To Cook
Heat cooking oil in a wok on medium heat and add in the Seasonings, stir well.
Add noodles and toss evenly.
Remove from heat and transfer to a serving plate. Arrange vegetables at the side and garnish with coriander. Serve hot.
Noodles
Malaysian Chicken Curry Laksa
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)
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.
Thai Vegetarian Stir Fried Flat Rice Noodles with Basil (Pad Kee Mow)
To Prep
Combine the Sauce ingredients in a bowl, mix well, and set aside.
To Cook
Heat oil in a wok over medium-high heat, sauté shallots and garlic for 2 mins or until softened but not brown.
Add tofu, capsicum and Chinese cabbage and stir-fry for 5 mins or until they begin to soften.
Push mixture to one side of the wok and add eggs to the center. Scramble with a spatula until eggs are set. Push eggs to the side and add sauce mixture. Once the sauce is boiling, add noodles and toss to coat noodles thoroughly.
Turn off heat, add Thai basil, and toss to combine; serve immediately.
Stir Fried Cabbage with Cellophane Noodles
To Cook
Heat some oil in pan on medium, sauté garlic until fragrant. Add the dried shrimps and fry until crispy and fragrant.
Add in the cabbage and stir fry for 2-3 mins. Add in the cellophane noodles, water and soy sauce, mix well and cook covered for 3-4 mins. Uncover and cook for a further 2-3 mins or until the cabbages are cooked.
Add a dash of pepper and season with salt if desired. Stir to mix well.
Drizzle the sesame oil and transfer to a serving plate, serve.
Prawn Noodle (Mee) Soup
To Cook
Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
Add fish cake slices (optional) and water spinach, boiled for 1 min.
Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cakes and water spinach.
Top with fried shallots and egg.
Serve with sambal oeleck and soy sauce as condiments.
Stir Fry Crabs with XO Sauce and Egg Noodle
To Prep
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so the flavours can enter.
To Cook
Cooked the egg noodles as the instruction on the packaging and transfer to a serving dish.
Heat the wok and add 2 tbsp of oil, cook the crabs for 2 mins, then add the chopped whites of the spring onions plus 80g of XO sauce and fry for 2 mins.
Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue stir fry until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
Pour the crabs and sauce over the noodles and garnish with the chopped green tops of the spring onions.
Crisp Salad with Mushrooms Tofu and Soy Sauce
To Cook
Cook Soba noodles according to packet instructions. Drain, then refresh under cold running water. Drain well. Set aside
Prepare dressing in a small mixing bowl, whisk together the sesame seeds, soy sauce, rice wine vinegar, raw sugar and extra virgin olive oil. Set aside.
In a large bowl, add the wombok, daikon, chives and spring onions. Toss gently. Set aside.
Heat olive oil in a wok or frying pan, over medium heat. Add the mushrooms and season well. Cook until tender. Add the tofu and cook for 1 min. Add ginger then remove from heat.
Divide the Soba noodles onto 2 serving plates. Top with salad mixture. Place mushroom and tofu mixture on top. Spoon over dressing.
Tempura Soba
To Prep
To prepare dipping sauce, bring the mirin to the boil in a small saucepan and continue to boil until reduced by half. Stir in the soy sauce and bonito flakes and return to the boil. Immediately remove from heat and strain. Transfer the sauce into a serving bowl and set aside.
To Cook
Blanch carrots in boiling water for 1 min. Refresh under cold running water and drain well. Prepare the remaining vegetables.
Stir the egg yolks and cold water together. Sift the flour and Bi-Carbonate of soda and add to egg yolk and water. Stir until smooth.
Heat oil (in a wok or deep fat fryer) to about 180˚C. Coat the vegetables lightly in flour. Working in small batches, dip vegetables into batter and immediately deep- fry in the hot oil for about 1 min. Drain on kitchen paper and keep warm.
Cook the noodles in the boiling dashi broth for 4 mins. Drain, reserving the broth.
Pile the noodles into serving bowls and ladle in the broth. Top each bowl with a few deep-fried vegetables. Serve immediately, accompanied by the dipping sauce for the vegetables.
Stir-Fried Pork with Soba Noodles
To Cook
Cook noodles in boiling water until just tender. Drain, then refresh under cold running water. Drain well, set aside.
Heat sesame oil and half the oil in a wok over medium heat, add the pork and stir-fry until lightly browned. Place pork in a bowl, cover to keep warm.
In a small saucepan, place the mirin, soy sauce, sugar and cooking sake. Heat and stir until sugar has dissolved. Remove from heat and set aside.
Add the remaining oil to the wok. Add the onion, garlic and fresh ginger. Cook and stir until onion soft. Add shiitake mushroom, cabbage and carrot, cook until tender. Add pickled ginger, pork, soba noodles and sweet soy sauce (gently toss to combine). Cook until heated through.
Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of finely shredded nori and serve immediately.
Korean Stir-Fried Potato Noodle (Japchae)
To Prep
Marinate meat in bulgogi marinade in a bowl for at least 30 mins.
To Cook
Saute onions in a heated pan with 1 tbsp oil for about 1 min, do not caramelize onions, keep white colour. Set aside.
Saute carrots in a heated pan with 1 tbsp oil for about 1 min. Carrots shouldn’t be too soft. Set aside.
Stir fry meat in a heated pan until meat is cooked, about 2-3 mins. Set aside.
Saute mushrooms in a heated pan with 1 tbsp sesame oil, 1½ tbsp soy sauce and a sprinkling of ground pepper for about 1 min. Set aside.
Mix spinach with 1 tbsp sesame oil, ¼ tsp minced garlic and season with salt. Set aside.
In a heated pan, add 1 tbsp oil and make a thin egg white omelette. Set aside. Repeat with egg yolk. Cut omelettes into thin strips.
Bring a big pot of water to a rapid boil. Add 2 tsp salt. Add the dried noodles and cook for about 5 mins or until al dente. Drain and do not wash noodles with water.
Add 1-2 tbsp oil to a heated pan and add cooked noodles. Stir quickly and then add 3-4 tbsp soy sauce and 2½ -3 tbsp sugar. Mix to combine. Take noodles off the heat. Put noodles in a large bowl.
Add 2-3 tbsp of sesame oil to noodles and season with salt and ¼ tsp ground pepper. Add extra soy sauce and sugar if needed. When the noodles have cooled down, add the rest of the ingredients that have been set aside and mix well. Put japchae on a serving plate or bowl and top with thin slices of egg omelette.
Note: Once the sweet potato noodles are cooked and drained, it should be stir fried in oil, soy and sugar mixture quickly. However, once this is done, the rest of the ingredients can be added and mixed closer to serving.
Seared Tuna on Soba Noodles
To Cook
Cook Soba according to packet instructions, Drain, then rinse in cold water.
Combine soy and mirin, toss through noodles.
Brush tuna with oil, then season. Heat a large, non-stick fry pan over high heat. Cook tuna for 20-30 secs each side until lightly coloured but still completely rare inside. Remove from pan and cut into 55mm thick slices.
Divide the noodles among plates, top with spinach, broccolini and tuna.