The Good Food

 

Easy Fried Udon Noodles

Simple steps to follow:

 

Easy Fried Udon Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• Udon noodles *(pre-cooked udon noodles) – 1 pack (200 grams)
• Pork (thinly sliced) – 80 grams
• Kai lan (cut into small size) – 1 1/2 cup
• Garlic (finely minced) – 1 clove
• Chili padi (finely minced) – 2 chilies *optional
• Oil – 1 tablespoon
• Egg – 1 egg

Marinade for the pork

• Soy sauce – 1 teaspoon
• Fish sauce – 1/2 teaspoon
• White pepper – 1/2 teaspoon
• Oil – 1 teaspoon

Seasoning

• Light soy sauce – 1 1/2 teaspoons
• Oyster sauce – 1 1/2 teaspoons
• Fish sauce – 1 teaspoon

 

Instructions:

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

2. Heat a pot of water over high-heat until boiling. Add the noodles and allow to rest for 15 seconds. Then use a chopstick or tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to a bowl. Set aside.

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

4. Add the garlic and chili padi, stirring frequently with a wooden spatula until fragrant for about 30 seconds.

5. Stir in marinated pork and spread it out. Allow to cook for about 3-4 minutes.

6. Add the kai lan and stir fry for a minute.

7. Add the noodles and seasoning mixture. Stir-fry until well combined and the sauce has thickened slightly for about 30 seconds.

8. Transfer to a serving plate and topped with fried egg.

 

Sardine Fried Rice

Simple steps to follow:

 

Sardine Fried Rice

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 1/2 cups
• Sardine in tomato sauce – small can / 155 grams
• Onion (finely sliced) – 1 medium onion
• Garlic (finely chopped) – 1 clove
• Ginger (finely chopped) – 1 inch
• Birds eye chili (finely chopped) – 1 chili
• Sea salt – a pinch
• Black pepper (ground) – a dash
• Oil – 1 tablespoon
• Egg – 1 egg

 

Instructions:  

1. Heat 2 tablespoons oil in a pan over high heat. Add the onion and stir-fry for 1-2 minutes, until slightly brown. Then add in garlic, ginger and chili, stir fry until fragrant about 1 minute.

2. Add sardine and combined everything together for 30 seconds.

3. Add the cooked rice and fry the rice with the sardine for 4-5 minutes until heated through. Use stir fry spoon to gently tap and break up rice or any clump.

4. Then add the sea salt and black pepper in the rice and mix everything together until well combined for 2-3 minutes. Remove from heat and transfer to a serving plate.

5. Top the rice with fried egg and serve with sambal.

 

Pan-Fried Salmon

Simple steps to follow:

 

Pan-Fried Salmon

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(YIELD: Makes 1 serving)

Ingredients:

• Salmon (skin on) – 1 fillet
• Vegetable oil – 2 tablespoons

Seasoning

• Sea salt – 1 1/2 teaspoons
• Freshly ground black pepper – 1 1/2 teaspoons

Green salad (mix all together)

• Organic salad mix – 1 bunch
• Cherry tomato (cut into 2) – 1 cup
• Carrot (shredded) – 1 cup
• Lemon (juice) – 2 tablespoons
• Sesame dressing (store-bought) – 1/4 cup

 

Instructions:

1. Bring the salmon to room temperature, about 10 minutes before fry.

2. Place the saucepan over low heat and add vegetable oil, heat until hot. Season the fish with salt and pepper.

3. Then, raise the heat to medium-high, place the salmon, skin-side down in the pan. Cook until golden brown on 1 side, about 4 minute. Turn the fish over with a spatula, and cook until it feel firm and golden brown, about 3 minutes. Transfer to a plate.

4. Serve with green salad and hard-boiled egg.

 

Korean Glass Noodles Stir-Fry (Japchae)

Simple steps to follow:

 

Korean Glass Noodles Stir-Fry (Japchae)

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(YIELD: Makes 1 serving)

Ingredients:

• Korean sweet potato starch noodles – 150 grams
• Oil – 2 tablespoons
• Sesame oil – 1 tablespoon
• Gochujang – 1 tablespoon
• Gochugaru – 2 teaspoons

 

• Squid (sliced) – 1 small (about 4 ounces)
• Pork (thinly sliced) – 50 grams
• Onion (thinly sliced) – 1 medium onion
• Carrot (cut into matchsticks) – 1 small carrot
• Cabbage (cut into wedges) – 50 grams
• Shiitake mushrooms (thinly sliced) – 3 mushrooms
• Sea salt – a pinch
• Black pepper (ground) – a dash
• Spring onion (chopped) – 1 stalk
• Toasted sesame seeds – 1/4 teaspoon

Seasoning

• Light soy sauce – 1 tablespoon
• Brown sugar – 2 teaspoons
• Garlic (finely chopped) – 1 clove
• Sesame oil – 1 tablespoon

Marinade for the pork

• Oil – 1 teaspoon
• Sea salt – 1/2 teaspoon
• Black pepper (ground) – 1/4 teaspoon

 

Instructions:

1. In a bowl, soak the noodles in warm water until soft for about 30-40 minutes. Drain the water through a colander. Set the noodles aside.

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

3. Heat 1 tablespoon of oil, sesame oil, gochujang & gochugaru in a pan over medium heat. Stir frequently for 1 minute. Add noodles and 1 tablespoon of the seasoning mixture. Stir-fry until the noodles are soft for 3 minutes. Sprinkle a little bit of water if the noodles turns dry. Transfer the noodles onto a plate.

4. In the same pan, heat 1 tablespoon of oil over medium heat. Add onion and stir fry for a minute then, add pork slice and stir fry for 1-2 minutes. Add carrot, mushrooms & cabbage, stir fry for another 1-2 minutes until it turns wilted. Add sea salt and pepper and give it another 30 seconds stir.

5. Next, add the squid and the remaining seasoning mixture. Stir-fry until the squid is cooked through about 1-2 minutes.

6. Add the noodles to the pan again, stir-fry until everything well combined for 30 seconds. Remove and transfer to a serving plate.

7. Garnish with toasted sesame seeds & spring onion.

 

 

Stir-Fry Spicy Prawn

Simple steps to follow:

 

Stir-Fry Spicy Prawn

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(YIELD: Makes 1 serving)

Ingredients:

• Prawn (peeled & deveined) – 6 medium prawns
• Vegetable oil – 1 tablespoon
• Shallot (finely sliced) – 2 shallots
• Garlic (finely chopped) – 2 cloves
• Chili padi (finely chopped) – 2 chili’s

Seasoning

• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Fish sauce – 1 teaspoon
• Ground white pepper – 1/2 teaspoon
• Brown sugar – 1/2 teaspoon

 

Instructions:

1. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil, heat until hot. Add in shallot and stir fry for 40 seconds then add in garlic and chili padi. Stir everything together until fragrant for about a minute.

2. Add the prawn and stir for 30 seconds and add in seasoning mixture. Stir fry everything together for about 4-5 minutes or until the prawn is cooked through. Remove and transfer to a serving plate.

3. Serve with steamed rice, fried egg & cucumber.

 

 

 

Udon Noodles Soup with Chicken & Mushrooms

Simple steps to follow:

 

Udon Noodles Soup with Chicken & Mushrooms

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(YIELD: Makes 1 serving)

Ingredients:

• Udon noodles – 200 grams
• Anchovy stock – 2 1/2 cups
• Ginger (thinly slice) – 3 slices
• Light soy sauce – 2 teaspoons (1 teaspoon, divided)
• Sea salt – 1/4 teaspoon
• Oil – 1 tablespoon
• Garlic (thinly chopped) – 1 clove
• Chicken breast (cut into bite-sized pieces) – 80 grams
• Fresh shiitake mushrooms (washed and thinly sliced) – 3-4 mushrooms
• Mirin – 2 teaspoons
• Spring onion (cut into thin slices, about 1/8 thick) – 1 stalk

Marinade for the chicken

• Sea salt – a pinch
• White pepper – a dash
• Oil – 1 teaspoon
• Cornstarch – 1 teaspoon

 

Instructions:

1. Place the chicken in a bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

2. Heat pot over medium-heat, add anchovy stock, ginger, sea salt and 1 teaspoon light soy sauce. Bring to simmer for 1 minute. Cover with a lid and allow to simmer for 2 minutes.

3. Heat the oil in a pan over medium-heat, add garlic. Stir fry until fragrant not burn for 20 seconds. Add in chicken and allow to sear until it’s browned on one side, and then stir fry for 1-2 minutes. Remove the chicken from the pan and set aside.

4. Then, add mushrooms and cook until tender about 1 minute. Stir in mirin and 1 teaspoon soy sauce and cook for another minute. Add in the chicken into the mushroom and combined everything together for 20-30 seconds. Remove and set aside.

5. Cook the udon according to the package directions and then transfer to a serving bowl. Ladle the hot stock over the noodles, and top with the chicken and mushroom mixture. Garnish with spring onion.

 

Fried Rice with Long Beans

Simple steps to follow:

 

Fried Rice with Long Beans

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 1/2 cups
• Long bean (cut into small size 1/4 inch) – 1/2 cup
• Garlic (finely chopped) – 1 clove
• Black or white pepper – a dash
• Egg – 2 eggs
• Dried anchovy (washed) – 25 grams
• Oil – 3 tablespoons

Seasoning

• Light soy sauce – 1 teaspoon
• Fish sauce – 1 teaspoon
• Sea salt – a pinch

To serve

• Cucumber (sliced) – 20 grams
• Sambal

 

Instructions:  

1. Heat 2 tablespoons oil in a pan over high heat. Add the anchovy and stir-fry for 1-2 minutes, until slightly brown. Remove and set aside.

2. Heat the remaining oil in the same pan over medium high heat, add in the garlic and stir-fry for 30 seconds. Add long bean and a dash of pepper, stir fry for 1-2 minutes. Do not over cooked the long beans. Remove and set side.

3. Reheat the remaining oil and add 1 tablespoon oil in the pan over medium high heat. Cracked 2 eggs and scramble until the egg is just set (do not overcook the eggs). Add the cooked rice and fry the rice with the egg for 4-5 minutes until heated through. Use stir fry spoon to gently tap and break up rice or any clump.

4. Then add the seasoning mixture in the rice and mix everything together until well combined for 2-3 minutes. Add in long beans and combined everything together until the rice is coated with all the ingredients for 30 seconds. Remove from heat and transfer to a serving plate.

5. Top the rice with fried anchovy and serve with cucumber and sambal.

 

Stir-Fry Spinach

Simple steps to follow:

Stir-Fry Spinach

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(YIELD: Makes 1 serving)

 

Ingredients:

• Spinach (cut into 2-inch) – 1 bunch
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies
• Fish sauce – 1 teaspoon
• 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 and chili padi, stirring frequently until fragrant and not burn for about a minute.

3. Stir in spinach. Add in sea salt & fish salt. Combine everything together and stir-fry for a minute. Transfer to a serving plate.

4. Serve with steamed rice.

 

Yee Mee Noodles Soup

Simple steps to follow:

Yee Mee Noodles Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Yee mee – 1 bundle
• Baby bok choy (blanched) – 1 head
• Chicken broth – 2 cups
• Pork ball – 6 balls
• Fried fu chok (crispy bean curd skin) – 1 piece *cut into 4 pieces
• Egg – 1 egg
• Goji berries – 1 tablespoon

Seasoning

• Sea salt – 1/4 teaspoon
• Light soy sauce – 1 teaspoon

 

Instructions:

1. Fill a large pot with 2 cups of water. Bring the water to boiling. Carefully lower the baby bok choy into the boiling water. Boil boy choy for 2 minutes and drain in a colander or sieve. Set aside.

2. Pour chicken broth in a small pot and bring to boil at medium heat for about 2 minutes and add in seasoning. Once the soup is boil, add in pork balls and allow it to boil for 1-2 minutes.

3. Then, crack in the egg. Let it cook for another minute. Add in yee mee, give it a stir for 20 seconds, add in fu chuk and goji berries and lightly stir the noodles for another 20 seconds. Remove and transfer to a serving bowl

4. Serve warm with blanched bok choy.

 

Stir-Fry Ramen Noodles (Spicy)

Simple steps to follow:

 

Stir-Fry Ramen Noodles (Spicy)

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(YIELD: Makes 1 serving)

Ingredients:

• Ramen noodles (instant noodles) – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Shallot (finely slice) – 2 shallots
• Bird’s eye chili – 2 chilies
• Pork (thinly slice) – 60 grams
• Baby bok choy (cut into bite size pieces) – 1 head
• Egg (one egg lightly beaten) – 1 egg

Seasoning

• Light soy sauce – 1/2 teaspoon
• Sweet soy sauce – 1/2 teaspoon
• Oyster sauce – 1 teaspoon
• Fish sauce – 1 teaspoon

Marinade for the pork

• Vegetable oil – 1 teaspoon
• Light soy sauce – 1/2 teaspoon

 

Instructions:

1. Place the pork in a bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

2. Use a pot, bring the water to boil over medium-high heat. Put the ramen noodles in and allow it to cook al-dente for about 30 seconds. Drain the 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 shallot, stirring frequently with a wooden spatula for about a minute then add the garlic and bird’s eye chili. Stir everything together for another minute.

5. Push aside the shallot, chili padi & garlic aside, add the beaten egg and cook the egg until they form medium-sized scrambled egg curds, making sure to stir frequently for 30 seconds.

6. Then, add in the marinated pork slice and stir for 1-2 minutes.

7. Add the cooked noodles in and gently toss the noodles together with the stir-fried ingredients.

8. Quickly add in the seasoning ingredients and combined everything together. Give it a gently toss and cook for about 1 minute. Add in baby bok choy and stir-fry for a minute.

9. Stir fry everything together and transfer to a serving plate. Serve with fried egg.