To Make
Cook Obento Udon Noodles in boiling water for 1-2 minutes to loosen the noodles. Once the noodles are loosened, drain and rinse in cold water and leave aside.
Heat pan with oil and cook sliced chicken. Once the chicken is half cooked add sliced vegetables and continue until the ingredients are cooked through.
Add drained udon noodles and sauce ingredients. Give a gentle toss to coat the ingredients with sauce then adjust the taste.
Serve in your desired plate with bonito flake, nori flake and red ginger pickles to garnish.
Noodles
Thai Green Curry Noodles with Shrimp Balls
To Make
Place prawns, spring onions, egg white, cornflour, salt, and white pepper into food processor and blend until a smooth paste forms. Transfer to a bowl and mix through Valcom Green Curry Paste until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-1.jpg
Wet your hands and scoop out 1 tbsp of the prawn mixture. Roll into balls and place on a lined tray. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-4.jpg
Heat oil in a frying pan over medium heat. Fry the shrimp balls in batches until lightly golden on the outside. Remove and set aside. Alternatively, cook the shrimp balls in boiling water in batches until they float to the surface, then remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-5.jpg
In a heavy bottom pot, heat up cooking oil and sauté Valcom Green Curry Paste for 30 seconds. Add in lemongrass and kaffir lime leaves and cook for another minute. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-8.jpg
Pour in chicken stock and bring to a simmer. Add baby corn, snake beans, and shrimp balls and simmer for 2 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-12.jpg
Add fish sauce and lime juice, simmer for 3 minutes. Then stir in coconut milk until well combined and bring back to boil again.https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-13.jpg
Cook egg noodles according to the package’s instructions. Drain well and divide between serving bowls. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-15.jpg
Pour over the green curry broth and top with vegetables and shrimp balls. Garnish with Thai basil leaves and chilli.
Yibin Burning Noodles (Yibin Ran Mian)
To Make
Toast dried chillies until fragrant. Let it cool then grind into a fine powder. Place the chilli powder in a heatproof bowl. https://asianinspirations.com.au/wp-content/uploads/2026/04/YBN-2.jpg
In a small saucepan, heat up peanut oil to about 150°C, add ginger, cinnamon stick, star anise, Sichuan peppercorns, and chopped peanuts, gently fry for about 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/YBN-3.jpg
Carefully strain the hot oil over the prepared chilli powder. Let it sizzle and infuse. Stir to combine, then add pork lard (if using) and mix until melted. Set aside. https://asianinspirations.com.au/wp-content/uploads/2026/04/YBN-5.jpg
Bring a pot of water to boil. Cook the alkaline yellow noodles to preferred softness, then drain well.https://asianinspirations.com.au/wp-content/uploads/2026/04/YBN-6-1.jpg
In a large bowl, combine 4 tbsp of the prepared Yibin chilli oil, light soy sauce, and sesame oil. Add the drained noodles and toss thoroughly until evenly coated.
Garnish with toasted peanuts, chopped spring onions, and Yibin Suimi Yacai.
Hangzhou Pian’er Chuan Noodles
To Make
Marinate pork strips with corn flour, salt, dark soy sauce and Shaoxing wine. Set aside for 15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-1.jpg
Heat 2-3 tbsp cooking oil in a wok over medium-high heat. Stir-fry pork until they are golden brown. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-2.jpg
In the same pot, add bamboo shoots and stir-fry for 1 minute. Add in pickled mustard greens and cook for another 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-4.jpg
Pour in chicken stock and bring to a boil, then reduce to a gentle simmer.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-5.jpg
While waiting for the broth to boil, cook noodles in a separate pot of boiling water. Drain well.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-6.jpg
Add cooked noodles and pork back into the broth. Simmer together for 1-2 minutes to allow flavours to combine. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-8.jpg
Divide into bowls, garnish with chopped corianders and serve hot.
Shacha Noodles
To Make
In a medium heavy bottom pot, heat up cooking oil and sauté minced garlic and white parts of spring onions for 45 seconds.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-1-1.png
Add in the sha cha sauce and peanut butter and fry for a minute over low heat.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-2.png
Pour in chicken stock and let it come to a boil. Simmer for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-3.png
Toss in tofu puffs and boil until they are softened.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-8-1.png
Add in the prawns. Switch off fire when prawns are fully cooked. Season with fish sauce.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-9.png
Heat up half a sauce pan of water to blanch bean sprouts, choy sum, noodles and beef slices.
To serve, divide noodles into two bowls. Scoop enough soup over noodles. Garnish with tofu puffs, prawns, blanched bean sprouts, choy sum, sliced beef and spring onions. A few drops of chilli oil for extra heat.
Teriyaki Chicken Yaki Udon
To Make
Heat up water in a pot and blanch Obento udon.
Add oil to hot frying pan or wok and sauté onion till soften. Add in cabbage and carrot, spread out and let it sear for 3-5 mins until the cabbage becomes slightly charred.
Add in garlic, fry until fragrant and add in chicken strips. Cook for 2-3 mins until the chicken strips are 80% cooked.https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_1942.jpg
Toss in the cooked udon and continue to fry for 1 min.
Add in teriyaki sauce and mirin and continue to stir-fry for 2-3 mins. https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_1960.jpg
Divided stir-fried udon into two bowls. Serve with Beni Shoga (red pickled ginger).
Shredded Chicken Udon Noodle Salad with Japanese-Style Dressing
To make
Cook udon noodles according to the package’s instructions. Strain and rinse over cold running water.Strain dry and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-1.png
Marinate chicken thighs with salt and pepper. Set aside.
Heat up the frying pan with 1 tbsp of oil and fry chicken thighs for 5 minutes over medium heat on one side before flipping to the other side and cooking for 5 minutes. Do not move the chicken thighs while cooking. Once cooked, set aside to cool and shred into smaller pieces.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-2.png
Mix all the sauce ingredients and stir to combine.
Place all the vegetables, noodles and shredded chicken in a large mixing bowl. Pour the sauce over and mix everything together until everything is well coated with the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-3.png
Place noodles salad on a plate and garnish with more toasted sesame and chopped spring onions.
Stir Fried Udon with Miso Crispy Tofu & Veggies
To make
Heat up water in a saucepan and cook udon noodles according to the instructions indicated on the packaging. Once noodles are cooked, remove from water and rinse over running tap water. Strain as much liquid as possible and leave noodles to cool.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture1.png
Mix all the miso sauce ingredients together in a bowl. Set aside.
Squeeze as much liquid out of tofu with paper towels. Cut into 2.5cm cubes. Coat with corn flour,white pepper, and salt.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture2.png
Heat up a wok or frying pan with 1-2 tbsp of oil and pan fry tofu cubes until golden. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture3.png
Add 2 tbsp of oil into the same wok and sauté minced garlic for 30 seconds. Toss in shimeji mushrooms and cook for 1.5 minutes. Add in blanched snow peas and red capsicums. Cook for 2 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture4.png
Toss in fried tofu cubes and miso sauce. Stir to coat.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture5.png
Dish up and sprinkle some toasted sesame seeds over.
Satay Bee Hoon
To Cook
Grind the toasted peanuts until fine. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-2.jpg
Place all the spice paste ingredients (except the oil) into a blender and blitz to a smooth paste.
Heat up wok with oil and sauté the spice paste until the oil separates.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-3.jpg
Add in palm sugar, coconut cream, salt, kecap manis and tamarind paste. Cook for 1 minute. Pour in hot water and simmer for 3-4 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-4.jpg
Stir in the ground peanuts and cook for a further 2-3 minutes. Remove from heat and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-6.jpg
Blanch the kangkung, squid strips, shrimps, and rice vermicelli.
Divide and arrange blanched items with sliced fried bean curd puffs on plates.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-8.jpg
Spoon the peanut sauce over. Serve warm.
Korean Fried Seaweed Rolls
To Prepare
Cook soaked sweet potato noodles in boiling water for 5 mins, strain and wash under cold running water to remove starch. Set aside to drain as much as possible.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7469.png
Transfer to a bowl and cut into small pieces.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7475.png
Mix cut sweet potato noodles, diced carrots, chopped chives, sugar, light soy sauce, sesame oil, salt and pepper together.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7478.png
Take 1 half of a nori sheet and place the sweet potato mixture across the nori sheet.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7480-2.png
Then, roll it up into a log sealing the end with some water.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7482-1.png
Once all nori sheets are used up, line them together.
Then cut them into 3 sections.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7486.png
Mix potato starch with water and let it sit for 30 minutes. The flour sediment will settle at the bottom of the bowl. Pour away the water.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7490.png
Mix the soaked flour with egg white and cooking oil. Mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7492.png
Heat the oil up to 180°C in a small saucepan. Take one seaweed roll and dip it into the batter to coat.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7493.png
Fry for 2-3 minutes or until golden. Strain excess oil and cool on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7495.png
Serve with dipping sauce.
Malaysian Dry Tossed Pork Noodles (Kolo Mee)
To make
Heat 2 tbsp of shallot oil into a frying pan and sauté garlic for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-1-1-1.png
Add the pork mince and cook for 3 minutes or until nearly cooked. Add light soy sauce, oyster sauce, and white pepper. Cook until the meat is fragrant, then remove from the pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-2.png
Boil some water in a medium saucepan to blanch choy sum.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-3.png
Then cook egg noodles.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-4.png
Mix together all ingredients for the noodles sauce and set aside.
Divide egg noodles into 2 bowls and spoon 2-3 tbsp of noodles sauce over and stir to coat noodles.
Assemble pork mince, blanched choy sum, char siu, and garnish with chopped spring onions.
Serve with pickled green chillies and chilli sauce.
Hokkien Lor Mee
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.