Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Cold Ramen (Hiyashi Chuka)

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To Make Omelette
Mix the sugar and the egg in a small mixing bowl until combined.
Heat up pan with cooking oil over a medium heat.
Pour the egg in to the pan and swirl slightly to form a thin layer.
When the egg has begun to set and flip it over.
Cook the other side until it is almost cooked.
Transfer the egg on to another work surface and roll. Set aside.
When the egg has cooled, cut in to thin strips and then set them aside.

To Cook
Combine all of the sauce ingredients to a mixing bowl and mix until the sugar has dissolved.
Prepare the ramen noodles according to the packet.

To Serve
Divide the topping ingredients into equal portions of servings.
Place the noodles into a bowl and surround the top with the toppings.
Pour the sauce over the dish or serve with the sauce alongside it.

Spicy Thai Drunken Noodles with Prawn

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To Prep
Mix all the sauce ingredients in a small bowl, then set aside.
Add garlic, bird’s eye chillies and large chillies into a mortar and crush them with the pestle to break them into small pieces.

To Cook
Heat a wok or large frying pan over high heat. Add 1½ tbsp of vegetable oil. Once the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook them until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add bamboo shoots and snake beans and stir for a few secs.
Add mushrooms, cut cherry tomatoes and spaghetti into the wok. Add the sauce and gently stir and cook for a few mins until the ingredients are cooked through.
Add fresh basil and green young peppercorns, then remove from heat. Stir all the ingredients and then place onto the serving plates.
Enjoy!

Pad Thai

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To Prep
In a wok, combine the sauce ingredients and stir fry until fragrant and the palm sugar has dissolved. Check for seasoning and adjust by adding more tamarind or palm sugar.
Remove the sauce and allow to cool down.
Boil the rice noodles until they are a little under cooked before draining the water and shocking the noodles in cold water. Set aside.

To Cook
In a wok, add 2 tbsp of vegetable oil and stir fry the chicken strip and prawns for about 2 mins before removing from the wok and setting aside.
Add another tablespoon of vegetable oil and cook the onions for about 1 minute before adding in the garlic.
Add in the noodles and another tablespoon of vegetable oil and continue to cook for another 2 mins before adding in 3 to 4 tbsps of the sauce.
Cook for another minute before returning in the chicken and prawns and frying for few mins. Push all of the ingredients in the wok to one side and then place some vegetable oil in to the gap before cracking in a egg.
Scramble the egg and continue to cook it for a few seconds before mixing it in with the rest of the other ingredients.
Add in half of the bean sprouts and carrots, as well as the green onions and continue to fry for another minute.
Test that the noodles are the right consistency before taking off of the heat.

To Serve
Plate the cooked Pad Thai and garnish with lime wedges, crushed peanuts, chilli flakes and more bean sprouts and carrots if need be.

Thai Laksa

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To Cook Laksa
In a sauce pan, add VALCOM Thai Style Laksa Paste, TCC Premium Coconut Milk and water. Bring to boil and turn off heat.
Place the cooked noodle into two serving bowls, and bean sprouts on top.
Ladle some soup into the bowl of noodles.
Garnish with the rest of the ingredients. Place preferred size of pork belly on top.

Soupless Ramen (Abura Soba)

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To Cook
Add the soy sauce, sake, mirin and sugar together and whisk until combined well.
In a pot, add the soy sauce mixture and the remaining sauce ingredients together until it boils.
Reduce the heat to low and continue to cook for 10 minutes.
Strain them and set aside.

To Serve
Prepare the ramen noodles according to the packets and strain the noodles from the water.
Place noodles and add 1 tbsp sauce and ¼ cup pork lard to a serving bowl.
Toss them until the noodles are well coated and top with chashu, seasoned bamboo.
Add half a Ramen egg, nori and green onions.

Tokyo Shoyu Ramen

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To Cook
Heat up a wok with sesame oil and fry the ginger and garlic until fragrant.
Add the chicken stock and dashi into the same wok until the broth is boiling.
Add the sake and soy sauce to the broth. Turn the heat down and simmer for 1 hour.

To Serve
Prepare the ramen noodles according to the packets.
Place noodles in serving bowls and ladle over some of the soup broth. Top with chashu, seasoned bamboo, narutomai, and spinach. Then, add half a Ramen egg, nori, and green onions, and serve it.

Curry Ramen

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To Cook
Boil the tonkotsu broth in a large pot and melt the curry roux in the broth. Stir to mix well and turn off the heat.

To Serve
Boil the noodles for as long as instructed on the packet before draining and placing in to a bowl.
Divide the topping ingredients into equal portions of servings. Pour in some of the curry broth into the bowl and top with the toppings. Garnish with chilli thread and serve!

Japanese Dan Dan Noodles (Tantanmen Ramen)

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To Prep
To make the sauce for the dish, combine rice vinegar, soy sauce, sesame paste and chilli oil in a small mixing bowl.

To Cook
Fry the pork mince over a medium heat until there are no pieces that are still pink. Add in the sake, soy sauce, sweet bean paste and spicy chilli bean paste.
Continue to cook until the mince is well coated and the sauce has begun to thicken. Set aside.
In a pot, bring the chicken broth to a boil and then add in the soy milk. Return the mixture to almost a boil and then remove from the heat.

To Serve
Place half of the zasai, green onions and sauce into a serving bowl before pouring in some of the soy broth. Add the noodles, meat and vegetables, then garnish with green onion and toasted sesame seeds. Serve!

Chicken Yaki Udon (Fried Udon with Chicken)

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To Prep
Cook udon as per pack instruction. Drain and set aside.

To Cook
Heat a pan with oil over medium heat. Stir fry in chicken, cabbage, carrots and bean sprouts until cooked through.
Add in Hakubaku Organic Udon followed by Obento Tonkatsu Sauce. Stir fry until all ingredients are well coated.
Add spring onions and quickly stir fry until the spring onion is mixed in.
Plate the dish and garnish.

Ramen Burger

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To Prep
Combine the all of the main ingredients except for the ramen noodles and eggs in to a large mixing bowl and mix until the ingredients are well incorporated.
Separate the mixture in to four equal sized balls and then flatten them. Cover the patties if necessary and place them in to the fridge to cool until ready to cook.
Cook the ramen noodles as per the packet instructions. When they are cooked, drain the noodles and place them in to a mixing bowl.
Add the eggs in to the mixing bowl and mix until the noodles are well coated.
Place a handful of the noodles in to a round egg mould or circular container. Repeat with the remaining noodles. Aim to have 2 noodle buns for each burger patty.
Set the moulds in to the fridge to firm up.
In a small saucepan, combine the glaze ingredients together and cook over a low heat until the sugar has dissolved.

To Cook
Remove the patties and noodles out of the fridge.
In a fry pan, heat up some sesame oil and fry the noodle buns until they are golden brown. Set aside.
In another pan, cook the patties for about 3 minutes over a medium heat until the side begins to caramelise and turn golden brown. Turn the patties over and then pour in the glaze and cook covered for another 5 minutes.
Spoon some of the glaze over the patties and continue to cook until it begins to thicken.

To Serve
Place a noodle bun on to a serving plate and place a patty on top of it before topping the patty with another bun. Serve with Chashu for some extra flavour!

Vegan Laksa

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To Prep
Add all of the paste ingredients in a food processor and process until a fine paste has formed.

To Cook
Heat up the oil in a large pan and fry the paste over a low heat for 10 mins, stirring frequently.
Add in the vegetable stock, salt and the green parts of the lemongrass and mix. Cover the pan with a lid and bring to a simmer.
After the broth has simmered for 30 mins, remove the lemongrass and then stir in the coconut milk.
Add the seitan and tofu puffs, then stir through and cook for 3 mins.
Add in the sugar and lime juice, and season to taste with salt.
To serve, arrange the noodles in a bowl and ladle over broth. Top with tofu puffs, seitan, bok choy, beansprouts and chilli, and serve with a lime wedge.

Nyonya Curry Laksa

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To Prep
Add all laksa paste ingredients except for the oil into a blender or food processor. Blend or processor to achieve a coarse paste. Add a bit of water if necessary.
Heat a pan over medium heat and add oil. Fry the paste until aromatic and paste has browned. Set aside to cool.

To Cook
Add water, coconut cream and 1 cup fried laksa paste to a pot and bring to the boil over high heat.
Lower heat to medium-low and add fried bean curd. Allow to simmer until laksa broth thickens slightly.
Season with salt and chicken stock powder to taste.
Fill a saucepan with water and bring to the boil over high heat.
Blanch prawns, fish cake and Hokkien noodles separately for about 30 secs or until cooked. Set aside.
Blanch vermicelli and beansprouts for 15 seconds. Set aside.
To assemble laksa, add Hokkien noodles and vermicelli into serving bowls. Ladle over broth. Top with bean curds, prawns, fish cake, egg, beansprouts, Vietnamese mint and shredded cucumber. Serve.