To Make
Blanch pork belly to remove any impurities and set aside.
Slightly pan fry fish cake.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6619-1.jpg
Heat chicken stock in a heavy bottom pot together with ginger, garlic, star anise, cinnamon stick, dark soy sauce, light soy sauce, oyster sauce, salt, sugar and five spice powder.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6622-1-1.jpg
Once it starts to boil, add in blanched pork belly and hard-boiled eggs. Reduce to low heat and simmer with cover on for 1 hour or until pork belly is soft.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6625-1.jpg
Remove pork belly and hard boiled eggs and set aside to cool before slicing. Remove all the aromatics.
Mix together tapioca flour with water to make slurry.
Pour slurry into bubbling stock while stirring continuously. Once it thickens, pour in beaten egg and stir gently to create egg ribbons.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6630-1.jpg
Blanch Hokkien noodles and bean sprouts for about 2 mins in boiling water and place into serving bowls.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6633.jpg
Scoop gravy over noodles and arrange sliced pork belly, sliced fish cakes, egg, spring onions and fried shallots on top.
Served with chilli paste, garlic paste and Chinkiang vinegar.
Noodles
Avocado Soba Noodle Salad with Ginger Soy Sauce Dressing
To Make
In a small bowl, whisk together all the dressing ingredients and set aside.
Cook the soba noodles according to the package instructions. Drain, then rinse under cold water for 15 seconds to stop the cooking process. Set aside.
Make an avocado rose with sliced avocado for garnish.
Divide the soba noodles between serving bowls and top with diced tofu.
Place an avocado rose in each bowl, then garnish with sliced radish, rocket, and fresh coriander.
Drizzle the dressing over just before serving.
Mie Goreng (Indonesian Fried Noodles)
To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.
Indonesian Meatball Noodle Soup (Bakso)
To Make
Heat up beef stock in a small stock pot with all the broth ingredients except the salt and pepper. Once it comes to a boil, reduce heat to low and simmer for 1 hour. Season broth with salt and pepper to taste.https://asianinspirations.com.au/wp-content/uploads/2025/03/Making-Broth.jpg
While broth is simmering, place beef ball ingredients into a food processor. Blitz until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/03/Blitzing-Meatballs.jpg
Prepare a bowl of water with some ice cubes. Dip one hand into the cold water, grab a handful of the beef paste and push through between your thumb and index finger. Once you get a round ball out, slide it off with a spoon and set aside. Continue until all beef paste is made into balls.https://asianinspirations.com.au/wp-content/uploads/2025/03/Making-Meatballs.jpg
Remove all the aromatics from the broth. Turn heat up and cook beef balls until all are floating to the surface.https://asianinspirations.com.au/wp-content/uploads/2025/03/Cook-Meatballs.jpg
Blanch bok choy and bean sprouts. Cook egg noodles according to package instructions.
Place noodles, bok choy and bean sprouts into bowls. Scoop broth and beef balls over and garnish with spring onions and fried shallots. Serve with Sambal soto.
*To make sambal soto, boil 5-7 bird eye chillies in water for 5 mins. Grind in mortar and pestle into paste. Add salt to taste.
Bún Thang (Vietnamese Chicken Egg Noodle Soup)
To Make
Heat up frying pan and toast onions and ginger slices until onions are charred. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/02/Char-Onions.jpg
In a medium stock pot, add water, onions, ginger, chicken, dried shrimps and mushrooms and bring to a boil. Once water is bubbling, turn heat down to low and let it simmer for 45 mins to 1 hour. Add salt and fish sauce.https://asianinspirations.com.au/wp-content/uploads/2025/02/Make-Soup.jpg
Remove chicken thighs and let them cool. Shred chicken into thin strips and set aside.
Divide rice noodles into 2 bowls. Pour soup over.
Arrange toppings of shredded chicken, egg omelette strips, sliced Vietnamese pork loaf and sliced shiitake mushrooms.
Garnish with chopped spring onions, chopped cilantro, Vietnamese mint, fried shallots, chopped Thai red chilli and lime wedge.
Bukkake Udon
To Make
In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Udon.jpg
In a sauce pan, heat up dashi stock with light soy sauce, sake, mirin and brown sugar. Let it come to a gentle boil. Remove from heat and drop in the ice cubes.https://asianinspirations.com.au/wp-content/uploads/2025/02/Ice-in-Broth.jpg
Pour broth over udon and garnish with chopped spring onions, julienned cucumber, bonito flakes, sesame seeds, onsen eggs and pickled ginger (optional).
Oyako Udon (Chicken and Egg Udon Soup)
To Make
Marinade diced chicken with salt and pepper and let it sit for 10 mins.
In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Udon-1.jpg
Heat cooking oil on a pan and pan fry diced chicken until brown on all sides. Do not overcrowd, cook in batches. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/02/Pan-Fry-Chicken.jpg
In a sauce pan heat up dashi stock with salt, light soy sauce, mirin and ginger paste. Let it come to a gentle boil.https://asianinspirations.com.au/wp-content/uploads/2025/02/Make-Broth.jpg
Stir in slurry and let it thicken. Toss in chopped leek and cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Slurry-1.jpg
Pour in ½ of the beaten eggs around the pot and let it cook for 30 secs. Give it a stir and pour remaining beaten eggs.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Egg.jpg
Pour soup over the udon and serve with chopped spring onions and Shichimi Togarashi (optional).
Korean Black Bean Sauce Noodles (Jjajangmyeon)
To Make
Marinade diced pork with salt, mirin, black pepper and ginger powder for 10 mins.
Heat up a deep bottom pan or cast iron pot with oil. Sauté the black bean sauce for 3-5 mins and reduce to low heat. Add in brown sugar and continue to fry for 2-3 min. Scoop the sauce out and set aside but keep oil in the pot.https://asianinspirations.com.au/wp-content/uploads/2025/02/Black-Bean-Sauce.jpg
Toss the marinated diced pork into the pot and cook until pork is half cooked.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Pork.jpg
Add in the diced onions, stir and add in daikon, zucchini and potatoes. Stir for 3 mins. Add in the cabbage and continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Veggies.jpg
Return the black sauce into the pot and toss to coat all the ingredients for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Mix-Sauce.jpg
Add in chicken stock and water and let it simmer for 7-10 mins covered.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Chicken-Stock.jpg
Once potatoes turn soft, add in the slurry to thicken the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Slurry.jpg
In a separate sauce pan, heat up water and blanch noodles according to package instructions.https://asianinspirations.com.au/wp-content/uploads/2025/02/Blanch-Noodles.jpg
Place noodles into a bowl, scoop black bean sauce over and garnish with cucumber.
Kongguksu
To Make
Place soy milk, water, tofu, toasted peanuts and sesame seeds into blender and blend until smooth. Keep chill in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/11/Blend-Broth.jpg
Boil a pot of water and cook wheat noodles according to package instructions. Soak cooked noodles into cold water for 2 mins. Drain and place into bowls.https://asianinspirations.com.au/wp-content/uploads/2024/11/Cook-Noodles.jpg
Pour chilled soya broth around noodles and garnish with cucumber, cherry tomatoes , toasted sesame seeds and egg.
You can also add ice cubes for a colder broth.
Dry Mee Siam
To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg
Dry Tossed Korean Beef Noodles
To Make
Heat up frying pan with cooking oil and sauté chopped onion and garlic until fragrant. Add in beef and cook until beef is browned.https://asianinspirations.com.au/wp-content/uploads/2024/10/Browning-Beef.jpg
Add in the sauce mix and ginger slices and stir well. Cover partially and let it simmer for 12-15 mins over low heat and stir periodically.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauce.jpg
Remove ginger slices and add in chopped spring onions and roasted sesame seeds. Stir to mix.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Spring-Onions-and-Sesame.jpg
Fill ¾ of a saucepan with water and bring to a boil. Cook noodles per instructions on package. Once noodles are cooked, rinse under running water and drain well.https://asianinspirations.com.au/wp-content/uploads/2024/10/Cook-Noodles.jpg
Divide noodles into two bowls and top with beef, cucumber julienne, toasted sesame seeds and sliced green chillies.
Chinese Napa Cabbage with Glass Noodles
To Make
Soak sweet potato glass noodles for 1 hour or until soft.
Heat up wok with 1 tbsp oil and sauté pork belly until golden on both sides. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Saute-Pork-Belly.jpg
Toss in Sichuan peppercorns and fry them until they turn black and discard them.https://asianinspirations.com.au/wp-content/uploads/2024/10/Fry-Sichuan-Peppercorns.jpg
Add in the chopped spring onions and minced garlic and fry for 2 mins. Toss in napa cabbage and shiitake mushrooms and fry for 3-4 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Spring-Onions.jpg
Pour in the sauce and stir to combine. Toss in the sweet potato glass noodles and continue to fry till mix well. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/10/Stir-Fry-Done.jpg