To Cook
Season prawns with a pinch of salt and 2 pinches of ground white pepper.
In a wok or pot, heat up oil over medium flame and fry dried prawns until lightly browned. Add garlic and sauté until fragrant. Put in mushrooms and stir fry for 30 sec. Add Shaoxing wine, soy sauce and oyster sauce, mix well. Pour in water and cover to braise on low heat for 10 mins.
Put in bottle gourd and continue to braise for another 15 mins.
Add glass noodles and prawns, stir to mix well until glass noodles are fully coated with sauce. Cook until prawns turn pink. Drizzle with sesame oil, mix well and serve.
Noodles
Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)
To Prep
In a mixing bowl, combine all the marinade ingredients until the sugar is completely dissolved. Add the chicken fillets and mix well. Set aside and let the chicken marinate for at least an hour – overnight for best results.
In another bowl, combine all the ingredients all the Nuoc Cham ingredients and mix until the sugar has dissolved. Adjust the taste to suit yours and set aside.
To Cook
Prepare the vermicelli according to packet instructions. Rinse the noodles in cold water when they are done and set aside.
When your chicken is done marinating, heat up some oil in a non-stick pan over medium heat.
Pan-fry the chicken in the pan until they are done and allow the chicken to rest for a few minutes.
Remove any pieces of lemongrass on the chicken and slice the chicken into 1cm slices.
Split the noodles into even portions and place in individual bowls. Add the fresh herbs and vegetables to the bowl of noodles and top with the lemongrass chicken.
Drizzle a few tablespoons of the Nuoc Cham over the noodles and serve with lime wedges.
Shanghainese Noodles with Scallion Oil (Cong You Mian)
For the Scallion Oil
Heat the oil and fry the onion. Take out when they turn golden brown.
Add the green part of the scallion into the oil, fry over low heat for about 5 mins then take out.
Add the white part of the scallion, fry over low heat till golden brown, take out and set aside.
For the Noodles
Mix 2-3 tbsp scallion oil with dark soy sauce, light soy sauce and sugar in the serving bowl.
Boil noodles with water till cooked, take out with a strainer spoon.
To serve, mix noodles with oil sauce, then add some fried white scallion on the top.
Medan Spicy Stir Fried Noodles with Shrimp Paste and Water Spinach
To Cook
In a wok, heat oil over medium high heat. Sauté garlic until aromatic. Throw in prawns and fish balls and fry until half-cooked. Push them aside and crack in eggs. Gently stir the egg mixture and leave it to cook slightly for about 30 secs. Then combine well with the prawns and fish balls. Dish out and set aside.
Put in red chilli paste and shrimp paste and sauté until aromatic about 2-3 mins. Add in water and tomatoes. Bring down to a simmer and cook for 1 min. Toss in water spinach, noodles, prawns, fish balls, sweet soy sauce and soy sauce. Stir to mix well. Put on the lid and allow to simmer over low heat for 2 mins. Do a taste test and add more soy sauce if needed according to your preference.
Finally, add in beansprouts and give a quick stir. Remove from heat if you like crunch beansprouts. If you like them softened, cook for another 1 min.
Transfer to serving plate and enjoy.
Korean Stir Fried Noodles with Beef and Vegetables (Japchae)
To Cook
In a small bowl, mix the soy sauce, sugar, sesame oil, garlic and roasted sesame seeds together until the sugar is dissolved.
Mix the beef strips in a large bowl with 1 tbsp of the sauce made.
In a medium bowl, mix the mushroom strips with 1 tbsp of the sauce made.
Wilt the spinach in boiling water by quickly blanching. Drain and transfer to cold water. Dry the spinach properly by squeezing out any cold water. Cut the spinach into 5cm length pieces and lightly sprinkle salt and pepper to taste.
Bring to a boil a pot of water and cook the Korean noodle by following the packet instructions. Cut the noodles roughly into 15-20cm length pieces. Add 2 tbsp of the sauce made with the noodles into a large bowl.
In a large non-stick pan, stir-fry the noodles over medium heat. Ensure to stir often until the noodles look translucent and are slightly sticky in consistency. Set aside the noodles.
Add some cooking oil to the large pan and stir-fry the onion until it is translucent in colour. Season with salt and pepper to taste.
Add the spring onions and cook quickly. Add to the bowl of noodles.
Stir-fry the carrot until it has softened slightly. Add to the bowl of noodles.
Stir-fry the beef and mushrooms together until both are cooked fully. Add to the bowl of noodles.
Combine all of your ingredients: the bowl of noodles, spinach and sauce. Mix well. Season to taste.
Serve.
Pad Thai Stir Fried Noodles with Prawns
To Cook
Place noodles in a bowl of boiling water for 6-8 mins. Drain and rinse in cold water to stop the cooking process. Set aside.
Heat 1 tbsp oil over medium heat and stir-fry prawns and tofu until just cooked.
Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, then add beaten egg and allow it to cook slightly before tossing it through the noodle mixture.
Throw in the beansprouts and chives, stir thoroughly for 1 min.
Dish out and garnish with peanuts and a quarter of a lime.
Vietnamese Grilled Pork Noodles (Bun Thit Nuong)
To Cook
Slice the uncooked pork thinly, about 1.5cm.
Mix in the marinade with the pork. Mix until sugar is dissolved.
Marinate the meat for at least one hour, or leave overnight for better results.
Prepare a grill pan or bbq and grill the pork for about 10 mins until it is cooked. Alternatively, you can also pan fry the pork and then finish it by grilling it in the oven ensuring it does not overcook.
To Make the Sauce
Combine water and sugar in a bowl.
Add lime or lemon juice (adjust accordingly to taste).
Add fish sauce in increments (adjust accordingly to taste).
Top with garlic and chillies.
To Assemble
Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.
Shanghai Stir-Fried Noodles
To Cook
Marinate the meat with marinade sauce. Set aside for 10 mins.
Using a pot, bring water to a boil, and cook the noodle as per packaging instruction. Run noodles under cold water. Drain and set aside.
Heat ½ tbsp of oil in a frying pan over medium-high heat. Add pork strips and stir-fry until browned or cooked through. Remove and set aside.
In the same pan, heat the remaining oil over medium-high heat, sauté garlic and onion till fragrant. Add in cabbage, capsicum, chilli, mushroom and stir-fry until soften. Add in noodles and
mix well.
Add in pork strips and the sauce mix, mix well through. Serve hot.
Japanese Soba Noodle Salad
To Cook
Cook soba noodles in accordance to packet instructions. Rinse under cold water. Drain and place in the serving bowl.
Mix salad dressing and noodle dressing in two separate bowls.
Combine all salad ingredients and salad dressing in a mixing bowl. Place the salad on top of noodle.
Pour the noodle dressing over the noodles and sprinkle toasted sesame seeds over noodle salad.
Korean Stir-Fried Noodles with Beef (Japchae)
To Cook
In a bowl, marinate beef with 2 tbsp Ottogi Bulgogi Sauce & Marinade for at least 15 mins.
Place Obap Sweet Potato Noodles in a pot of boiling water and cook for about 6-7 mins or until al-dente. Drain and rinse noodles slightly with cold water. Shake excess water off noodles.
Add vegetable oil to a frying pan and stir-fry capsicum, carrot, onion and mushroom over high heat for 1 min. Set aside vegetables on a plate.
In the same pan, cook marinated beef over high heat for 3 mins or until the beef is cooked. Add in the noodles, saute vegetables, spinach, 1 tbsp Ottogi Bulgogi Sauce & Marinade, sesame oil, black pepper and salt (optional); and mix ingredients together over medium heat for about 30 secs.
Garnish toasted sesame seeds over the japchae and serve hot.
Spicy Seafood Noodle Soup (Jjamppong)
Preparing the Noodles
Heat up some vegetable oil in a wok over low heat. Then add the chilli flakes, garlic, ginger and green onion. Stir fry until fragrant.
Increase the heat to medium and add the rest of the vegetables. Stir fry until the vegetables are soft.
Next add the seafood to the wok and mix well with the other ingredients and spices.
Add the soup ingredients to the wok and cover with a lid. Let the soup cook until the seafood is cooked through. Take care not to overcook the seafood; about 10 minutes of cooking should be enough.
Prepare the noodles according to package instructions while the soup is cooking.
When the noodles are done, portion them into individual bowls. Then add the soup and seafood and serve hot.
Stir Fried Vietnamese Egg Noodles (Mi Xao Bo)
To Prep
Start by marinating the beef in 2 tbsp oyster sauce, 1 tsp sugar and 1 tbsp minced garlic. Mix well so the beef if evenly coated with the marinade. Set aside for later.
To Cook
In a pot of salted water, parboil the vegetables for about 1 minute. Drain the water and immediately transfer the vegetables to a bowl of iced water.
Let the vegetables soak in the ice water for 1 minute before draining completely and setting aside.
Boil another pot of water, this time to parboil the noodles. Once the water has started to boil vigorously, add the noodles to the water and parboil for about 15-20 seconds. Make sure to shake the noodles to loosen them first before adding to the boiling water.
Remove the noodles from the boiling water and drain before setting aside.
In a wok, heat up some oil over high heat. When the oil is hot enough, add the beef and stir fry until almost cooked all the way through.
Add the vegetables and season with salt. Mix thoroughly and quickly transfer to a plate.
Heat up more oil in the wok on the highest heat setting. When the oil is hot enough add 2 tbsp of minced garlic. Stir continuously so the garlic doesn’t burn.
Next, stir in the par boiled noodles with the garlic.
Add ¼ tbsp. of fish sauce and 2 tsp soy sauce and mix thoroughly.
Next, add the beef and vegetables to the noodles and toss to mix well.
Transfer to a serving dish and serve hot.