Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

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.

Rice Noodles with Beef and Chinese Broccoli

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To Cook
Heat the wok over high heat, add 1 tbsp oil and cook the beef in batches for 3 mins each, or until browned. Set aside.
Reduce the heat to medium, add the remaining oil and garlic and cook for 30 secs, add onion and cook until transparent.
Add noodles, chilli, soy sauce and oyster sauce and stir-fry for 2 mins. Return beef to the wok and add broccoli. Cook until broccoli wilts and the noodles are soft.
Serve with a squeeze of lemon. Garnish with chilli.

Noodles with Minced Meat and Preserved Radish

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To Cook
Cook the noodles according to package instructions. Transfer to a serving bowl.
Heat some cooking oil in a fry pan, sauté garlic until fragrant and add in the minced meat.
When the meat turned colour, add in the preserved radish and continue to stir for 1-2 mins until meat is cooked through. Taste test and add salt if desired.
Remove from heat and pour over the noodles. Garnish with spring onion, then add a dash of pepper and drizzle sesame oil on top. Serve.

Malaysian Chicken Curry Laksa

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To Cook
Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
Top with bean curd puffs, mint and shallots.

Thai Vegetarian Stir Fried Rice Noodles (Pad See Ew)

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To Prep
In a small bowl, mix all Sauce ingredients well and set aside.

To Cook
Heat cooking oil in wok over medium-high heat, add in garlic and sauté for 30 secs or until fragrant.
Add tofu and stir-fry until tofu is cooked and browned.
Add in remaining vegetables, cook for another 2-3 mins or until the vegetables are all tender.
Push the vegetables to a side, pour the eggs into the other side and stir frequently until scrambled and cooked.
Add the noodles and sauce, tossing frequently, for about 2 mins, until hot and well combined. Remove from the heat. Serve immediately with optional garnishes.