Stir-Fried Glass Noodles

Here is a simple Stir-Fry Glass Noodles' recipe, that I often make for my family. You can add some protein of your choice to make it a substantial meal.

Anyway, I would like to take this opportunity to thank all my loyal readers and YouTube subscribers for the supports you have given me throughout the years and wish you a Happy and Prosperous New Year, Cheers!




Stir-Fry Glass Noodles

Ingredients

150 grams Dried Glass Noodles, soak with warm water for about 10 minutes, & drained well
2 to 3 Tbsp Peanut or Vegetable Oil


3 Cloves of Garlic, peeled and chopped
½ Yellow Onion, peeled, halved & sliced
2 Large Eggs
1 Large Carrot, shredded

200 grams Bean Sprouts
1 tsp Chicken Granules or Sugar
2 Tbsp Light Soy Sauce


1 Tbsp Oyster Sauce
1 Tbsp Dark Soy Sauce
Freshly Ground White Peppercorns
Sea Salt to taste



Method



Heat the wok over high heat. Add some peanut oil and swirl to coat the wok. Remove excess oil, you’ll need about 2 Tbsp of oil.

Add yellow onion and garlic. Sir-fry until fragrant. Mix in the eggs, let it set, and gently move and spread it around. Then season with some white pepper and stir to mix. Toss in the glass noodles and stir and mix with a tong. Make sure the glass noodle is coated with the eggs.

Season the glass noodles with oyster sauce, light and dark soy sauce, chicken granules, sea salt, and white pepper. Toss well and mix in the carrots and bean sprouts. Continue to stir-fry until all the ingredients are well mix and the carrots and bean sprouts are just cooked, and serve warm.

Malaysian Chili Pan Mee

Chili Pan Mee is a popular spicy Chinese Malaysian noodle dish. This dry version noodle is made with homemade Chinese's egg noodles and flavored with crispy and spicy roasted chili paste, garlic oil, and top with some savory meat, fried anchovies, and poached egg. To complete the dish, serve the noodle with some anchovy soup with Sweet Leaf. It's also known as Mani Cai or Sayur Manis in Malaysia.




Malaysian Chili Pan Mee

Ingredients

1 Recipe Chinese Egg Noodles Dough or Mee Hoon Kueh Dough
1 Recipe Savory Meat Sauce
1 Recipe Spicy And Crispy Chili Paste
2 to 3 Tbsp of Crispy Garlic Butter Oil
½ Cup Deep-Fried Anchovies
¼ Cup Crispy Fried Shallot
½ Recipe Anchovy Broth/Stock
1 ½ Cups Sweet/Mani Vegetables
4 to 6 Large Eggs
6 Scallions, chopped (garnish)

Savory Meat Sauce
400 grams Ground Pork
3 Cloves garlic, chopped
4 Shallots, peeled and slice
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Cooking Wine
3 Tbsp Water
Sea Salt
White Pepper
Peanut Oil, for cooking

Method

Heat a wok or skillet over high heat and add the peanut oil. Add shallots, cook until golden in color. Then mix in garlic and cook until the mixture is fragrant.

Add in the ground pork and continue to fry until the meat is cooked. Mix in the cooking wine, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Moisten the meat mixture with some water, season with salt and pepper.

For the noodles: Divide the dough into 3 to 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin until as flat and thin as you can. Fold and dust the thin sheet of dough. Then slice the noodles into ¼ inch wide strips. Repeat the process with the remaining dough.

When ready to serve: Bring the anchovy broth to a boil. Add some vegetables. Season the soup with some salt and pepper. Meanwhile, bring another pot of water to a boil. Cook a portion of the noodles until al dente. Remove the noodles with a wire strainer and shake off any excess water. Then cracked in an egg into the boiling water. Let it the egg cook for about 3 to 4 minutes,use a wire strainer to scoop the egg.Remove and set aside.

To Serve: Place the cooked noodles in a serving bowl. Top with some savory meat, Spicy And Crispy Chili Paste, Crispy Garlic Butter Oil, Deep-Fried Anchovies, Crispy Fried Shallot, poached egg, and sprinkle with some chopped scallions. To savour: Toss everything together; adjust with additional Spicy And Crispy Chili Paste, if desired. Serve the Pan Mee with a bowl of sweet vegetables soup.

Serves 4 to 6

Sesame Wine Chicken With Somen/Mee Sua

This Sesame Wine Chicken With Somen or Mee Sua has a rich aroma of roasted sesame oil, Shaoxing's wine, and ginger. This is a great soup to serve during the cooler season. They just warm you up! Anyway, Somen is a thin Japanese wheat noodle, and they are also known as Mee Sua in Malaysia. These noodles are very absorbent. So, ladle the soup in the noodles when you're about to savour the dish. Another option, you can serve them separately too.




Sesame Wine Chicken With Somen/Mee Sua

Ingredients

2 Bundles (200 grams) Somen/Mee Sua
2 Pcs Organic Chicken Drumsticks, cut into smaller pieces
1 Pc Organic Chicken Breast (Bone-In), cut into smaller pieces
3 Tbsp Sesame Oil
60 grams Ginger, thinly sliced
1 Tbsp Soy Sauce
2 Cups of Shaoxing Wine
1 ½ Cups of Water
Sea Salt, to taste

Method

Heat the wok over high heat. Add sesame oil and swirl to coat the wok.

Add ginger, stir until fragrant, or light brown in color. Mix in the chicken pieces and stir-fry until cooked. Add soy sauce and give it a good stir. Then pour in the wine and water. Closed with a lid and bring it to a boil, and lower the heat and simmer for about 15 to 20 minutes. Season the soup with salt, if necessary.

When ready to serve, bring a pot of water to a boil. Add somen and cook for about 2 minutes, or according to the manufacturer’s instructions. Drain cooked somen under cold running water for a few seconds. Shake off excess water and divide the somen to 2 or 3 bowls. Ladle the soup and chicken onto the somen and serve immediately.

Wonton Noodles {Kon Lo Mee/Wantan Mee}

Wonton Noodles or Kon Lo Mee is a popular Chinese Malaysian noodle dish. This dry version noodle is flavored with pork lard oil, light and dark soy sauce. It’s served with pork and shrimp wonton, barbecued pork, mustard green, anchovy broth and some pickled green chilies. In addition to this dry version noodle, you can also serve the noodle with some anchovy soup with the same accompaniments.





Wonton Noodles {Kon Lo Mee/Wantan Mee}

Ingredients

480 to 500 grams Chinese Egg Noodles
4 Cups Anchovy Broth
1 Bunch of Choy Sum/Mustard Green, blanched
1 recipe of Pork & Shrimp Wonton
Chinese Barbecued Pork/Char Siu, sliced
1/4 Cup of Pickled Green Chilies

Seasoning (For one portion of noodles (about 120 grams))
2 to 3 tsp Pork Lard Oil or Shallot Oil
2 tsp Light Soy Sauce
1 Tbsp of Dark Soy Sauce
1 to 2 Tbsp Anchovy Broth
A few dashes of White Pepper

Barbecued Pork/Char Siu
600 grams Pork Belly, skinless
5 Tbsp Sugar
2 Cloves Garlic
1 Tbsp Dark Soy Sauce
2 tsp Light Soy Sauce
A big Pinch of White Pepper

Marinate the pork with sugar, garlic, dark soy sauce, light soy sauce, & a big pinch of pepper for about 5 hours or overnight in the refrigerator.
Method

Preheat the oven to 400˚F. Let the pork come to a room temperature. Place the pork on the rack of a roasting pan. Roast the pork for about 20 minutes. Turn over the pork, add about 4 to 5 Tbsp of water in the pan. Roast for another 20 minutes.

Remove the meat from the oven and let cool slightly before serving.

For the Wonton Noodles: Bring water to a boil. Blanch some mustard greens for about 25 to 30 seconds. Remove and set aside. Then add the wonton into the boiling water, and a portion of egg noodles. Cook the noodles for about 40 to 50 seconds. Remove the noodles with a wire strainer, and plunge it into a bowl of cold water for a few seconds. Shake off any excess water, and return the noodles into the boiling water. Cook the noodles for another 20 but still al dente. Remove the noodles and shake off any excess water. Then remove the cooked wontons.

To serve the noodles: Place pork lard oil or shallot oil, light soy sauce, dark soy sauce, white pepper, and some anchovy broth in a bowl. Toss in the noodles and mix well. Transfer the noodles into a bowl or plate and top with barbecued pork, wonton, mustard green, and sprinkle some scallions. Serve the noodles immediately with some anchovy broth and pickled green chilies.

Serves 4

Homemade Chinese Egg Noodles

My family enjoy this type of Chinese Egg Noodles. They are thin, chewy, and springy without any addictive added. Only wheat flour, sea salt, duck eggs, and a bit of water. There's no kneading involved and all you need is a rolling pin to beat the dough until it's smooth and elastic. It's amazingly easy and what a difference it makes in taste. These egg noodles are great for making wonton noodles, simple ginger and scallions noodles, or top with of your favorite sauce.




Homemade Chinese Egg Noodles

Ingredients

500 grams Wheat Flour or All-Purpose Flour, plus extra for rolling & dusting
½ tsp Sea Salt
2 Duck Eggs
125ml to 150 ml Water

Method

Place flour and sea salt in a mixing bowl. Add duck eggs and water and mix with a fork. Then gather the flour mixture with your hands until rough or shaggy dough is achieved. Place the dough in a plastic bag. Let the dough rest for about 40 to 50 minutes.

Press the dough down with a large rolling pin. Then beat the dough with the rolling. Turn the dough over and continue to beat and rotate for about 2 to 3 minutes. Dust the dough with some flour if it’s sticky. Place the dough in a plastic bag and let rest for 20 minutes. Continue the process for one more time.

Once the dough is ready, divide the dough into 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin until as flat and very thin as you can. Fold and dust the thin sheet of dough. Then slice the noodles as narrow as you can. Repeat the process with the remaining dough.

The noodles can be cooked right away or let it dry slightly, and stored in the fridge until you are ready to cook them.

Yield about 500 grams of noodles

Ginger And Scallion Noodles

This is an easy vegetarian noodle's recipe, tossed with ginger and scallion sauce. For this recipe, I opted for wonton noodles. You can use any type of yellow noodles for this recipe.





Ginger And Scallion Noodles

Ingredients

1 Box (280 grams) Fresh or Frozen Wonton Noodles/Wheat Noodles, divided into 4 portions
2 Tbsp Finely Chopped Ginger
2 Cloves Garlic, finely chopped
1 Big Bunch Scallions (about 10 stalks), thinly sliced
2 Green Chilies, finely chopped
1 tsp Sea Salt, or to taste
1 ¼ Cup of Shallot or Peanut Oil
3 to 4 Tbsp Soy Sauce

Method

Combine the ginger, garlic, scallions, green chilies, and sea salt in a large bowl. Heat the oil in a pot until smoking hot and remove from the heat. Slowly pour in the hot oil into the ginger scallion mixture and stir well.

Bring a pot of water to a boil, and a bowl of cold water at the side. Add a portion of noodles to the boiling water and cook for about 35 to 50 seconds, or depending on the thickness of the noodles. Remove the cooked noodles with a spider strainer, and plunge it into the cold water, shake off excess water. Then return the noodles to the boiling water briefly, remove and shake off excess water again. (The noodles should be tender and still have some bite.)

Toss and mix the noodles with some ginger and scallion sauce, and soy sauce. Serve warm.

Serves 4

Mee Hoon Kueh

This is a home-styled Malaysia Mee Hoon Kueh dish. It's a soup version with the dough being pulled, pinch, and tear into smaller pieces and cooked with anchovy broth. The vegetables used for these soup noodles are called Sweet Leaf. It's also known as Mani Cai, Sayur Manis in Malaysia, and rau ngót in Vietnam. For the protein, you can use shrimps, pork, or chicken slices.





Mee Hoon Kueh

Ingredients

1 recipe Mee Hoon Kueh Dough
3 Cups Sweet/Mani Vegetables
20 Peeled White Shrimps
Sea Salt, to taste
White Pepper

Anchovy Broth
60 grams Dried Anchovies, washed, drained, & dry
1 Yellow Onion, coarsely chopped
1 Tbsp Peanut Oil
8 Cups of Water

Accompaniments
Fried Crispy Shallots
Fried Anchovies
Chilies With Soy Sauce
Some Kalamansi Limes

Method

Make the broth: Add peanut oil in a stockpot, over medium heat. Stir-fry the chopped onions and anchovies until the onions are softened and anchovies slightly crisp. Pour in the water, add anchovy granules, if using. Then bring the broth to a boil, lower the heat and simmer for about 45 minutes. Strain the broth into a clean pot.

Place a large pan with 4 to 6 cups of water over medium heat and add some sea salt. Then pull and pinch the dough and drop into the water.

Place the anchovy broth over high heat. Add the shrimps and use a wire scoop to transfer the dough into the soup. Mix in the sweet vegetables, stir, and season with sea salt and pepper. Bring the soup to a boil and remove from the heat. To serve: Ladle a portion of Mee Hoon Kueh into a bowl, top with fried anchovy and fried crispy shallots. Serve with some Kalamansi limes and chopped chilies with soy sauce.

Serves 4

How To Make Mee Hoon Kueh Dough

Mee Hoon Kueh or also known as Pan Mee in Malaysia is a type of noodles made of wheat flour, egg, water, and salt. Traditionally, it’s cooked in an anchovy’s broth, with sweet vegetables, and top with deep-fried shallots and anchovies. On this post, I’ll share the basic dough recipe and video guide. Then on the next post, I’ll show you how to make the anchovy broth and the complete dish.





Mee Hoon Kueh Dough {Pan Mee}

Ingredients

480 grams/4 Cups All-Purpose Flour
One Large Egg
1/2 tsp Sea Salt
1 Cup of Water

Method:

Please refer to the video for the step-by-step guide.

Easy Stir-Fried Kale Noodles

This Chinese-style noodle stir-fry is mixed with lots of tasty bean sprouts and is ready in only 10 minutes. You can opt for yellow noodles, and serve it with fried egg if you desired.





Easy Stir-fried Kale Noodles

Ingredients

250grams Dried or Fresh Kale Noodles or Yellow Noodles
1 Tbsp Chopped Ginger
2 Cloves Garlic, finely chopped
4 Stalks Scallions, and thinly sliced
200 grams Bean Sprouts
1 Tbsp Soy Sauce
½ tsp Sea Salt, or to taste
3 to 4 Tbsp Peanut Oil

2 Fried Eggs, optional

Method

In a large pot, boil enough water to cook the noodles. Add salt and noodles and cook for about 4 to 5 minutes for fresh noodles, and about 6 to 7 minutes for dried noodles. When cooked, remove, and drain the noodles under cold running water and shake-off excess water.

Heat the wok over high heat. Add peanut oil and swirl to coat the wok.

Add in the ginger, garlic, scallions, and give the mixture a quick stir. Then toss in the noodles and bean sprouts, and mix well. Season the noodles with soy sauce and sea salt. Serve warm.

Serves 2

Kale Pasta With Cremini Mushroom And Peppers

This colorful pasta dish is super healthy and packed with fresh flavor. In this recipe, I use some of the kale pasta that I made earlier, and toss it with saute garlic, mushrooms, peppers, a splash of white wine, and some grated Parmigiano-Reggiano cheese. Well, If you have no time to make the pasta, then you can opt for spinach pasta, which is available in major supermarket.   







Kale Pasta With Cremini Mushroom And Peppers

Ingredients

250 grams Fresh or Dried Wide (Pappardelle) Kale Pasta
400 grams Cremini Mushrooms, cleaned, quartered or half
2 Medium Red & Orange Bell Peppers, seeded and diced
3 Tbsp Olive Oil

4 Cloves Garlic, chopped
½ tsp Chili Flakes

2 Tbsp Chopped Fresh Italian Flat Parsley
3 Tbsp of White Wine
About 1 Tbsp of Freshly Squeeze Lemon Juice

Sea Salt to taste
Freshly Ground Black Pepper, to taste
2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more



Method

In a heavy cast iron or large non-stick pan, heat the oil over medium heat. Add the garlic and sauté until you can smell the garlic and light golden in color (about 1 minutes). Add the mushrooms and cook until they are almost soft. Then toss in the peppers and continue to cook for another 5 to 6 minutes.

Meanwhile, cook your pasta in a large pot of salted boiling water until al-dente. (About 5 to 6 minutes for fresh pasta and 8 minutes for dried pasta) When the pasta has cooked, drain it in a colander, and reserve some of the water.

Mix in the chili flakes and parsley and give the mixture a quick stir. Then add wine and scrape around the pan to deglaze, and season with lemon juice, salt and pepper. Toss the pasta into the mushroom mixture, stir well, and if the pasta is too dry, add some of the reserved water, and grate in some Parmigiano-Reggiano. Serve immediately with a little extra grated cheese and parley, if desired.

How To Make Kale Pasta/Noodles (without a pasta machine)

I make pasta or noodles from scratch occasionally. If you've never made them before, don't worry it's a lot easier than you'd think. In this post and video, I'll show you how to make fresh kale pasta or noodles by hand. The kale gives the pasta a light sweet flavor and nice color too.






How To Make Kale Pasta/Noodles (without a pasta machine)

Ingredients

1 Bunch (120 grams) of Organic Kale (Light Green leaves only)
250ml/I Cup Water
480g/4 Cups All-Purpose Flour
Extra All-Purpose Flour for dusting
One Large Egg
½ tsp Sea Salt

Method

Combine kale and water, and blend until smooth. Pour kale juice through a fine-mesh sieve into a bowl and discard the pulp. You’ll need 250-ml/1 cup of Kale juice.

Place 2/3 flour and salt in the mixing bowl. Mix well and add in the egg. Use the spatula, fork or spoon to mix the egg and flour. Then gradually add in the kale juice until all of the flour is blended in and you have a shaggy mess of dough.
Knead the dough by pushing down and away from you and turning it repeatedly until the dough feels smooth and elastic, 10 to 12 minutes. Sprinkle on more flour if the dough becomes sticky or soft during kneading. Cover with plastic wrap; let rest for an hour.

Divide the dough into 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin, into a 12 x 9 inches rectangle. (Don’t have to be exact) Then flour the dough sheet, fold both sides to the center (remember to dust with flour), and fold it again. Then slice the noodles as narrow or wide as you like, but slice them as evenly as possible. If the noodles are uneven in thickness; stretch them gently to ensure uniform thickness. Repeat the process with the remaining dough.

The noodles can be cooked right away or let it dry out by draping them on plastic coat hanger, or a pasta drying rack for a few hours, and stored in the fridge until you are ready to cook them.

Yield about 500 grams of pasta/noodles

Rice Vermicelli Soup With Shrimp Balls

This Rice Vermicelli Soup With Shrimp Balls is hearty enough to satisfy as a main meal.





Rice Vermicelli Soup With Shrimp Balls

Ingredients

Shrimp Balls
225 grams Cooked Rice Vermicelli
8 Cups Chicken Stocks
2 Cups Choy Sum
2 Red Chilies, sliced
Fried Shallots
Sesame Oil
White Pepper
Sea Salt, to taste

Shrimp Balls
8 Large Shrimps, peeled and deveined
2 Scallions, chopped
1 Small Carrot, chopped
1 Small Egg White
¼ tsp Sea Salt
½ tsp Sugar
A few Dashes of White Pepper

Method

Smash and chop the shrimps with a cleaver until a paste is form, and transfer it to a mixing bowl.

Add sea salt, sugar, pepper, and egg white into the shrimp paste, stir in one direction, and gather the paste and hit against the bowl. Then mix in the scallion and carrot, continue to stir and hit the paste against the bowl until the paste become sticky and well mixed.

For the soup: Bring chicken stock to a boil. Scoop shrimp paste with a cookie scooper and drop into the soup. Season the soup with sea salt and pepper. Then add some Choy sum and bring it to a boil, and drizzle some sesame oil.

To serve: Place a portion of rice vermicelli in a bowl and ladle the soup with shrimp balls over it. Top with some scallions, fried shallots, pepper, and serve with some red chilies.

Curry Mee/Noodles

There are many recipes for curry laksa, and I have a few versions in my blog too. Nevertheless, there's no harm for another good one.

This Curry Mee recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.



Curry Mee/Noodles

Ingredients

1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted

¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil

Sugar, to taste
Sea Salt to taste



Spice Paste

70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped

50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped

3 tsp Roasted Shrimp Paste (Belachan)

10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper


Method



For the soup base: Grind the fresh ingredients and candlenut until fine paste. Then mix in the dried spice paste until well blended. 



In a large stockpot over low heat, add the oil and cook the spice paste until fragrant, stirring continuously. Then mix in the curry and Pandan leaf. Continue to stir the paste for another 5 minute and season with some sugar and sea salt.

Remove half of the spice paste and set it aside.

Pour in the chicken broth and coconut milk into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 25 to 30 minutes.

Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sea salt.

While the soup is simmering, place the remainder spice paste in a wok or saucepan over medium to high heat. Once the paste heats up, toss in the shrimps. Stir and cook until the shrimp are pink and opaque.

To serve, place some noodles and rice vermicelli into a large bowl. Then top it with some bean sprouts, long beans, eggs, shrimps and fish balls, if using. Then ladle the hot soup with a few tofu puffs onto the bowl and serve with some Kalamansi limes, if desired.

Serves 8

Stir-Fried Dim Sum Rice Rolls

This is a dish that I'll order time and time again at Dim Sum restaurant, and it's easy to make it at home too. Pull together a few ingredients such as rice rolls, bean sprouts, soy sauce, and spice up with a couple of dried chilies. This speedy stir-fry is great for breakfast or light lunch. 





Stir-Fried Dim Sum Rice Rolls

Ingredients

350 grams Plain Dim Sum Rice Rolls, cut into 1 inch length
2 Cloves Garlic, chopped
3 – 4 Dried Chilies, cut into 1/2 inch length
150 g Bean Sprouts, washed and drained
1 ½ Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Peanut Oil
2 Scallions, chopped

Method

Heat the wok over high heat. Add peanut oil and swirl to coat the wok.

Add dried chilies, give it a quick stir then mix in the rice rolls and garlic, and stir-fry for about 10 to 20 seconds. Then mix in the bean sprouts and cook briefly.

Add the light and dark soy sauce and mix well. Mix in some scallions and give it a quick stir and serve immediately.

Chicken Chow Mein

This Chicken Chow Mein (stir-fry) is a real crowd-pleaser, for a spicier kick, serve it with some Sriracha sauce.






Chicken Chow Mein

Ingredients

375 grams Dried Egg Noodles, cooked as per manufacturer’s instructions
380 grams Chicken Breast, cubed
3 Cloves garlic, chopped
2 tsp Chopped Ginger
3 ½ to 4 Cups Bean Sprouts
2 Cups Shredded Green Cabbage
1 Cup Shredded Carrot
3 Tbsp Soy Sauce
2 Tbsp Dark Soy Sauce
½ to ¾ Cup Water or Chicken Stock
Sea Salt, to taste
Peanut Oil, for cooking

Marinate
1 Tbsp Soy sauce
2 tsp Shaoxing Wine
2 tsp Sesame Oil
2 tsp Oyster Sauce
1 Tbsp Corn Flour

Method

Marinate chicken with soy sauce, Shaoxing Wine, sesame oil, oyster sauce, corn flour. Mix well and let it marinate for about 20 minutes.

Heat the wok over high heat. Add about 2 Tbsp of peanut oil and swirl to coat the wok. Mix in the marinated chicken and stir-fry briefly and mix in garlic and ginger. Stir-fry until all the ingredients are fragrant and cooked.

Add in the cabbage, carrot, bean sprouts, noodles and season with add soy sauce and dark soy sauce. Stir-fry until all the ingredients are well mix and add some water and continue to stir until the noodles absorb the water, and vegetables are cooked. Serve immediately with chili sauce, if desired.

Fried Beef Hor Fun/Beef Chow Fun

Learn how to whip up this Chinese takeout favorite, Beef Chow Fun or also known as Fried Beef Hor Fun at home. Follow my video tutorial and you'll discover how easy it's to stir-fry this beef noodle.






Fried Beef Hor Fun/Beef Chow Fun

Ingredients

650 g Hor Fun/Kway Teow/Flat Rice Noodle, loosen
200 g Beef Strip loin, thinly sliced
300 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
2 Tbsp Chopped Ginger
2 Tbsp Corn Flour/Starch
3 Tbsp Soy Sauce
3 Tbsp Dark Soy Sauce
1 Tbsp Sesame Oil
Peanut Oil
Ground Black Pepper
4 Scallions, cut into one-inch pieces

Method (video cooked in 3 batches)

Marinate beef with 1 ½ tsp chopped ginger, 1 ½ Tbsp corn flour, 1 Tbsp soy sauce, 2-½ tsp sesame oil, and a few grinds of black pepper. Mix well and let it marinate for about 20 minutes. Divide the meat into 3 portions.

Heat a large wok over very high heat. Add some peanut oil, swirl to coat the wok, remove excess oil. Toss in the noodles and give it a quick stir. Then add about ¼ tsp of dark soy sauce and ¾ tsp of soy sauce, stir until well mix and remove the noodles to a serving plate.

Heat the wok over high heat again. Add about 1 ½ Tbsp of peanut oil and swirl to coat the wok. Mix in the marinated beef slices, follow by 1 tsp chopped garlic, 2 tsp chopped ginger, and a few grinds of black pepper. Stir briefly until the garlic and ginger are fragrant. Then add ½ tsp of dark soy sauce, 1 tsp of soy sauce, stir until the meat is almost cooked. Toss in some scallions, noodles, and a quick stir and mix in some bean sprouts. Stir all the ingredients together until well mixed; adjust the seasoning, if necessary.

Cantonese Fried Crispy Noodles

This Cantonese style noodle dish is made with deep-fried fresh egg or ramen noodles, and it topped with luscious sauce made with chicken stock, fish cake, shrimp, chicken breast slices, mustard greens, and eggs. Serve it with plenty of pickled green chilies. Simply delicious, and leaves you with immediate satisfaction.





Cantonese Fried Crispy Noodles

Ingredients

75 grams Fresh Ramen/Egg Noodles, loosen
½ Small Piece Chicken Breast, sliced (mix w/
½ tsp Corn flour & ½ tsp Soy sauce)
2 Cloves Garlic, chopped
½ Piece of Fish Cake, sliced
5 Shrimps, peeled
A Small Bunch of Choy Sum (Mustard Green)
2 Cups of Chicken Stock
1 ½ tsp Soy Sauce
2 tsp Corn Flour mixed with 1 Tbsp of Water
2 Large Eggs, lightly beaten
Sea Salt, to taste
White Pepper, to taste
½ tsp Sesame Oil
1 ½ Tbsp of Peanut Oil

Pickled Green Chilies (recipe)

Method

Deep-fry the noodles until crispy and brown in color. Remove and set aside.

Place the wok over high heat, until very hot and add the peanut oil. Toss in garlic, stir for a few seconds and mix in the chicken, fish cake, and shrimp and give it a quick stir. Pour in the chicken stock, bring it to a boil, and add in corn flour solution, soy sauce, pepper, and sea salt. Then mix in the vegetables, stir and pour in the eggs, stir and ladle the sauce over the noodles. Drizzle some sesame oil and serve with pickled green chilies.

Serve 1

Homemade Rigatoni

This is a pasta dough made without egg and shaped with a pasta extruder machine.





Homemade Rigatoni

Ingredients

250 grams Tipo 00 Flour
250 grams Durum Wheat/Semolina
250 ml of Water

Equipment: Mixer & Pasta Extruder Machine

Method

Place flour, semolina, and water in a mixer bowl (attach w/dough hook), stir for a few seconds.

Turn the speed to 2 and knead for about 3 to 4 minutes, until a dough ball is formed.

Remove the dough and knead by hand for about 1 1/2 to 2 minutes. Wrap the dough with plastic wrap and let it rest for 30 minutes.

Cut the dough into smaller pieces before processing with pasta extruder. Flour one piece of dough and feed into the opening at the top of the extruder, at the same time, crank the handle. You will see a long, tubular paste emerge. Cut the pasta with a sharp knife and dust the pasta with a little flour. Continue with the rest of the dough. You can cook the rigatoni right away, or let it dry for up to 24 hours.

Makes 500 grams of fresh Rigatoni

Noodles With Savory Meat Sauce

Noodles With Savory Meat Sauce

Ingredients

450 g Dried Wheat Noodles, cooked according to manufacturer instructions
Savory Meat Sauce
Fried Dried Shrimps
Chinese Celery Leaves, chopped
Chili Sauce/Oil, optional

Savory Meat Sauce
500 grams Ground Chicken
3 Cloves garlic, chopped
6 Shallots, peeled and slice
4 Tbsp Dried Shrimps, soaked for 10 minutes, drained
1 ½ Cups/6 Stalks Chinese Celery, chopped
4-5 Thai Bird-Eye Chilies, chopped
3 Tbsp Soy Sauce
3 Tbsp Dark Soy Sauce
2 Tbsp Cooking Wine
3 Tbsp Water
Sea Salt
Pepper
Peanut Oil

Method

Heat a wok or skillet over high heat and add the peanut oil. Cook the dried shrimps until crispy. Remove and set aside.

Add shallots, cook until golden in color. Then mix in garlic and cook until the mixture is fragrant.

Add in the ground chicken and continue to fry until the chicken is cooked. Stir in the chopped Chinese celery stalks and chilies.

Add the cooking wine, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Moisten the meat mixture with some water, season with salt and pepper.

To serve: Place a portion of the meat sauce into a claypot, over medium to high heat. Mix in some cooked noodles, give it good stir, top with extra meat sauce, and serve with dried shrimps, celery leaves, and chili sauce/oil, if using.

Serves 4

Homemade Rigatoni With San Marzano Sauce

UPDATED: January 10th 2014
This is an updated post with a new video cooking guide.





Homemade Rigatoni With San Marzano Sauce

Ingredients

500 grams of Homemade Rigatoni or Store-bought, cooked el-dente
Parmigiano-Reggiano

San Marzano Sauce
2 Tbsp Olive Oil
1 Large Yellow Onion, peeled and chopped
4 Cloves of Garlic, peeled and chopped
2 Tbsp of Peperoncino (chili in olive Oil) available at Italian Stores or 2 tsp of Chili Flakes
2 Tins 796ml/28oz San Whole Marzano Tomatoes, reserved tomato juice from 1 tin
1/4 Cup firmly packed fresh Basil leaves, torn
2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
2 tsp Cane Sugar
Sea Salt to taste
Black Pepper

Method

Place oil in heavy saucepan over moderately high heat. Add the onion and garlic and saute, stirring occasionally, until it just starts to brown, about 5 minutes. Then stir in the Peperoncino or chili flakes.

Empty contents of tomato cans into a sieve, reserving 1 tin tomato liquid. Squeeze the juice out of the tomatoes with your hands, letting the juice out of the tomatoes with your hands, letting the juice run through the sieve. (The remaining tomatoes should be a coarse, chunky pulp.) Add the tomatoes and reserved liquid to pan with basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper and serve with pasta with some freshly grated Parmigiano-Reggiano.

Serves 6-8