Tag: noodle
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Simple Hokkien Noodle Bowl
I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles.
This time I am using thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in well under 15 minutes.
I simply cooked the noodles in chicken broth and then served them hot garnished with sesame seeds and Furikake seasoning.
This is the brand and style of noodle I used. They have a lovely texture and are made from wheat flour, oil and salt.
Happy slurping,
PK
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Udon Noodles
Udon noodles hail from Japan and are made from wheat flour, water and a bit of salt. They are thick and have a lovely smooth texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They are very versatile and you can swap them out with soba noodles when you want something different.
Check out my Chicken Katsu Udon Soup.
Enjoy,
PK
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Simple Ramen Bowl: Make It Your Way
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests.
I build my bowls with meat or vegetable based broth and of course noodles (I love soba or udon the best). I then choose a selection of vegetables, meat, eggs, garnishes etc to fill up the rest of the bowl.
Note: You can make this meal vegan by using vegetable stock, tamari and stick to vegetables, mushrooms etc.
For the broth all you really need is chicken, beef or vegetable stock. You can of course build upon that basic stock.
I slowly bring 3 cups of stock up to a gentle boil. Then I add some garlic cloves, a small chunk of ginger (or galangal), several dried mushrooms and splashes of mirin seasoning and soy sauce. I find this makes enough broth for 2 bowls.
I add boiling water to a large bowl and add 2 serves of soba noodles. I let them soften over 8 minutes and then give them a good rinse.
Now this is the best bit, building the bowls. 🙂
Add noodles to each person’s serving bowl. Then pour enough broth to cover the noodles and then stack the bowls to the brim with everything else.
Serving
Now you just need to sit down with your guests and and provide lots of garnishes and condiments. I love a few dried onions and a healthy squirt of sriracha hot sauce.
Happy slurping,
PK
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Soba Noodles
Soba noodles hail from Japan and are made from Buckwheat flour and wheat flour. They are similar in shape and thickness to spaghetti but have a coarser texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries.
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls.
Enjoy,
PK
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PK’s Cheaters’ Pork Chow Mein
You will be totally surprised how quick and yummy this take on chow mein is. My kids loved it and I bet you will too. 🙂
It fed a growing family of four for dinner and I even got several frozen lunches too.
Dietry note: A quick search of the internet suggests you can replace the sauces for vegan alternatives and use dried mushroom and tofu to replace the pork.
Steps
- Preparing everything
- Stir frying
- Serving
Ingredients
- 500g pork mince
- 400g Singapore noodles
- 1/3 cup oyster sauce
- 2 Tbsp cup soy sauce
- 1/2 cup stock (any will do, I used vegetable)
- A good slug of peanut oil
- 2 garlic cloves, finely diced
- 1 capsicum, sliced however you like
- 1 carrot, however you like
- 1 cup of peas or corn kernels
- 1 cup spring onions, sliced diagonally
- 1/2 head Chinese cabbage, rough chopped
Equipment
- 1 fry pan
- 1 large bowl
- 1 small mixing bowl
Preparing everything
- Bring the pork mince out of the fridge so it is not still chilled when it hits the pan.
- Chop and slice the:
- 1 capsicum
- 1 carrot
- 1 cup of peas or corn kernels
- 1 cup spring onions
- 1/2 head Chinese cabbage
- 2 garlic cloves
- Throw a slug of peanut oil into the fry pan and bring it to a high heat (the peanut oil can handle it but lower the heat if it smokes).
- Add the noodles to a large bowl of boiling water for the time specified on their label (we want to time the noodles’ readiness for the pork’s).
Stir frying
- Add the 2 cloves diced garlic and the 500g pork mince to the hot fry pan.
- Keep moving everything around until the pork is cooked.
- Add the vegetables and let them soften somewhat.
- Add the oyster and soy sauce above and the 1/2 cup of stock.
- Mix everything quickly then add the now soft and drained noodles.
- Gently fold the noodles through.
Serving
Serve hot with lots of condiments on the table such as Sriracha hot sauce and fish sauce.
How about a side of broccoli cooked in sesame oil too?
Enjoy,
PK
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PK’s Vietnamese Beef Noodle Salad
This simple Vietnamese inspired salad could not be easier.
Think of it as a start though and experiment every time you make it. I have said it before, Southeast Asian flavours are hard to get “perfect” but so easy to get “tasty”. The trick is in tailoring the sauce ratios to your preferences. 🙂
Note: I marinade the beef first and then use very little in the way of sauces on the salad and noodles afterwards. Some soy sauce and I am good to go. Your options are endless though.
You will be:
- Preparing everything
- Cooking the beef strips
- Serving
You will need:
- Ingredients:
- PK’s Vietnamese Beef Marinade #1
- several beef scotch fillet or eye fillet (tenderloin) steaks
- a couple of slugs of peanut oil
- a green salad of your choice (see KT’s NoRecipe Green Salad but add things like mint leaves and coriander sprigs)
- Equipment:
- a long sharp knife
- a chopping board
- a fry pan
- a sauce pan or pot for the noodles
- a bowl to marinade the beef in
Preparing everything
- Earlier in the day or the night before, slice the beef steaks into strips and marinade them using something like PK’s Vietnamese Beef Marinade #1.
- Pop the bowl into the fridge.
- Closer to serving time, make a yummy green salad and drizzle with a bit of vinegar.
- Pull the bowl of beef strips out of the fridge to get them to room temperature just as they are going onto the barbecue or hot plate.
Cooking the beef strips
- Chuck the noodles into a bowl of hot water and let them soften as per the instructions on the pack.
- Heat a fry pan, throw a couple of slugs of peanut oil in and start cooking the beef strips.
Serving
Take the meat off the fry pan and allow to cool some. Bring everything together and drizzle with some soy sauce.
Enjoy,
PK
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PK’s Easy Pho Ga
When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.
Pho (pronounced like ‘fur’ but without the hard r) is a modern take on more traditional dishes. The Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.
I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.
I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.
Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “make” this dish.
You will be:
- Building the broth
- Poaching the chicken
- Serving.
You will need:
- Ingredients:
- Broth for one:
- 3 cups homemade chicken stock
- a splash of fresh lime juice
- 1.5 Tbsp fish sauce
- a small chunk galangal (galanga)
- a small chunk ginger
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- black peppercorns to taste, ground
- 1 coriander root
- Bowl for one:
- 250g chicken tenderloins, sliced
- 250g rice noodles, pre-softened in boiling water
- a handful of torn coriander leaves
- a handful of mung bean sprouts
- a few sprigs of vietnamese coriander
- 2 spring onions, white parts, sliced on an angle
- jalepenos , sliced, to taste
- 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
- fried shallots and garlic slices
- A handful of chopped mushrooms like shitake or enoki
- Broth for one:
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a large saucepan
- a serving bowl
Building the broth
I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.
Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.
- Add the 3 cups of chicken stock to the saucepan.
- Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
- Add the:
- splash of fresh lime juice
- 1.5 Tbsp fish sauce
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- ground black peppercorns
- 1 coriander root
- Let everything sit for 5 minutes, to infuse, if you have time.
- Put the saucepan on low heat and then gently simmer for about 10 minutes.
Poaching the chicken
- Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
- Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).
Serving
Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.
Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.
Enjoy,
PK
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PK’s Cheaters Pho Ga For One
When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.
Pho (pronounced ‘fur’ but without the hard r) is a modern take on more traditional dishes but the Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.
I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.
I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.
Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “upgrade” this dish.
You will be:
- Building the broth
- Poaching the chicken
- Serving.
You will need:
- Ingredients:
- Broth for one:
- 3 cups homemade chicken stock
- a splash of fresh lime juice
- 1.5 Tbsp fish sauce
- a small chunk galangal (galanga)
- a small chunk ginger
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- black peppercorns to taste, ground
- 1 coriander root
- Bowl for one:
- 250g chicken tenderloins, sliced
- 250g rice noodles, pre-softened in boiling water
- a handful of torn coriander leaves
- a handful of mung bean sprouts
- a few sprigs of vietnamese coriander
- 2 spring onions, white parts, sliced on an angle
- jalepenos , sliced, to taste
- 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
- fried shallots and garlic slices
- Broth for one:
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a large saucepan
- a serving bowl
Building the broth
I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.
Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.
- Add the 3 cups of chicken stock to the saucepan.
- Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
- Add the:
- splash of fresh lime juice
- 1.5 Tbsp fish sauce
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- ground black peppercorns
- 1 coriander root
- Let everything sit for 5 minutes, to infuse, if you have time.
- Put the saucepan on low heat and then gently simmer for about 10 minutes.
Poaching the chicken
- Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
- Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).
Serving
Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.
Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.
Enjoy,
PK
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Welchy’s Wonton Noodle Soup
And so I’m back
From out of space
I just walked in to find you here with that sad look upon your face …the sad face I am referring to is that of my older brother’s. I have been a bit busy and whilst I have been taking lots of photos – I then never got around to writing the actual blog. So here goes…
My boyfriend loves Wonton Noodle Soup and will only eat it from one place (International Food Court in Morley if you ever get a chance). It’s divine – with slivers of pork, crunchy bok choy for texture, a gorgeous broth and then these silky full of flavour wontons… it’s basically Heaven in a bowl. And to top it all off they scatter crumbled pork crackling over the top.
I finally convinced him to let me have a go at cooking my own and suffice to say the results were amazing. Like most men (my younger and ‘opinionated about food even though he never cooks’ brother is one) if he goes for a second helping then you know you are onto a winner. It’s a little fiddly so unless you make it on a weekend, try and make the wontons ahead of time as they can sit in the fridge until you are ready 🙂
Ingredients:
For the Soup- 2½ cup chicken stock
- 2½ cup water
- 1 tsp. soy sauce
- 3 garlic cloves, smashed
- 3 to 4⅛-inch thin fresh ginger root slices (approximately 1 oz.)
- 2 green onions, cut in halves
- salt and pepper to taste
For the Wonton Filling- 4 oz. ground pork
- 1 tsp. soy sauce
- 1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
- 1 tsp. cornstarch
- ¼ tsp. sugar
- ¼ tsp. sesame oil
- ¼ tsp. ground fresh ginger root
- 1 small garlic clove
- 1 green onion, finely chopped
- small pinch of black or white pepper
- 20 square wonton wrappers
For the Garnish- chopped green onion
- Cilantro leaves
Method
1. In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!
2. In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.
3. Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put ½ teaspoon of filling in centre of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons 1 to ½-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and wrappers.
4. When your wontons are ready, discard solid ingredients from soup base and bring it to boil.
5. Carefully add wontons and cook for 10 to 15 minutes. wontons will be fully cooked in 3 minutes, but cook it longer so all flavour from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.
6. Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.
And then…being super sneaky…I fried a couple of the wontons while the wontons were cooking in the soup. So totally worth it! Would be amazing on a cold night, but no matter the weather I’d eat this haha.
Katie
Related Links:
- see more Welchy posts here
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Easy Chicken Katsu Udon
Chicken Katsu Udon is an amazingly versatile dish, perfect for snacks, sides or a main meaIs. At is simplest it consists of a bowl of noodles, vegetables and broth topped with crumbed fried chicken.
It is very easy to make and friends of mine have even made it on a camping trip.
This recipe will feed two adults for lunch. Add more noodles, chicken, vegetables and broth to bulk it up for dinner.
You will be:
- Preparing the chicken.
- Frying the onion toppings.
- Preparing the other vegetables.
- Cooking the noodle broth and crumbed chicken
- Serving.
You will need:
- Ingredients
- 1 large chicken breast, butterflied
- Ground rock salt, to taste
- Ground black pepper corns, to taste
- White flour, enough to coat the chicken breast
- Panko bread crumbs, enough to coat the chicken breast
- 1 egg, beaten egg
- 1 brown onion, sliced
- 1 cup Asian greens e.g. bok choy leaves and stems
- 1 small handful torn coriander (cilantro) leaves
- 1 packet of soft Udon noodles
- 4 cups home-made chicken stock
- Olive oil and/or chili oil, enough to cover the base of the pan to half the depth of the chicken breast and a splash for frying the onions
- A handful of sliced shitake or enoki mushrooms
- Equipment
- several chopping boards
- a long sharp knife
- a rolling pin or meat tenderiser
- two large plates
- one medium sized bowl for coating the chicken breasts
- a medium sized saucepan for the broth and noodles
- a deep frypan for shallow frying the crumbed chicken
- paper towel to absorb excess oil
- deep bowls for serving
- tongs for cooking the chicken in the oil
- tongs for adding the hot noodles to the serving bowls
Preparing the chicken
- Take your chicken breast and butterfly it. I completely separate the halves at this stage, place them on a chopping board and bash the stuffing out of them using a rolling pin. This makes them really tender and easier to cook through without burning the outside crumb coating. This dish also works really well with chicken tenderloins (these are the pectoralis minor of a chicken and they don’t need tenderising).
- Salt and pepper them to taste and then successively coat them in flour, dip them in the egg and roll them in the panko crumbs.
- Refrigerate them for 30 minutes or as long as it takes you to prepare the rest of the dish.
Fry the onions
- Thinly slice the 1 brown onion.
- Heat the oil in your deep fry pan.
- Add the onions and crisp them up, moving them continuously.
- Pop them into the fridge after soaking up excess oil with paper towel.
- Clean the fry pan with some paper towel so you get rid of any burnt onion bits.
Prepare the vegetables
- Roughly chop your Asian greens and other vegetables of choice. No need to cook the greens as they will quickly steam as you add them to the hot broth at serving time.
- Tear the coriander leaves to make a nice garnish.
- Hot Tip – Bring the crumbed chicken breasts out of the fridge at this point and allow them to return to room temperature. This will allow you to cook them golden brown on the outside and avoid a raw center.
Cook the noodle broth and crumbed chicken
You are going to have to keep an eye on two processes here. Sorry 🙂
- Add the stock and noodles to the saucepan.
- Heat the oil in the deep frypan so it is lightly bubbling.
- While you are lightly frying the chicken, slowly bring the noodle broth to the boil.
- When golden brown on both sides, remove the chicken from the oil and pat dry with paper towel.
- Slice the chicken.
The panko crumbs are so light that I prefer a longer slower fry:
Cooking the noodles in the broth as it comes to the boil:
The sliced chicken:
Serving
- Add the desired amount of noodles to each bowl using tongs.
- Add the desired amount of greens and vegetables to each bowl.
- I add the slices of mushroom now.
- Pour in the desired amount of broth to each bowl.
- Top with some of the torn coriander and the fried onions.
Happy slurping,
PK
Here are more soup recipes and Japanese cuisine posts:
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