To Cook
Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
Add chicken stock to reserved liquid and bring to the boil.
Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.
Vegetables
Salmon Teriyaki with Udon Noodle Salad
To Prep
Combine the salmon, soy sauce and mirin in a shallow bowl, toss so they are well coated and marinate for 2 hrs; overnight in the fridge is even better.
To Cook
Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, keep the noodles warm.
Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and sear, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.
Eye FIllet Steak with Ramen Noodles
To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
Heat half the olive oil in a wok. Add the eye fillet (in small batches) and stir-fry until browned. Remove from wok and set aside.
Heat the remaining olive oil in the wok. Add the onion, garlic and capsicum and stir-fry until tender. Return the eye fillet to the wok along with the rest of the vegetables, sauces and beef stock. Stir-fry until vegetables are tender and eye fillet is cooked to your liking. Add ramen noodles, gently tossing to combine (about 1 min). Remove from heat.
Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of spring onion. Serve hot.
Sweet and Sour Beef
To Prep
Combine beef with oyster sauce, corn flour and 1 tsp of oil in a bowl.
To Cook
Heat a fry pan or wok over high heat. Add remaining 3 tsp oil and stir-fry onion for 1-2 mins. Add beef and stir-fry for 2-3 mins. Add capsicum and continue stir-frying for 3 mins.
Stir in pineapple and sweet & sour sauce and cook until heated through, for 2-3 mins.
Wasabi Croquette
To Cook
Boil potatoes until soft, drain.
Mash potatoes with milk, S&B Wasabi Paste, corn and onion, season with salt and pepper.
Divide mixture into 12 portions, shape.
Coat with flour, egg and breadcrumbs, repeat.
Heat oil to 180˚C, deep fry until golden brown.
Place on kitchen paper to absorb excess oil. Serve with mayonnaise.
Stir-fried Squid, Snow Peas and Chinese Celery
To Prep
Clean and cut open the squid, and score the inside in a criss-cross pattern (this prevents it from becoming tough during cooking). Cut into 5cm pieces; marinate with salt, sugar and corn flour.
To Cook
Stir-fry the squid pieces in the wok until the sides curl up (for approximately 4 mins). Set aside.
Heat the remaining oil in the wok and fry the garlic and ginger until fragrant. Add the celery and snow peas and stir-fry for 5 mins. Return the squid to the wok, add salt to taste. Add the spring onions; stir-fry for a further 2 mins and serve.
Glass Noodle Salad
For Seasoning Sauce
Combine coriander root, garlic and chilli finely pound. Transfer to small saucepan, adding vinegar and sugar, mix well before placing over low heat, keep boiling and slightly thickened.
Remove from heat and add lime juice, mix well.
To Cook
Combine pork fillet, prawns and onion in a mixing bowl, adding 2 tbsp seasoning sauce, gently mix through.
Add glass noodle and 4 tbsp seasoning sauce, mix well. Combine tomatoes, celery leaves and the remaining seasoning sauce, gently mix well.
Serve in a serving plate, top with dried prawns.
Hint : To prepare glass noodle, just rinse with water and drain, before boiling over high heat for 3 mins and remove, drained and soak immediately in very cold water, until completely cool down, and drain.
Fish Curry with Dilloy
To Prep
Cut the fish at 2cm thick.
Cut tomatoes into quarter segment.
To Cook
Bring the water to the boil over high heat, mix the curry paste and stir well. Return to the boils, place the fish 2-3 pieces a time to keep boiling, do not stir, until the fish is well cooked.
Combine tomato and dill, stir well until cooked, adding fish sauce, salt and coriander before removing from heat. Enjoy with a bowl of steamed rice.
Thai Spicy Stir-fry Chicken with Beans (Gai Pad Prik Khing)
To Cook
Poach the chicken fillets for about 2 mins. Remove from heat and leave to cool before slicing into ½cm thick. Set Aside.
Put the beans into boiling water for 2 mins and dunk them into cold water until they’re cold to touch. Drain and set aside.
Stir-fry red curry paste in heated oil over low heat for 2 mins or until fragrant.
Add the chicken and stir through over high heat. Add water, fish sauce and sugar. Mix well and stir fry for a few minutes until the chicken is cooked.
Add the beans and cook for 1 min. Add kaffir lime leaves just before removing from heat. Serve with Jasmine rice.
Seafood San Choy Bow
To Prep
Cut the prawns in to small chunks and add them to a mixing bowl along with the marinade ingredients.
Add the shiitake mushrooms, carrots and water chestnuts in to the mixing bowl and let marinate for about 15 minutes.
To make the lettuce cups, remove the outer layer of the lettuce and cut out the stem of the lettuce.
Remove the leaves of the lettuce and trim them in to cup shapes with enough space to put the fillings in to them.
Store the trimmed leaves in a large bowl of cold water and keep cool until they are served.
To Cook
In a large pan or wok, add 1 tbsp of oil and saute the garlic and green onions until fragrant.
Add the marinated prawn mixture in to the pan and stir-fry until the prawn has cooked through.
Add in the Shaoxing wine and cook until almost all of the liquid has evaporated.
Add in the oyster and soy sauce and stir until well combined before adding the cornflour mixed with 2 tbsp of cold water.
Stir the cornflour mixture until the sauce begins to boil and thicken before removing from the pan.
To serve, place a couple of the lettuce leaves on to a plate and fill with the prawn filling.
Pad Thai with Prawns
To Cook
Blanch prawns in boiling water for 1 min. Drain and set aside.
Heat 2 tbsp of oil in a large frying pan, add chopped onions and stir-fry on low heat until fragrant. Add Pad Thai noodles and stir-fry until softened, some water can be added.
Add Pad Thai Paste and stir to mix. Push the mixture to one side of the pan. Add 1 tbsp of oil, bring to medium heat and add the eggs.
Wait for 1 min for the eggs to set, then add the prawns; stir-fry until everything is well mixed in the pan.
Add beansprouts and Chinese leek and stir through before removing from heat. Garnish with ground roasted peanut before serving.
Thai Red Curry Salmon (Choo Chee Pla Salmon)
To Cook
Stir-fry the red curry paste in heated oil over low heat for 2 mins. Slowly add 200ml coconut milk, stir-fry over medium heat for further 2 mins or until oil appears. Add fish sauce and sugar.
Mix the remaining coconut milk and water, slowly add into the curry mixture. Bring to the boil over high heat for further 1-2 mins, then add the fish till cooked.
Add kaffir lime leaves and red chilli for 1 min before removing from heat.