come out to our test kitchen in cambridge and let us know what you think of it!
Scallions are πŸ”‘
it's february and it feels like spring! that means two things: 1. global warming is definitely a problem and it's important to think about what businesses/our city/our state can do about it 2. you should come out + visit your neighborhood #bostonfoodtruck PS catch us along the #patriotsparade route at boston common today πŸ“· @grace.dooner
Our head chef Ali is busy ~cooking up~ new ideas for our spring menu! Keep an eye out for updates these next few weeks!
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