Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Drunken Thai Noodles (Pad Kee Mao)

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To Prep
First, combine all the ingredients for the stir-fry sauce in a bow and set aside. This amount ingredients used is sufficient for 4 serves, extra sauce can be kept in the fridge for a month, and can be used for other stir fries.
Using a mortar and pestle, pound the garlic and chillis until you get a rough paste.

To Cook
In a wok or large pan, heat some vegetable oil over high heat. When the oil begins to smoke, add the pounded garlic and chillis. Fry until the garlic begins to brown.
Add your meat to the wok and stir fry until almost cooked. Then add your baby corn and asparagus.
When the vegetables are done, add your noodles, stir fry sauce and sugar. Using some wrist action, toss the noodles in the wok to evenly coat with the stir fry sauce.
Add the black soy sauce and toss again to mix. Mix the noodles around a few more times until the sauce is absorbed.
When the noodles are done, remove from the heat and quickly mix in the Thai basil to wilt them. Transfer to a serving plate and serve hot.

Korean Spicy Chewy Noodles (Jjolmyeon)

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To Cook
Add all the sauce ingredients in a bowl and mix well. Set aside for later.
Blanch the soybean sprouts in boiling water for about a minute. Then drain into a colander and cool the soybean sprouts under running water. Let the soybean sprouts sit in the colander for a few minutes to allow any excess water to drain out.
Prepare noodles according to packet instructions. Once cooked, immediately drain into a colander and rinse under cold water. Drain any excess water from the noodles.
Portion noodles into individual bowls. Then stack on vegetables on top of the noodles.
Add 4-5 tablespoons of sauce (to your liking) to the noodles and sprinkle with some sesame seeds.
Add half an egg into each bowl of noodles and serve.

Harusame Salad

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To Prep
Prepare all the ingredients as specified in the ingredients list.
Follow the cooking instructions for the glass noodles.
Put the seaweed in water for 15 mins before squeezing and leaving to dry.
Sprinkle some salt over the cucumber and carrot, leaving the salt on for 5 mins before washing the salt off.
In a small bowl, combine the rice vinegar, soy sauce, sugar, sesame oil and plain oil. Add salt and pepper to taste.
Combine all the ingredients together and drizzle.
Mix the salad together and chill in the fridge for approximately 30 mins.

Miso Udon Noodle Soup (Miso Nikomi Udon)

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To Cook
Season chicken slices with salt and set aside.
Boil water in a pot and dissolve the miso. Add additional amount of miso according to taste.
After boiling, add chicken, cabbage and carrot.
When ingredients soften, add udon and cook for another 4-5 min. Top with asparagus and garnish with spring onion. Serve hot.

Mee Rebus

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To Prep the Gravy
Boil and mash the sweet potatoes, set aside.
Poach beef until cooked and cut into small pieces. Set aside.
Place in a blender dried shrimps, shallots, garlic, galangal, ginger and fermented soybeans. Add about ½ a cup of water and blend until fine.
In a large pot, heat up the oil and then add the blended paste, meat curry powder, and lemon grass stalks.
Sauté on medium heat until fragrant and oil begins to split. This should take 10-15 minutes.
Add about 2 cups of beef stock, and stir until combined.
Next, add the mashed sweet potatoes, cooked beef and palm sugar to the pot of gravy and mix well.
Slowly add more beef stock until the gravy has reached your desired consistency.
Bring to a boil and set aside.

To Prep the Noodles and Garnish
Separately, blanch yellow noodles and bean sprouts then set aside.
Pan-fry the bean curd until golden brown, and then cut into 2cm pieces.
Hard boil the eggs and cut into halves.

Final Assembly
In a bowl, portion out yellow egg noodles and bean sprouts.
Ladle gravy over noodles and bean sprouts to sufficiently cover the noodles.
Garnish with egg, bean curd, sliced chillies, fried shallots, Chinese celery, spring onion and calamansi lime.
Serve hot.

Heng Hua Mee Sua

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To Cook
Blanch the chicken carcass in boiling water for a few minutes. Then strain and scrub the carcass clean. Add chicken carcass, shallots and ginger to 1.5L water and slow boil for 1 hour. Strain the stock and transfer to another pot.
Add the reserved mushroom water to the stock.
Cut the chicken into bite-sized pieces and add into the stock. Bring it up to boil and allow it to cook for 30 mins.
Add the softened mushrooms to the stock and boil for another 30 minutes.
Add chicken stock cube and salt to taste.
Now we need to make the ginger oil. Start by heating the cooking oil in a wok. When the oil begins to smoke, add the old ginger and fry until golden brown. Pour the ginger and frying oil into a bowl and set aside to cool.
Drop the noodles into a pot of boiling water and cook for about a minute. Take care with the noodles as they cook very quickly and become mushy when overcooked. Then drain the noodles and rinse under running water.
Drizzle the ginger oil over the cooked noodles and toss to evenly coat the noodles with the oil.
Lay a few lettuce leaves in a bowl and place a portion of the noodles on top.
Ladle the soup in the bowl of noodles together with a few pieces of mushrooms and chicken.
Traditionally, the must have toppings are the fried seaweed, and fried peanuts; all other toppings are optional and can be added at your own discretion. Serve immediately after adding your toppings.

Braised Noodles with Long Beans and Pork (Dou Jiao Men Mian)

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To Cook
Heat oil in a wok, fry the spring onion and garlic.
Add in pork belly slices and fry for 1 min.
Then, add dried chilli pepper, dark soy sauce, light soy sauce, sugar, and salt, stir for a few seconds and put in green beans and mix them evenly.
Pour water in the wok, cover and bring it to a boil, then spread the noodles evenly on top of the mixture.
Cover and braise with low heat. After 5 mins, uncover and stir the noodles to make the taste even, then cover again and braise until the water has reduced completely.
Serve with chilli oil or brown vinegar.

Dongbei-style Braised Pork Belly with Mung Bean Noodles

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To Cook
Heat 3 tbsp oil in a work over high heat. Fry the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside.
Add the ginger, star anise, and mushrooms, and cook for 1 min.
Turn the heat back up to high and add the Napa cabbage.
Stir-fry for a minute. Then, add the salt, oyster sauce, dark soy sauce, and chicken stock.
Mix everything well, cover, and simmer for 3 mins.
Mix in the mung bean noodles and pork belly, cover and simmer it for another 5 mins or longer till the noodles are fully cooked.
Ready to serve!

Korean Cold Noodle Soup (Mul Naengmyeon)

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To Make Stock
Fill a big stockpot with 16 cups cold water and add beef. Bring to a boil, skimming off impurities and add garlic, spring onion and 1 tbsp salt. Reduce heat and simmer for about 1½-2 hrs. Remove meat from pot, let chill and cut into thin slices. Set aside.
Cool the stock to room temperature or lukewarm (should have about 12 cups of stock). Add in 2 tbsp salt, soup soy sauce, sugar and soup mix from naengmyeon noodle packet. Place in the fridge or in the freezer so that it is lightly frozen (but still liquid).

To Make Korean Pickled Radish (Mu)
Add salt to radish in a small bowl. Leave for about 15 mins. Drain out water and add the remaining ingredients, leave to pickle for at least 1 hr or overnight.

To Cook Noodles
Cook noodles in a pot of boiling water for about 3 mins or until the noodles are still al dente.
Drain noodles and rinse thoroughly with cold water to remove excess starch.
Place 1 serving of cold noodles in a bowl. Ladle 2-3 cup cold soup over the noodles. Top with cucumber, pickled radish, egg, beef slices and pear slices. Garnish with shredded nori, sesame seeds and spring onions. Repeat for other servings.
Serve naengmyeon with vinegar and hot English mustard mixed through according to taste.

Korean Chicken Noodle Soup

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To Cook
Place the chicken in a stockpot large enough to hold the chicken and 10-12 cups of water.
Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 mins.
Add the soy sauce, fish sauce, garlic and onion. Season with salt and pepper, simmer for about 15 mins. Add spring onions towards the end of cooking time.
Remove chicken and shred.

To Serve
Place noodles in serving bowls, top with carrots, zucchini, enoki mushrooms and shredded chicken. Ladle in hot soup, garnish with crown daisy and chilli. Serve with seasoning sauce.

Korean Spicy Cold Noodle (Bibim Naengmyeon)

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To Prep
Mix all the Sauce ingredients together in a bowl. Set aside.

To Cook
Cook sweet potato noodles in boiling water for about 2-3 mins or according to packet instructions. When it is al dente, drain noodles in a colander and rinse with cold water until the noodles have completely cooled. Drain well.
In a serving bowl, place the noodles, top with sauce, sliced cucumber, pickled radish, lettuce/cabbage and hard-boiled egg. Garnish with sesame seeds and serve.

Stuffed Bitter Gourd Pork Soup (Kang-Jued Mara Moo-Sub Yudsai)

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To Prep
Place the glass noodles in to a bowl of water for 10 mins to soften. Once they have started to become transparent, remove them from the water and cut into smaller sections for the filling.
Wash the bitter gourd and cut off both of the ends. Cut the bitter gourd in to smaller section about 4cm long. Use a teaspoon to remove the seeds and core of the bitter gourds before coating them in salt for 15 mins to help reduce the bitterness.
In a large mixing bowl, combine the pork mince, coriander roots, garlic, fish sauce, soy sauce, oyster sauce, sugar and black pepper and mix well before adding the glass noodle sections. Let the filling marinate for 10 mins.
Rinse the bitter gourds to get rid of the excess salt and stuff with the pork filling. Ensure that each section is entirely filled to ensure that the filling pork doesn’t fall out.

To Cook
Boil the vegetable stock in a pot and add the coriander. Add the bitter gourds, carrots and mushrooms before closing the lid and simmering for 20-30 mins depending on how soft you want the bitter gourds to be.