Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Singapore Fried Noodles

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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.

Stir-Fried Noodles with Chicken

by Leave a Comment

To Cook
Place noodles in a heatproof bowl, cover with boiling water and allow to stand for 2 mins, then drain.
Heat oil and stir-fry chicken for 2 mins. Add carrot, baby corn and mushrooms and stir-fry for 3-4 mins.
Add oyster sauce, chicken marinade and noodles. Cook while stirring until heated. Transfer to a serving plate and garnish with spring onions.

Southern Thai Salad

by Leave a Comment

To Prep
Combine chillies, garlic and coriander in a bowl.
Add fish sauce, vinegar, lime juice, salt and sugar.
Mix well and set aside.
Mix the cooked meats and prawns with the shallots, celery, vermicelli and tomato.
Toss with the prepared dressing.
Serve salad on a bed of chilled lettuce.

Warm Somen Noodle Salad

by Leave a Comment

To Cook
Prepare somen noodles according to packet instructions.
While noodles are cooking, heat the vegetable oil in a wok or fry pan until it is hot.
Add celery and carrot; sauté until tender. Add green onions, ginger, garlic and five-spice powder and sauté for another minute or two.
Turn off heat. Add drained somen noodles to the wok and lightly toss with vegetable mixture through using a pair of tongs until thoroughly combined and noodles are heated through.
Add sesame oil and light soy sauce and stir through.

Cha Soba with Spicy Sauce

by Leave a Comment

To Prep
Mix soy, lime juice, chilli and sugar together until all combined.
Shred carrot and ginger and set aside. Chop coriander and set aside.

To Cook
Bring a large pot of water to boil. Add noodles and stir. Return to boil and the noodles should be cooked in about 5 mins, pour through strainer. Run cold water over noodles, tossing with your hands until room temperature.
Place in serving dishes and top with combined sauce, lightly tossing to coat. Top with shredded carrot, ginger, and coriander. Finish with sprinkling of toasted brown sesame seeds.