To Cook
In wok over a medium-high heat, add in the oil and ginger. Cook the ginger until fragrant before adding in the fermented red bean curd and stirring until the pieces have broken up.
When the bean curds have been broken down, add in the garlic, the mushrooms and the lily flowers before adding in the Shaoxing wine and continuing to cook for another min.
Add in the bean curd sticks and stir-fry on a high heat for about 2 mins before adding in the sesame oil, soy sauce, sugar and stock and letting it simmer while covered for 6 mins.
After the mixture has simmered, uncover and add in the noodles. Allow to cook till most of the liquid has evaporated.
When the sauce has reduced and the noodles are cooked, remove the wok from the heat and serve!
Noodles
Honey Soy Tempeh Soba Noodle Salad
To Prep
Slice the tempeh in to small rectangular sections and set aside.
In a mixing bowl, combine the marinade ingredients together and mix well. Add in the tempe slices and mix to coat. Let the tempeh marinate for at least 15 mins.
Meanwhile, remove the kale leaves from the stems and rinse, drain and pat dry; ready to fry.
Fill a small pot with enough oil to deep fry over a medium heat until the oil reaches a temperature of about 180 °C.
Fry the kale in batches for about a minute to a minute and a half each batch. When they have cooked, remove them from the oil and let them drain on paper towels or a wire rack.
Season with salt and pepper as they drain.
To Cook
In a pot, boil enough water to cook the soba noodles. Cook the noodles as per the packet instruction and when they have cooked through, rinse and drain them before setting them aside.
In a frying pan, add half of the peanut oil and heat it over a medium-high heat. Add in the broccolini and stir-fry until it has become tender but still crispy.
When the broccolini has cooked, transfer them out of the pan and add in the remaining peanut oil in to the pan.
When the oil has heated up, add in the tempeh and fry for about 2 mins on each side. Reserve the leftover marinade and ensure that you pay attention to how quickly the tempeh will cook as the sides will caramelise quickly.
When the tempe is cooked, remove them from the pan and turn the stove off. Pour the remaining marinade on to the pan and let the residual heat warm it up.
To plate, arrange the noodles on to a dish and top with the broccolini, tempeh, kale and then drizzle with the sauce from the pan. Dust with shichimi togarashi for a bit of extra heat and serve!
Pork and Vegetable Ramen
To Prep Chicken Stock
Add all ingredients in a pot and bring to boil. Put the lid on and cook for 2-3 hrs over low heat.
To Prep Noodles
Cook as per pack instruction. Drain and set aside.
To Cook
In a small pot, cook soup ingredients and bring to boil.
In a frying pan, stir fry in garnish ingredients till cooked.
Place noodles in a bowl, followed by soup and with garnish on top.
Serve hot.
Sapporo Miso Ramen
To Prep
Grind the sesame seeds, leaving some slightly coarse for added texture.
To Cook
Heat a large pan or medium saucepan over medium heat. Add the ginger, garlic and shallots, and sauté until fragrant.
Add the minced meat and cook until browned.
Add in doubanjiang and miso paste, mix well before adding in the sesame seeds and sugar.
Pour in the sake and chicken stock. Bring to a boil, then reduce the heat and simmer.
Taste and adjust the seasoning with salt or pepper if needed.
To Serve
Cook the ramen noodles as per the packet instructions. Drain well.
Divide the cooked noodles between serving bowls and ladle the hot broth and minced meat mixture over the top.
Add the toppings including chashu, bean spourts, ramen eggs, corn kernels, nori sheet, butter, spring onions and sesme seeds. Serve immediately.
Hakodate Shio Ramen
To Prep
Put the pork bones into a large container with an appropriate amount of water and set aside for 15 minutes. It would be best to leave it overnight if possible.
Then wash the pork bones with clean water.
Boil the pork bones in boiling water for 10 minutes and remove impurities.
Put the pork bones in another clean pot with boiling water to cover the bones.
To Cook
Add the chicken and 1 tbsp salt to the broth. Simmer gently for 3 hours and remove impurities.
Remove the bones and bring the broth back to a boil.
To Serve
Prepare the ramen noodles according to the packet.
Divide the topping ingredients into equal portions of servings. Place the cooked noodles into a bowl and ladle some broth over the noodles. Add the toppings on the noodles and serve immediately.
Cold Ramen (Hiyashi Chuka)
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
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
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
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)
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
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
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!