To Cook
Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
Add chicken stock to reserved liquid and bring to the boil.
Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.
Noodles
Salmon Teriyaki with Udon Noodle Salad
To Prep
Combine the salmon, soy sauce and mirin in a shallow bowl, toss so they are well coated and marinate for 2 hrs; overnight in the fridge is even better.
To Cook
Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, keep the noodles warm.
Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and sear, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.
Eye FIllet Steak with Ramen Noodles
To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
Heat half the olive oil in a wok. Add the eye fillet (in small batches) and stir-fry until browned. Remove from wok and set aside.
Heat the remaining olive oil in the wok. Add the onion, garlic and capsicum and stir-fry until tender. Return the eye fillet to the wok along with the rest of the vegetables, sauces and beef stock. Stir-fry until vegetables are tender and eye fillet is cooked to your liking. Add ramen noodles, gently tossing to combine (about 1 min). Remove from heat.
Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of spring onion. Serve hot.
Northern Thai Curry Noodle with Chicken (Khao Soi)
To Cook
Mix all curry paste ingredients and pound until become fine paste.
Place light coconut milk in a saucepan over medium heat, adding salt, until boiling.
Stir fry curry paste with ½ cup heated coconut milk until fragrant, and transfer the curry mixture into boiling light coconut milk. Return to the boil, combine chicken meat until well cooked, adding the remaining coconut milk. Add light soy sauce, dark soy sauce, can add little salt if the taste is not salty. Set aside.
Separate approximate 50g egg noodle, and deep fry a little at a time in heated oil over medium heat until crispy yellow, quickly remove and place over absorbent paper, use for topping (Before frying, shake well the noodle to take out coating flour)
Cook the noodle in boiling water, little amount at a time, for few minutes as pack instruction, drain and place in serving bowls.
Combine the curry sauce and chicken into the noodle bowl and top with the crispy noodle. Serve with pickled vegetable. Some lime juice can be added to enhance flavor if prefer.
Pad Thai with Prawns
To Cook
Blanch prawns in boiling water for 1 min. Drain and set aside.
Heat 2 tbsp of oil in a large frying pan, add chopped onions and stir-fry on low heat until fragrant. Add Pad Thai noodles and stir-fry until softened, some water can be added.
Add Pad Thai Paste and stir to mix. Push the mixture to one side of the pan. Add 1 tbsp of oil, bring to medium heat and add the eggs.
Wait for 1 min for the eggs to set, then add the prawns; stir-fry until everything is well mixed in the pan.
Add beansprouts and Chinese leek and stir through before removing from heat. Garnish with ground roasted peanut before serving.
Somen with Beef Skewers and a Warm Broth
To Prep
Place the beef cubes and green onion pieces neatly onto 4 bamboo skewers alternating each as you go. Combine together the marinade mix of soy, mirin and sugar, and then coat the skewers well.
To Cook
Bring to a boil the dashi, soy, mirin, salt and sugar, then turn down and simmer for 3 mins. Remove from the heat and set aside.
In a pre-heated grill pan cook the skewers with olive oil quickly until medium rare. Place a neat portion of the noodles into each serving bowl and top with a beef skewer. Pour the hot broth over each skewer and finish with the sliced spring onions.
Your Somen with Beef Skewers is ready! Be sure to savour it with the warm broth!
Indonesian Stir-Fry Seafood Noodle (Bakmi Goreng)
To Cook
Place noodles in a deep bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain and set aside.
Heat 1 tbsp oil, pour in eggs to make an omelette. When cooked, slice and set aside.
In a bowl, mix together chilli sauce, soy sauce and sesame oil.
Heat remaining oil. Add garlic, stir-fry until fragrant. Add prawns and squid. Cook for 2 mins, or until prawns turn pink and squid curled up.
Add the bowl of mixed sauces, and then the mushrooms, cook for 2 mins.
Add the noodles and toss to coat the noodles in the sauce, ensuring all ingredients are well coated. Season with salt and pepper.
Garnish with sliced omelette and spring onion. Serve.
Tips
For any successful stir-fry, have all the ingredients prepared and sauces on ‘stand-by’. As food is cooked on high heat, the order of adding the raw ingredients into the hot pan is important so as not to undercook, nor overcook them.
For a vegetarian option, replace seafood with a variety of fresh mushrooms like oyster, brown, white, chanterelle and enoki to give both flavour and texture to the dish.
Chinese families often fry a bowl of finely chopped garlic in a cup of oil, until golden brown. Store in a jar, and drizzle over food as a finishing touch to dishes as you would with extra virgin olive oil. Or use this fragrant oil to fry your eggs.
Duck and Ramen Sambai-zu
To Cook
Boil together the dashi, vinegar, soy and mirin, cool and set aside.
Cook the ramen noodles as per instruction on the packet, cool and hold.
Combine together the noodles with the sliced duck, capsicum, eggs, sliced ginger and the spring onion. Add half of the dressing, toss well together and taste. You can add more if required.
Your Duck and Ramen Sanbai-zu Salad is ready! Enjoy this three flavour dressing salad.
Chilled Somen Noodles
To Cook
Cook somen according to packet instructions. Drain, then refresh under cold running water. Set aside in fridge.
Heat the oil in a pan and add the beaten eggs. Cook until just firm, then remove from pan and place on a cutting board. Cool then cut into fine ribbons.
To prepare the dipping broth, combine the dashi broth, soy sauce and mirin. Pour broth into serving bowls (one for each person). Put broth in fridge to chill. Place Hakubaku wasabi sauce in small condiment bowl/s and chill in fridge.
Place Somen noodles on a large communal platter and top with ice cubes to keep chilled. Arrange condiments, (spring onion, omelette ribbons, shredded Nori and mint), on a serving platter. Each person has a bowl of dipping broth, wasabi sauce and chopsticks. The condiments are selected by each diner and dipped in wasabi (if desired) then placed in the dipping broth.
Your chilled somen noodles with dipping sauces and selected accompaniments dish is ready!
Then the noodles are dipped in the broth, slurp it up and enjoy.
Thai Glass Noodle Salad (Yum Woon Sen)
To Prep
Soak bean vermicelli in warm water for about 5 mins or until softened. Drain and roughly chop.
To Cook
Heat oil in the pan/wok and cook the chicken mince. Add a dash of fish sauce and stir fry until the chicken is cooked. Add bean vermicelli and stir to mix well. Remove from heat.
Add fish sauce, lime juice, tomato wedges and sugar to the chicken mixture and stir well. Add the mint, garlic, lemongrass, chilli and minced coriander; stir well.
Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with shallot and coriander leaves.
Korean Cold Noodle Soup (Mul Naeng Myun)
To Cook
Fill a big stock pot with cold water and add beef and bring to a boil. Skim off impurities and add garlic, green onions and 1 tbsp salt. Reduce heat and simmer for about 2 hrs. Take out meat, leave to chill and cut into thin slices. Set aside.
Cool the stock to room temperature (should have about 12 cups of stock). Add in 2 tbsp salt, ½ tbsp soy sauce, 5 tbsp sugar and 3 tbsp soup mix from nang myun packet. Place in the fridge or in the freezer so that it is lightly frozen (similar to light slushie).
For the moo pickle (Korean radish pickle) – Add ⅓ tbsp salt to moo (Korean radish) in a small bowl. Leave for about 15 mins. Drain out water and add the rest of the ingredients and leave to pickle for at least 1 hr or overnight.
Cook nang myun (noodles) in rapidly boiling pot of water. Cook noodles for about 3 mins or until the noodles are cooked but still al dente.
Drain noodles and wash noodle thoroughly with cold water until the noodles are cold and get rid of excess starch. Drain noodles well.
Place 1 serving of cold nang myun (noodles) in a bowl. Ladle 2-3 cup cold soup over the noodles. Top with 5-6 cucumber slices, 2 tbsp moo (radish) pickle, ½ egg, 2-3 beef slices and 3-4 Korean pear slices. Repeat with other servings.
Serve nang myun (cold noodles) with vinegar and mustard on the side for individual taste.
Add more salt and sugar to the cold stock if needed. Moo (radish pickle) can be stored in the fridge for up to 2 weeks.
Mamak Mee Goreng
To Make Fritters
Mix all the ingredients for fritter to form batter. Use a tablespoon to scoop a big dollop into hot oil and deep fried till golden brown. Cooled and cut into chunks.
To Make Chilli Paste
Remove seeds from dried chillies, soak in hot water for 15 mins and blend with 2 tbsp of water.
Heat up frying pan with 3 tbsp of oil and sauté the chilli paste over low heat till fragrant and oil is separated. Add in brown sugar, tamarind juice, salt and cook for 1 min. Set aside to cool.
To Cook Mamak Mee Goreng
Put 2 tbsp oil into frying pan and sauté the chopped onion and garlic.
Toss in fried tofu slices and boiled potatoes and fry for 1 min.
Add in 1 tbsp fried chilli paste (add 2 tbsp if you prefer spicier), squid and fry for 1 min.
Toss in the choy sum and squid, stir and put in the fritters and tomato wedges. Cook for 1 min.
Toss in the noodles then the sauce ingredients and stir for further 30 secs or till well mixed.
Push noodles to one side, pour beaten eggs, stir it till half cooked.
Bring noodles together with the eggs and fry till cooked.
Toss in bean sprouts and chillies, cook for 1 min and plate up.
Garnish with cucumber julienne, sliced green chillies and lime wedges. Serve.