Kongguksu Soy Milk Noodle (Korean)

Ingredients:

1 packet Ban Mian Noodles

1 Japanese cucumber, julienne

Cherry tomato, cut halves

Hard-boiled eggs

Kimchi

Soup

1 silken tofu

2-3 cups water

1 tbsp sea salt

1 tbsp sugar

1 tbsp peanut butter

4 tbsp sesame seeds

Ingredients:

1. In a food processor, combine the soup ingredients and blend until smooth. If the base is too thick, add water to reach the preferred consistency.
2. Cook the noodles in boiling water according to the package instructions. Drain the noodles and rinse them under cold running water to cool.
3. Transfer the cooked noodles to a serving bowl and pour the cold soup over the noodles. Garnish with julienned cucumbers, cherry tomatoes, and a halved boiled egg. It's best to serve with kimchi on the side.

Mee Goreng (Quick & Easy)

Ingredients:

500g Egg Noodles

2 fish cakes, sliced

10 fishballs, cut halves

350g prawn, remove the shell, tail intact

Bok Choy or any green vegetables

3 tbsp sambal sauce

1 large onion, sliced

4 cloves garlic, minced

Sauce

3 tbsp sweet soy sauce

4 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

6-8 tbsp water

Instructions:

1. Blanch the egg noodles for 1 or 2 minutes in boiling water, then loosen them and rinse under running water to stop the cooking process.
2. In a bowl, whisk the sauce ingredients together until well combined, then set aside.
3. In a saucepan, add a little oil and cook the prawns until they are about 80% done, then set them aside.
4. Next, sauté the aromatics (garlic and onion) until the onion has wilted. Add the sambal sauce and the vegetable stems. Continue stirring until the stems are tender.
5. Add half of the sauce mixture, the noodles, the leafy greens, and the remaining sauce. Mix well for 2-3 minutes until everything is evenly coated.
6. Finally, add the shrimp to the noodles and mix thoroughly. Enjoy!

Beef Hor Fun

Ingredients:

500g Hor Fun (Flat Rice Noodle)

1-2 tbsp dark soy sauce

3 cloves garlic, minced

2 stalks Choy Sum

1.5 litres of Chicken stock

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp dark soy sauce (optional)

1-2 eggs

Constarch solution (1 tbsp + 1 tbsp water)

Salt to taste

Marinade

200g sliced beef

1 tsp light soy sauce

1 tsp Chinese wine

1 tbsp cooking oil

1 tsp cornstarch

Instructions:

1. Combine all the marinade ingredients in a bowl. Mix until the beef absorbs all the moisture, then set aside. 
2. Blanch the Hor Fun noodles in boiling water for 45 seconds, rinse in cool water to prevent overcooking, and drain. 
3. Heat the wok over medium-low heat, stir-fry the noodles with dark soy sauce, mix to combine, and set aside. 
4. In the same wok, heat 2 tablespoons of cooking oil over medium heat. Add the marinated beef and stir-fry until it is half-cooked, then add the chopped garlic and fry for another minute. 
5. Incorporate the vegetables, followed by chicken stock, and let it simmer for 15 minutes. Then add the light soy sauce, oyster sauce, and fish sauce. Mix thoroughly. 
6. Next, combine the lightly beaten eggs and thicken the sauce with the cornstarch solution. Stir to combine. 
7. To assemble, place the cooked noodles on a plate, ladle the beef sauce over them, and serve with pickled green cut chilies.

Penang Hokkien Prawn Noodle

Ingredients:

300g boneless chicken thighs

400g chicken bones

3 litres water

20-30 prawns heads and shells

500g Hokkien Noodles, blanched

200g rice vermicelli, blanched/softened

2 tbsp vegetable oil

1-2 tbsp sambal chili

1 tbsp sugar

1/4 cup crispy shallots

1/4 tsp ground white pepper

2 tbsp fish sauce

Toppings

20-30 prawns, cleaned and shelled

6 hard-boiled eggs

Beansprout

Kangkon (or watercress)

Crispy shallots

Sambal

Instructions:

1. Heat the oil in a large pot. Add the prawn shells and heads. Sauté the prawns for 10 minutes until fragrant, crispy, and red.
2. Add the water and chicken bones. Bring to a boil, skimming off any impurities. Reduce the heat to medium-low and simmer for 45 minutes.
3. Add the sambal and continue boiling for another 3 to 5 minutes. Strain the broth through a fine sieve before returning it to a clean pot. Add the fish sauce and ground white pepper, and season with salt and sugar. Adjust to taste.
4. To assemble, add the prepared prawns to the stock and poach until just cooked through. Remove and slice each prawn in half.
5. Cut the reserved chicken thighs into thin strips and the hard-boiled eggs into halves.
6. Divide the blanched noodles into individual bowls. Top with beansprouts and kangkong.
7. Pour a couple of ladles of hot broth over the noodles. Add the chicken and eggs. Sprinkle with crispy shallots. Serve immediately with extra sambal on the side.

Mien Ga aka Vietnamese Chicken Noodle Soup

Ingredients:

2-3 boneless chicken thigh

1 packet of vermicelli noodles

3-litre water

1 yellow onion

3 carrots

5 ginger slices

3-5 green onion, white parts

2 tbsp chicken powder

1 tbsp salt

1 tbsp sugar

1 tsp turmeric powder

1 tbsp fish sauce

Garnish

Cilantro, chopped

Spring onion, chopped

Garlic oil

Fried shallots

Instructions:

1. Soak the vermicelli noodles until soft, then drain and set aside. 
2. Bring a pot of water to a boil, then add the chicken thighs, onion, carrots, ginger, and the white parts of the green onions. Let it simmer for 30 minutes, skimming off any scum that rises to the surface. 
3. Season the broth to taste with chicken powder, fish sauce, turmeric, sugar, and salt. Once the chicken is cooked, remove it and let it cool before cutting or shredding it into pieces. 
4. Place the vermicelli noodles in a bowl, pour the hot broth over them, and top with the cut or shredded chicken, cilantro, chopped green onions, fried shallots, and garlic oil. Enjoy!

Dry Chili Pan Mee aka Chili Ban Mian

Ingredients:

500g minced chicken

50g anchovies

5 pcs dried Shiitake mushrooms

4 cloves of garlic, chopped

1 stalk spring onion, chopped

Marinade

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp cornstarch

Salt to taste

Ban Mian

1 cup AP flour

1/4 cup cornstarch

1/4 cup water

1 tbsp cooking oil

1 egg

1/4 tsp salt

Instructions:

1. Soak the dried mushrooms in warm water until they're soft. Slice them thinly and set them aside for later use.
2. Marinate the minced chicken in a large bowl for 30 minutes.
3. Preheat the oil over medium heat and fry the anchovies until they are crispy. Remove and place them on an absorbent paper towel.
4. Use the same oil to fry the chopped garlic until fragrant. Next, add the sliced mushrooms and marinated minced chicken. Stir-fry until the mushrooms turn opaque. Simmer until the meat is thoroughly cooked and the liquid reduces. Adjust seasoning to taste.
5. Mix all the ingredients in a large bowl to make Ban Mian. Knead until it forms a large dough that no longer sticks to your hands. (Note: You may need more water or flour to achieve a smooth dough.)
6. Let the dough rest for an hour, then cover it with a damp cloth. Divide the dough into four equal pieces. Lightly dust the working surface with flour. Flatten the dough to about 1/8 inch thickness. Use a pizza cutter to slice the dough into 3/4-inch-wide noodle strands. Continue with the remaining dough. Dust the noodle strands lightly with flour to prevent sticking.
7. Prepare a large pot of boiling water with salt. When the water reaches a rolling boil, add the noodle strands and gently stir to avoid sticking. Cook for about 1 minute, then remove and submerge in cold water to stop the cooking process.
8. To assemble, portion the noodles into serving bowls. Add chili oil and cooked minced meat, then top with a drizzle of sauce. Finish with a poached egg and crispy anchovies.

Hu Tieu Bo Kho (Vietnamese Beef Stew Noodle)

Ingredients:

1kg beef shank ~ cut 2" cubes

3 carrots ~ cut diagonal chunks

4 stalks lemongrass

Rice noodles

1 bunch of spring onion ~ chop finely

1 bunch cilantro ~ chop finely

1 bunch basils ~ chop finely

1 yellow onion ~ slice thinly

Lime ~ wedges

Bean sprouts

Spices

2 tsp Five-spices

2 tsp curry powder

1 tsp ginger powder

1 tsp cayenne pepper

2 tsp paprika

2 tsp garlic powder

Marinade

2 tsp chicken seasoning

2-1/2 tsp salt

2 tsp sugar

5 tbsp hoisin sauce

5 tbsp fish sauce

4 tbsp Ketchup/Tomato paste

1 tsp ground black pepper

4 garlic ~ chopped

3 shallots ~ chopped

1" ginger ~ chopped

Broth

2 tbsp fish sauce

2 tbsp salt

2 rock sugar

1 litre coconut water

1.5-litre water

1 chicken knorr cube

2 tbsp annatto powder

1/4 cup cooking oil

Instructions:

1. Mix the spice and marinade ingredients in a mixing bowl and set aside.
2. Clean the beef well under cold water, pat dry, and cut into 2" cubes.
3. Mix half of the spice/marinade mixture with the beef. Set aside to marinate for 2 hours or, best, overnight.
4. Heat 1/3 cup of oil in a saucepan for a couple of minutes before adding the annatto powder. Let the powder infuse the oil for about 2 minutes under low heat.
5. Add the annatto oil and half of the spice/marinade mixture in a large pot. Stir until fragrant, about a minute. Then, add the marinated meat.
6. Mix and stir the meat occasionally for about 15 minutes until the meats are no longer pink.  
7. Pour in the coconut water and water.  Add the lemongrass and season with fish sauce, salt, and rock sugar.
8. Cover lightly and simmer the stew on medium-low heat for about 3 hours. Add the carrots and continue to simmer for another hour until the carrots and meat are fork-tender.
9. To serve, add rice noodles to a bowl and ladle the stew on top.  Garnish with chopped basil, cilantro, spring onion, and sliced onions, and serve with bean sprouts and lime juice.

Hainanese Chicken Curry Noodle

Ingredients:

1/2 whole chicken

Egg Noodle

2-3 litre of water

200ml coconut milk

2 chicken knorr/bouillon cubes

3-4 stalks of spring onions

2 pcs lemongrass

20g curry leaves

1 packet of fish balls

1 packet fish cake ~ slice

80g Dry Tofu ~ cut halves

Paste

5 pcs garlic

2" galangal

8 pcs fresh red chili (deseeded)

1 medium red onion

5-6 pcs shallots

20g Belachan (Dry shrimp paste)

1/2 cup cooking oil

Seasoning

2-3 tbsp curry powder

1 tbsp chili powder

1 tbsp sugar

1 tbsp salt

1 tbsp fish sauce (optional)

Directions:

1. Add the water, spring onion, and chicken knorr in a large pot and bring it to a boil over medium-high heat. Once boiling, add the chicken and cook for 30 minutes over low heat. Skim the impurities off the top as they rise to the surface. Dish the cooked chicken and set it aside for later.
2. While preparing the chicken broth, heat the pan on medium-high heat and add the paste.  Saute the paste until the oil breaks.
3. Then add the curry powder, chili powder, lemongrass, curry leaves, sugar, salt, and 1/4 cup of water.  Continue to stir-fry until fragrant.
4. Transfer the cooked paste to the chicken broth and cook for 10 minutes.  Then, add the fish balls, dry tofu, coconut milk, and salt to taste.  Let it simmer for 10 minutes, and turn off the heat.
5. To assemble, blanch the yellow noodles and arrange them in a large bowl. Add fish balls, sliced fish cakes, dry tofu, and cut chicken. Ladle the curry soup over the noodles and serve with lime wedges and sambal. Enjoy!

Chicken Soup with Bee Hoon (Chinese Style)

Ingredients:

1 packet vermicelli noodles/Bee Hoon (soak in water for 30 minutes)

1 whole leg chicken

5 pcs ginger sliced

1 packet meatballs

2 pcs Fu Chok (optional)

1 tbsp of fried garlic and garlic oil

2 cups of beansprout ~ blanched

Spring onion ~ chopped

Cilantro ~ chopped

In the soup

1 pcs star anise

1 pcs cinnamon stick

3 pcs cloves

1 tbsp coriander seeds

1/4 tsp white/black peppercorn

1/4 tsp white pepper

1/2 tsp 5-spice powder

2 cilantro roots

3 whole cloves garlic

Rock sugar

1 tbsp salt

Seasoning

1 tbsp oyer sauce

1 tbsp light soy sauce

1/2 tsp salt

Directions:

1. Add the star anise, cinnamon stick, cloves, coriander seeds, white/black peppercorn, white pepper powder, and five-spice powder to a tea bag and set aside.
2. Place the chicken leg into a pot of room-temperature water with sliced ginger to blanch.  Bring the water up to a boil over medium-high heat.  Skim the impurities off the top as they rise to the surface.  Drain and discard the murky water once the water comes to a boil.
3. Transfer the blanched chicken leg to another pot of water for the soup. Add the tea bag of mixed spices, cilantro roots, garlic cloves, rock sugar, white pepper, 5-spice powder, and salt. Stir and let it boil on medium heat for an hour.
4. After an hour, remove the chicken leg from the soup and place it on a plate.  Tear the chicken meat and set it aside for later.
5. Add the seasoning to the soup pot and remove all the spices.  Then add the meatball and cook for another 5 minutes or till the meatball is cooked.
6. To assemble, put a handful of noodles in a medium bowl and arrange chicken and bean sprouts.
7. Then, ladle the soup over the noodles and sprinkle chopped onion and cilantro.  Drizzle some garlic oil.
8. Serve immediately with chopped bird's eye chili and light soy sauce on the side.

Mee Goreng Basah

Ingredients:

1kg egg noodle

2-3 pcs fish cake ~ sliced

10 pcs fishballs ~ cut halves

1 pcs fried tofu ~ cut cubes

10-15 pcs prawn

1-2 tomatoes ~ cut roughly

4 cloves garlic ~ chopped

1 tbsp chili paste

3-4 tbsp chili sauce

2-4 tbsp sweet soy sauce

2 tbsp oyster sauce

3 cup prawn stocks

1 tsp ground white pepper

Bunch of mustard leaves (Sawi)

1 cup beansprout

Directions/Instructions:

1. Add 3 cups of water, 1 clove of minced garlic, and prawn heads and shells to a pot to prepare prawn stock. Bring the pot almost to a boil, then reduce the heat so the water barely simmers. Simmer, uncovered, for 30 minutes. Set aside for later use.
2. Wash the egg/yellow noodles with cold water, drain them, and set aside.
3. In a wok, add vegetable oil and fry the chopped garlic until fragrant or golden brown. Then add the chili paste and stir fry for 2-3 minutes or until crisp.
4. In the next step, add the chili sauce, sweet soy sauce, and oyster sauce and cook to combine for 2 mins.  Add the fish cakes, fish balls, and mustard stems.  Continue to cook to combine.
5. Add the prawn stock and grown white pepper and boil. Once boiling, add the prawns and cook until they turn pink.
6. Add the yellow noodles and mustard leaves and mix to combine. If you like, add more chili sauce and sweet soy sauce. Lastly, add the fried tofu and beansprout. Mix well again until combined.
7. Garnish with fried onion, sliced scallion, red/green chilis, and sliced lime.

Sarawak Kolo Mee

Ingredients:

Egg Noodles/Kolo Mee

250g minced meat

Char Siew sliced ~ recipe here

Bean sprout

Baby Bak Choy/Xiao Bai Cai

Marinade

3/4 tsp light soy sauce

3/4 tsp sesame oil

1 tsp cooking wine

1/4 tsp white pepper

1 tsp chicken powder

1 tsp cornstarch

1 tsp dark soy sauce

1 tbsp sugar

Garnished

3 tsp chopped scallions

3 tsp fried garlic

3 tsp fried shallots

sliced chili

Per serving

1/2 tsp fish sauce

1/2 tsp light soy sauce

1/2 tsp oyster sauce

1/2 tsp zhe jiang vinegar/black vinegar

1/4 chicken powder

1/4 ground white pepper

Directions/Instructions:

1. Marinate the minced meat with light soy sauce, a dash of pepper, cooking wine, sesame oil, and cornstarch in a small mixing bowl.  Mix well and set aside.
2. Heat some oil in a small pan, and stir-fry the marinated minced meat until cooked. Add the dark soy sauce and sugar, and cook until well done. Set aside for later use.
3. In each serving bowl, add the serving ingredients and mix well.  Set aside.
4. Prepare a hot, boiling pot. Quickly blanch the baby bok choy or xiao bai cai, then set it aside for later use.
5. Using the same pot of boiled water, blanch egg noodles until semi-soft. Then, transfer them to a dip in room-temperature water. Finally, blanch the noodles back into the boiling water with some bean sprouts. Quickly boil, drain, and transfer them to the serving mixture bowl.
6. Assemble noodles with baby bak choy/xiao bai cai, sliced char siew, and minced meat.  Garnish with fried shallots, garlic, chopped scallions, and sliced chilies.

Dry Laksa Noodle

Ingredients:

1kg Laksa Noodle

18 pcs Fresh Prawn

50g Bean sprout

1 pkt Dried Tau Pok

3 pcs fishcake ~ sliced

Handful Laksa leaves ~ chopped

400ml coconut

2 cups soaked dried prawn

Salt & sugar ~ to taste

Paste

8 dried chili ~ deseeded & soak w/hot water

2 tbsp dried shrimp ~ soak

6 shallot

1" galangal

1" turmeric

3 clove garlic

2 lemongrass

5 candlenuts

1 tbsp belachan/shrimp paste ~ roasted

1 tsp coriander ~ roasted

1 tsp cumin ~ roasted

Directions/Instructions:

1. Bring a pot of water to boil, add the Laksa noodles, blanch for 2-3 mins, and drain.  Set aside.  Next, blanch the bean sprouts and set aside for later use
2. Blend the paste in a food processor until it becomes a smooth paste.
3. Heat oil in a wok, then add the blended paste and stir fry on low fire until fragrant and chili oil oozes out of the mixture.
4. Add the thick coconut milk and dried shrimp water slowly and boil.
5. Add sugar and salt to taste. Then add the fresh prawns, fish cake, and tau pok. Fry for about 3 minutes or until the prawns turn pink.
6. Add the laksa noodles and bean sprouts. Stir continuously to combine, then toss until thoroughly combined.
7. Finally, add the chopped laksa leaves.  Serve hot and garnished with a hard-boiled egg.

Beef Noodles (Malay Style)

Ingredients:

1kg beef meat w/bones

500g Egg noodles/Yellow noodles

1 pkt bunjut soup (Adabi)

1 tbsp coriander leaves ~ chopped coarsely

1 tbsp fried onion

1 tbsp soup powder + 1/4 cup water

1 tsp black peppercorn ~ finely ground

1 cinnamon stick

5 cloves

3 cardamom seeds

1-star anise 

Salt to taste

Sufficient water

Paste

1" ginger

5 shallots

3 cloves garlic

Condiments

Coriander leaves ~ chopped

Scallion ~ sliced

Fried onion

Dark sweet chili sauce

Directions/Instructions:

1. Clean the beef meat with bones, then mix it with flour and salt until smooth. Marinate for 15 minutes, rinse thoroughly and set aside.
2. Put the beef meat in a pot, pour water to submerge, and boil for 30 mins.  Discard the first boiling water and pour new water; cook until it boils.
3. Meanwhile, heat a little oil in a pan and fry the spice paste/blend until fragrant and the oil rises. Set aside.
4. Put the "Bunjut Soup" cinnamon, star anise, cloves, cardamom, black pepper, and spices paste sauteed earlier into the beef meat pot.
5. Add roughly chopped coriander leaves and fried onions.  Season with salt and cook until the meat is tender.  Let it boil/simmer for 2-3 hours for the meat tender.
6. When serving the noodles and condiments.  Enjoy!

Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil, then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut into half

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil, add the prawn, and cook till the prawn turns pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking. Set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot. Fry the lemongrass and finely ground ingredients until fragrant, about 3-5 minutes. Then, add the ground chili and stir fry until the mixture releases the oil for about 5 minutes.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water into the mixture and bring it. Then add t tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth is boiling, add the ground potatoes and stir until the mashed potatoes dissolve.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing. Pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander. Enjoy!

Note:

To boil the noodles, heat the water until it boils. Add the noodles and soak them for 2-3 minutes before straining them. Rinse the noodles with cold water to stop the heating process and prevent them from becoming mushy.

Fried Beef Kuey Teow

Ingredients:

300g beef ~ sliced thinly

400g Hor Fun noodle

1 cup bean sprouts

5 Bak choy

1/2 yellow onion ~ slice

5 sliced ginger

3 cloves garlic ~ chopped

1 stalk spring onion ~ 2" cut

3-4 eggs ~ lightly beaten

3 tbsp cooking oil

Marinade (Beef)

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp Shao Xing (Optional)

1/4 tsp ground white pepper

2 tbsp cornstarch

Sauce

2 tbsp light soy sauce

2 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp oyster sauce

1-1/2 tbsp sambal chili

1 tsp ground white pepper

Directions/Instructions:

1. Add ingredients to marinate the beef in a bowl and set aside for at least 30 minutes.
2. Mix all the ingredients for the sauce in a bowl and set aside.
3. Open the package of noodles, gently separate strands from each other, and set aside.
4. Heat wok on high heat till it is smoking.  Add oil and swirl the wok to coat the surface well.
5. Add the marinated beef slices to the pool of oil in the center of the wok. Flip over a few times with a wide spatula to prevent the beef from sticking.
6. Sear and toss-fry the beef slices for about 2 mins till tender and then remove from the wok.
7. Add a bit more oil and swirl once more to coat the wok.  Then, add the onion, ginger, and garlic.  Stir-fry till fragrant, and before the color changes, add the rice noodles and toss them through.
8. Move the noodles to the side of the wok, pour a teaspoon of oil, and add the beaten eggs. Wait for them to set briefly before scrambling and frying them on the side of the wok.
9. Now, toss it in with the noodles. Add the prepared sauce ingredients and toss once again until evenly mixed.
10. Return the beef and add the bean sprouts and spring onion.  Give a final toss and remove it from the heat.

Mee Goreng Mamak (Indian Style)

Ingredients:

600g Yellow Noodles (any preference)

4 eggs

1 pcs hard tofu ~ cut cubes/bite sizes

1 pce fish cakes ~ sliced

100g prawns

100g minced meat

50g beansprout

50g Bak Choy/sliced cabbage

3-4 tbsp red sauce (recipe here)

1 tbsp salt to taste

Directions/Instructions:

1. In a wok, add oil over medium heat.  Add tofu, fish cakes, and prawns.  Stir to cook
2. Then add the beansprout and cabbage. Cook and let them wilt. Remove the dish from the wok, add 1 tbsp oil, and scramble the eggs.
3. Toss in the noodles, leafy vegetables, and red sauce. Stir to mix well, and add a splash of water if the noodles get dry. Add salt to taste.
4. Done when noodles are hot and RED!

Laksa Bogor (Indonesia Style)

Ingredients

1/2 packet vermicelli noodles

1 pcs chicken breast

1-litre coconut milk

500ml chicken broth

2 bay leaves

4 lime leaves

1 lemongrass ~ crushed

1" galangal ~ crushed

Salt to taste

Paste

3 cloves garlic

6 shallots

3 candlenuts

2" fresh turmeric

1" fresh ginger

1/4 tsp cumin ~ roasted

Condiment

Bean sprout

1 tempeh, aka Fermented Soybean ~ bite-size, fry

1 firm tofu ~ bite-size, fry

Hard-boiled eggs

Directions/Instructions:

1. To make the chicken broth, fill a pot with 1 liter of water and bring it to a boil.  Then add the crushed lemongrass, galangal, bay leaves, lime leaves, and chicken breast.  Slowly bring to a boil; reduce the heat until the mixture is just at a simmer.    Skim foam as necessary.
2. Dish the chicken until cool enough to handle, shred the meat, and set aside for later use.
3. Preheat a pan; add cooking oil and ground paste.  Stir fry until it smells fragrant for about 3-4 mins.
4. Transfer the fried paste to the pot of chicken broth.  Stir to mix well.  Bring to a boil and lower the heat to simmer for 15-20 mins.  Then, stir in the coconut milk and add salt to taste.
5. Portion the cooked noodles into an individual serving bowl.  Top with shredded chicken, beansprout, fried tempeh, and fried tofu.  Ladle the hot soup over.  Add hard-boiled eggs, chopped green onion, and fresh mint.  Serve immediately.

Khao Soi Curry Noodle aka Chiang Mai Curry Noodle

Ingredients:

12 pcs chicken drumlettes

1/2 quantity of spice paste (recipe here)

800g egg noodles

4 cups chicken stock

6 cups coconut milk

3 tbsp fish sauce

1 tbsp palm sugar ~ finely shaved

4 tbsp cooking oil

Wanton wrapper ~ cut thin strips

Bean sprouts

Coriander leaves ~ chopped

Condiments:

Lime ~ edges

Shallot ~ wedges

Sambal ~ Optional

Chinese pickled mustard green ~ Optional

Directions/Instructions:

1. Heat vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the spice paste and cook for about 2 minutes. Next, add the chicken and cook for about 2 minutes until browned. Stir in the coconut milk, chicken stock, fish sauce, and palm sugar.
2. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then, taste and adjust the seasoning with fish sauce, salt, and/or palm sugar as needed. Heat vegetable oil in a wok or saucepan over high heat for the wonton strips. Once the oil reaches 180 degrees Celsius, carefully add a small handful of wonton strips. Cook for about 30 seconds or until they are golden brown. Drain the fried wontons on a paper towel. Repeat until all the wontons are cooked.
3. When ready to serve, divide the cooked noodles into large bowls. Top each bowl with a drumette and ladle the soup over it. Sprinkle with coriander and crispy wonton strips. Serve with lime wedges, shallots, chili paste, and pickled mustard greens on the side.

Yaki Udon aka Stir Fried Udon Noodle

Ingredients:

500g Japanese udon noodles

150g shrimp

100g sliced beef

1/2 Yellow onion ~ sliced

3-4 cloves garlic ~ minced

1 cup cabbage ~ shredded

1/4 cup carrot ~ julienned

Sauce

1 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp honey/brown sugar

1 tbsp mirin

1 tsp black pepper

Directions/Instructions:

1. Season shrimp/beef with salt and pepper.  Combine all sauce ingredients in a small bowl.
2. To prepare udon noodles, soak them in hot water for about a minute. Then, using chopsticks, carefully loosen the noodles. Rinse with cold water, drain, and set aside.
3. Heat oil in a wok or large pan over medium heat. Add the shrimp and cook for about 2 minutes or until opaque. Remove and set aside.
4. Add oil to the same wok, add onion and garlic, and cook until aromatic. Add cabbage and carrot, and cook for 2-3 minutes.
5. Add the cooked shrimp, udon noodles, and sauce mixture.  Toss them together until the noodles are evenly coated.  Add green onion and mix to combine.  Garnish and enjoy!

Shoyu Ramen (Quick & Easy)

(For 1 Serving)

Ingredients:

Ramen noodles

Japanese Pink Fish Cake

Roasted Chicken

Egg

Base sauce

2 tbsp light soy sauce or Shoyu

1 tsp dashi powder

1 tsp chicken powder

1-1/2 tbsp flavor oil (see below)

Spring onion ~ chopped

Flavor Oil

2 stalk spring onion ~ chopped

2" ginger ~ chopped

1/4 cup vegetable oil

Broth

500ml water

3" ginger ~ sliced

8 head green onion

Ajitama Tare

1 tbsp shoyu

1 tbsp sake/mirin

1 tsp sugar

Directions/Instructions:

1. In a small saucepan, heat oil over medium-high; fry the chopped spring onion and ginger till fragrance for about 5 mins.  Remove from heat and set aside for later use.
2. Fill a small pot with water and bring it to a boil. Once boiling, add the egg and cook for 6 minutes. Remove the egg and transfer it to ice-cold water. Let it cool before peeling off the shell.
3. In another small pot, add the Ajitama ingredients over medium-low heat.  Once a tiny bubble appears on the bottom, add the boiled egg and stir to coat with the soy till the color turns light/dark brown.  Set aside.
4. In another pot, boil water with sliced ginger and a head of green onion. Once the water boils, simmer for 10 minutes so the ginger and onion diffuse.
5. To assemble, combine all the base sauce ingredients in a bowl and mix them together. Pour the broth over the sauce. Then, add the cooked ramen noodles, sliced pink fish cake, roasted chicken, and egg. Enjoy!