My mom’s own version. Simply delicious! My mom has a remarkable cooking talent that can be likened to a musician who plays by ear. Her taste buds is so impressive that if she were to take Gordon Ramsay’s replicate-the-dish test at Hell’s Kitchen, she’d pass with flying colors!
Ingredients:
200 to 250g deep fried noodles
200g boneless chicken breast, sliced into strips
100g shrimps, shelled and deveined
100g pork strips, sliced thinly
100g green beans
1 pc small carrot, peeled, cut into thin strips
1 pc small red capsicum, seeded, cut into thin strips
6 cloves garlic, minced
1 medium-sized onion, peeled and diced
2 tbsps cooking oil
3 tbsps dark soy sauce
½ tsp …read more

This week’s Wiggly Wednesdays entry is adapted from Kittencal of RecipeZaar.com:
Ingredients:
1 head iceberg lettuce, chopped
4-5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tbsps toasted sesame seeds
Dressing:
1/4 cup brown sugar
1 tbsp soy sauce
1-2 tsps sesame oil
6 tbsps rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder
Directions:
1. For the dressing, whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
2. In a large serving bowl, combine the lettuce with chopped …read more

Image credit: Stephen Jack
Wiggly Wednesdays invite you to celebrate the Year of the Ox with Ants Climbing A Tree! Well, not literally. It is actually a noodle dish aptly named after the appearance of the minced meat pieces against the noodle strands. Read on as I share with you Stephen Jack’s delicious recipe:
Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks scallions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or scallions
Method
1. Add soy sauce, rice wine, chilli sauce, and corn flour …read more

Image credit: The New York Times

This entry is intended to be my first for Wiggly Wednesdays. Oh well, better late than never. I chanced upon this healthy concoction through the NY Times website. Can’t wait to try it out soon:
You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).
For the dressing:
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 …read more

Like most Kiwi parties I’ve been too, tomorrow’s invite requires us to “bring-a-plate.” Not an empty plate, but a plate of food! I believe this is more known as “potluck.” Anyway, after days of deciding what to bring for our Christmas lunch, I finally made up my mind and chose to cook something festive – Singapore Noodles:

Ingredients:
300g dried rice vermicelli
600g raw prawns
2 tbsps oil
2 cloves garlic, finely chopped
350g pork loin, cut into strips
1 large onion, cut into thin wedges
1 tbsp mild curry powder
155g green beans, cut into small diagonal pieces
1 large carrot, cut into fine matchsticks
1 tsp caster sugar
1 tsp …read more