Doc Chey's | This is Atlanta Cooking | PBA30

Doc Chey’s Noodlehouse

Pan-Asian cuisine.

1556 North Decatur Road
Atlanta, Ga 30307

Owners: Rich Chey and Brook Messina

Brook Messina, Executive Chef

Brook Messina is a restaurant industry veteran with over 20 years experience. Co-founder and Executive Chef of Doc Chey’s Noodle House, Messina has been part of the backbone that has built this noodle phenomenon. Messina began his career in the restaurant industry in 1990 with Houck’s Steak House where his responsibilities included store and kitchen management, two store openings and multi-store management. He then spent three years with Houston’s Restaurants where he managed both kitchen and front of house operations and five years with TGI Friday’s Restaurants where he assisted in opening restaurants in the Atlanta market and also managed kitchen and front of house operations. During this time, he was awarded the Silver Star Award for outstanding achievement in store management.

From 1995 to 1997, Messina was Operations Manager of the Highland Bagel Company where he managed daily commissary operations, hired and trained new employees, and managed menu development. Then, in May 1997, Messina and Rich Chey joined forces and opened the first Doc Chey’s Noodle House. Messina operates the Asheville location and is also responsible for managing the company’s three restaurants. His duties include restaurant staffing, manager training, product development, physical plant maintenance, inventory management, and vendor relations.

With his expertise, Doc Chey’s is certain to see a long road of prosperity and growth.

Chef Brook prepared:

  • Spicy Hoisin Noodle Salad
  • Miso Salmon Soup
  • Pad Thai
  • Vietnamese Cellophane Noodles
  • Fresh Thai Basil Rolls
  • Pan-Fried Noodle Cake

Download a printable version of these recipes.

Spicy Hoisin Noodle Salad

(yields 1 serving)

  • 1 cup Egg Noodles, Cooked
  • 2 cups Scallions, diced 1/4”
  • ½ cup Carrots, julienned
  • 2 lbs. Cilantro, minced
  • 1 tbs. Jalapeno Pepper diced 1/8”
  • ½ cup Hoisin Dressing*
  • ¼ cup Roasted Peanuts, Crushed

Hoisin Dressing:

  • ½ cup Hoisin Sauce
  • 1 tbs. Sambol Chili Paste
  • ¼ cup Water

Combine ingredients in small mixing bowl.


Combine and mix until ingredients are well coated with dressing. Transfer to serving plate and garnish with peanuts.

Miso Salmon Soup

(yields 1 serving)

  • 2 quarts Water
  • 2 tbs. Kosher Salt
  • 4 oz. Soba Noodles, uncooked
  • 1 piece of Konbu, 6”
  • ½ cup Katsubushi
  • ½ cup Miso Paste
  • ½ cup Carrots, julienned
  • ½ cup Scallions, 1” pieces
  • 1 cup Chinese Greens
  • 4 oz. Salmon Filet


Bring 1 quart of water to a boil in a pot. Add kosher salt and soba noodles to water and cook noodles until al dente.

Put second quart of water and konbu in a stock pot and bring to a boil. Add katsubushi and boil for one minute. Strain konbu and katsubushi from stock. This is your dashi broth. Add miso paste to dashi and mix until dissolved. Simmer dashi on low heat; do not boil. Add vegetables and salmon to dashi and cook salmon until medium rare. Add cooked soba noodles and serve.

Pad Thai Noodles

(yields 1 serving)

  • 1 pkg Rice Ribbon Noodles
  • 1 quart Water
  • 4 tsp. Vegetable Oil
  • 1 Egg
  • ½ tsp. Garlic, minced
  • 4 Shrimp, peeled/deveined
  • ¼ lb. Tofu
  • ½ cup Scallions
  • 2 cups Rice Ribbon Noodles
  • ½ cup Water
  • 3 tbs. Fish Sauce
  • 3 tbs. Rice Vinegar
  • 3 tbs. White Sugar
  • 1 tsp. Paprika
  • ½ cup Bean Sprouts
  • 3 — 4 Sprigs of Cilantro
  • 1/8 cup Peanuts
  • 1 Lime Wedge


Immerse dry noodles in 1 quart of water to hydrate. Soak approximately 20 minutes or until soft. Set aside. In a hot, well seasoned saute’ pan, loosely scramble an egg. Set aside. In a hot well seasoned saute’ pan, stir-fry garlic until fragrant (15 - 20 seconds). Add shrimp, tofu, and scallions. Sauté until proteins and vegetables begin to carmelize (30 — 45 seconds). Add noodles and toss until they begin to soften (30 seconds). Premix ½ cup water, fish sauce, rice vinegar, white sugar, and paprika. Add sauce mixture to the noodles and cook until noodles soften and absorb most of the sauce. Transfer to a serving bowl. Garnish with bean sprouts, cilantro, peanuts and lime wedge.

Vietnamese Cellophane Noodles

(yields 1 serving)

  • 1 pkg. Cellophane Noodles
  • 1 quart Water
  • 3 Eggs
  • ¼ tsp. Salt
  • ¼ tsp. Dried Chilis
  • 1 pinch of Black Pepper
  • 2 tbs. Lime Juice
  • 2 tbs. Fish Sauce
  • 2 tbs. Cilantro, minced
  • 2 tsp. Vegetable Oil
  • ¼ cup Shallots, minced ½”
  • ¼ cup Shallots, minced ¾”
  • 1 Lime Wedge
  • 2 tbs. Scallions, cut 1/8”


Immerse dry noodles in water to hydrate. Soak approximately 20 minutes or until soft. Set aside. Combine egg, salt, dried chilis, black pepper, and set aside. Combine lime juice, fish sauce, minced cilantro, and set aside. In a hot, well-seasoned sauté pan, add vegetable oil. Sauté shallots and scallions until they begin to carmelize (1 minute). Lower heat and pour egg mixture into sauté pan. Cook egg like an omelet (90 seconds). If possible, keep egg in one piece. When egg is almost set, add 2 cups of cellophane noodles and lime juice mixture. Toss until most of the liquid has been absorbed by the noodles. Transfer to serving plate. Garnish dish with lime wedge and 1/8” cut scallions.

Thai Basil Rolls

(yields 2 rolls)

  • ¼ lb. Vermicelli
  • 4 quarts of Water
  • 2 12” Rice Paper
  • 1 Lettuce Leaf, medium size
  • ¼ cup Cooked Vermicelli
  • 1/8 cup Carrots, julienned
  • 2 Shrimp, cooked and split
  • 4 - 5 Thai Basil Leaves

Hoisin Dressing:

  • ½ cup Hoisin Sauce
  • 1 tbs. Sambol Chili Paste
  • ¼ cup Water

Combine ingredients in small mixing bowl.


Immerse dry noodles (vermicelli) in 1 quart of water to hydrate. Soak approximately 20 minutes or until soft. Bring 1 quart of water to a rolling boil. Add ¼ cup vermicelli and cook for 1 minute. Rinse with cold water and set aside. Put 2 quarts of hot water in a large, round mixing bowl. Immerse rice paper in hot water for approximately 5 seconds and set on clean dry cloth or work surface. Place lettuce leaf, cooked vermicelli, carrots, shrimp, and basil leaves in the center bottom third of the rice paper leaving a 2 inch border below and on the sides of the ingredients. Fold left and right sides of rice paper over ingredients. Start rolling rice paper from the bottom incorporating the ingredients in the roll as you go. The finished roll should be 4 — 5 inches long. Serve with hoisin dressing.

Pan-Fried Noodle Cake

(yields 2 cakes)

  • 1 lb. Pan-fried Noodles
  • 1 quart Water
  • 3 Eggs
  • ½ cup Rice Flour
  • ¾ cup Red Peppers, diced ¼”
  • ½ cup Scallions, diced ¼”
  • ½ cup Cilantro, minced
  • 2 Limes, juiced
  • 1/8 cup Jalapeno, diced 1/8”
  • 2 tsp. Kosher Salt
  • 1 tbs. Vegetable Oil


Immerse dry noodles in water to hydrate. Soak approximately 20 minutes or until soft. Set aside. Combine red peppers, scallions, cilantro, lime juice, jalapeno, and kosher salt in a bowl. Mix eggs and rice flour then add to the bowl. Add hydrated noodles and mix until noodles are well coated. Heat vegetable oil in a non-stick pan. Place ½ cup of noodle mixture to the pan. Pat mixture down into a round cake that is ½ ” thick. Cook over medium heat until golden brown

(2 minutes). Flip cake and cook other side. Serve over lettuce leaf with Vietnamese dipping sauce.

Dipping Sauce:

  • ½ cup Fish Sauce
  • 1 1/2 cup Water
  • ¼ cup Lime Juice
  • ½ cup White Sugar


Combine ingredients and mix until sugar dissolves.