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.
Noodles
Curry Yaki Udon with Vegetables
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
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
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
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
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.
Vegan Hot Oil Noodles (You Po Mian)
To Prep
Boil the noodles as per the packet instructions before draining them and setting them aside.
Blanche the spinach until they are cooked through and then remove them from the pot and refresh them in ice water.
In a small pot, heat up the oil until it begins to simmer.
To Assemble
In a heatproof bowl, combine the noodles, spinach, light and dark soy, vinegar, garlic, crushed red pepper to taste and then slowly pour over the simmering oil.
Mix the ingredients well and then serve along with a topping of cilantro and scallions and salt to taste. Garnish with the remaining coriander and, or spring onions.
Buddha’s Delight
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!
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
Put the pork bones into a large container with an appropriate amount of water and set aside for 15 minutes. It would be best to leave it overnight if possible.
Then wash the pork bones with clean water.
Boil the pork bones in boiling water for 10 minutes and remove impurities.
Put the pork bones in another clean pot with boiling water to cover the bones.
To Cook
Add the chicken and 1 tbsp salt to the broth. Simmer gently for 3 hours and remove impurities.
Remove the bones and bring the broth back to a boil.
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.