Recipes: Viewing Noodle Recipes Articles

1. Cook soba noodles according to packet

2. In a serving bowl add kombu tsuyu (a soy based seasoning liquid with a seaweed dashi base) and quality sesame oil into your serving bowl and mix. Pile on a bundle of cooked soba noodles (make sure they’re well rinsed and drained) then top with toasted sesame seeds, crushed seasoned seaweed sheets and a generous helping of sliced spring onions. 

p.s. You can always add a side of protein or veg to your noodles (we sometimes pair it with assorted vegetable tempura but kept it simple this time). 
 

1. Soak noodles in warm water for 30 mins.

2. Cut chicken into smaller pieces, leaving in the bone.

3. Cut potatoes into large chunks and soak in water until needed.

4. Cut carrot into large even pieces. Cut onion into large chunks. Slice mushrooms in half.

5. Put chicken pieces in a large pot. Add in water and braising liquid and bring to the boil, then allow to boil for 10 mins whilst removing all surface scum.

6. Reduce the heat and simmer for another 10 mins.

7. Add the potatoes (drained), carrots, mushrooms, onion, dried chillies, garlic and ginger. Cover and cook for 15 mins.

8. Drain noodles and add into the pot. Cook for 3 mins.

9. Add in sesame oil and spring onions and stir through. Turn off the heat and garnish with sesame seeds.

Have a big mixing bowl ready.

You will make each component of your jap chae separately and then transfer it into the mixing bowl. 

A. Marinate the beef and mushrooms:

Into a small bowl, add:

• marinated beef bulgogi
• mushrooms

Mix together until well combined, then cover and refrigerate. 

B. Make the egg garnish:

1. Beat the egg yolks with a pinch of salt.

2. Add 1 tsp oil to a heated non-stick pan.

3. Turn off the heat and pour the egg mixture into the pan.

4. Tilt your pan so that the egg spreads thinly. Let the egg cook using the residual heat in the pan.

5. Flip over the egg and let it sit in the pan for another minute.

6. Once cool, slice the egg into very thin strips and set aside.

C. Prepare the Spinach:

1. Bring a large pot of water to the boil.

2. Add spinach and blanch for 30-60 seconds.

3. Remove spinach into a colander and rinse in cold water to stop it from further cooking.

4. Squeeze the spinach with your hands to remove any excess water.

5. Cut the spinach into smaller pieces, then place in a corner of your large mixing bowl

6. Season your pile of spinach with:

• 2 tsp soy sauce
• 2 tsp sesame oil

D. Prepare the noodles:

1. Bring a large pot of water to the boil, add the noodles, and cook for 7 minutes (make sure to stir the noodles so thye don't stick together)  

2. Strain noodles and cut with scissors so that the strands are not too long.

3. Place noodles in a pile in the mixing bowl next to the spinach.

4. Add to your noodles and mix:

• 4 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp sugar

E. Prepare the vegetables

1. Heat up a skillet over med-high heat with 2 tsp of oil 

2. Add onions and a pinch of salt. Stir fry for about 2 mins until the onion looks translucent and transfer into the mixing bowl 

3. Reheat the same skillet and add oil.

4. Add carrots and capsicum and stir fry for 1 minute (or too your liking. Some people prefer softer vegetables) 

5. Transfer mix to the mixing bowl.

F. Cook the beef and mushrooms

1. Reheat the skillet and add oil.

2. Add the beef and mushroom mix and stir fry for a few minutes until the beef is cooked through.

3. Transfer mix to the mixing bowl.

G. Final assembly of the dish

Now that all you have prepared and placed all the different components of this dish into your mixing bowl, add the final seasoning and mix:

• 2 garlic cloves, minced
• 2T soy sauce
• 2T sugar
• 1 tsp ground black pepper
• 2 tsp sesame oil

Garnish your jap chae with the egg strips and toasted sesame seeds.

This dish is best served at room temperature.

Prepare the Pork

1. Place the pork bones and pork neck in a large pot. Fill it with water to cover all the meat and bones.
2. Bring the pot to the boil and boil for 5 mins.
3. Remove the bones and wash under tap water to remove all the scum and impurities.
4. Discard the water in the pot and scrub the pot clean.

Make the Broth

1. Return the cleaned pork bones and neck to the clean pot and fill with 10 cups of water.
2. Place the dried shrimp, star anise, cinnamon, cloves, cardamom and bay leaves in a stock sock/bag. Add this stock bag into the pot.
3. Add rock sugar.
4. Bring the pot to the boil then reduce the heat to a simmer.
5. Cover and let the stock simmer gently for 1 1/2 hours. Check occasionally and skim any scum build up in the stock and discard.
6. After this time, remove the piece of pork neck and chill in the fridge to firm up overnight.
7. Remove the pork bones and discard.
8. Add tinned condensed tomato soup and fish sauce. Bring the stock to a boil and then reduce the heat to a simmer.
9. Simmer for 30mins - 1 hour.
10. Taste the broth and season.
11. Leave it to cool to room temperature, then cover and refrigerate overnight.
12. About 45 minutes before serving, take out your prepared broth from the fridge. Remove any excess fat which collected on the surface. Bring the pot to the boil and have it lightly simmering ready for plating.

Assembling

1. Place one piece of lettuce (roughly torn) at the bottom of each noodle soup bowl.
2. Prepare noodles per packet instructions then divide evenly among the 4 noodle soup bowls.
3. Take out your piece of pork neck from the fridge and cut into thin slices. Place 5 or so slices on top of the noodles in each bowl.
4. Bring a medium pot of water to the boil. Place fish balls and fish cakes in the water and remove when they have warmed through.
5. Distribute the fish balls and fish cakes evenly amongst the 4 bowls.
6. Place the garlic granules and oil in a heatproof bowl. Microwave for 30secs on 1000W. The garlic should be golden and the oil sizzling. If necessary, zap in 10 sec increments until your garlic develops a golden colour and the oil is sizzling. Set aside.
7. Ladle in the hot broth into each bowl.

Garnish each bowl with:

• A spoonful of crispy garlic oil.
• A handful of chives.
• Chopped coriander.
• Sliced Spring onion.
• Chilli to taste.

1. (Pickled carrots) Use the julienne peeler to shred the carrot. In a medium bowl, add sugar, salt, rice vinegar and water. Mix well until the sugar is dissolved and add carrot into the dressing bowl. Let it sit for at least one hour before serving. 

2.(Fish sauce) In a medium bowl, add sugar, boiled water and fish sauce. Mix well until the sugar is dissovled, let it cool down before adding the lemon juice in (otherwise it will taste bitter). Then add chilli and minced garlic. Set aside.

3. Peel the dried leaves and layers of lemongrass and  cut off the root and discard them. Then chop the stalk finely and put in food processor to be grated. Finely chop one eschalot and one clove garlic. Thinly slice shallots and place it into a small bowl with a pinch of salt and pepper. Set aside.                        
4. Thinly slice the beef. Marinate beef with soy sauce, oyster sauce, cooking wine, sesame oil, pepper, chicken powder, 1 teaspoon of sugar and 1/2 teaspoon garlic, lemongrass for at least 1 hour.                        

5. Prepare all the herbs: Washing all the veggies and slice the cucumber into 4cm long and thin pieces. Set aside for later.  

6. Bring a large pot of water to boil. Once water is boiled, add noodles into the pot and cover with lid. Turn the heat off and let the noodles cook for about 8 minutes. Drain and cool under cold water (this will help the noodle not stick together). Set aside.

7. (Fried eschalot) In a small pan on medium low heat, add oil and when it is hot, add eschalot and fry until fragrant and golden brown, then remove the fried eschalot into a small bowl. Set aside.

8. (Shallot oil) Add the already hot eschalot oil into the small shallot bowl (prepared before) and mix well.

9. In medium pan on medium high heat. Add garlic and fry until fragrant, then add beef (dividing the beef in small batches for a more even stirfry) and stir fry beef for about 1 minute. Add brown onion and continue to stir fry for 30 seconds or until just cooked through.

10. Divide the noodles into 4 bowls. Add bean sprouts, salad, pickled carrot and beef and top with fried shallot, shallot oil and roasted peanuts. (add fried spring rolls)

11. Serve with fish sauce.