To Cook
In wok over a medium-high heat, add in the oil and ginger. Cook the ginger until fragrant before adding in the fermented red bean curd and stirring until the pieces have broken up.
When the bean curds have been broken down, add in the garlic, the mushrooms and the lily flowers before adding in the Shaoxing wine and continuing to cook for another min.
Add in the bean curd sticks and stir-fry on a high heat for about 2 mins before adding in the sesame oil, soy sauce, sugar and stock and letting it simmer while covered for 6 mins.
After the mixture has simmered, uncover and add in the noodles. Allow to cook till most of the liquid has evaporated.
When the sauce has reduced and the noodles are cooked, remove the wok from the heat and serve!
Noodles
Honey Soy Tempeh Soba Noodle Salad
To Prep
Slice the tempeh in to small rectangular sections and set aside.
In a mixing bowl, combine the marinade ingredients together and mix well. Add in the tempe slices and mix to coat. Let the tempeh marinate for at least 15 mins.
Meanwhile, remove the kale leaves from the stems and rinse, drain and pat dry; ready to fry.
Fill a small pot with enough oil to deep fry over a medium heat until the oil reaches a temperature of about 180 °C.
Fry the kale in batches for about a minute to a minute and a half each batch. When they have cooked, remove them from the oil and let them drain on paper towels or a wire rack.
Season with salt and pepper as they drain.
To Cook
In a pot, boil enough water to cook the soba noodles. Cook the noodles as per the packet instruction and when they have cooked through, rinse and drain them before setting them aside.
In a frying pan, add half of the peanut oil and heat it over a medium-high heat. Add in the broccolini and stir-fry until it has become tender but still crispy.
When the broccolini has cooked, transfer them out of the pan and add in the remaining peanut oil in to the pan.
When the oil has heated up, add in the tempeh and fry for about 2 mins on each side. Reserve the leftover marinade and ensure that you pay attention to how quickly the tempeh will cook as the sides will caramelise quickly.
When the tempe is cooked, remove them from the pan and turn the stove off. Pour the remaining marinade on to the pan and let the residual heat warm it up.
To plate, arrange the noodles on to a dish and top with the broccolini, tempeh, kale and then drizzle with the sauce from the pan. Dust with shichimi togarashi for a bit of extra heat and serve!
Pork and Vegetable Ramen
To Prep Chicken Stock
Add all ingredients in a pot and bring to boil. Put the lid on and cook for 2-3 hrs over low heat.
To Prep Noodles
Cook as per pack instruction. Drain and set aside.
To Cook
In a small pot, cook soup ingredients and bring to boil.
In a frying pan, stir fry in garnish ingredients till cooked.
Place noodles in a bowl, followed by soup and with garnish on top.
Serve hot.
Sapporo Miso Ramen
To Prep
Grind the sesame seeds, leaving some unground for texture.
To Cook
In a large pan or medium pot, saute the ginger, garlic and shallots until fragrant.
Add the minced meat and continue to cook until the meat is no longer pink.
Add in the spicy chilli bean sauce and miso paste and mix well before adding in the sesame seeds and sugar.
Continue to mix before adding in the sake and chicken stock.
Bring the mixture up to a boil and reduce to a simmer.
Check for seasoning, adding more salt or pepper if necessary.
To Serve
Cook the ramen noodles as per the packet instructions.
Divide the topping ingredients into equal portions of servings. Place the cooked noodles into a bowl and ladle some broth over the noodles. Add the toppings on the noodles and sprinkle some toasted sesame seeds. Serve immediately.
Hakodate Shio Ramen
To Prep
Clean the bones by placing them in a large container of water to remove any of the impurities. Set aside for at least 15 minutes but ideally overnight.
Drain the water from the container and give the bones another rinse before transferring them in to another pot of boiling water and letting cook for about 10 minutes.
Drain the water and clean the bones one last time before placing them in to another clean pot with enough boiling water to cover the bones.
To Cook
Add the chicken to the broth and season with 1 tbsp of salt before setting the broth to a simmer and letting cook for another 3 hours.
While the broth cooks, scoop off any scum that begins to appear on the top.
After 3 hours have passed, remove as much fat from the surface of the broth and then strain out the bones.
Return the broth the stove and bring to just under a boil. Check for seasoning and adjust if necessary.
To Serve
Prepare the ramen noodles according to the packet.
Divide the topping ingredients into equal portions of servings. Place the cooked noodles into a bowl and ladle some broth over the noodles. Add the toppings on the noodles and serve immediately.
Cold Ramen (Hiyashi Chuka)
To Make Omelette
Mix the sugar and the egg in a small mixing bowl until they are well incorporated.
In a small frying pan, add one teaspoon of canola oil and heat it over a medium heat. When the oil has wormed up, pour the egg in to the pan and swirl slightly to form a thin layer.
When the egg has begun to set, flip it over and cook the other side. When the other side begins to color, transfer the egg on to another work surface and roll. Allow the egg to cool.
When the egg has cooled, cut in to thin strips and then set them aside.
To Cook
Combine all of the sauce ingredients to a mixing bowl and mix until the sugar has dissolved.
Cook the noodles in boiling water as long as instructed to on the packet.
To Serve
Divide the topping ingredients into equal portions of servings. Place the noodles into a bowl and surround the top with the toppings. Pour the sauce over the dish or serve with the sauce alongside it.
Spicy Thai Drunken Noodles with Prawn
To Prep
Mix all the sauce ingredients in a small bowl, then set aside.
Add garlic, bird’s eye chillies and large chillies into a mortar and crush them with the pestle to break them into small pieces.
To Cook
Heat a wok or large frying pan over high heat. Add 1½ tbsp of vegetable oil. Once the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook them until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add bamboo shoots and snake beans and stir for a few secs.
Add mushrooms, cut cherry tomatoes and spaghetti into the wok. Add the sauce and gently stir and cook for a few mins until the ingredients are cooked through.
Add fresh basil and green young peppercorns, then remove from heat. Stir all the ingredients and then place onto the serving plates.
Enjoy!
Pad Thai
To Prep
In a wok, combine the sauce ingredients and stir fry until fragrant and the palm sugar has dissolved. Check for seasoning and adjust by adding more tamarind or palm sugar.
Remove the sauce and allow to cool down.
Boil the rice noodles until they are a little under cooked before draining the water and shocking the noodles in cold water. Set aside.
To Cook
In a wok, add 2 tbsp of vegetable oil and stir fry the chicken strip and prawns for about 2 mins before removing from the wok and setting aside.
Add another tablespoon of vegetable oil and cook the onions for about 1 minute before adding in the garlic.
Add in the noodles and another tablespoon of vegetable oil and continue to cook for another 2 mins before adding in 3 to 4 tbsps of the sauce.
Cook for another minute before returning in the chicken and prawns and frying for few mins. Push all of the ingredients in the wok to one side and then place some vegetable oil in to the gap before cracking in a egg.
Scramble the egg and continue to cook it for a few seconds before mixing it in with the rest of the other ingredients.
Add in half of the bean sprouts and carrots, as well as the green onions and continue to fry for another minute.
Test that the noodles are the right consistency before taking off of the heat.
To Serve
Plate the cooked Pad Thai and garnish with lime wedges, crushed peanuts, chilli flakes and more bean sprouts and carrots if need be.
Thai Laksa
To Cook Laksa
In a sauce pan, add VALCOM Thai Style Laksa Paste, TCC Premium Coconut Milk and water. Bring to boil and turn off heat.
Place the cooked noodle into two serving bowls, and bean sprouts on top.
Ladle some soup into the bowl of noodles.
Garnish with the rest of the ingredients. Place preferred size of pork belly on top.
Soupless Ramen (Abura Soba)
To Prep
Combine the soy sauce, sake, mirin and sugar together and mix till the sugar has dissolved.
To Cook
In a pot, combine the soy mixture with remaining ingredients and bring to a boil. Reduce the sauce to a simmer and continue to cook for another 10 minutes.
After 10 minutes, strain the mixture and set aside.
To Serve
In a serving bowl, add 1 tbsp of the sauce along with 1 tbsp of pork fat.
Cook the noodles and place them in to a bowl. Divide the topping ingredients into equal portions of servings. Add onto the noodles, garnish with green onions and shredded nori, and serve! Don’t forget to mix the all of the ingredients before you eat!
Tokyo Shoyu Ramen
To Cook
In a large pan, saute the ginger and garlic in the sesame oil until fragrant.
Add in the chicken soup stock and the dashi and bring the broth to a boil before reducing to a simmer and then adding the sugar, sake, salt and soy sauce.
To Serve
Divide the toppings ingredients into equal portions of servings. Assemble the cooked noodles and the toppings into bowls. Ladle over some of the soup broth and garnish with spring onion and shredded nori. Ready to serve!
Curry Ramen
To Cook
Boil the tonkotsu broth in a large pot and melt the curry roux in the broth. Stir to mix well and turn off the heat.
To Serve
Boil the noodles for as long as instructed on the packet before draining and placing in to a bowl.
Divide the topping ingredients into equal portions of servings. Pour in some of the curry broth into the bowl and top with the toppings. Garnish with chilli thread and serve!