Recipes | Viewing Category: Noodles

Making your instant soup

1. Boil a big pot of water on the stove

2. Add in seasoning paste of your choice

3. Season to taste with fish sauce (or salt), chicken boulion powder and sugar

Prep your vegetables 

1. Wash all your vegetables and place in a larger colander or on a serving platter

Making your sauce

1. The options are endless. I like adding hoisin sauce, sesame oil, topped up with chopped garlic, coriander and chilli in mine

2. My family uses a premade bottle of sukiyaki sauce 

Setting up everything else

1.Place all other ingredients into bowls or on serving platters 

2. Set up your gas/electric portable stove. 

3. In a hot pot pot, add in your soup and bring to boil

3. Gather your friends and family around and enjoy (remember ingredients like beef, pork, lamb and chicken slices cook much quicker than others)

* The ingredient measurements will vary depending on how many people are eating. This is just a rough guide. 

Serves 1

Method:

1. Pour one tablespoon of oil into a hot pan.Add in chicken and season with salt and pepper (or fish sauce/soy sauce)
2. Once cooked, add water, alongside the noodles + noodle seasonings and fish balls
3. For extra creaminess, stir in coconut cream and mozzarella cheese (optional) and let the water cook down to a thick/creamier texture. 
4. At the desired consistency, turn off the heat and top off with soft boiled eggs, crispy fried shallots and fresh spring onions.

Serves 4

1. Add the pork bones and spare ribs into a large pot. Fill with water and bring to the boil. Boil for 5 mins then strain pork into a colander. Clean the pot, then rinse and strain pork to remove the physical impurities. Return the pork to the cleaned pot. Add dried shrimp, lemongrass, galangal, makrut lime leaves, garlic, chilli, 3L water and soup seasoning cubes. Bring to the boil then remove any surface scum. Reduce heat to low and cover the pot with a lid. Simmer for 60mins or until the ribs are tender.
2. Meanwhile, make the crispy garlic oil by adding the chopped garlic and oil into a small pot. Heat until the oil starts to sizzle and the garlic starts to fry and turn lightly golden. The garlic will continue to cook in the oil so turn off the heat when the garlic starts to colour. Set aside.
3. Remove the pork bones and aromats in the pot, leaving only the spare ribs and broth in the pot. Add in half of the prepared crispy garlic oil, sugar, lime juice and fish sauce. Bring to the boil then taste and adjust seasoning as needed.

Prep Everything Else

4. Slice egg wonton wrappers into strips. Deep fry until crispy then drain on kitchen paper. Set aside.
5. Slice gai lan to separate the leaves from the stems. Slice stems to create discs. Blanch leaves and stems in a pot of salted water with a dash oil. Remove and set aside.
6. Warm through fish and pork balls to packet instructions.
7. Prepare noodles to packet instructions.

Serve Up

8. Add a bundle of noodles to each bowl. Add in gai lan, a couple of fish balls and pork balls, a few slices of cha Hue and spare ribs. Ladle in soup. Garnish with crispy garlic oil, dried chilli flakes, coriander, spring onion and fried wonton strips.

1. Season prawns with salt and oil. Mix until well combined and set aside.
2. Add sauce ingredients in a bowl and mix. Set aside.
3. Place frozen bundles of udon noodles in a large bowl. Pour in boiling water to cover then use a pair of chopsticks to gently loosen the noodles. Drain and rinse noodles with cold tap water after 30 secs. Set aside.
4. Heat wok over high heat. Throw in prawns and let them cook in one layer until they curl and start to colour on the underside. Toss them in the heat to colour all sides and remove when almost cooked through.
5. Add 2T oil to the wok then add carrots and cook for 30 secs on high heat. Add cabbage and mushrooms and cook for 30 secs. Add snow peas and spring onions and cook for 30 secs.
6. Add prawns back in the wok. Toss quickly to mix through.
7. Add noodles and pour the prepared sauce on top. Gently toss the noodles to allow the sauce to evenly coat. Toss everything in the wok to mix and heat through. When the sauce has almost evaporated, turn off the heat and divide between two serving bowls/plates.

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. Melt 2/3 of the butter in a large skillet and add in garlic. Season with salt. Cook until garlic starts to soften but hasn’t taken on colour.
2. Meanwhile, cook pasta/noodles until slightly before al dente. Reserve 1 cup of the cooking water.
3. Add gochujang, honey and vinegar to the garlic in the skillet. Stir through and bring to a simmer over med-high heat. Keep stirring the mix and continue to reduce the sauce until thickens (test by using your finger to draw a line through the sauce over the back of a spoon. The sauce is ready when the line drawn will hold and not fill back in).
4. Add the noodles, along with some of the reserved cooking water to loosen. Toss through to coat, adding more water if necessary.
5. Add remaining butter and toss through. Garnish with spring onions.

Serve and enjoy immediately.

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.