Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

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
Gently remove the spicy salted pollock roe from its sac by scraping it out and throw out the outer membrane.
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 mentaiko 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!

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!

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.