Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Beef Lo Mein

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To Prep
In a mixing bowl, combine all of the sauce ingredients together and mix thoroughly.
Prepare noodles as per the packet instructions and set aside.

To Cook
In a frying pan over a medium-high heat, add a tbsp of oil and fry the beef until it has fully cooked through.
Season with salt and pepper and add in the cornstarch. Toss till the cornstarch has mixed with the meat juices and has begun to thicken. Remove from the pan and set aside.
Clean the pan with a paper towel and and in a tbsp of oil. When the oil has heated up, add in the broccoli florets and stir fry for about a minute.
Add in the ginger and garlic and fry until aromatic before returning the beef to the pan and stirring well.
Mix the sauce well before pouring it in to the pan and tossing well. Allow the sauce to thicken slightly before adding in the noodles and continuing to toss. When the sauce begins to nicely coat the noodles, remove the pan from the heat and begin to serve.

To Serve
Transfer the noodles on to a large serving plate and serve topped with chilli flakes!

Duck Noodles

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To Prep
In a mixing bowl, combine all of the sauce ingredients and stir well.
Bring to a boil a pot of water and blanche the bok choy until they have softened slightly. Remove from the water and set aside before cooking the noodles as per the packet instructions in the same water.

To Serve
Add the noodles in to the mixing bowl of sauce and mix well to coat them. Transfer the noodles in to a serving bowl and spoon over some of the remaining sauce.
Top with the sliced duck and blanched bok choy. Garnish with pickled chillies and serve!

Sesame Noodles (Ma Jiang Mian)

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To Cook
Begin by cooking the noodles as per the packet instructions. Drain the water and set aside.
Combine the sauce ingredients together and mix well until there are no longer any clumps within the mixture.
To serve, in a separate mixing bowl, combine the cooked noodles, sliced spring onions and the sauce together and toss well. Plate a serving of the noodles on to a bowl and top with more spring onions and sliced cucumbers. Garnish with chilli in oil and sesame seeds and serve!

Dan Dan Noodles

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To Cook
In a wok over a medium heat, add in the vegetable oil, chilli flakes, Sichuan pepper powder and the star anise. Fry the ingredients until they become aromatic and then add in the ginger and garlic.
Continue to fry for another minute before adding in the pork mince in to the wok. Break the minced meat in to smaller pieces and fry it till the meat has fully cooked through.
Remove the star anise and add in the soy sauce, sesame paste, stock and vinegar and stir thoroughly.
Cook until the sauce has reduced slightly before removing from the heat and adding in the chilli oil.
Prepare the noodles by cooking them as per the packet instructions and then draining them and placing them in to serving plates.
Spoon over some of the minced meat sauce and top with the diced cucumbers, sliced spring onions and extra chilli oil or chilli strands if needed!

Quick Chicken 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. Reduce the broth to a simmer and add in the chicken breasts. Continue cooking for another 20 mins or until the chicken has fully cooked through.
While the broth simmers and the chicken cooks, prepare the noodles as per the packet instructions and set aside.
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
Remove the chicken from the broth and either sliced or loosely shred the meat.
In a bowl, add a portion of the noodles and ladle over some of the broth. Top with the chicken breast and the bok choy and garnish with sesame seeds. Serve!

30-Minute Chicken Pho

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To Cook
Bring a pot of water to the boil.
Quarter the onions lengthwise and remove the skin. Heat a separate pot over medium-high heat. With no oil, cook the onion and ginger slices until slightly charred on both sides.
Pour in the chicken stock, add in the cinnamon and star anise, bring to the boil, then lower heat and simmer for 20-25 mins. Season with fish sauce and sugar.
In the pot of boiling water, add the chicken breast. Poach over medium-low heat for 10-15 mins or until cooked. Remove from water and allow to cool slightly before shredding the meat.
Carefully peel cold noodles apart before placing them in the serving bowls. Microwave for 30 secs.
To serve, ladle soup over noodles through a sieve. Top with shredded chicken, coriander leaves, Thai basil leaves, sliced chilli and bean sprouts.

Hong Kong Luncheon Meat Noodles (Chan Dan Min)

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To Cook
Bring water to the boil in a large saucepan. Blanch the bok choy for 30 secs, then transfer into a colander and run under cold water.
Heat some oil in a pan over medium heat. Pan fry the sliced luncheon meat 2 mins each side, or until slightly browned. Remove and drain on paper towel.
Wipe the pan, then heat some more oil. Cook the eggs sunny side up, then remove from pan and set aside.
Prepare the instant noodles as per packet instructions.
To serve, top the noodles with blanched bok choy, cooked luncheon meat and sunny side up egg. Drizzle over some sesame oil, and enjoy.

Curry Yaki Udon with Vegetables

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To Cook
Mix S&B Golden Curry with water in a bowl to make a curry sauce, then set a side.
Heat oil in a frying pan over medium heat, stir fry Hakubaku Udon Noodles, vegetables and curry sauce, mix well and cook through.
Season with soy sauce and serve with Japanese pickles.

Hong Kong Satay Beef Noodles

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To Prep
Marinate beef with soy sauce, cornflour, sugar, water, Shaoxing wine and egg white. Stir until well mixed, then set aside for 30 mins.

To Cook
Heat oil in a pan, cook beef until medium-rare and set aside.
Add some oil in a pan, fry garlic, add in satay sauce, peanut sauce, oyster sauce, salt, water and beef, and stir until sauce thickens.
Prepare the instant noodles as per packet instructions in a bowl.
Top with the beef and sauce, garnish with spring onion and enjoy.

Vietnamese Rice Paper Rolls

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To Prep
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu or meat, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
To make the sauce, place garlic, chillies and sugar in a mortar. Pound mixture into a paste. Add fish sauce, lemon/lime juice and water. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Serve rice paper rolls with dipping sauce and crushed peanuts.

Vegan Singapore Noodles

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To Prep
In a small bowl, mix together the minced garlic, 2 tbsp tamari, sugar and lime juice. Taste, adjust seasoning to your taste, then set aside.

To Cook
Heat a wok on medium-high heat until smoking. Add 1 tbsp sesame oil, and tilt the sides to coat the wok.
Add in the onion and capsicum. Stir fry for 3 mins, or until onion is translucent.
Add the snow peas, remaining tamari and 2 tsp curry powder, then stir through. Stir fry for 2 mins, then remove from wok and set aside.
Add 1 tbsp sesame oil to the wok, and swirl to coat the sides. Add cooked shirataki noodles, prepared sauce and remaining curry powder. Stir fry for 1 min.
Return the vegetables to the wok and toss to coat. Cook for 1-2 mins, then remove from heat.
Garnish with spring onion, sesame seeds and dried chilli flakes, then serve.

Singaporean Hokkien Mee

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To Prep
In a large pot, combine the water and chicken stock powder. Bring to the boil, then reduce to a simmer to keep warm.
Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in the prawn shells and heads, and fry until fragrant.
Add the fried prawn shells and heads, pork bones and dried prawns into the stock. Boil over a medium heat for 45 mins.
Trim the excess fat on the pork belly, then add into the stock and boil for 45 mins. Remove and allow to cool, then slice into strips.
Blanch the prawns and squid in the stock. Use a spider or a slotted spoon to remove, then cut the squid into rings. Set aside.

To Cook
Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in egg and scramble.
Push the egg to the side, the add in the Hokkien noodles and vermicelli. Gently stir fry for a 2-3 mins, or until noodles begin to sear.
Add the garlic, fish sauce, pepper, sesame oil and ⅓ of the prawn stock. Fry until the stock has dried up, then add another ⅓ of the stock. Cover the wok with a lid, and reduce to medium-low heat. Cook for 5-7 mins.
Add the prawns, squid, garlic chives and stir through. Pour in the remaining stock, stir fry for 1 min.
Serve hot with sambal and lime.