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!
Noodles
Soba Noodle Salad with Sesame Crusted Chicken
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)
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
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
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.
Vietnamese Grilled Pork Noodle Salad (Bun Thit Nuong)
To Prep
In a bowl, add in all Pork Marinade ingredients and mix well.
To Cook
To cook noodles, place rice noodles in a bowl. Pour boiling water to cover noodles. Let noodles sit for 3-4 minutes. Drain well and set aside.
To cook pork, grill over non-stick frying pan until golden brown.
In a serving bowl, assemble noodles, herbs, vegetables, pork, peanuts and fried shallots. Garnish with chilli and serve with Vietnamese dipping sauce.
Salmon Teriyaki with Udon Noodle Salad
To Prep
Combine the salmon, soy sauce and mirin in a shallow bowl, toss until they are well coated. Marinate for 2 hrs or if preferable, overnight in the fridge.
To Cook
Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, ensuring that the noodles are still warm.
Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and seat, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.
Vietnamese Grilled Pork Rice Paper Rolls
To Cook Pork
In a bowl, add in all Pork Marinade ingredients and mix well.
Heat oil in a non-stick frying pan, grill until golden brown.
To Make Rice Paper Rolls
Place noodles in boiling water for 2 minutes until noodles are soft, drain well.
Place warm water in a dipping bowl. Dip rice paper in warm water to ensure the whole sheet is wet. Remove immediately and place on a flat surface.
Layer pork, herbs, carrot, cucumber, lettuce, rice vermicelli on the edge closest to you and then slowly bring the end over the ingredients. Fold the two sides into the middle to enclose the fillings. Then roll up rice paper tightly around ingredients. Serve with Vietnamese dipping sauce.
Dry Rice Pin Noodles (Loh Shi Fun)
To Prep
Combine minced pork with cornflour and water. Mix well and set aside to marinade for 10 mins.
In a bowl, add the sauce ingredients, mix well and set aside.
To Cook
In a wok, heat oil and sauté minced cloves and shallots until fragrant, then add the minced pork and stir-fry until the meat turns white.
Add the mushrooms to stir-fry for 2-3 mins, then add the sauce mixture. Stir to combine and bring to boil, then lower the heat to simmer for 10 mins. Add water if it gets too dry and adjust seasoning to taste. Turn off the heat and keep warm, covered.
To Serve
In a serving bowl, place some noodles and in the sauce ingredients for noodles. Toss and mix well. Top with 2-3 tbsp of minced meat and some gravy, choy sum and fish balls. Garnish with chopped spring onions, fried shallots, chilli and white pepper. Serve hot.
Thai Stir-Fried Suki with Chicken (Suki-Haeng Gai)
To Cook
Heat vegetable oil in a pan over medium heat.
Add chopped garlic and stir fry for about 1 min.
Add chicken breast pieces into the pan and stir fry until 80% cooked.
Add chopped wokbok and chopped bok choy. Stir fry until cooked.
Pour the eggs into the pan and scramble.
Add the soften glass noodles into the pan and stir fry.
Add oyster sauce, soy sauce, and sugar and then stir through to combine.
Add soybean curd sauce into the pan and stir through to coat.
Transfer to a plate and serve.
Thai Steamed Glass Noodles with Prawns (Kung Aob Woonsen)
To Prep
Using a mortar and pestle, grind garlic, black pepper and half of the sliced ginger until a paste is formed. Set aside.
To Cook
Coat a non-stick clay pot with a small amount of cooking oil. Neatly place the uncrushed sliced ginger on the based on the pot and place the celery leaves on top of the sliced ginger.
Using a small mixing bowl, mix sugar, oyster sauce, fish sauce, and soy sauce.
Add the paste from your mortar and pestle into the mixing bowl and mix well.
Add the washed prawns into the mixing bowl, allow to marinate for 10-15 mins, and then remove and set aside.
Drain the glass noodles to get rid of the excess water, then add the glass noodles into the mixing bowl and mix well so they can absorb the sauce evenly.
Place the noodles in your clay pot on top of the ginger and celery leaves. Create a flat top by patting the glass noodles down. Then, neatly lay the prawns on top of the glass noodles.
Cook for 15 mins over medium-high heat.
Garnish with celery leaves and serve.
Thai Steamed Glass Noodles with Crab (Poo Aob Woonsen)
To Prep
Using a mortar and pestle, grind garlic, black pepper and half of the sliced ginger until a paste is formed. Set aside.
To Cook
Coat a non-stick clay pot with a small amount of cooking oil. Neatly place the uncrushed sliced ginger on the based on the pot and place the celery leaves on top of the sliced ginger.
Using a small mixing bowl, mix sugar, oyster sauce, fish sauce, and soy sauce.
Add the paste from your mortar and pestle into the mixing bowl and mix well.
Add the crab into the mixing bowl, allow to marinate for 10-15 mins, and then remove and set aside.
Drain the glass noodles to get rid of the excess water, then add the glass noodles into the mixing bowl and mix well so they can absorb the sauce evenly.
Place the noodles in your clay pot on top of the ginger and celery leaves. Create a flat top by patting the glass noodles down. Then, neatly lay the crab on top of the glass noodles.
Cook for 15 mins over medium-high heat.
Garnish with celery and serve.