Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Penang Prawn Noodle (Hokkien Mee)

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For prawn Soup Stock
Place 600g pork rib in a pot. Separately boil some hot water. Once boiled, scoop hot water over pork ribs, lightly blanch it and drain water out.
Add all stock ingredients including 600g blanched pork rib. Bring to full boil and then turn over to low heat and leave to slow boil for 1½ hrs. Season with rock sugar and salt.
Strain stock, retain soup. Add in the sambal chili paste – sambal recipe below (2½ tbsp or adjust to your preference).

For Sambal Chilli Paste
Blend (Part A) till it becomes a paste.
Heat oil in wok, add in blended (Part A), sauté for 10 mins.
Add in chopped dried shrimps from (Part B), continue to cook for 5 mins.
Add in seasonings in Part B and dish out set aside.

For Other Ingredients
200g fresh shrimps, stir fry in the same wok after dishing out the sambal paste, season with salt, set aside.
200g chicken breast, blanch in the prawn soup stock for 15 mins, remove and sliced or shredded then set aside.
Water spinach (kangkung), blanch in hot water. Drain and set aside.
Bean sprouts, blanch in hot water, drain and set aside.
Yellow noodles and rice vermicelli, blanch in hot water, drained and set aside.

To Serve
Place noodles into serving bowl, top up with prawn soup stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, chili shrimps, pork slices, sliced fish cakes, fried pork lards and fried shallots.

Soba Salad with Soy Sauce

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To Cook
Cook soba noodles in boiling water according to packet instructions or until tender. Remove and soak in iced water. Drain and place into a serving bowl.
Arrange cucumber and carrots on soba noodles. Chill until cold.
Add seasoning mix just before serving and mix well. Garnish with sesame seeds.

Stir-Fried Beef and Udon Noodles

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To Prep
Combine beef strips with Marinade ingredients in a small bowl and marinate up to 2 hrs.

To Cook
Heat a wok over high heat, add the oil and garlic. Stir fry the beef strips until browned. Set aside.
Drain the udon noodles and add to the wok along with the black sesame seeds, stir fry for 2 mins.
Return the beef to the wok for 3 mins.
Serve your Stir-Fried Beef Udon Noodles hot, garnished with a wedge of lime, spring onion, chilli and sesame seeds.

Grilled Scallops with Daikon and Cold Noodle Sauce

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To Cook
Carefully remove the scallops from the half shells. Set the scallops aside and boil the shells for 1 min. Dry and lay out onto 4 plates.
To make the sauce, bring to a boil the dashi, mirin, soy and chopped shrimp, turn down and simmer for 6 mins. Strain and cool.
Place a small amount of the somen noodles onto each scallop shell and top with a little of the finely cut daikon.
Place the butter into a pre-heated grill pan. When it starts to foam, add the scallops and cook each side for 1 min.
Place a scallop onto each shell, spoon some of the cold sauce over each and finish with a coriander sprig.

Sticky Pork and Vegetable Stir-Fry with Udon Noodles

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To Prep
The pork needs to be marinated for at least 3 hrs (or even overnight). In a large bowl, combine the honey, soy sauce, five-spice, and sugar, chilli, garlic and sesame oil. Add the pork strips (turning to coat), then cover bowl and place in fridge for desired length of time.

To Cook
Cook noodles according to packet instructions. Drain and cover to keep warm. Set aside.
Heat the peanut oil in a wok. Stir-fry the marinated pork (in small batches) until browned. Return the pork to the wok along with the carrot. Stir-fry until pork is cooked. Add the snow peas, lime leaves and orange juice and stir-fry until snow peas are tender-crisp. Remove from heat, then add spring onion and peanuts, gently tossing to combine.
Divide the noodles between 4 serving plates. Ladle the stir-fry over the top. Serve hot.

Honey Soy Beef Stir Fry with Cracked Black Pepper

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To Cook
In a bowl combine beef, oil and black pepper, mix well.
Heat a wok over medium; stir-fry the beef for 2-3 mins or until well-browned.
Add the spring onions and snap peas and stir-fry for 2 mins.
Make a well in the centre of the wok and pour Oriental Honey & Soy and stir until sauce bubbles.
Stir fry for another 2 mins. Serve stir-fry beef over rice or noodles, garnish with dashi seasoning and a wedge of lemon.

Cantonese Soy Garlic Beef

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To Cook
Rub fillet steaks with oil and season with salt and pepper.
Heat a wok over medium heat and add beef and stir fry for 2 mins or until well browned. Drizzle over 2 tbsp Cantonese soy and garlic and turn steak frequently for 1 min to caramelise. Remove and set aside.
Heat oil in a wok, add garlic and vegetables and stir-fry for 2-3 mins.
Make a well in the centre of the vegetables and pour in ½ cup Cantonese soy and garlic, stir ingredients until sauce bubbles.
Return steak to wok and toss with vegetables to heat through.
Serve stir-fry with steamed brown and wild rice and garnish with lime wedges.

Cantonese Soy Garlic Pork Fillet and Mushrooms with Egg Noodles

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To Cook
Heat oil in a wok over medium heat. Add onion and pork medallions and brown well for 3-4 mins. Remove and set aside.
Add mushrooms to the wok and stir for 2 mins.
Pour Cantonese soy & garlic and chicken stock, and stir for 1 min.
Return the pork and onions to wok along with noodles and garlic chives.
Stir-fry for 2 -3 mins or until all ingredients are well coated and heated through.

Hoi Sin Stir-Fry Prawns with Ramen Noodles and Chinese Broccoli

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To Cook
In a bowl, toss together prawns, oil and sesame seeds until prawns are well coated.
Heat wok to medium heat, add prawns and stir-fry for 2-3 mins. Remove prawns and set aside.
Return wok to heat, add vegetables and stir-fry for 3- 4 mins.
Make a well in the centre of the vegetables and pour in Asian Hoisin; stir until sauce bubbles. Return the prawns to wok and stir-fry for 1 min.
Serve over prepared ramen noodles and garnish with a sprinkle of fried garlic.

Chicken Honey Soy and Chilli Stir-Fry with Hokkien Noodles

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To Cook
In a bowl combine chicken breasts, red chilli, garlic and oil; mix well.
Heat a wok over medium heat; add chicken mixture and stir fry for 3-4 mins.
Add spring onions, capsicum and snow peas and stir-fry for 2 mins.
Make a well in the centre of the wok and stir in Oriental Honey & Soy, chicken stock, lime juice and lime zest, stir until sauce bubbles.
Add Hokkien noodles and toss well, continue to stir-fry for 2 mins.
Garnish with lime wedges and serve.

Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing

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To Cook
Prepare barbeque (medium-high heat). Combine eggplant, mushrooms and onions. Add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often (about 7 mins for eggplant and 5 mins for mushrooms and onions). Transfer the mushrooms and onions to a cutting board and cool slightly. Slice mushrooms and onions.
Meanwhile, cook noodles according to packet instructions. Add sugar snap peas to noodles and cook for one minute longer. Drain well. Transfer noodle mixture into large serving bowl. Add grilled vegetables.
Toss noodle salad with lime dressing. Season with salt and pepper.

Japanese Summer Noodle (Hiyashi Chuka)

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To Cook
Add sugar in beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. Spread the egg thinly and fry until done. Make four thin and round omelettes like crepes. Slice the omelettes into thin strips.
Boil water in a large pot and add noodles (soba or somen). Cook the noodle following the package instruction. Drain and cool the noodles in cold water. Put chilled noodles into individual plates.
Arrange cucumber, ham, and egg strips on the noodles colourfully. Garnish with Beni Shoga. Pour dressing over noodles just before serving. Sprinkle some Nori and sesame seeds.