Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

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.

Vietnamese Grilled Pork Noodle Salad (Bun Thit Nuong)

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To Make
Combine all the pork marinade ingredients in a bowl and mix well. Set aside to marinate.
Place the vermicelli noodles in a bowl and pour over enough boiling water to cover. Leave for 3–4 minutes, then drain well and set aside.
Heat a non-stick frying pan over medium-high heat. Grill the marinated pork until golden brown and cooked through.
To serve, assemble the vermicelli, bean sprouts, herbs, salad leaves, cucumber and pickled daikon and carrot in serving bowls. Top with the grilled pork, peanuts and fried shallots. Garnish with sliced chilli and serve with Vietnamese dipping sauce.

Salmon Teriyaki with Udon Noodle Salad

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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

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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)

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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)

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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)

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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)

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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.

Singapore Hokkien Prawn Mee

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To Make the Broth
In a stock pot, heat the oil and sauté garlic and shallot until fragrant. Add prawn heads and shells, stir-fry until fragrant.
Add the remaining broth ingredients and bring to boil. Lower the heat and simmer for 45 mins.
Strain the broth and bring to boil again. Poach the squid rings slightly, then the prawns.

To Cook the Noodle
Heat pork lard in a pan, stir-fry the egg. Add all the noodles, light soy sauce and minced garlic, stir-fry until well-mixed.
Add the pork belly and seafood, then 2 cup seafood broth and bean shoots. Cook covered for 6 mins and add dark soy sauce for colour. Stir-fry to mix well. Transfer to serving plate and garnish with spring onions and coriander.

Singapore Dry Wonton Noodles

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To Cook
Place wontons in boiling anchovy stock. When wontons are almost cooked, add the baby choy sum and cook for another 1-2 mins. Transfer to serving bowls and serve with noodles.

To Serve
In a serving plate, add the sauce ingredients and noodles, toss and mix well. Place some choy sum, char siu and deep-fried wontons (optional) around the noodles, garnish with spring onions. Serve with wonton soup and sliced green chilli.

Curry Udon

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To Make Dashi Stock
Mix water and bonito powder in a pot, bring to boil and set aside.

To Make Curry
Heat oil in a pot, sauté onion until soft, then add the carrots and potatoes. Stir for 2-3 mins, add the pork and cook until almost done.
Pour in dashi stock and bring to boil, then lower the heat to medium and simmer for 5 mins. Turn off the heat.
Add the curry roux blocks through a strainer and break with spoon to melt the curry roux completely.
Cook the curry over medium heat, stirring to avoid getting burnt. Turn off the heat after 10 mins or until vegetables are cooked through and soft. Add soy sauce and salt to taste.

To Serve
In a serving bowl, place udon noodles and ladle curry with pork and vegetables over the noodles. Garnish with spring onions and sesame seeds. Serve hot.