To Prep
Combine all sauce ingredients in a bowl and mix well.
To Cook
Boil noodles for 2-3 mins and rinse under cold running water to cool. Drain well.
To Serve
In a bowl, place noodles and vegetables and add sauce on top. Serve mixed or un-mix.
Noodles
Vietnamese Crab Noodle Soup (Bun Rieu)
Broth
Add half of the water in to a pot and boil. Put the pork bones in to the pot and continue to boil for a few minutes before draining the water and washing the bones to remove any impurities.
Rinse the pot before returning the bones back in and adding the remaining water in to the pork bones pot. Bring the broth back to a boil before reducing to a simmer and cooking for an hour or longer.
Peel the shells off from the shrimps and separate the meat from the shells. Set the meat aside and put the shells in to the broth. When the broth begins to turn red from the prawn shells, remove them along with the pork bones.
Add in the remaining broth ingredients except for the tomatoes and stir well till all the soluble ingredients have dissolved. Bring the broth back up to a boil before finally adding in the tomatoes.
Meatballs
Put the saved meat from the peeled prawns as well as all of the meatball ingredients except for the crab meat into a food processor and blend them together until they have formed a paste.
When the paste has been made, add in the crab meat and hand mix the meat in to the paste until it is relatively evenly mixed in.
Cook the meatballs in the soup broth until they begin to float on the surface of the broth, which means that they have cooked through. Add in the fried tofu at this stage too.
To Serve
In a bowl, add in the noodles and add any of the toppings you want. Pour the broth over the noodles and place a few pieces of the tomatoes and meatballs. Finish with a lime wedge and serve!
Thai Stir-fried Noodles (Pad See Euw)
To Cook
In a wok or frying pan, heat 2 tbsp of oil over medium heat. Add garlic and fry for about 10 secs or so, making sure it sizzles in the hot oil.
Add the sliced chicken to the wok and stir-fry for it about a minute until the chicken is well cooked.
Lower the heat and add in the rice noodles, Chinese broccoli, sugar and all the sauces.
Fold the noodles gently for about 1 – 2 mins; adding in water if the noodles become too dry.
After the noodles are well mixed, push the noodles to one side and crack an egg onto the now empty side. Turn up the heat to char the noodles and egg for a little for more flavour.
Scramble the egg, and then fold it in to the noodles.
Continue to fry for about 30 secs before removing it from the heat and setting it aside.
Garnish your pad see euw with a freshly ground pepper, chilli flakes and vinegar (optional) to taste.
Thai Noodles in Gravy (Lard Na)
To Prep
In a bowl, mix all marinade ingredients together. Add pork and mix well to evenly coat the meat in marinade. Set aside for an hour or even overnight.
To Cook
Prepare rice noodles as per instructions on the packaging.
Heat a wok or pan and add cooking oil.
Over medium heat, add noodles, water and sauce into the wok and let it cook until noodles soften. When noodles start to brown and clump together dish out and set aside on a serving plate.
Heat wok again and add 1 tbsp oil.
Add garlic and saute until fragrant. Then add the yellow bean paste and continue to saute for another 2-3mins.
Add pork or chicken broth and bring to a boil. Add pork slices to the boiling broth bit by bit so they won’t stick together. Continue cooking until pork is not pink.
In a bowl, mix water and tapioca flour and stir it into the broth, little by little. Add more tapioca flour if you prefer your lard na to be gooier and less soupy. Add more broth If you like it more brothy.
Add in chinese broccoli, other sauces and sugar to taste. Continue cooking for a few minutes until chinese broccoli is tender but still crisp.
Lastly, dish out and serve with vinegar or Thai chilli sauce on the side to have your lard na in Sukhothai stye.
Dry Wonton Noodles
To Prep
In a mixing bowl, put all ingredients For Wontons and mix well with your hand.
Set up plate, wonton skin, filling tray, and a little bowl of water for wrapping the wontons. Dust plate and tray with a little plain flour so that the wonton will not stick.
Place about 1 tsp of meat filling on wonton wrapper. Dip finger into water and apply around the bottom edges (U shaped). Fold and seal the edges. Fold in half again length wise and pinch the ends together. Repeat until all meat filling is used up.
To store for later use, freeze wontons on the tray.
To Cook
Cook wonton in a boiling pot of water. After wonton is cooked, take it out and set aside in a bowl of room-temperature water to prevent the wontons from sticking to each other.
Blanch choy sum in boiling water.
To assemble the dish, place 3 to 4 wonton and choy sum in a bowl of chicken broth.
Cook noodle in boiling water for about a minute then strain the noodles with a strainer. With the strainer still holding the noodles, run it under cold tap water to stop the cooking process and to remove excess starch.
Prepare the sauce and toss the noodles with the sauce in a separate bowl before transferring to serving plate. Top with char siew slices and garnish with chopped spring onions and serve with the bowl of wonton soup on the side.
Singapore Fried Noodles
To Prep
Prepare rice vermicelli according to instructions on package, then strain in a colander.
Coat chicken with corn starch and set aside. Combine all of the sauce ingredients together and stir until they are well mixed.
To Cook
In a wok, heat oil over high heat. Add garlic, onion, and stir fry until aromatic. Then add chicken and prawns, stir-fry until they change colour. Add the rice sticks and sauce mixture, stir to combine well with all the ingredients and cook for 5 mins until noodles soften.
Move the noodles to one side of the wok using the spatula and pour in the beaten eggs onto the now empty side of the wok
Let it cook for about 1 min or until the bottom sets. Add a dash of pepper and begin to fold the noodles over the eggs.
Continue to fold the noodles until all of the ingredients are evenly spread with in it.
Turn off the heat and serve the noodles immediately with a wedge of lime on the side.
Fish Fillet Rice Vermicelli
To Prep
Marinate the fish meat with white pepper, sesame oil, tapioca flour and salt for about 1 hour.
To Cook
In a heated pot with adequate cooking oil, deep fry fish fillets until golden brown. Drain and set aside.
In another stock pot, add 1-2 tbsp of oil, sesame oil and ginger slices, then sauté until fragrant. Add the anchovies, the white parts of spring onion, and for about 5 minutes until fragrant. Add chicken stock and bring to boil. Then let it simmer for half an hour.
Strain the soup into another pot to remove anchovies, ginger and spring onions. Bring soup to boil again then add tomatoes and salted vegetable. Continue boiling for another 10 mins.
Place a serve of noodles and choy sum into a bowl, ladle soup and top with fish. Garnish with finely chopped coriander leaves.
Note: If you’d wish to keep the fried fish fillets crispy for longer, serve them on a separate plate.
Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce
To Cook
In a small saucepan combine the sweet chilli sauce, lemon rind and juice. Bring to the boil and then remove from heat. Set aside.
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
In a bowl, combine five-spice powder with the flour. Add the tofu cubes and toss to coat. Heat half the oil in a wok. Add the coated tofu (in small batches) and cook until browned on all sides. Set aside.
Heat the remaining oil in the wok. Add chopped onion, garlic and capsicum and stir-fry until onion softens. Add peas and half the chilli lemon sauce and stir-fry until peas are tender-crisp. Add noodles and gently toss to combine. Remove from heat.
Divide stir-fry between 4 deep serving bowls. Top with spiced tofu and a sprinkling of spring onion. Drizzle with the remaining chilli lemon sauce. Serve immediately.
Bun Cha Hanoi with Light Fish Sauce and Pickled Carrot and Papaya
To Cook
Grilled Slice Pork
Slice the pork shoulder into slices about 5cm lengths, 4cm width, and about ½cm thickness. Place into a zip-lock bag with the rest of the ingredients to marinate for at least 2 hrs in room temperature or overnight in the refrigerator.
Grilled Pork Patties
Mix ground pork with the rest of the ingredients and leave to marinate in room temperature or fridge for the same amount of time as the sliced pork.
To make the minced pork into patties, first shape the ground pork mixture into round balls of approximately 5cm diameter and flatten patties to 1cm in thickness.
Use a grill rack or charcoal BBQ griller to cook the pork. If cooking in an oven, set oven to 200°C to broil until golden brown.
Grill the patties and the sliced pork until both sides are golden brown, roughly 10 mins per side.
To Prep Sauce
In a medium saucepan, combine all the ingredients above and cook over low heat until the broth is lukewarm (not boil).
To Prep Pickle
Make enough pickling vinegar to immerse the sliced carrots and papaya. Let it sit at room temperature for at least 2 hrs.
To Serve
When meats are done, place in a covered medium sized sauce pan containing the dipping sauce. The juices of the meat will darken and meld with the fish sauce.
Transfer to large serving bowl and serve with rice vermicelli topped with fresh herbs, lettuce, pickled carrot and papaya, and minced garlic.
Thai Laksa with Prawns (Laksa Goong)
To Cook
Prepare the noodle as per packet instruction. Drain and divide between 2 serving bowls.
Heat oil then add Valcom Laksa Paste and stir-fry over low heat until fragrant. Add the prawns and stir well until cooked.
Add light coconut milk and bring to the boil. Spoon soup over noodles in bowls, then garnish with beansprouts and coriander.
Hint: chicken fillet can be used in place of prawns.
Miso Ramen
To Make Dashi
Wipe konbu with a damp cloth. Cut konbu into strips. Add to the water, and bring to the boil. Once boiling, add 1 cup of cold water to stop boiling.
Add the bonito flakes. Return to the boil, simmer on low heat for around 10 min. Strain through a fine sieve, and return to the stove.
To Cook
Take about half a cup of your hot dashi, and combine with miso in a small bowl, until smooth and runny. Add this to the remaining dashi, stirring until combined. Keep hot. Add soy sauce to taste, if desired.
Prepare Hakubaku Ramen noodles as per the packet instructions.
Arrange servings of Hakubaku Ramen noodles, chicken slices, egg, carrot, cucumber, bok choy, shallots and chilli in two bowls. Pour half the hot dashi miso into each bowl. Make sure dashi is hot so that it will blanch the bok choy.
Hot and Sour Glass Noodle Soup
To Prep
Soak the soybeans overnight. Drain and pat dry with a cloth or kitchen paper.
Pour oil and soybeans into a frying pan. Fry on medium-low heat until the beans are nicely browned. Drain the excess oil through a sieve. Set aside.
To Cook
Soak the noodles in warm water for about half an hour until pliable. Bring a pot of water to a boil and put the drained noodles in.
Boil until they are cooked, rinse under tap water for a few seconds then drain.
Meanwhile, in two serving bowls, mix black rice vinegar, light soy sauce, Chinese chili oil, freshly ground Sichuan pepper, garlic, and salt for the soup.
Bring the chicken stock to a boil and then pour half of it into each bowl.
Place well-drained noodles into the bowls. Top with fried soybeans and preserved Sichuan pickle. Garnish with coriander and garlic sprouts.