Easy Fried Spaghetti Noodles

Simple steps to follow:

Easy Fried Spaghetti Noodles

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(YIELD: Makes 6-7 servings)

Ingredients:

• Spaghetti – 1 pack (500 grams)
• Chicken breast (thinly sliced) – 1 chicken breast
• Oyster mushrooms (shred mushrooms by hand) – 1 packet
• Bok choy (cut into small size) – 4-5 heads
• Garlic (finely chopped) – 5 cloves
• Onion (finely sliced) – 1 onion
• Spring onion (roughly chopped) – 2 stalks
• Oil – 3 tablespoons

Marinade for the chicken

• Sea salt – 1 teaspoon
• Oil – 1 tablespoon

Seasoning

• Light soy sauce – 1 1/2 tablespoons
• Dark soy sauce – 2 teaspoons
• Sweet soy sauce – 1 tablespoon
• Oyster sauce – 1 1/2 tablespoons
• Ground black pepper – 1 teaspoon
• Fish sauce – 1 tablespoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken slice. Mix everything together and set aside.

2. Place a large pot of water and add 2 teaspoons sea salt. Cover the pot and bring the water to a boil on high heat.

3. Add the pasta to the boiling water and stir to keep it from sticking. Cook the pasta al-dente for about 5-6 minutes or until cooked. Remove the water from pasta by using a tong, lift the pasta out of water. Reserve a cup of cooking water. Set aside.

4. Heat the oil in a pan over high heat. Add onion, stir fry for 20 seconds then add garlic and spring onion. Stir fry until fragrant for 30 seconds. Add the chicken and stir fry until almost cooked. Add mushrooms and stir fry for a further minute.

5. Add bok choy and stir fry everything together for 1 minute until the bok choy are wilted slightly.

6. Add all the combined sauce mixture and give it a stir for 10 seconds. Then, add cooked spaghetti to the chicken and mushrooms stir fry. Add pasta cooking water and stir fry until well combined for about 20 seconds. Dish up and transfer to a serving plate.

 

IndoMie Fried Noodles with Prawns

Simple steps to follow:

 

IndoMie Fried Noodles with Prawns

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(YIELD: Makes 1 serving)

Ingredients:

• IndoMie (instant noodles) – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Ground chicken – 50 grams
• Prawns (removed shell and deveined) – 6 prawns
• Choy sum (cut into 2 inches) – 2 stalks
• Water – 2 tablespoons
• Egg – 1 egg

Seasoning

• IndoMie seasoning sauce & powder (in the packaging) – 1 packet

Marinade for the chicken

• Sea salt – 1/2 teaspoon
• Vegetable oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground chicken. Mix everything together and marinade for 15 minutes. Set aside.

2. Use a pot, bring the water to boil over medium-high heat. Put the IndoMie noodles in and allow it to cook al-dente for about 1 minute. Drain the Maggi noodles with a sieve and set aside.

3. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

4. Add the garlic, stirring frequently with a wooden spatula for about 30 seconds then add the ground chicken. Stir everything together for 2 minutes.

5. Then, add prawns and stir for 1 minute. Stir in choy sum for 1-2 minutes.

6. Add the cooked IndoMie noodles in and gently toss the noodles together with the stir-fried ingredients. Add in IndoMie seasoning sauce & powder and water, give it a stir for 1-2 minutes.

7. Transfer to a serving plate and serve with fried egg.

 

 

 

Stir Fried Sweet Potato Leaves

Simple steps to follow:

 

Stir Fried Sweet Potato Leaves

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(YIELD: Makes 1-2 servings)

Ingredients:

• Sweet potato leaf (snipped the stem and cut into 3 cm) – 1 packet / 300 grams
• Dried shrimp (wash and soaked, roughly chopped) – 15 grams
• Shallot (thinly sliced) – 2 shallots
• Garlic (finely chopped) – 2 cloves
• Bird’s eye chili (finely chopped) – 1 chili
• Chili (finely slice) – 1 chili
• Oil – 1 1/2 tablespoons

Seasoning

• Light soy sauce – 1 teaspoon
• Fish sauce – 1 teaspoon
• Dried shrimp water – 3-4 tablespoons
• Chinese Shaoxing wine – 1 tablespoon

 

Instructions:

1. In a small bowl, soak dried shrimps with 3-4 tablespoons of hot water, until softened for 15 minutes. Reserve and set aside the dried shrimps water.

2. Place the saucepan over medium-high heat and add 1 1/2 tablespoons of oil heat until hot. Add shallots and stir fry for 1 minute. Stir in the garlic and bird’s eye chili, stir-fry for another minute.

3. Add the dried shrimps and chili in the pan and stir fry for 2-3 minutes. Then, add sweet potato leaf, stir for 1 minute until the leaves are almost wilted.

4. Stir in the seasoning, stir fry everything together until evenly coated for about a minute. Dish up in a serving plate.

5. Serve warm with steamed rice & hard-boiled egg.

 

 

Stir-Fry Cabbage

Simple steps to follow:

 

Stir-Fry Cabbage

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(YIELD: Makes 1 serving)

Ingredients:

• Cabbage (cut into wedges) – 1/4 head of medium cabbage
• Garlic (finely chopped) – 1 clove
• Ginger (finely chopped) – 1 inch
• Chili padi (finely chopped) – 1 chili
• Black vinegar – 2 teaspoons
• Light soy sauce – 2 teaspoons
• Sea salt – a pinch
• Vegetable Oil – 1 tablespoon

 

Instructions:

1. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

2. Add the garlic, ginger and chili padi, stirring frequently until fragrant and not burn for about a minute.

3. Stir in cabbage. Add in light soy sauce, black vinegar and sea salt. Combine everything together and stir-fry for a minute. Transfer to a serving plate.

4. Serve with steamed rice.

 

Pork Stir Fry with Spring Onion

Simple steps to follow:

Pork Stir Fry with Spring Onion

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(YIELD: Makes 1 serving)

Ingredients:

• Pork (thinly slice) – 30 grams
• Spring onion (cut into 1 1/2 inches, separate white & green) – 1 stalk
• Garlic (finely chopped) – 2 cloves
• Ginger (finely chopped) – 1/2 inch
• Fermented bean paste (taucu) – 1/2 teaspoon
• Oil – 1 tablespoon

Marinade for the pork

• Light soy sauce – 1 teaspoon
• Dark soy sauce – 2 teaspoons
• Oyster sauce – 2 teaspoons
• Ground black pepper – 1/4 teaspoon
• Sesame oil – 2 teaspoons
• Cornstarch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in pork slice. Mix everything together and marinade for 15 minutes and set aside.

2. Place the saucepan over medium heat, add spring onion (white part) and slightly seared for 1-2 minutes. Remove and set aside.

3. Heat saucepan over medium-high heat and add 1 tablespoon of oil. Add marinated pork slice and stir-fry for 6-8 minutes.

4. Push the pork asides and add garlic, ginger and fermented black beans. Stir fry for 1 minute and mix everything together for 30 seconds.

5. Stir fry for 1 minute and mix everything together for 30 seconds.

6. Serve warm with steamed rice.

 

Stir-Fry Minced Chicken with Tofu & Vegetable

Simple steps to follow:

 

Stir-Fry Minced Chicken with Tofu & Vegetable

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(YIELD: Makes 1 serving)

Ingredients:

• Ground chicken – 1/2 cup
• Romaine lettuce – 2 heads
• Fried chili tofu or fried tofu (cut into strips) – 2 slices
• Whitebait chili sambal or garlic chili sambal – 2 tablespoons
• Vegetable oil – 1 tablespoon

Seasoning

• Sea salt – a pinch
• Fish sauce – 1 1/2 teaspoons
• Water or chicken broth – 1-2 tablespoons

Marinade

• Sea salt – 1/2 teaspoon
• Oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground chicken. Mix everything together and marinade for 15 minutes and set aside.

2. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil, heat until hot. Add the marinated ground chicken and stir-fry everything together. Allow it to cook for about 6-8 minutes.

3. Add whitebait chili sambal in the chicken, stir fry for 1 minute and add tofu. Stir everything together until fragrant for 30 seconds.

4. Then, add romaine lettuce and the seasoning in the chicken, tofu and vegetable. Combine everything together. Stir-fry for another 1-2 minutes or until cooked through. Dish up to a serving plate.

5. Serve warm with steamed rice & fried egg.

 

Simple Mee Suah Noodles Soup

Simple steps to follow:

 

Simple Mee Suah Noodles Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Mee sua (thick noodles) – 1 bundles
• Romaine lettuce – 2 heads
• Goji berries – 5 grams
• Pork (thinly slice) – 20 grams
• Egg – 1 egg *optional
• Anchovy powder – 1 tube
• Sea salt – a pinch *optional
• Water – 2 1/2 cups

Marinade for the ground pork

• Soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in pork slice. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. Bring a pot of water to boil over high heat, cook mee sua noodles for about 1-2 minutes, drain mee sua with a sieve and place the cooked mee sua in a serving bowl.

3. Place the pot over medium-high heat and add 2 1/2 cups water and anchovy powder. Close the lid and bring to boil for about 5-6 minutes.

4. Add pork slice in the soup and allow it to boil. Stir for about 3-4 minutes or until cook.

5. Add in baby kai lan. Boil for 1 minute then add sea salt. Stir for 20 seconds, add goji berries.

6. Give it a stir again and boil for another 20 seconds. Ladle the soup and baby kai lan over the noodles.

7. Top with the egg.

 

Stir-Fry Mushrooms with Broccoli

Simple steps to follow:

 

 

 

Stir-Fry Mushrooms with Broccoli

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(YIELD: Makes 1-2 servings)

Ingredients:

• Eryngii mushrooms / king oyster mushrooms (cut into thin slice) – 150 grams / 2 mushrooms
• Chicken breast (cut into thin slice) – 60 grams
• Broccoli (cut into florets) – 1 medium bunch
• Bird’s eye chili (finely chopped) – 1 chili *optional
• Sea salt – 1 teaspoon
• Oil – 2 tablespoons

Seasoning

• Oyster sauce – 2 teaspoons
• Light soy sauce – 1 teaspoon
• Shaoxing wine – 2 teaspoons
• Fish sauce – 1 teaspoons

Marinade for the chicken

• Sesame oil – 1 teaspoon
• Light soy sauce – 1 teaspoon

Thickening (mix together)

• Corn starch – 1 1/2 teaspoon
• Water – 1 tablespoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken slice. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. In a separate bowl, mix eryngii mushrooms with sea salt and set aside.

3. Bring a medium pot of water to boil,

4. Place the saucepan over medium-high heat and add 1 tablespoon of oil heat until hot. Pan fry eryngii mushrooms, fry until both sides are lightly brown for about 2-3 minutes. Dish up and set aside.

5. Add 1 tablespoon oil into the same pan over medium-high heat. Add the marinated chicken in the pan and stir fry for 3-4 minutes. Then, add the mushrooms back and broccoli into the pan, stir for 1 minute.

6. Stir in the seasoning and stir fry everything together until evenly coated for about a minute. Slowly drizzle over the thickening mixture and give it a quick stir for another 30 seconds. Dish up and transfer to a serving plate.

7. Serve warm with steamed rice.

 

Easy Soy Sauce Noodles & Seaweed Tofu Soup

Simple steps to follow:

Easy Soy Sauce Noodles & Seaweed Tofu Soup

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(YIELD: Makes 1 serving)

Ingredients: 

Soy Sauce Noodles:

• Spinach noodles – 1 bundle
• Kai lan (cut into 3 parts) – 2 stalks
• Fried fish cake (thinly slice) – 1 fish cake
• Preserved radish (washed) – 1 tablespoon
• Water – 2 cups
• Spring onion (finely chopped) – 1 stalk

Seasoning sauce for the noodles

• Light soy sauce – 2 teaspoons
• Dark soy sauce – 1/2 teaspoon
• Black vinegar – 1 teaspoon
• Sesame oil – 1 1/2 teaspoons

For seaweed soup:

• Silken tofu (cut into cubed) – 1 cup
• Chinese dried seaweed (washed and soak in water for 5 minutes) – 1/4 piece of seaweed
• Korean dried seaweed / miyeok (washed and soaked in water for 5 minutes) – 1 tablespoon
• Anchovy broth – 2 cups
• Egg (lightly beaten) – 1 egg
• Sea salt – 1/4 teaspoon

 

Instructions:

1. Bring a large pot of water to boil over high heat, add the kai lan in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

2. Bring a pot of water to boil again, cook spinach noodles according to package directions. Drain noodles with a sieve and set aside.

3. In a serving bowl, mix all the seasoning sauce together and set aside.

4. Pour anchovy broth in a small pot and bring to boil at medium heat for about 2 minutes. Add in Chinese & Korean dried seaweed in anchovy broth. Once the soup is boil for 1 minute, add in tofu and allow it to boil for 2-3 minutes.

5. Then, use a ladle to stir the soup in a circular motion and slowly drizzle in the egg. Allow it to cook for 20-30 seconds. Let it cook for another minute. Ladle 1 tablespoon of the soup onto the seasoning sauce and ladle the remaining soup onto a serving bowl. Garnish with spring onion.

6. Transfer the cooked noodles to the serving bowls, top with fish cake, kai lan, hard-boiled egg and whitebait sambal.

7. Toss to combine the noodles with the seasoning sauce. Serve warm with seaweed soup.

 

Chinese Steamed Egg with Minced Meat

Simple steps to follow:

To steam the egg:

 

Chinese Steamed Egg with Minced Meat

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(YIELD: Makes 1 serving)

Ingredients:

• Egg (medium size) – 3 eggs
• Ground pork – 25 grams
• Sea salt – 1/2 teaspoon
• Water – 200-250 ml

Marinade for the pork

• Light soy sauce – 1 1/2 teaspoons
• Sea salt – a pinch
• Oil – 1 teaspoon
• Spring onion (chopped) – 1 stalk

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 10-15 minutes. Set aside.

2. In a bowl, cracked 3 eggs and beat the egg with a fork. Add the marinated pork to the eggs and mix vigorously until it is well incorporated. Then, add the water slowly in the egg mixture and beat the egg lightly.

3. Pour the egg mixture into a steaming dish or stainless steel plate.

4. Mix in 1 teaspoon of sea salt in the egg mixture and let it stand for 10-15 minutes or until the air bubbles have disappeared.

5. Scatter chopped spring onion on top of the egg mixture.

To steam the egg:

6. Set the steamer, bring the water to a boiling and then reduce the heat to low-heat. Place a rack and bring the egg mixture, place it in the steamer. Cover the steaming dish with aluminum foil.

7. Steam for 20-25 minutes over medium high heat.

8. Check the egg after 15 minutes, lift up the cover and check the consistency of the egg by gently shaking the plate. If the centre is still very wobbly, continue to steam. Do check every few minutes until the centre is firm. Remove from the steamer and garnish with more spring onion.

9. Serve warm with steamed rice.