Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Thai Beef Noodle Soup

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To Cook Beef Broth
In a big pot, add water and the beef bones then bring to boil. Skim off any foam on the surface. Once the foam are cleared, add star anise, black peppercorn, cinnamon, lemongrass, galangal, garlic, kaffir lime leaves and onion.
Simmer for minimum 2 hrs and it’s possible to cool the stock and keep overnight.

To Cook
Prepare the dry rice noodles according to the directions on the package.
Freeze the beef for 15 mins before slicing it thinly.
Blanch the vegetables in a pot of boiling water with some oil and salt and set aside.
In individual bowls, divide the rice noodles, raw beef and the blanched vegetables equally.
Bring the broth to boil then ladle the broth onto the prepared bowl until the broth covers the raw beef.
Add the Thai basil, coriander and chilli, serve with a lime wedge.

Northern Thai Curry Noodles (Khao Soi)

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To Make Curry
Pour the 200ml TCC Premium Coconut Cream in a large heavy-based saucepan over medium-low heat. Add Valcom Yellow Curry Paste, turmeric powder and black cardamom powder. Cook and stir for 2-3 mins until oil separates on the surface. Then, add the chicken and stir until it is coated with coconut and chilli paste.
Add the remaining 200ml TCC Premium Coconut Cream with ½ cup water. Stir the chicken until the curry sauce is mixed through, then reduce heat to low and cook for 10 mins.
Add chicken stock powder, brown sugar and Squid Brand Fish Sauce into the pot, then stir until mixed through. Simmer for 15 mins or until chicken is cooked through.

To Make Crispy Noodles Topping
Pour vegetable oil in a small pot over medium heat. When the oil is hot, add 100g egg noodles to deep fry until light golden and crispy. Remove and set aside to drain oil.

To Serve
Pour about 6 cups of water in a medium pot then cook egg noodles following the packet instructions. Drain and refresh under cold water. Divide noodles into individual serving bowls.
Ladle chicken curry over noodles. Top with toppings and serve with lime/lemon wedges.
Enjoy your creamy northern Thailand style curry noodles.

Char Kway Teow Spicy Prawn Noodles

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To Prep
In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.

To Cook
Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
Top with shredded egg and lime to serve.

Vietnamese Beef Lettuce Cups

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To Cook
In a wok, heat oil over high heat. Add beef mince, lemongrass and shallots and fry for 2 mins until just brown, breaking up any large meat chunks. Stir through fish and oyster sauces, pepper and ¼ cup of ABC Sweet Soy Sauce Kecap Manis. Mix to combine, remove from heat and add 1½ tbsp of lime juice.

To Serve
On a platter, place the lettuce leaf cups.
In each cup place a small amount of vermicelli, beef and sauce. Sprinkle with spring onion, mint, peanuts and chilli. Drizzle with remaining ABC Sweet Soy Sauce Kecap Manis and lime juice.

Indonesian Beef & Vermicelli Salad

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To Prep
In a medium bowl, combine dressing ingredients and set aside.

To Cook
Heat a grill plate or pan until smoking hot. Lightly oil surface of steaks, season with salt and cook for 1 min each side. Transfer to chopping board and slice on an angle into 1.5cm strips. Add to dressing and stir to coat steak pieces. Allow to infuse for 10 mins.
Soak vermicelli in boiling water for 2-3 mins, drain and place in a large bowl.
Add steak, carrot, onion, radish, mint & coriander leaves, red chilli and dressing to the bowl of noodles, toss well to combine. Top with fried shallots, then serve.

Vegetarian Shirataki Ramen

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To Cook
Heat sesame oil and garlic oil together and when the oil is hot enough add in the onion, garlic, ginger and sesame seed, stir on medium heat until brown.
Meanwhile, prepare the noodles by taking them out of the package, drain the liquid and rinse the noodles under cold water then set aside.
When the onion, garlic, and sesame seed has turned a nice golden brown, add in the slice mushroom to stir for 2 mins then add stock cube, miso and shirataki noodles. Continue to stir until everything is properly mixed.
Add enough water to cover the noodles and turn up the heat to bring to boil and then simmer on low heat for 10 mins.
While the noodles are simmering, prepare the wakame by soaking in cold water and boil the eggs (optional) for 6-mins.
Add salt and pepper to taste. Alternatively add more miso for taste.

To Serve
Pour noodles into 2 bowls and top with wakame and par-boiled egg (optional). Sprinkle sesame seed for garnish. Serve hot.

South Vietnamese Spring Rolls (Cha Gio)

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To Prep
To pickle the vegetables, combine all the Pickled Vegetables ingredients and set aside
To make the dipping sauce, pound garlic and chillies with sugar. Combine all dipping sauce ingredients and stir until the sugar dissolves.
Wet bean vermicelli under the tap, drain and set aside.
Remove wood ear fungus from water and chop them up finely.
Place all main ingredients in a bowl and mix well, in one direction.
Place the spring roll pastry on the bench with one corner pointing at you and one corner pointing away from you.
Add a tablespoonful of the filling on the pastry in the corner closest to you. Bring the pastry over the filling and roll it tightly to enclose the filling. Bring in the two sides to meet in the middle. Dab a little bit of paste on the end and roll the spring roll to the end.

To Cook
Heat oil to 180°C. Deep fry the spring rolls until golden brown. Serve wrapped with lettuce and herbs, dipped in a Vietnamese dipping sauce and side of pickled vegetables.

Tips
Spring rolls can be made in advance and kept frozen until required. To be cooked frozen in hot oil at 190°C.
Vietnamese dipping sauce can be prepared in bulk and kept refrigerated for up to three weeks if cool boiled water is used.

Vietnamese Beef Noodle Soup (Pho Bo)

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To Prepare the Stock
Place onion, ginger, garlic over open fire and grill until their skins start charring. Remove them from the heat and run them under cold water to cool. Remove and discard the charred skin.
In a large stockpot, bring 6-8L water to the boil. Add grilled onion, ginger, garlic, star anise, cloves, cinnamon sticks, beef bones and daikon to the pot. Keep boiling the stock on high heat. Do not cover with a lid.
Skim the fat and froth off the top of broth frequently as this will ensure a clear stock. After half an hour, reduce flame to low. Add sugar and salt and simmer for a further 3 hrs or until the meat falls off the bones
Season with fish sauce. Place spring onion stalks and beef balls into the stock. Taste test and adjust seasoning to personal liking.

To Serve
Place bean shoots, basil, chilies, and lemon wedges on a platter alongside the dipping sauces.
In a medium pot of boiling water, place a large handful of pre-soaked noodles into a strainer and lower into the water for 10 secs. Quickly remove the strainer and shake off any excess water. Place noodles into a soup bowl.
Place sliced beef on top of noodles and sprinkle with sliced onion.
Ladle the hot broth over the uncooked beef and sprinkle with chopped spring onions and coriander.
Tip 1: By adding the daikon, we are adding depth to the stock.
Tip 2: We recommend using fresh pho noodles if they are accessible however, having the Erawan in your pantry means you can cook Pho anytime.
Tip 3: For instant Pho, use packaged beef stock and simmer broth with grilled garlic, onion and ginger and spices for at least half an hour. Adjust the flavouring accordingly given that the pre-purchased stock already has sodium in it.

Spicy Fish Roe Udon (Mentaiko Udon)

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To Prep
Remove the eggs from the egg sack by making an incision down one side of the sack and then using a spoon to scrape out the eggs.
Prepare the udon noodles as per the packet instructions. When the noodles have almost cooked, prepare the mentaiko sauce.
In a mixing bowl, add in the eggs and all of the sauce ingredients and mix well.

To Serve
Add the cooked noodles in to the mixing bowl with the mentaiko sauce and mix well to coat the noodles.
To plate, swirl the noodles using tongs within the mixing bowl and then transfer them in to a serving plate. Top with the seaweed and spring onions and serve!
mix and plate topped with seaweed and spring onions and serve

Cold Udon Soup with Tempura Batter (Cold Tanuki Udon)

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To Prep
Soak the wakame in hot water for about 10 mins or until it has become soft. Drain the water and set aside.
Make the mentsuyu sauce as per the instructions in our soba recipe.
While the sauce cooks, begin cooking the udon noodles as per the packet instructions.

To Plate
To plate, transfer the cooked noodles on to a serving plate and ladle over some of the mentsuyu sauce.
Top with the cucumber, wakame and a soft boiled egg. Garnish with the tempura scraps and serve!

Vegetarian Dumpling Noodle Soup

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To Cook
In a pot over a medium heat, combine all of the broth ingredients and bring to a boil before reducing to a simmer and cooking for 20 mins.
While the broth simmers, cook the noodles as per the packet instructions and set aside.
Similarly, prepare the vegetable dumplings as per the packet instructions.
In another pot of water, bring to a boil and blanche the bok choy for about 30 seconds. Remove from the pot and set aside.

To Serve
In a bowl, add a portion of the noodles and ladle over some of the broth. Top with the dumplings and the bok choy and garnish with sesame seeds. Enjoy!

Red Curry Prawns

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To Prep
Clean and shell all of the prawns; ensuring that the prawn heads are not thrown away.
Prepare the noodles as per the packet instructions and set aside.

To Cook
In a large pot, add in 2 cups of water and bring to a boil. Add in the prawn heads and reduce to a simmer. Cook for approximately 10 mins before straining out the prawn heads and reserving the seafood stock.
In a frying pan, add in the curry paste and cook until the oil begins to separate from it.
Add in the cream and continue to cook until the mixture begins to simmer. Slowly add in the coconut milk and mix well to avoid clumps from forming in the curry.
Add in the seafood stock and mix well. Bring to mixture back up to a boil and then add in the prawns and once again reduce to a simmer.
Finish by adding in the fish sauce, sugar and squeezing the juice of 2 halves of the limes.
Remove the pan from the heat and begin to plate.

To Serve
Plate noodles in to your serving dish and ladle over the curry. Arrange the prawns for a neater look and garnish with sliced chilli and coriander. Serve with wedges of the remaining lime!