Noodles

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Contents

1. Braised Chicken Feet and Mushroom Noodle
2. Dan Dan Mein
3. Fried Crispy Egg Noodles
4. Hokkien Mee
5. Mamak Mee Goreng
6. Mee Hoon Soup
7. Mee Siam
8. Singapore Noodles
9. Soba Noodles with Char Siew
10. Vietnamese Grilled Pork and Spring Roll Noodle Salad

Braised Chicken Feet and Mushroom Noodle

Created 2014-05-06 · Updated 2016-11-29

Ingredients

• D
• 1/2 kg fried chicken feet.
• 5 dried shitake mushroom. ( soaked in warm water till soft )
• 1 tablespoon garlic and black bean sauce
• 1/2 teaspoon chilli powder
• 2 tablespoon black caramel sauce
• 1 500gm pack hokkien noodles
• 1 bunch choysam washed and cut into 4 cm length

Method

1. Soak the chicken feet in boiling water for 10 minutes to remove the oil.
2. Wash the mushroom and squeeze out the water. Cut in half Put the first 5 ingredients into a pot, pour in 1 cup of water and 2 tablespoon ginger wine.
3. Bring to a boil and turn the heat down to low and let simmer for about 1 hour till the chicken feet is soft.
4. Put the choysam into a plastic bag and microwave for 3 minutes.
5. Tip onto a large plate.
6. Scald the noodle in a pot of hot water for about 2 minutes.
7. Drain and tip on top of the vegetable.
8. Dish the chicken feet and mushroom into a bowl.
9. Pour the sauce onto the noodle and vegetable and mix well.
10. Pour the chicken feet and mushroom on top.
11. Serve.

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Dan Dan Mein

Created 2018-01-06 · Updated 2019-08-16

Ingredients

• 500gm fresh thin rice noodles
• 250gm Pork Mince
• 3 Cloves Garlic, minced
• 1 Tablespoon Tahini ( sesame paste )
• 3 pieces pickled mustard green ( harmchoy )
• 1 Teaspoon Szechuan pepper powder ( roasted )
• Roasted Peanuts

Method

1. Pour 2 tablespoon olive oil into a saucepan Saute the garlic till slightly brown, add the pork mince and stirfry till the meat is almost cooked Add in the sliced harmchoy and stir till well mixed Add in the tahini and 1 cup water, 1/2 teaspoon salt Cover the pan and cook for 2 minutes.
2. Bring a pot of water to a boil and cook the noodle according to instruction.
3. Drain the noodles. Tip into a serving plate and pour the sauce over it.
4. Serve with roasted peanuts and chilly sauce

Photo

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Fried Crispy Egg Noodles

Created 2014-05-02 · Updated 2016-11-29

Ingredients

• D
• 500 gm Fresh Egg Noodle [thin ]
• 300 gm Chicken Thigh Fillet or Fish Fillet or Fresh Prawns
• 1/2 packet Fried Fish Cake
• 3 Eggs, make into omelette and sliced thickly
• 3 Cloves Garlic, chopped
• 3 Tablespoon Black Caramel Sauce

Method

1. Pour 3 tablespoon sunflower oil into a pan and add in a handful of fresh noodle, using a pair of chopsticks, stir the noodles till it is cook and crispy. Remove.
2. Add in a little more oil and repeat with the rest of the noodles till all used up.
3. Set aside.
4. Pour about 2 tablespoon oil in a saucepan and saute the garlic till slightly brown.
5. Add in the sliced chicken fillet.and stir fry, followed by the fish cake.
6. Add in about 3 cups water and black caramel sauce and the omelette.
7. Cover and let it simmer for about 3 - 5 minutes.
8. Add in the noodles and mix till all the sauce are used up.
9. You can microwave a bundle of choy sum and add in before dishing up.

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Hokkien Mee

Created 2014-05-02 · Updated 2016-11-29

Ingredients

• 500gm Hokkien Noodles
• 200gm chicken thigh fillet, cut into long strips, [or lean pork]
• 3 x 60gm eggs [make omelette with it and cut into thick strips ]
• 3 cloves garlic, chopped
• 1 bunch choy sam
• 3 - 4 tablespoon Black Caramel Sauce

Method

1. Heat 2 tablespoon oil in a 3 litre saucepan and saute the garlic till slightly brown.
2. Add in the chicken and saute till the chicken is slightly cook.
3. Add 2 cups of water and the black caramel sauce , salt to taste and bring it to a boil.
4. Add in the omelette Add in the hokkien noodles and let it cook at medium heat till almost dry. Stir occasionally.
5. Add in the choy sam and mix well.
6. Cook it for another few minutes. If it is too dry add some water.
7. Dish up and serve.

Photo

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Mamak Mee Goreng

Created 2018-01-06 · Updated 2019-01-21

Ingredients

• 500 gm noodles
• 3 Cloves garlic, minced
• 1 Medium onion, sliced
• 200gm Chicken thigh fillet, cut into strips
• 2 pieces fish cake, cut into strips
• 1 Potato, cooked and cut into cubes
• 1 Bunch Choy Sum
• 1 Piece fried tofu, cut into strips.
• 1 Punnet Cherry Tomatoes, cut in half
• 1 Cup Chicken curry sauce
• 1 Egg omolette, cut into strips

Method

1. Pour 2 tablespoon olive oil into a saucepan.
2. Saute the garlic and onion till the onion is soft Add in the chicken and fish cake and tofu andstir fry Pour in the curry sauce and 1/2 cup of water, 1/2 teaspoon salt and cover the pan and cook till the chicken is cooked.
3. Add in the rest of the ingredients and stirfry till the noodle is cooked and dry.
4. Dish up and serve with chillie sauce or samba love.

Photo

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Mee Hoon Soup

Created 2014-05-02 · Updated 2016-11-29

Ingredients

• 200gm meehoon [4 x 50gm pieces, WAI WAI Brand,from Thailand]
• 12 Fish balls
• 200gm Chicken Thigh Fillet [cut into thick strips ]
• 3 x 60gm eggs, make omelette and cut into wide strips.
• 1 tablespoon Ikan Bilis, washed and drained
• 2 cloves garlic, sliced
• 5cm fresh ginger, cut into 3 pieces

Method

1. Directions Pour 1 tablespoon oil into a 3 litre saucepan and saute the ikan bilis till slightly brown, add in the garlic and ginger and saute a little.
2. Add in 4 1/2 cups water and bring to a boil and let it simmer for about 10 minutes.
3. Add in the chicken and omelette and salt to taste and simmer for another 10 minutes.
4. Add in fish ball and cook for a further 3 minutes.
5. Turn off heat.
6. Use a small pot and boil some water to cook the meehoon.
7. Divide the meehoon into 4 bowls and scope the soup and ingredients over it and serve.
8. Serve 4 person.

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Mee Siam

Created 2014-05-02 · Updated 2016-11-29

Ingredients

• D
• One 500gm Packet Mee Hoon [Wai Wai Brand ] soak in warm water for 2 minutes, drain
• 500gm Fresh Prawns
• 2 Tablespoon Soya Bean Paste
• 2 Eggs [make into omelette]
• 1 Packet Fresh Bean Sprout [ tail remove and clean ]
• 1 Big onion, chopped
• 4 Cloves Garlic, Chopped
• 4cm Fresh Ginger, chopped
• 400ml canned coconut cream
• 2 Tablespoon vinegar or Tamarind juice
• 1/2 teaspoon chilli powder or to taste
• 2 Teaspoon Sugar

Method

1. Cook the prawns in a pot with 1 cup of water till cook.
2. Remove the prawns and let them cool.
3. Peel the prawns and put the prawn shells back into the pot with another half cup of water.
4. Simmer for another 15 minutes.
5. Strain the juice and keep aside, discard prawn shell.
6. Put some oil into a saucepan and saute the onions, garlic and ginger till slightly brown.
7. Add in the soya bean paste and sugar and chilli. and saute till well mix.
8. Add in the coconut cream and bring to a boil and let it simmer for 5 minutes.
9. Add in the vinegar or tamarind.
10. Bring it to a boil and add in the mee hoon and bean sprout.
11. Use a pair of chopsticks to mix in the mee hoon.
12. When well mix and dry, dish it up on to a big plate and garnish it with the prawns and omelette and some roasted peanuts and fried onions.
13. If chicken is used: cook 1/2 kilo chicken thigh fillet in the sauce till cooked before adding the mee hoon.

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Singapore Noodles

Created 2017-07-15 · Updated 2017-08-23

Ingredients

• 500gm Dried Mee Hoon ( soak in water for 5 minutes )
• 300gm Chicken Thigh Fillet, sliced
• 250gm medium prawns, shelled
• 2 Big Onions, cut into rings
• 4 Cloves Garlic, minced
• 150gm cabbage ( Wong Noah Pak) shredded
• 1/2 Packet Bean Sprout, tail removed
• 1/2 Cup Lea and Perrin Sauce
• 2 Tablespoon Black Caramel Sauce.
• 2 Red Chilly, cut into strips
• 3 Eggs, make into omelette and sliced

Method

1. Pour 2 Tablespoon oil in a pan and saute the Garlic and onion till the onion is soft Add in the chicken and saute till meat is almost cooked. Add in the prawns and cabbage Add in the Lea and Perrin sauce and black caramel sauce and 1 cup water.
2. Bring to a boil and let the sauce simmer for 3 minutes.
3. Add in bean sprout and mee hoon and mix well cook till almost dry.
4. Dish into a big plate and garnish with omelette and some chopped spring onion.
5. Serve

Photo

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Soba Noodles with Char Siew

Created 2014-05-02 · Updated 2016-11-29

Ingredients

• 3 small bundles soba noodle
• 300gm lean pork cut into big pieces
• 1 carrot [shredded ]
• 1 cucumber [shredded]
• 2 eggs, fried
• 1 1/2 tbsp hoisin sauce
• 1 1/2 tbsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• pepper
• 1 tbsp ginger wine
• 1/2 tsp honey

Method

1. Cook the soba noodles and drain.
2. Put the lean pork into a saucepan and add in one and half tablespoon hoisin sauce.
3. One and half tablespoon sugar , 1/2 teaspoon garlic powder,1/2 teaspoon ginger powder and dash of pepper, 1 tablespoon ginger wine. No water required.
4. Bring it to a boil and let it simmer till the sauce is almost dry.
5. Add in 1/2 teaspoon honey and stir well.
6. Remove the meat and sliced.
7. Add 1/2 a cup of water into the pot and bring to a boil.
8. Taste the sauce and add in salt if required.
9. Pour the sauce over the soba noodles and mix well.
10. Sprinkle some toasted sesame seed on top of the noodles and add on the char siew , cucumber and carrots.
11. Serve

Photo

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Vietnamese Grilled Pork and Spring Roll Noodle Salad

Created 2016-10-19 · Updated 2019-01-21

Ingredients

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• 500gm Rice Vermicelle Noodle, soaked in cold water for 15 minutes, drained
• 2 Bunches Mint Leaves
• 1 Bunch Coriander Leaves
• 1/2 Packet Bean Sprout, cleaned and microwave for 2 minutes, cool

Pork Patties

• 500gm minced pork
• 1 Tablespoon coriander roots, chopped
• 1 Lemongrass stalk, white part only,finely grated
• 3 Tablespoon Fish Sauce
• 4 Garlic cloves, finely chopped
• 1 Tablespoon Honey

Method

1. Place all ingredients in a bowl mixing to combine . Shape into 20 patties and refrigerate for an hour.
2. Preheat oven to 200 C. Pan fry patties in a frying pan for 2 minutes and put them into a lined tray and bake in the oven for 20 minutes until cooked through.
3. Spring Rolls 200gm minced pork 200gm peeled green prawns. diced 50gm, rice vermicelli noodles, soaked in cold water for 15 minutes.
4. Drained and cut into shorter pieces 3 Dried Shitake Mushrooms, soaked in warm water, sliced.
5. 1 Carrot shredded 2 Spring Onion Shredded 1 Egg, beaten 3 teaspoon fish Sauce 3 Teaspoon Soya Sauce 24 Small spring roll wrapper Mix all the ingredients { except spring roll wrapper } together in a bowl until well mixed.
6. Divide evenly among the spring roll wrappers, placing in centre of each wrapper . Working with one wrapper at a time, brush edges with water and fold in one side and then the other and roll up.
7. Repeat till all the ingredients are used up.
8. Deep fry the spring roll for a minute and transfer to a lined tray and bake in a preheated oven at 180 C for 20 - 25 minutes.
9. Dipping Sauce 1/2 cup fish sauce 100ml rice vinegar or apple cider vinegar 2 Tablespoon Sugar 2 Cloves Garlic, minced Juice of one lemon Place all ingredients into a small saucepan and bring to a boil, cook till sugar has dissolved.
10. Cool, Place the rice vermicelli on a large plaate and pour the dipping sauce over it and mix it well.
11. Place the patties around the noodle and put the herbs and bean sprout on top.
12. and serve with the spring rolls.

Photos

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