Discover YockAMein
yock-A-Mein History
(Iconic Foods of Hampton Roads For Your Consideration (Vol. 2) - Southern Grit MagazineSouthern Grit Magazine)
Park F. Wong, born in Canton, China in 1911, immigrated to the United States as a teenager and briefly studied electrical engineering at MIT before returning to Norfolk, Virginia. In the 1930s, he purchased the struggling Sam Lee Noodle Company with little business experience, renamed it the Norfolk Noodle Factory, and applied his engineering skills to develop and patent specialized machines for cutting and deep-frying the distinctive yock-a-mein noodles.
Through the factory, Wong mass-produced the signature lo-mein-style noodles that became central to Tidewater Virginia’s “Chinese soul food,” supplying local Chinese restaurants and enabling the dish—often served in a takeout box with soy sauce, meat, egg, and ketchup—to spread widely among African American communities in the Hampton Roads area.
His innovation helped transform yock-a-mein from a niche restaurant item into a beloved regional staple, with the same factory (now known as Fiber Foods) continuing the tradition today.
Yock-A-Mein since 1930s
Established in the 1930s, Norfolk Noodle Factory earned its reputation with the
iconic Yock Noodle-also known as Yock-a-Mein. Today, as Rich Fiber Foods,
we proudly carry on that legacy in Nor-folk, Virginia, delivering the same authen-
tic, high-quality noodles enjoyed for generations.
OUR PRODUCT
Our product range extends beyond classic medium-sized noodles to include an elevated
selection of textures and widths, curated for diverse culinary applications. Every noodle is expertly crafted to maintain its integrity in both texture and flavor, delivering a refined and constantly premium experience.
TRADITION, COMPLETE SOLUTIONS, AND MODERN NUTRITION
With over 90 years of heritage, Fiber Foods brings together authentic noodle craftsmanship and a complete portfolio of sauces and seasonings. We continuously innovate to create products that honor classic flavors while meeting the evolving nutritional needs of today's consumers.