Docking Bay 7 Copycat Recipes

Galaxy's Edge Recipes

Have you eaten at Docking Bay 7 Food and Cargo in Disneyland’s Galaxy’s Edge, or Walt Disney World’s Hollywood Studios? We think it’s the best tasting food in Disneyland Park hands down.

I have to eat there at least once every time I go there, and sometimes twice! Everything is always unique, creative, refreshing, and I don’t feel terrible after eating there.

This past Spring I had the chance to be at Disneyland twice! So I was able to have the usual (Roasted Endorian Tip-Yip Salad) and I branched out by also ordering the Cold Brew Black Caf (which, lets face it, from the description was a bit of risk!) and then a new item that was only there for a limited time, the Dewback Chili Noodles.

I loved all three so much, I decided to make copy cat recipes at home! The only downside to making something at home, is that sometimes you make it better than the Park food. In the case of the noodle dish and cold brew, this is exactly what happened. I’m not 100% convinced the salad dressing I made was close to the one on the salad in the Park… but the salad itself was still a hit and we will be making it again and again.

Whether you have one of these recipes on it’s own for fun one night, or you make a night of it with a movie, these 3 recipes will not disappoint! Heads up: we also have recipes for Blue and Green Milk from Galaxy’s Edge here.

Green and Blue Milk

Dewback Chili Noodles

Menu Description:
Spiced pappardelle noodles and gingered ground pork with brussels sprout leaves and shredded red cabbage.

Docking Bay Chili Noodles

I checked online for something I could start off with for this recipe, but no dice… I had to wing it from my memory and cooking instincts… and full disclosure, this recipe is fantastic and better than what you get in the Parks. The only thing I will say is that it’s pretty spicy (even more so the next day for leftovers!)

1 tbsp butter

1 package maple sausage (in links, or out)
1/2 – 1 inch grated fresh ginger
3-4 garlic cloves

15-20 brussels sprouts (shredded)
Coleslaw mix (no dressing)
Chili garlic sauce
Olive oil
Pappardelle noodles (1-2 packages)

Recipe Instructions: 
1. Boil water in a large pasta pan. Cook pappardelle as per package instructions.
2. Melt butter in med heat skillet. Once melted, add pork sausage (if in links, squeeze out).
3. Grate in the garlic and ginger.
4. Once fully cooked, turn up the heat and add the shaved brussels sprouts (whole outer leaves, and shredded) into a really hot pan to sort of char the brussels and pork.
5. In the last few minutes, add a slaw mix and salt and pepper.
6. Add some of the pasta water to the pork and slaw mixture.
7. Mix together 1/2 cup or so of chili garlic sauce (I found this in the asian foods aisle of our super market) with olive oil. Adjust the olive oil to taste, based on how spicy you want it (I did this in a sauce pan, but if you want it less spicy, don’t heat it up and add it to the noodles and pork mixture after you’ve tossed it all together).
8. Toss everything together, saving some pasta water in case you need to loosen the sauce.
9. Enjoy!

Note: In the picture from the park, the pork is actually on top, but we liked it all mixed in.

Roasted Endorian Tip-Yip Salad

Menu Description: Marinated chicken, mixed greens, roasted seasonal vegetables, quinoa, and pumpkin seeds, tossed in green curry ranch.

Docking Bay salad

Ok full disclosure, the elements on this salad are correct, but the flavours weren’t quite right. If you’ve made this before, please give me the tips! I don’t remember the salad at the Parks being quite so “ranchy”.

Salad mix (baby greens)

Quinoa (I cook this in a rice cooker so it’s warm and ready to go)
Seasonal root vegetables (squash, zucchini, cauliflower)
Chicken – marinate in some olive oil, salt and pepper and green curry paste

For the green curry dressing:
Greek yogurt
6 tsp ranch dry mix
6 tsp green curry paste
Lime juice

Cook quinoa in rice cooker or on a pot.
Bake the root vegetables in the oven at 400 degrees the roast vegetables with olive oil and salt and pepper for approx 20 min (til crisp and cooked through).
3. Marinate chicken in green curry paste and olive oil a couple of hours. Grill chicken in small pieces with oil and salt and pepper.
4. Prepare salad by mixing kale and spring salad mix together. Put pepitas in a small bowl for topping.
5. Make salad dressing by missing all ingredients together, adjusting the taste till creamy and flavourful.
6. Toss the salad in the dressing, and top with warm quinoa, grilled chicken, roasted vegetables, more dressing if desired and top with pepitas.
7. Enjoy!

Docking bay salad

Cold Brew Black Caf

Menu Description: Cold brew coffee with sweet cream cheese and Cocoa Puffs.

Docking Bay Cold Brew

No joke, i’m totally obsessed with this cold brew. I had it more times than I care to admit while we were there. It’s just SO good. I knew that i had to make it at home to have it whenever I was missing the Parks. The only thing is, the recipe is BETTER than the Parks one!

Here’s what I did.

Extra strong cold brew (I do 1 cup coarse ground coffee to 4 cups cold water. Steep in fridge over night)
(If time) cold brew ice cubes, so the coffee isn’t watered down
Cocoa Puff cereal
4 oz cream cheese (full fat)
1/4 cup half & half
1/2 cup heavy cream

1. Prepare cold brew day before, and ice cubes.
2. Make cream cheese topping: cream together room temperature cream cheese with a stand mixer (I used my kitchen aid). Add cold heavy cream and half and half until a smooth foam forms.
3. Pour coffee with ice cubes in a cup. Add sweetener to the coffee if preferred (to taste).
4. Top coffee with the cream cheese cold foam, and immediately top with cocoa puffs.
5. Enjoy!

Docking Bay Cold Brew

Have a magical day!

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