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.
Noodles
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
Malaysian KL Hokkien Mee
To Make
Marinate pork slices with light soy sauce and a dash of white pepper.
To render pork lard, dice up 150g pork fat and heat up in a small saucepan under low heat. Reserve pork lard crisps for topping.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-1.jpg
Heat up wok with pork lard and sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-2.jpg
Add in marinated sliced pork and cook until it turns opaque.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-3.jpg
Toss in prawns, squid and cabbage, cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-4.jpg
Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-6.jpg
Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-7.jpg
Pan-fried Chicken Noodles
To Make
Slice the chicken thighs on the meat side, making cuts ½ cm deep. Marinate the chicken with Lee Kum Kee Premium Soy Sauce on the meat side for about 5 mins.
In a pot, cook the Hokkien noodles in boiling water (enough to cover the noodles) according to the packet instructions. Set aside.
In the same pot, blanch the snow peas for 30 seconds. Set aside.
In a frying pan over medium heat, cook the chicken skin side down for about 5 minutes or until golden brown, releasing all the chicken oil. Flip the chicken to the meat side and cook for an additional 2-3 minutes.
Once the chicken is cooked, place it on a chopping board and cut into large chunks.
In the same pan using the remaining chicken oil, sauté the ginger and garlic. Then add in the oyster mushrooms and cooked Hokkien noodles, and stir-fry for 1 minute.
Add in the cooked chicken and snow peas to the wok and toss well.
In a small bowl, combine Lee Kum Kee Panda Brand Oyster Sauce, chicken powder, potato starch, sugar, salt and chicken stock together. Then pour this mixture into the wok and quickly toss everything together.
Finally, add the spring onions, toss well, and serve.
Kitsune Soba
To Prepare
Heat up some water in a saucepan. Once boil, drop the Japanese fried tofu (aburaage) and blanch for 20 secs to remove excess oil. Remove from saucepan. Let it cool for a bit and gentle squeeze out the water between your palms. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-1.jpg
Using the same saucepan; heat up water, light soy sauce, sugar and mirin.
Once it starts to boil, drop in the aburaage and let simmer under low heat until all liquid evaporates. Use a drop lid or metal trivet to hold down the aburaage.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-3.jpg
Turn the aburaage over a few times to ensure evenly stain aburaage with a dark brown colour. Once done, remove to cool.
To Make
In a separate pot, boil up water to cook the soba noodles according to instructions on the package. Once done, remove from pot and rinse through with cold running water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-5.jpg
Heat up all ingredients for the broth in a saucepan while arranging soba noodles into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-7.jpg
Place 3 pieces of aburaage onto noodles and divide the broth equally between the bowls. Garnish with chopped spring onions.
Braised E-Fu Noodles with Peking Duck
To Cook
Fill half of the wok with water and bring it to boil. Slide in e-fu noodle disc and cook till it starts to soften. Switch off fire and continue to stir until noodles are well separated. Drain and runs through tap water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-1.jpg
Heat oil in clean wok and sauté minced garlic for 30 secs.
Add in shiitake and shimeji mushroom and cook for 2 mins until they are slightly softened.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-2.jpg
Add in chives and bean sprouts. Drizzle the Shaoxing wine around the side of the wok so it sizzles.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-3.jpg
Give it a quick stir around and pour in the chicken stock and dark soy sauce and cook until the sauce starts to boil.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-4.jpg
Toss in the noodles, mushrooms and Luv-A-Duck Peking Duck and stir until well coated with sauce. Cover and let it braise for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-5.jpg
Add in the Peking duck sauce, sesame oil and white pepper. Stir to coat. Serve hot and garnish with cilantro.
Cantonese Soy Sauce Fried Noodles (Chow Mein)
To Prepare Cantonese Soy Sauce Noodles
Spread out noodles on a steaming tray (preferably with holes) and steam on medium high heat for 10 mins..https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-1.jpg
Rinse noodles into cold water for 30 secs and strain.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-2.jpg
Heat up a wok with 3 tbsp of oil and sauté the onions and white parts of spring onions for about 2 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-3-1.jpg
Add 2 tbsp of oil into wok and spread noodles around in the wok. Let noodles sear for 2-3 mins before loosening with a pair of chopsticks. Add remaining tbsp of oil around the noodles and continue to cook until noodles become crispy.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-4.jpg
Toss in the bean sprouts and green parts of spring onions. Stir them and cook for a min.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-5-1.jpg
Combine all the ingredients for the sauce in a small bowl and add to wok. Add back in the cooked onions and white parts of spring onions. Cook for about 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-6-1.jpg
Serve on a large serving plate.
Thai Seafood Laksa
To Make
Heat a bit of oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant and simmer for 2 mins. Then add in the crab, prawns, squid, and mussels cook for 2 mins. Then add the deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, and top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli.
Chilli Cold Sweet Potato Noodles (Bibim Dangmyeon)
To Make
Bring a large pot of water with ½ tbsp salt to a boil. Blanch carrots and garlic chives or spinach for 10 seconds. Cool them under cold water in a colander and drain thoroughly. Season with salt and set aside.
Blanch fried fish slices for 30 seconds in the same pot and drain in a colander. Set aside.
Mix all the sauce ingredients together in a small bowl and set aside.
Boil sweet potato noodles in the same pot according to packet instructions. Drain in a colander under cold running water. Drain thoroughly.
In a large bowl add 1 ½ tbsp sesame oil and a pinch of salt to the noodles and mix well.
Portion sweet potato noodles into 4 bowls. Top with carrots, garlic chives (or spinach), fried fish slices, pickled daikon (danmooji) and sauce. Mix before eating.
Mohinga
To Make
In a small and dry frying pan, toast chickpea flour under low heat, stirring often until it turns slightly golden brown. Set aside. Do the same for the rice flour. Set aside and let them cool down.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-1.jpg
Blend lemongrass, chilli, onion, garlic and ginger in a food processor or pound using a pestle and mortar into a fine paste.
Heat up 2 tbsp of oil in a medium soup pot over medium heat and sauté the lemongrass chilli paste, turmeric, and paprika powder for 6 mins until the paste starts to caramelise.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-2.jpg
Add in the mackerel together with the brine and cook for 5 mins. Add in the toasted chickpea and rice flour and continue to stir.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-4.jpg
Pour in the water and fish sauce and bring to a boil. Simmer for 15 mins.
Toss in the whole shallots and continue to simmer for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-5.jpg
To prepare the vermicelli, soak with boiling water for 7-10 mins or until vermicelli are soft. Drain away the water.
Divide vermicelli among 2 bowls and ladle over the fish soup (leaving the whole shallots behind) and garnish with coriander, eggs, sliced red onions, chilli flakes, lime wedges and fried shallots.