• Skip to primary navigation
  • Skip to main content

Asian Inspirations

Discover the authentic in Asian cuisine food

Logo Logo
  • 0
  • Sign In
  • Recipes
    • Authentic
    • Modern
    • All Recipes
    • Collections
    • Collections
    Thai Grilled Pork Neck (Kor Moo Yang)

    Thai Grilled Pork Neck (Kor Moo Yang)

    Thai Grilled Pork Neck (Kor Moo Yang) is a...

    Northern Thai Spicy Chicken Soup (Yum Jin Gai)

    Northern Thai Spicy Chicken Soup (Yum Jin Gai)

    Spicy and deeply comforting, this Northern Thai Chicken Soup...

  • Asian Ingredients
  • Experiences
    • Restaurants
    • Experiences
    Kowloon Cafe

    Kowloon Cafe

    Cafe diners or Char...

    8 Best Spots to View The Hong Kong City Skyline

    8 Best Spots to View The Hong Kong City Skyline

    See the stunning Hong...

  • Events
    • Roadshows & Activities
    • Contest & Promotion
    My Market Kitchen (Season 9)

    My Market Kitchen (Season 9)

    My Market Kitchen is...

    COOK SNAP WIN 2022

    COOK SNAP WIN 2022

    COOK SNAP WIN 2022...

  • Food Knowledge
  • Search

Advanced Search  

Recipes

Experience

Events

Recipes

Experience

Events

Noodles

Rice Vermicelli Salad

September 22, 2014 by Asian Inspirations Admin Leave a Comment

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

September 3, 2014 by Asian Inspirations Admin Leave a Comment

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)

August 27, 2014 by Asian Inspirations Admin Leave a Comment

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

May 27, 2014 by Asian Inspirations Admin Leave a Comment

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

May 7, 2014 by Asian Inspirations Admin Leave a Comment

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

March 17, 2014 by Asian Inspirations Admin Leave a Comment

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.

Hoisin Chicken with Instant Noodles

March 17, 2014 by Asian Inspirations Admin Leave a Comment

To Cook
Place the noodles in a bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain well and set aside.
Coat chicken in corn flour and then dip in hoisin sauce.
Heat wok, add 1 tbsp oil and sear the bok choy. Add water, cook for 1 min. Remove from wok and set aside.
Add remaining oil to the wok, and cook chicken for 4 mins or until cooked. Add noodles and asparagus and stir-fry for 5 mins. Add lime juice and sesame oil, combine well.
Serve over bok choy and sprinkle with sesame seeds, garnish with spring onion before serving.

Noodle and Prawn Dumpling Soup

March 17, 2014 by Asian Inspirations Admin Leave a Comment

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

March 5, 2014 by Asian Inspirations Admin Leave a Comment

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

January 16, 2014 by Asian Inspirations Admin Leave a Comment

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

December 23, 2013 by Asian Inspirations Admin Leave a Comment

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

December 23, 2013 by Asian Inspirations Admin Leave a Comment

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.

  • « Go to Previous Page
  • Page 1
  • Interim pages omitted …
  • Page 29
  • Page 30
  • Page 31
  • Page 32
  • Go to Next Page »

Recipe by Asian Inspirations at https://asianinspirations.com.au/recipes/wheat-noodles-with-beef-and-vegetables/

  • About Us
  • Contact Us
  • Newsletter Signup
  • Terms of Use

Copyright 2025 © Asian Inspirations. All Rights Reserved

logo
logo

Copyright 2025 © Asian Inspirations. All Rights Reserved

background
  • Login
  • Register
Forgot Password?
Or login using your favourite social network
[TheCustom-Login]

We are committed to respecting your privacy and protecting your personal information in accordance with the Privacy Act 1988 (Cth). By logging in/signing up, you acknowledge that you have read and agree with Asian Inspirations' Terms of Use and Privacy Policy.