신선한 맛 · 정성 가득
Wok-charred, hand-rolled, slow-fermented. From Korean bibimbap to Sichuan kung pao — every dish made fresh, every day, in the heart of Byblos.
Craving Korean udon at home? We deliver across Byblos and Jbeil — packed hot, sealed and labelled. Order direct on the phone and we'll be on the way.
Every recipe carries a piece of Seoul, Kyoto, Sichuan, Kerala and Bangkok — adapted, refined, and served fresh in the heart of Byblos.
Every protein is fired in our hand-seasoned wok the moment you order — never pre-cooked, never reheated.
Our napa cabbage ferments for two weeks until each leaf carries that smoky, sour, gently spicy depth only time can teach.
Gochujang, ponzu, dynamite, miso — ten signature sauces blended in-house to give every plate its own personality.
A handful of dishes our regulars come back for, week after week.
Born from a love of late-night noodle joints in Seoul, family-run dim sum kitchens in Hong Kong, the spice gardens of Kerala, and the steam rising off a hot stone bibimbap, Noods N' Rice is our love letter to modern Asian cooking — served right here in Byblos.
We grind our chili, ferment our cabbage, and roll our dumplings by hand. Whether you crave the gentle warmth of miso broth, the aromatic spices of Indian butter chicken, or the smoky char of Sichuan kung pao, every plate is built around a simple promise: fresh ingredients, bold flavour, served with care.
So pull up a stool. Slurp a little louder. We saved you a seat.
Produce sourced daily, never frozen, never compromised.
Wok-fired at 300°C — that signature smoky char on every plate.
Family recipes, family hands. Cooked the way our grandmothers taught.
From wok to your table in under 12 minutes — without cutting any corners.
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Behind-the-scenes, new dishes, and happy customers in Byblos.
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