Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Noodle and Prawn Dumpling Soup

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To Prep
Roughly chop the prawns and fish together until well-combined and almost a paste.
Add bamboo shoots, chives, corn flour, pepper, soy sauce, salt and Shaoxing wine. Mix well.
Place 1 tsp of the mixture into the centre of the wonton wrapper.
Brush water on the edges and seal.

To Cook
Bring a saucepan of water to the boil and add the noodles. When loosened, boil for 3 mins and drain.
Cook dumplings in a saucepan of boiling, salted water for 2 mins.
Bring stock to the boil, and divide between four large soup bowls.
Add noodles and dumplings.
Garnish with mint and spring onion.

Thai Glass Noodle Salad with Mince

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To Cook
Soak noodles in hot water until tender (2-5 mins) and drain well. Cool under cold water. Cut them into short lengths with scissors (to make them easier to serve and eat).
Cook the minced chicken or pork in a fry pan with 1 tbsp of water, breaking up with a fork to prevent it forming a mass.
In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
Place on a serving dish and garnish with the extra coriander leaves.

Beef in Oyster Sauce with Soba Noodles

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To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
Break bok choy and gai lan into large pieces and steam until just tender. Drain well, set aside (keep warm).
Heat oil in a wok. Stir-fry garlic until fragrant, add beef strips (in small batches) until browned and just cooked. Set aside.
Add the snow peas, corn, onion, all the sauces and sugar to the wok and stir-fry until peas are crisp-tender. Return beef and noodles to wok and stir-fry until heated through.
Place the steamed vegetables on a serving platter. Ladle the beef and noodle stir-fry on top. Serve hot.

Teppanyaki Fish with Soba Noodle Salad

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To Prepare
Combine the mirin, rice wine vinegar, light soy, lime juice and the zest in a glass bowl and mix well. Marinate the fish pieces for up to 1 hr.

To Cook
Toss noodles together with the pickled ginger and capsicum.
Heat a teppanyaki plate or non-stick pan over medium heat for 2-3 mins, brush the plate with a little oil and sear fish on each side for 1-2 mins or until cooked.
Arrange the soba noodles on the plates decoratively, place the fish over the noodles and drizzle with the combined sesame oil and soy sauce. Garnish this teppanyaki fish soba noodle salad with cucumber, salad greens and lime wedges.

Wheat Noodles with Beef and Vegetables

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To Cook
Cook noodles, according to pack instructions. Set aside.
Meanwhile, combine marinade ingredients. Marinate beef for 15 mins.
Heat oil in wok. Add ginger, garlic and onion; stir-fry for 1 min. Add beef, stir-fry for 3 mins.
Add snow peas, capsicum and mushrooms; stir-fry for 2 mins. Add water, cover for 1 min.
Add bean sprouts, bamboo shoots, oyster sauce and noodles; stir-fry for 4 mins. Serve.

Salmon Steak with Wasabi Sauce and Soba Noodles

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To Cook
Combine all wasabi sauce ingredients in a bowl; mix well and set aside.
Cook soba noodles according to pack instructions. Once cooked add mushrooms and stir through.
Drain noodles, place in a large bowl and dress with lemon juice. 4. Using a fork or tongs place noodle mixture on serving plates in a neat round stack.
Grill the salmon on frying pan for about 2-3 mins on each side.
Place the salmon on top of the noodle stack and drizzle with wasabi sauce.
Serve this Salmon steak with wasabi sauce and soba noodles hot along with greens or salad on the side.

Hokkien Mee

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To Cook
Bring 1L of water to the boil, together with 1 tsp oil. Add noodles, boil for 2 mins. Drain and set aside.
Cut open squid tube, score inner side in a diamond pattern, cut into bite-sized pieces.
Heat oil in a wok, add garlic, stir until fragrant. Add prawns, pork, squid and choy sum, stir for 3 mins.
Add Hokkien noodles, sesame oil, dark soy, kecap manis, sugar and pepper. Garnish with spring onion and fried shallots.
Serve with chilli garlic sauce on the side.

Teriyaki Chicken and Udon Noodles

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To Cook
Prepare noodles as per pack instructions.
Coat chicken with corn flour; set aside.
Heat 1 tbsp oil in wok. Add onion, stir-fry until translucent. Add cabbage, together with the extra tsp of water and cook for 2 mins.
Heat remaining tbsp oil in wok; stir-fry chicken for 4 mins.
Add teriyaki sauce, mirin, 1 tsp water, noodles and vegetables; cook for 2 mins.
Garnish with a sprinkling of dried green laver (aonori) and serve.

Fish Ball Mee Pok

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To Prep
Add the minced pork, light soy sauce, white pepper powder, corn flour, and sesame oil in a small bowl and allow to marinate for at least 10 mins in the fridge.

To Cook
Bring soup stock to a simmer, and add fish balls and fish dumplings. Cook for a few mins until the fish balls float to the surface. Keep the soup bubbling at a low heat.
Add Chinese fish sauce, black vinegar, hot stock, sambal tumis, crispy lard pieces, and lard oil in a serving bowl. Stir and mix it well.
Add one ladle of hot stock over the bowl of marinaded pork. Set them aside.
Meanwhile, bring another pot of water to boil. Cook Mee Pok for about 30-45 secs until just cooked. Rinse the noodles in tap water for a few secs, drain and add to serving bowl.
Blanch fish cake slices and bean sprouts in a slotted ladle for 30 secs. Drain and transfer to serving bowl.
Put the bowl of marinated pork in hot stock back to the soup pot. Cook the pork for a few secs and separate the pork to smaller pieces with wooden chopsticks. Drain the pork and top the serving bowl.
Garnish with lettuce and spring onions. Ladle a small bowl of soup to go with the Mee Pok. Serve with a sauce of sliced chilli padi in soy sauce.
Mix the noodles thoroughly with the sauce before eating.

Malaysian Hand-Torn Noodles (Hand-Torn Pan Mee)

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To Make the Dough
Combine the flour and salt together in a bowl and mix well, before making a well in the centre of the flour and adding in the egg. Mix the ingredients together till clumps form and then add in the water.
Continue mixing until a dough forms. Add more water if required or more flour if the dough becomes too sticky.
Continue to knead the doughy until it becomes elastic. At this point, cover with cling wrap and set aside for an hour to soften.
After the hour has passed, remove the dough and divide in to 2 or 3 smaller sections to be handled easier.
Take 1 section of the dough and press the top side of the dough to form a lip. Continue to press this section to stretch it until you get a bite sized piece that is evenly thick and relatively thin.
When you have your desired noodle size, tear it off and set it aside under a damp towel to stop it from drying out.
Repeat until all of the dough has been used.

To Make the Broth
Add the anchovies and water in to a large pot over a high heat. When the stock begins to boil, reduce the heat, add in the salt and let simmer for 15 mins.
When the stock has finished simmering, remove the anchovies form the pot and reduce heat to low or remove from the heat until ready to cook the noodles.

To Cook the Meat and Mushroom Topping
Heat oil in a pan over high heat and when hot, add in the garlic and pork and fry until the meat is mostly cooked through.
Add in the mushrooms and continue to cook for a couple mins.
Reduce the heat and add in the rest of the meat ingredients. Stir well to evenly coat all of the ingredients before adding some water to balance the seasoning.
If the seasoning is good, remove from the heat and set aside.

To Cook the Noodles
Over a high heat, bring a pot of water to a rolling boil. If the stock was removed from the heat, return it to the stove and warm it up over a low heat.
Add the noodles in to the pot one batch at a time, making sure they have enough room to cook and won’t clump together.
Once the noodles begin to float to the surface, let them cook for further min before removing from the pot and setting aside.
Once you’re done with the noodles, add in any vegetables you want and blanch them before setting them aside to serve.

To Serve
Add the cooked noodles in to the broth to heat them up and then transfer a serving in to a bowl and top with the vegetables. Garnish with the cooked meat and mushroom, as well as fried anchovies and fried shallots.

Fried Rice Vermicelli (Fried Bee Hoon)

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To Cook
Prepare rice vermicelli by soaking in warm water until they turn soft. Drain and set aside in a colander to rid of excess water.
In a small bowl, mix chicken slices with cornstarch and 1 tsp soy sauce then, set aside to marinate.
Heat 2 tbsp oil a frying pan or wok. In the meantime, whisk 2 eggs in a bowl and fry the omelette. Set aside to cool then, slice omelette into thin long strips. The omelette will be the finishing touch to the fried bee hoon.
Mix all the seasoning ingredients in a bowl and set aside.
In a frying pan or wok, heat 4 tbsp oil over medium-high heat. Stir-fry garlic until aromatic, then add chicken slices and continue cooking until half done.
Add in rice vermicelli to the frying pan/wok, then followed by the seasonings. Using a pair of chopsticks or tongs, stir and mix the rice vermicelli continuously to blend well with the seasoning. Continue cooking for a few more minutes until the rice vermicelli is soft and no longer wet. Then, add in the bean sprouts and chopped spring onions and stir-fry for another couple of minutes.
Remove from heat and serve on a sharing platter or in individual plates. Top with sliced omelette, a sprinkling of chopped spring onions and fried shallots.

Vietnamese Fried Spring Rolls (Nem rán / Chả giò)

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To Prep
Boil water and soak noodles for 30 mins.
Combine all the ingredients for the filling together to form a sticky mixture.
Chop the soaked mung bean noodles into shorter threads and combine with filling.
To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.
Seal the wrap by dabbing a finger in the corn starch and lining the end of the wrap.

To Cook
Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently place a few cha gio in the oil. Fry them slowly until they turn lightly brown. Drain the excess oil by lining them over some paper towels.
Serve immediately with dipping sauce.