Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Hot and Sour Glass Noodle Soup

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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

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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

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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

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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

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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.

Japanese Curry Soba Tsukemen

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To Cook
Curry sauce: heat oil in a pan over medium heat. Add onion and cook, stirring for 4-5 mins until soft. Stir in stock and curry, simmer until thickened.
Soup: in another saucepan, bring soup ingredients to the boil. Remove from heat and set aside.
Cook noodles as per packet instructions. Refresh in cold water, drain well, divide noodles and salad among 4 bowls.
In 4 separate bowls combine 1 tbsp curry sauce and ⅓ cup soup. Serve with noodles and salad for dipping.

Korean Beef Rib Soup (Galbi Tang)

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To Prep
Put short ribs into a large bowl filled with cold water to ensure that the ribs are completely covered. Leave to soak for about ½-2 hrs in the fridge. Discard water and wash the ribs.
To Cook
Add in sweet potato noodles to a pot of boiling water and cook for about 30 mins or until the noodles are al dente. Pour into a colander, rinse with cold water, drain well and set aside.
Heat oil in pan, pour in eggs to make a thin omelette. Remove and slice thinly. Set aside.
Fill a large stockpot with 6 cups of water. Bring the water to a boil. Add in the ribs and bring the water back to a boil. Boil ribs for about 5 mins.
Drain the ribs into a colander and discard the water. Wash the ribs thoroughly.
Fill the stockpot with 12 cups of cold water and add in ribs. Bring the pot to a boil. Skim off any impurities that float to the top.
Add in the large Korean radish, onion, garlic, ginger and 1 whole spring onion.
Simmer gently, covered, for at least 2-2½ hrs. Continue to skim a few more times during cooking. Add in sliced radish and salt at the last 30 mins of cooking.
Ladle soup and rib pieces into individual bowls. Add in 1 tbsp green onions and ⅛ cup of warmed cooked noodles into each bowl. Top with omelette and sprinkle generously with pepper and salt for seasoning.
Serve hot with rice and kimchi.

Shanghai Fried Noodles (Cu Chao Mian)

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To Prep
Combine pork and marinade ingredients, set aside for 5-10 mins.

To Cook
In a wok, heat 1 tbsp of oil over high heat. Stir-fry the pork until browned. Lower the heat, remove and set aside.
Add 2 tbsp of oil over medium heat, saute the mushrooms for about 2 mins.
Add the noodles and seasonings. Stir-fry until the noodles are in deep brown colour. Add a little dark soy sauce for darker colour if desired.
Mix in the vegetables until wilted. Serve hot. Add a few drops of black vinegar on top (optional).

Shabu Beef Udon Noodle Soup

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To Prep
Combine the mirin seasoning and soy sauce into a small bowl with the beef slices and mix well. Allow to marinate (up to 1 hr).

To Cook
Heat a griddle pan or BBQ over a medium heat for 2 mins and sear beef for 1 min on each side. Remove and set aside.
Heat the beef broth or miso soup in a saucepan; then add the udon noodles. Loosen noodles with a fork and let noodles heat through. Stir in the oyster mushrooms and heat 2 mins.
Serve broth, udon noodles and mushrooms in a small bowl.
Top with the beef slices and serve, garnish with spring onions.

Seafood Pad Thai

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To Prep
Soak noodle in water for 1 hr. Drain and set aside.

To Cook
Stir-fry turnip, dried shrimp and red onion with oil over low heat until fragrant.
Add prawns and stir-fry over high heat until cooked and add fish sauce.
Stir in noodle and add Pad Thai paste, tamarind paste, palm sugar and vinegar into the mixture. Stir fry until all ingredients are well-mixed; add a little water if too dry. Eggs can be added at this stage for a smoother taste.
Add bean sprouts and garlic chives. Stir through quickly. Sprinkle roasted peanuts and lime (optional) before serving hot as a meal.