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.
Noodles
Japanese Summer Noodle (Hiyashi Chuka)
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.
Easy Soba Noodle Salad with Wakame
To Prep
In a small bowl, place the Wakame and cover with cold water. Let stand until Wakame is softened (about 10 mins). Drain, then remove any hard stems and shred finely.
To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain, the place in large serving bowl.
Place the Wakame and all other ingredients with the noodles. Gently toss to combine. Serve cold as a meal or a tasty side dish.
Soba Noodle Salad with Teriyaki Chicken
To Cook
Cook the noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, then place in a large mixing bowl. Add the spring onion, celery, cucumber and sesame seeds. In a small bowl, mix together the ginger and sesame oil, then add to the noodle salad. Toss gently to combine, then set aside in fridge.
In a bowl, combine the mirin, soy sauce, cooking sake and sugar, mix well until sugar is dissolved. Coat the chicken fillets well with the teriyaki sauce. Heat olive oil in a wok; add the coated chicken and cook for 3-4 mins on each side then remove from wok. Cover and set aside in warm place. Reduce the heat to low, add the remaining teriyaki sauce to the wok and simmer until reduced and thickened. Remove from heat. Cut warm chicken fillets into thick slices.
Divide Soba noodle salad between 4 deep serving bowls. Top each bowl with the chicken slices, then drizzle with teriyaki sauce. Garnish with fresh coriander sprigs.
Salmon Roe and Egg Noodles in Double Deluxe Soy Sauce
To Cook
Cook egg noodles according to packet instructions. Drain and put into a large bowl.
Stir in roe and seasoning mix. Toss well to combine. Serve warm as entree or appetizer.
Tip: Crab roe may be used instead of salmon roe.
XO Konnyaku Bundles with Assorted Vegetables
To Cook
Cook all ingredients in chicken stock for about 3 mins until tender.
Add seasoning mix and stir well. Serve hot in individual bowls and serve with rice.
Rice Vermicelli Salad
To Prep
Soak rice stick noodles with boiling water and allow to stand for 10 mins. Drain, then rinse in cold water.
To Cook
Cook prawns, chicken or beef in a pan with a little oil or on a barbeque until cooked. Cool slightly and slice.
Dissolve palm or brown sugar in lime juice in a pan over low heat. Remove from heat, add fish sauce and cool.
Toss meat or prawns, carrots, mint and chilli into the lime sauce mix.
Pile on a plate and top with peanuts and fried shallots.
Rice Stick Noodles with Chinese Chives
To Cook
Cook the rice stick noodles for 3 mins in boiling water. Drain and refresh under cold running water.
Heat oil until smoking, add garlic and ginger, and stir-fry for 1 min. Add onions, chives, shallots and bean shoots and stir-fry for a further 4 mins.
Add rice wine, stir-fry for 2 mins, then add the stock, sugar and remaining sauces.
Add the noodles and heat through – do not stir too vigourously (or noodles will break)
Serve garnished with the extra bean shoots.
Pad Thai With Prawns (Pad Thai Goong)
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.
Rice Noodle Soup with Soy Chicken
To Cook
Prepare rice stick noodles as per pack instructions.
Place chicken marinade, water and chicken in a sauce pan. Bring it to boil. Turn down the heat and simmer for 15 mins. Turn the heat off, allow chicken to complete cooking process with the lid on the sauce pan for 10 mins.
Bring stock to the boil in a large pot. Add choy sum, simmer for 2 mins.
Remove chicken from the saucepan, cut into pieces; set aside.
Divide noodles, stock and choy sum among 4 serving bowls. Top with pieces of chicken; serve. Chicken can be served separately, if preferred.
Seafood Coconut Red Curry
To Cook
Soak bean vermicelli in hot water for 10 mins. Drain, rinse in cold water and set aside.
Fry red curry paste in oil over medium heat for 1 min until fragrant.
Add coconut milk and chicken stock to paste and bring to the boil. Add prawns, fish sauce and lime juice.
Place bean vermicelli in individual bowls to serve. Top with prawns and red curry soup. Garnish with coriander.
Cantonese Wonton Noodle Soup
To Prep
Combine all filling ingredients.
Place 1 heaped tsp of filling in the centre of a wonton wrapper. Brush top half of diamond-shaped pastry with egg.
Fold top half down and seal both edges together by pressing hard with fingers.
With the point facing you, brush egg onto left-hand point, then fold right-hand point over left-hand point.
Lift up two points to form boat shape.
Short cut: Place 1 heaped teaspoon of filling in the centre. Brush upper edges, fold to form triangles.
To Cook
Cook wheat noodles according to packet instructions; set aside.
Bring clear chicken broth to the boil. Add wontons, boil for 3 mins. Add choy sum and boil for a further minute.
Divide noodles among 4 serving bowls. Add wontons, broth and choy sum.
Drizzle 2-3 drops of sesame oil into each bowl. Serve.