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.
Noodles
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.
Pan-fried Chicken Breast with Thai-style Noodles
To Cook
Mix the chicken breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the chicken skin side down so that it becomes crispy. Once it has become crispy, sear the remaining sides of the chicken breast and then transfer into an oven for 10 minutes at 180℃.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
Add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
Remove the pan from the heat.
In a separate bowl, blanch the vermicelli noodles.
To serve, spoon the sauce mixture onto a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the chicken. Garnish with basil and chillies.
Fried Rice Noodles with Chicken (Guay-Tiew Kua Gai)
To Cook
Heat the wok with high heat. When the wok turns hot, add 1 tbsp of vegetable oil. Do not add too much oil because the rice noodles already contain oil.
When the oil starts to turn hot, add minced garlic and stir-fry for approximately 1 min.
Add chicken breast and stir-fry until they are 70% cooked.
Add pickled squid and stir-fry briefly.
Break 2 eggs into the wok and scramble them. When the eggs are about 50% cooked, add the rice noodles into the wok. Stir-fry all ingredients in the wok.
Add oyster sauce, soy sauce, sugar, and ground pepper. Stir-fry well.
Add chopped spring onion. Stir-fry until everything is well mixed.
Garnish with coriander and spring onion. Serve with sriracha sauce.
Rice Vermicelli in Spicy and Sour Gravy (Wet Mee Siam)
To Cook
Combine the chilli paste ingredients in a food processor or blender until it is a fine paste.
Stir fry the prawn heads and shells with 3 tbsp oil in a pan.
Add the ⅔ of spice paste, chicken stock, taucheo, assam paste and hot water.
Season with salt and sugar to taste.
Boil for 30 mins.
Cook the prawns in the gravy.
Add 3 tbsp oil to the pan and add the minced dried shrimps, frying until fragrant.
Add the remaining spice paste and bee hoon.
Season with salt to taste.
Add the beansprouts and fry until the chilli paste has coated the bee hoon.
Divide into the desired portions, ensuring that the gravy covers the noodles.
Top with the hard-boiled eggs, tau gua, prawns, chives and optional garnishings.
Sichuan Seafood Noodles
To Prep
In a small bowl, combine the Chilli Sauce ingredients and mix well. Cover with a wrap and set aside.
To Cook
Heat the oil in a pot, sauté garlic until fragrant, then add in the chilli bean paste, pickled vegetables, soy sauce and sugar. Stir for 1-2 mins until fragrant.
Pour in the soup and bring to boil.
Add in the seafood and cook until done. When the seafood are almost done, add in the enoki mushrooms. Turn off the heat.
Boil water in another pot and cook the noodles according to packet instructions. When the noodles are almost done, add in the chrysanthemum garlands. When everything is cooked, remove and drain well.
To Serve
Place noodles into serving bowl and arrange the vegetables and seafood on top. Ladle in the soup and serve with chilli sauce added to the bowl or at the side.
Japanese New Year’s Eve Noodles (Toshikoshi Soba)
For Soup Base
Soak the kombu sheet in water overnight or for as long as possible before starting to cook to make the dashi.
In a medium saucepan, add the soaked kombu and water and slowly bring to a boil.
Remove the kombu when the dashi has almost begun to boil, reduce the dashi to a simmer and then add the bonito flakes.
Continue to cook for another 10 mins before straining out the bonito flakes.
Return the dashi to the saucepan and add the remainder of the base ingredients. Return the dashi to a simmer before removing it from the heat.
For The Toppings
In boiling water, cook the soba noodles according to the package instructions.
When the noodles have cooked, drain them and rinse them under cold water.
After this, re-hydrate the dried wakame seaweed, slice the green onions and then slice the fish cakes.
To Serve
Place a serving of the soba noodles in to a bowl before pouring over the hot soup and then topping with the fish cakes, seaweed, green onions and Japanese seven spice.
Tom Yum Noodle Soup
To Begin
Put in coriander roots, shallots and whole black peppercorns into pork stock and bring to a boil. Then, allow to simmer for 30 mins.
Meanwhile, bring a pot of water (around 2l) to boil. While waiting, heat a pan or saucepot with oil over medium high flame. Fry the wonton wrappers until lightly browned and crisp. Set aside.
Cook pork balls in boiling water for 3-4 mins until cooked. Drain and set aside. Repeat with fish balls and minced pork. In the same boiling water, cook your noodles. Drain and portion out into individual serving bowls. Top the noodles with equal servings of pork balls, fish balls and minced pork.
To prepare the tom yum soup by individual serving, place all condiments into a bowl. Stir to mix well. Ladle 1 cup of hot soup base and mix until well combined. Pour into one individual noodle bowl. Garnish with some coriander, spring onions, fried crushed garlic and wonton wrappers. Serve.
Repeat Step 4 with remaining individual noodle bowls.
Stir Fried Cabbage with Dried Shrimps and Glass Noodles
To Cook
Season beaten eggs with a pinch of salt. Heat 1 tbsp oil in a wok over medium heat. Scramble eggs and dish out. Set aside.
Heat another 2 tbsp oil. Sauté dried shrimps until fragrant. Place in garlic, dried red chillies and spring onions. Sauté until aromatic. Toss in cabbage and fry over high heat until softened.
Put in glass noodles, cooked eggs, wine, sesame oil, white pepper and soy sauce. Stir fry and mix well. Season with salt to taste and continue to stir fry for 1 min. Serve.
Sichuan Cold Noodles
To Begin
Cook noodles until al dente according to packaging instructions. Drain and immerse in iced cold water for 1 min until the noodles are cool to touch. Drain and transfer noodles to a bowl. Mix in oil until well combined and cover with cling wrap. Leave to chill in the refrigerator for 1 hr before serving.
Prepare garlic ginger water by mixing garlic, ginger and water in a bowl. Set aside for 1 hr. Discard garlic and ginger before using.
Prepare sauce by mixing all sauce ingredients in a bowl except peppercorn powder. Stir in garlic ginger water and mix until well combined.
Divide cold noodles and carrots into four individual bowls. Pour a quarter of the sauce into each bowl and sprinkle with ¼ tsp of peppercorn powder into each bowl. Add more chilli oil according to preference and garnish with spring onions. Serve immediately.