Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Sweet Pepper Rainbow Steak

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To Prep
Combine the sauce ingredients and set aside.
Heat oil to deep fry in a saucepan or pot. Add the wonton strips, fry until golden, then set aside.

To Cook
Heat a little oil in a wok, add the garlic and fry until fragrant.
Add the vegetables, stir fry until just cooked through, remove from the wok and set aside.
Season steak with black pepper.
Add a little oil, sizzle the steak in small batches until browned. Remove from the wok and set aside.
Return the vegetables to the wok, add sauce and simmer until thickened.
Add steak and stir through to warm the meat.
Serve with steamed rice, topped with fried wonton.

Fried Vermicelli Noodles

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To Prep
Soak dried vermicelli noodles in warm water to soften.
Marinate prawns in oyster sauce and light soy sauce with a dash of pepper.
Peel and chop the garlic, and set aside.

To Cook
In a wok or saucepan, add oil then fry and scramble 2 eggs. Set aside.
Add a little bit more oil, half the chopped garlic and fry marinated prawns.
Mix together oyster sauce, sesame oil, light and dark soy sauces together with water.
Drain water from softened noodles and add the sauce mixture. Toss noodles in seasoning to evenly coat them.
Using the same wok or saucepan, add more oil and stir fry garlic until golden.
Add seasoned noodles and toss for 3-5 mins until cooked. Add pepper to taste.
To plate up, first place noodles on bowl. Top with scrambled eggs and prawns.
Garnish with fried shallots and chopped up spring onion before serving.

Soba Noodle Salad with Quick Peanut Sesame Dressing

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To Cook
Cook Hakubaku Organic Soba Noodles in rapidly boiling water for 4 mins, drain and refresh under cold water, and set aside.
Combine the dressing ingredients together in blender.
Combine the chopped vegetables and noodles in a bowl and stir to combine. Add your desired amount of dressing, divide among 3-4 small bowls and sprinkle over sesame seeds and watercress sprigs.

Chicken Laksa

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To Prep
Prepare vermicelli noodles according to packet instructions. Place in bowl.

To Cook
Heat coconut oil in a wok and cook chicken until sealed.
Reduce heat and add laksa paste. Cook for 1 min.
Add TCC Premium Coconut Milk, water, sugar, carrot and pak choy to the wok. Simmer for 5 mins.
Ladle soup over noodles and serve topped with bean sprouts.

Soba Noodles with Chicken & Mushrooms

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To Cook
Place Obento Mirin Seasoning, ABC Sweet Soy Sauce and sake in a bowl. Mix until combined.
Cook Obento Soba Noodles in a large saucepan of boiling water, uncovered, until just tender.
Drain and rinse under cold water. Place noodles in a large bowl.
Add half of the mirin sauce and toss gently to combine. Set aside.
Heat oil in large frying pan, cook mushrooms, stir for 2 mins then add garlic.
In a clean frying pan, heat a dash of oil over medium to high heat. Cook chicken for 2-3 mins.
Add the mushrooms, green onions and sesame oil. Stir for 1 min. Add the mirin sauce. Cook for another 2 mins.
Divide noodles among serving plates. Sprinkle with sesame seeds and top with seaweed.

Xi’an Biang Biang Noodles

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To Prep
In a stand mixer, place flour, salt and water into the bowl and mix with your hands until it starts to loosely form a dough. Using the dough hook, knead the dough on a low speed for 20 mins.
Pull a piece of dough from the ball and it should stretch without breaking (the dough should be smooth and elastic). If it breaks, knead dough for another 5 mins in the mixer.
Cover the dough in glad wrap and allow to rest for 1 hour.

To Cook
Using a small fry pan, put in the cumin and coriander seeds on a low-medium heat until the spices are aromatic. Remove from heat and grind into a powder using a mortar and pestle. Set aside.
Cut the tofu in half. Using one half of the tofu, cut into 1cm cubes. With the remaining tofu, slice thinly into 4mm slices.
Using a medium size fry pan, add 1 tbsp vegetable oil and heat to medium temperature. Carefully place in tofu cubes and fry until lightly browned, remove and set aside.
Using the same frypan, add 1 tbsp of vegetable oil and the thinly sliced tofu and raise to a high heat. Cook until the tofu is crispy and has some crunch to it. Remove and set aside once done.
Once the dough has rested, put it onto a lightly oiled surface and roll into a rectangle about 30cm long and 1.5cm thick. Using a large knife, cut dough into 10 strips.
Using your hand, flatten each strip into a wide noodle – it does not have to be perfect.
Pick up each end of the noodle, then carefully hit it against the counter (up and down – similar to a skipping rope). This will allow the noodle to stretch and flatten out further. The noodle should be about 3mm thick, ensuring it is a similar thickness throughout the noodle. Repeat with each noodle, allowing it to rest on a non-stick surface, then cover with a light towel or glad wrap.
In a wok, heat 1 tbsp vegetable oil to a medium heat, then add the ginger, garlic, spring onion, cabbage and red chilli, cooking for 1-2 mins (until fragrant).
Add the mushrooms to the wok, stir fry for 2 mins. Then add Shaoxing cooking wine, cumin, coriander, Lee Kum Kee Chiu Chow Chilli Oil, Lee Kum Kee Peppercorn Chilli Oil, sugar, soy, vinegar, salt and celery. Stir for 2 mins.
Using a large pot, put the noodles into boiling water and cook for 2 mins (fresh hand-made noodles are quick to cook).
Add the cubed tofu to the wok containing the sauce mixture and coat the tofu.
Once the noodles are cooked, add them to the wok with the sauce mixture and cubed tofu and toss gently until well combined.
Garnish with the crispy fried tofu slices, finely sliced chilli and spring onion.
In a small bowl mix rice wine vinegar and sugar. Stir until sugar is dissolved. Place in sliced cucumbers for pickled vegetable side serve.
Serve immediately to enjoy!

Mixed Veggie Noodle Bowl with Chilli Oil Bamboo Slices

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To Prep
Prepare chilli oil bamboo slices by mixing bamboo slices, chilli oil, sesame oil, and salt together in a container. Cover and refrigerate for at least 1 hr.
Soak noodles in boiling water for 3 mins and drain.
Chop tomato and spinach into big pieces.
Spiralize the zucchini using a vegetable spiralizer.

To Cook
Pour the water into a small to medium size saucepan. Add stock cube and ginger and set to simmer at a low heat.
Add the frozen lotus root slices.
Add the soya chunks, tomato and spinach to the simmering broth. Simmer for a further 3 mins, or until veggies slightly soften.
Place the zucchini into a large noodle bowl.
Add the remaining flavouring ingredients to the soup mix and stir gently.
Add the noodles, stir gently, and simmer for a further min or until soup slightly bubbles.
Turn off stove and pour the noodle soup mix over the zucchini in the bowl. Using a fork or chopsticks, gently combine the ingredients.
Serve with the chilli oil bamboo slices, coriander, chilli pickle, sesame oil, and vinegar to taste.

Rice Noodles with Green Chicken Curry (Ka-nom Jeen Gaeng Keow Wan Gai)

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To Cook
Cook the noodles by following the instructions on the packet.
After the noodles are cooked, rinse them under tap water, drain in colander and twist the noodles into small balls, cover with cling wrap and put it aside.
Use a blender to blend 200ml of water, garlic, sliced lemongrass and chopped coriander until it is a dark green liquid.
Heat oil in a medium pot over medium heat.
Add curry paste with coriander seed powder then cook, stirring for about 4-5 mins or until fragrant and the oil starts to split on top of the curry paste.
Add about 200ml of thick cream from the top of the coconut cream can then cook for about 5 mins.
Increase the heat a bit higher and add sliced chicken then add another 200ml of coconut cream and green water of lemongrass and coriander liquid, let it boil.
Stir and cook it for about 6-8 mins or until the chicken is cooked through.
Reduce heat to medium heat and then add fish sauce, palm sugar and chicken stock powder.
Stir and cook for a few mins then taste and add more seasoning to suit your taste.
Then add both eggplants, and simmer for a further 2-3 mins or until eggplants are just cooked. Remove from heat then add torn kaffir lime leaves and basil leaves and stir to combine.
Put the cooked noodles in a bowl then top it up with green chicken curry and garnish with sliced chillies and basil leaves. Enjoy!

Soba Noodle Salad with Sesame Crusted Chicken

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To Prep
To start, combine the breadcrumbs, sesame seeds and chilli flakes in to 1 bowl and the rice wine vinegar, soy sauce and kecap manis in to another. Optionally, you can add chilli flakes in to the breadcrumbs for some extra heat.
Dip chicken breasts in to the soy vinegar mixture let them marinate for at least 15 minutes.
When the chicken has marinated, dredge them in the breadcrumb mixture; ensuring that each piece is well coated. Set aside the remaining soy vinegar mixture to be used later.

To Cook
In large saucepan of water, boil the soba noodles according to the packet instructions.
Nearing the end of boiling the soba noodles, add the julienned carrots and cut snow peas to blanch them.
Drain the soba noodles and vegetables and rinse them under cold water to stop them from overcooking and to remove the extra starch from the noodles.
Over a medium to low heat, pour enough vegetable oil to shallow fry the chicken. Cook the chicken until the crust has browned and the chicken has cooked through. Try to ensure that the heat is lowered if the crust begins to cook too fast.
Transfer the cooked chicken on to a plate with a paper towel to absorb the excess oil. Let rest for 10 minutes before slicing in to thin pieces.
Wipe off the excess oil from the frying pan before adding a tablespoon of oil and heating over a medium heat.
Fry the ginger until it becomes fragrant and then add the white part of the spring onions and cook for another 30 seconds.
Add the leftover soy vinegar mixture and bring it to a boil before reducing to a simmer and continuing to cook until the sauce has thickened slightly.
Add the red cabbage to the noodles and other vegetables and spoon in some of the sauce. Mix the noodles until they have been coated evenly.
To plate the dish, place some of the soba noodles on to the plate and top with the chicken slices and the green part of the spring onions. Drizzle with the extra sauce and serve!

Indonesian Chicken Noodles with Mushrooms (Mie Ayam Jamur)

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To Cook
Cook the chicken fat over medium heat and wait for it to turn crispy. Keep the crispy fat to garnish the noodles.
Soak the shiitake mushrooms for about 2 mins. Heat up a pan and add the cooking oil and garlic, frying for about 30 secs. Add the ginger and fry for about 30 secs.
Add the chicken and cook for 1 min. Add the mushrooms, 1 cup
of chicken stock and seasonings and bring to a boil before lowering the heat to simmer for 15 mins.
Season to taste. Add the hard boiled eggs to the sauce and leave for one day so that the eggs absorb the flavour and turn brown.
Cook the noodles based on the package, rinsing with cold water after cooking.
Blanch the bok choy until it has become soft and rinse with cold water. Then, set roughly chop it and leave it to the side.
Remove any fat from the chicken and cut the chicken into small portions. Dice the fat and cook it on low-medium heat, waiting for the fat to ooze out. Take out the crispy chunks and save them.
Place the 3 cups of chicken stock in a small sauce pan and let it simmer gently and season with salt and sugar to taste.
Remove the hard-boiled eggs from the sauce and cut into desired portions.
Add 1 tsp of the chicken fat/oil and 2-3 tbsp of the chicken stew sauce to one bowl with some noodles. Divide the noodles, chicken meat and mushrooms among the bowls. Top the bowl with green onions, fried shallots, egg and crunchy pieces. Pour some chicken stock in a smaller bowl with some spring onion as garnish.
Serve while hot.

Lamb with Chilli, Soy and Noodles

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To Cook
Place the noodles into a large bowl and cover with boiling water. Allow to stand for 5 minutes, then drain, refresh in cold water, drain well again and set aside.
Combine together the egg, cornflour, salt and pepper. Mix the lamb strips well with the coating and set aside.
Heat a wok, add the peanut oil and stir-fry the lamb for several minutes. Then add the capsicum and stir-fry for 30 secs. Add ABC Sweet Soy Sauce, ABC Original Chilli Sauce, stock, sesame oil, Shaoxing wine and noodles.
Toss gently then fold in the spring onions and serve.

Soba Noodle Salad with Sesame Crusted Tofu

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To Prep
To begin, combine the breadcrumbs, sesame seeds and optional chilli flakes in to 1 bowl and the rice wine vinegar, soy sauce and kecap manis in to another.
Dip tofu in to the soy vinegar mixture and then in to the breadcrumb mixture; ensuring that the tofu is well coated. Set aside the remaining soy vinegar mixture for later.

To Cook
In large saucepan, boil the soba noodles according to the packet instructions.
Towards the last minute of boiling the soba noodles, add the julienned carrots and cut snow peas to blanch them.
Drain the soba noodles and vegetables and rinse them under cold water to stop them from overcooking and to remove the extra starch from the noodles.
In a pan, heat up 2 tbsp of vegetable oil over a medium heat. Cook the tofu slices in batches, frying them until they are golden brown.
Transfer the cooked tofu slices on to a plate with a paper towel to absorb the excess oil.
Wipe off the excess oil from the frying pan before adding a tablespoon of oil and heating over a medium heat.
Fry the ginger until it becomes fragrant and then add the white part of the spring onions and cook for another 30 seconds.
Add the leftover soy vinegar mixture and bring it to a boil before reducing to a simmer and continuing to cook until the sauce has thickened slightly.
Add the red cabbage to the noodles and other vegetables and spoon in some of the sauce. Mix the noodles until they have been coated evenly.
To serve, place some of the soba noodles on to the plate and top with the tofu and the green part of the spring onions. Drizzle with the extra sauce.