Category Archives: Noodles

Basil Chickpea Noodles

 

Ingredients:

  • 1 cup broccolini, chopped
  • 1 cup red bell pepper, sliced
  • 2-3 sticks green onion, cut
  • 3 garlic cloves, finely chopped
  • 1 1/2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp chili oil (https://veggiefoodie.com/2020/12/08/chinese-chili-oil/)
  • 1 tbsp lime juice
  • 150 g (5 oz) yellow noodles
  • 1 tbsp olive oil / grapeseed oil
  • 1/2 cup canned chickpeas
  • 250 g (8 – 10 oz) extra firm tofu
  • 1/4 cup basil (packed)

Method:

  1. Bring a pot of water to boil and cook noodles as per the instructions on the package
  2. When cooked, strain out the noodles and set them aside
  3. Chop the broccolini, slice the red bell pepper, roughly chop the green onion and finely chop the garlic
  4. Make the sauce by combining the soy sauce, hoisin sauce, chili oil and lime juice
  5. Put a pan on medium heat and add olive oil / grapeseed oil
  6. Sauté the garlic and onions for about a minute
  7. Add the broccolini and sauté for 2-3 minutes
  8. Add tofu, chickpeas, and red bell pepper and sauté for 3-4 minutes
  9. Add the noodles followed by the sauce.  Sauté for another couple of minutes
  10. Add the basil leaves and turn off the heat. Mix well and serve hot

Serves: 2-3

 

Inspiration source:

Chinese Vegetable Fried Rice

This is the noodle variation of the same recipe

 

Ingredients:

  • 1/2 cup cooked chickpeas
  • 3 cloves garlic, chopped
  • 1/2 red onion, diced
  • 1-2 sticks green onion, chopped
  • 1/2 cup diced carrot
  • 1 cup chopped broccolini
  • 4-5 large cremini mushrooms, chopped
  • 2 tbsp Chinese chili oil (https://veggiefoodie.com/2020/12/08/chinese-chili-oil/)
  • 1/2 cup corn kernels
  • 2 cups cooked brown rice
  • 3 tbsp soy sauce
  • 1 tsp salt or to taste depending on salt content in your soy sauce

Method:

  1. Use a fork to roughly crush the chickpeas and put aside
  2. Put pan on medium heat and add chili oil
  3. Add garlic, red onions, carrot, broccolini and sauté for 2-3 minutes
  4. Add green onions, chickpeas, mushroom and sauté for another minute
  5. Add corn and rice, drizzle soy sauce evenly over the rice and sprinkle salt
  6. Sauté for 2-3 minutes and serve hot

 

Serves: 4

 

Inspiration source:

 

Garlic Chili Noodles

 

Ingredients:

  • 5 cloves garlic, finely chopped
  • 200 g spaghetti
  • 2-3 dried red chili peppers
  • 3 tbsp Chinese chili oil (https://veggiefoodie.com/2020/12/08/chinese-chili-oil/)
  • 1 1/2 tbsp soy sauce
  • 1/2 tsp salt or to taste
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 1/2 cups chopped cabbage
  • 1/2 cup edamame
  • 1/4 cup basil (packed)

Method:

  1. Cook the spaghetti to the desired softness level, strain and put aside
  2. Cook edamame to desired softness level and put aside
  3. Heat 1 tbsp peanut oil in a pan on high heat
  4. Sauté the chopped cabbage to desired softness level and put aside
  5. Remove the seeds from the dried peppers and roughly chop
  6. Heat up a pan to medium heat. Add the chili oil
  7. Add garlic and chili pieces and sauté for a minute
  8. Add the cooked noodles and soy sauce and turn the heat up to medium high and sauté for 2-3 min
  9. Add in the fresh basil. Turn the heat off and give it a stir and serve hot

Serves: 2

 

Inspiration source:

Maggi Noodles in Italian White Sauce

Ingredients:

  • 2 packets of Maggi noodles with their spice packets
  • 1 1/2 tbsp butter
  • 2 tsp grated garlic
  • 2 cups chopped mixed vegetables such as Julian cut baby corn, sweet corn, bell peppers, carrot, broccoli
  • 1 1/2 tbsp white flour
  • 1 1/2 cup milk
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper powder
  • 1/4 tsp chili flakes
  • 1/4 tsp oregano
  • 1/4 cup grated cheddar cheese (such as Amul cheese)

Method:

  1. Cook Maggi noodles in just the right amount of water with the spices they come with and then put them aside
  2. Put a pan on medium heat and melt the butter in it
  3. Add garlic and sauté for 10 seconds
  4. Add the vegetables, mix in salt and sauté for 6-8 minutes till the desired level of softness
  5. Add the flour and mix well
  6. Add the milk, mix well and cook till the white sauce thickens
  7. Add black pepper powder, chili flakes, oregano and cheese and gently mix well and serve immediately

Serves: 4

 

Inspiration source:

The following video starting at 6 minutes:

Mee Goreng – spicy fried noodles

Mee Goreng

Mee Goreng

Ingredients:

  • 3 cups cooked noodles
  • 2 tbsp chili sauce (Sriracha), or more to taste
  • 1 tbsp dark soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp salt (to taste)
  • 3 tbsp Hoisin sauce
  • 3 tbsp ketchup
  • 3 tbsp vegetable or canola oil
  • 2 tsp minced garlic
  • 1 cup skinned cut potatoes (1/2 inch cubes)
  • 1 cup extra firm tofu (1/2 inch cubes)
  • 1 cup broccoli
  • 1 cup shredded cabbage
  • 1 cup mung bean sprouts, rinsed
  • 1/2 tsp white pepper
  • 2 tbsp shao hsing wine (optional)
  • 2 tbsp scallions / spring onions, sliced

Method:

  1. Bring a large pot of water to a boil. Cook the noodles as per the instructions on the package, drain, and rinse with cold water and set aside
  2. In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, salt, Hoisin sauce and ketchup. Stir to combine, and set aside
  3. In a large wok preheated over medium heat, add 1/2 tbsp oil and stir fry the potatoes (covered) till cooked and lightly brown and keep aside
  4. In the same wok, add some more oil and one-by-one stir fry tofu, broccoli and shredded cabbage and keep aside
  5. Turn up the heat to high and in the same wok, add the remaining oil, noodles, minced garlic, the chili sauce mix / combined paste and keep stirring until well combined
  6. Add all the vegetables and tofu and gently fold it all together and stir fry for 2-3 minutes till well combined and the sauce mostly uniformly coats vegetables and all
  7. Add bean sprouts, white pepper and spring onions and stir to combine
  8. Serve hot

Serves: 4

Inspiration source:

http://rasamalaysia.com/mee-goreng-spicy-fried-noodles/2/

Rice Noodles in White Sauce

rice noodles in white sauce

Ingredients:

  • Rice noodles in white sauce
  • Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
  • 200 gms extra-firm tofu, cut in 2 cm pieces
  • 1 cup Broccoli florets
  • 2 medium carrots, sliced
  • ½ cup spring onions, chopped
  • 2 sticks celery, sliced
  • 1 cup Chinese green such as bok choy
  • 1 tbsp vegetable oil
  • 1 tbsp corn starch
  • 1 vegetable stock cube, such as Knorr’s mushroom flavored Vegetable Stock Cube

Method:

  1. Boil water and cook the noodles till desired softness and then drain them and keep them aside
  2. Stir fry the tofu and keep aside
  3. Warm 2 tbsp water and dissolve the vegetable stock cube in the water
  4. Add corn starch in the vegetable stock and mix till there are no lumps
  5. Heat the oil and stir fry the vegetables for 4-5 minutes. Don’t make them too soft
  6. Add the vegetable stock and corn starch paste in the vegetables and toss the vegetables on the heat so that the vegetables get coated with the paste
  7. Stir on medium heat for 2-3 minutes to cook the corn start
  8. Increase the heat and add the tofu and noodles and cook for another 2-3 minutes till the noodles and vegetables get glassy
  9. Serve hot with chili sauce such as Sriracha Hot Chili Sauce

Serves: 4

Inspiration source: An attempt to reproduce noodles served in noodle houses such as King Noodles / TK Noodles

Remarks: There is no need to add any salt as the vegetable stock cube brings the necessary amount of salt

Fried Rice Noodles

fried rice noodles

Ingredients:

  • Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
  • 200 gms extra-firm tofu, cut in 2 cm pieces
  • 1 cup Broccoli florets
  • 2 medium carrots, sliced
  • ½ cup spring onions, chopped
  • 1 cup boiled potatoes
  • 1 cup tomatoes, diced
  • 1 cup Chinese green such as baby bok choy
  • 1 tbsp vegetable oil
  • 1 tbsp low salt soya sauce
  • 60 gm fried Rice Noodles paste such as Maggi’s Perencah Bihun Goreng paste
  • 1 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • Salt to taste

Method:

  1. Boil water and cook the noodles till desired softness and then drain them and keep them aside
  2. Stir fry the tofu and keep aside
  3. Heat the oil and stir fry the vegetables for 4-5 minutes on high heat. Don’t make them too soft
  4. Add the soya sauce and noodle paste and toss the vegetables on the heat so that the vegetables get coated with the paste
  5. After 2-3 minutes, add ketchup, sugar and salt and stir on medium heat for 2-3 minutes
  6. Increase the heat and add tofu and noodles and cook for another 2-3
  7. Stir in lemon juice and serve hot

Serves: 4

Remarks:

An attempt to reproduce Bihun goreng served in Singapore’s hawker centers!

Rice noodles in Spicy Coconut Milk

Rice Noodles in Coconut Milk

Ingredients:

  • 8 oz / 200 g rice noodles, boiled and drained in cold water
  • ½ lb extra firm tofu
  • 1 ½ tbsp olive / vegetable oil
  • 1 small onion, peeled and diced
  • 1 medium leek, trimmed and sliced or 4-5 spring onions, chopped
  • 2-3 medium size sweet potato, steamed, 1 cup
  • 1 stalk celery, diced
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 2 large garlic cloves, peeled and minced
  • 1 inch of ginger, peeled and minced
  • 2 cups vegetable broth
  • 1 can (13.5 ounce / 400 ml) coconut milk
  • Salt to taste
  • 2 tbsp lemon / lime juice
  • Cilantro for garnishing

Method:

  1. Boil rice noodles, run cool water through it to stop cooking and keep aside
  2. Cook (boil / grill) sweet potatoes, peel and cut in ¾ inch pieces
  3. Cut tofu into ¾ inch cubes, sauté in oil over medium heat till light brown
  4. Heat the oil on medium heat and sauté celery, onions, leek / spring onions for 3-4 minutes till celery and onion is soft
  5. Add minced garlic and ginger and sauté for a couple of minutes
  6. Add coriander, cumin and chili powder and saute for a couple of minutes
  7. Add vegetable broth, coconut milk and salt and bring to boil
  8. Add sweet potatoes, tofu and rice noodles, cook for a couple of minutes, add lemon juice and serve hot

Serves: 4

Inspiration source: edible San Francisco, Oct / Nov 2008, page 10